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Easy No-Bake Pumpkin Cheesecake Bites (Keto)

These No Bake Pumpkin Cheesecake Bites are a creamy, cool treat bursting with warm spices. The silky cream cheese topping has pumpkin and pumpkin spice in it, and the crunchy crust has a generous kick of ginger. These low-carb Pumpkin Cheesecake Bites are extremely easy to make and perfect for sharing in the fall or anytime you have pumpkin puree!

No Bake Pumpkin Cheesecake bites on parchment paper with a candied walnut on top.

This post was originally published on November 17th, 2019.

It’s beginning to look a lot like…Autumn! The leaves have well and truly turned, falling to nourish the ground (and aid in me slipping onto my butt, last week in a crowd of people walking to watch the fireworks for Guy Fawkes night…ha). What do I love about the Fall season? Other than the pretty colors everywhere, for me it’s all about cozy sweaters, a million cups of tea, cuddling my man & kitten (if she’ll let me), and making things with Pumpkin Spice. I’ve been making Pumpkin Spice Smoothies, Stews, puddings, and these little No Bake Pumpkin Cheesecake Bites. I’ve made them twice for parties this month. Absolutely loved by all, they are the perfect fall dessert, plus they are low carb, keto-friendly, and only 107 calories a pop. The total carbohydrate comes to 3.1g and the net carbs are only 1.7g per mini cheesecake. YAS QUEEN.

If you have a dairy intolerance or are vegan, use your favorite plant-based cream cheese instead. I’ve used Violife Soft Cheese Dairy Alternative and it tastes just as good!

🧑 Why you will love this recipe

  • Healthy: I opted to skip the sugar and use stevia instead, as well as almond flour and flax meal for the crust as opposed to graham crackers. I really love how it tastes this way. It’s much more wholesome and I don’t mind giving it to my kid to try.
  • The crust: Are you a fan of gingersnap? This crust is for you! Much tastier than graham cracker crumbs, I laced the crust with ginger powder for extra spice!
  • Perfect size: These no bake cheesecake bites are just the perfect bite (or two!).
  • Make ahead: Have an event or a few coming up? These mini pumpkin desserts are perfect for making ahead. They keep well in the fridge and can also be frozen for later.
  • Can fit many diets: Yes! No Bake Pumpkin Cheesecake Bites are gluten-free, low carb, and keto-friendly, and you can easily make them vegan. Huzzah!
A bite taken from a No Bake Pumpkin Cheesecake bite with other mini cheesecakes on parchment paper with a candied walnut on top.

πŸ—οΈ Key Ingredients

Cheesecake Layer

  • Cream cheese: Either regular full-fat cream cheese, low fat for fewer calories, or dairy-free cream cheese will work for this recipe.
  • Pumpkin puree: The luscious pumpkin flavor comes from the pumpkin puree in this recipe. Either homemade or canned is fine, just make sure it is pure pumpkin puree with nothing else added in. It’s difficult to find canned in the UK so I follow this recipe.
  • Pumpkin spice: I added a teaspoon of pumpkin pie spice to the pumpkin cheesecake filling mixture to really amp up those fall flavors. If you don’t have pumpkin spice, cinnamon on its own is a great option.
  • Sweetener: A stevia and erythritol blend is my sweetener of choice, however, brown sugar, white sugar, or brown erythritol would also work really well.
  • Flax meal: Most cheesecake recipes thicken the topping with whipped cream, but for a healthier alternative I decided to try adding some flax meal instead. It works brilliantly.
  • Candied walnuts: I added a candied walnut to the top of each mini cheesecake for garnish. It’s totally optional! Click here for the recipe (includes keto option!).

Crust

  • Almond flour: Either almond flour or almond meal is perfect for this alternative to the usual graham cracker crust. The nuttiness complements the pumpkin pie filling so well, and it’s much healthier too!
  • Sweetener: Just like the cheesecake layer, I use a stevia and erythritol blend, but you can use your sweetener or sugar of choice.
  • Flax meal: Flaxseed meal acts as a binder as well as amplifies the nutty flavor of the crust. It’s delicious!
  • Ginger: A teaspoon of ground ginger adds warmth and spice to the pie crust.
  • Butter: Melted butter binds and finishes off this crust with a rich, buttery taste. Either dairy-free or regular butter or even ghee or refined coconut oil will be great in this no bake mini pumpkin cheesecakes recipe.
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πŸ₯£ How to make this Mini No Bake Pumpkin Cheesecake recipe

1. Make the cheesecake layer: Mix cheesecake topping ingredients together until well combined and there are no lumps. You can use a hand mixer or stand mixer for speed, but I found just a wooden spoon in a large bowl was perfect. Set aside in the fridge to allow to thicken for 30 minutes (or until the crusts are ready to be topped).

Cream cheese, pumpkin puree, flax, stevia, and pumpkin pie spice in a metal bowl with a wooden spoon.

2. Prepare the crust: In a medium bowl, mix the dry ingredients for the crust together. Add the melted butter and then mix it together well.

3. Make the mini crusts: Spoon a tablespoonful of the crust mixture into mini cupcake paper liners or a silicone mini cupcake tray and press down firmly.

Mini cheesecake crusts in a mini cupcake silicone tray.

4. Freeze: Freeze for 30 minutes.

5. Get ready to assemble: Take the cheesecake mixture out of the fridge and the crust out of the freezer.

6. Add the creamy pumpkin to the crust: Either pipe or spoon the pumpkin layer onto the crust. I spooned it the time I took the main photos for this post, and found that I did need to freeze them to remove them successfully from the silicone cupcake tray. When I piped them previously, this wasn’t the case as the cheesecake didn’t touch the walls of the cupcake tray.

Piping cheesecake onto mini crusts.

8. Chill & serve: Refrigerate overnight or pop them in the freezer for 2 hours before serving.

Optional: Add a tiny dusting of cinnamon to the tops of the cheesecake bites for an extra boost of that warm flavor, and top with keto candied walnuts or whipped cream.

πŸ«™ How to store these mini no bake desserts

  • Fridge: Store the mini cheesecakes in the fridge in an airtight container for up to 5 days.
  • Freezer: This is the perfect dessert to make ahead and freeze! I recommend freezing them in a silicone mini cupcake tray. Once they’re frozen you can transfer them to an airtight container. They will easily store for a month, if not longer (you’ll eat them before then though, trust me). When you’re ready to eat them, allow the No-Bake Pumpkin Cheesecake Bites to sit at room temperature for at least two hours, or until the cream cheese topping has thawed.

πŸͺ„ Recipe Notes and Tips

  • For best results, I spooned the cheesecake layer onto the crusts and placed it in the freezer for 2 hours to firm up. I also like to pipe the cheesecake. It’s fast to put together and clean-up is so easy. For me, the piping didn’t make strong piping patterns as you’d see with icing, but that’s okay! It’s not necessary for this recipe.
  • If you want to turn these into No Bake Pumpkin Cheesecake Bars, press the crust into an 8×8 square pan lined with parchment paper, with a little extra paper on the sides. Follow the recipe as it is, chilling the bars after they’ve been assembled in the pan overnight or freezing them for 2 hours. To slice, carefully lift the parchment paper out of the dish and slice with a sharp knife.
  • Want to make these regular-sized? Regular muffin tins or silicone muffin cups are fantastic for making delicious pumpkin cheesecake bites slightly bigger! Just follow the recipe as is, using a muffin tin instead.
Overhead shot of No Bake Pumpkin Cheesecake bites on parchment paper with a candied walnut on top.

πŸŽƒ More recipes you will love

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πŸ“– Recipe

No Bake Pumpkin Cheesecake bites on parchment paper with a candied walnut on top.

Pumpkin Spice Cheesecake Bites Recipe

Bethany Galloway
These No-Bake Pumpkin Cheesecake Bites are a creamy, cool treat bursting with warm spices. They have 1.7g net carbs and are only 107 calories each!
5 from 3 votes
Prep Time 15 minutes
Chilling time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Desserts
Cuisine American
Servings 24 mini cheesecakes
Calories 107 kcal

Ingredients
  

Topping

  • 12 oz 340g Cream cheese, dairy free or regular
  • 1/3 cup pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1/4 cup stevia or sweetener of choice
  • 2 tbsp flax meal
  • 1/4 tsp salt

Crust

  • 1/2 cup almond flour
  • 1/4 cup stevia or sweetener of choice
  • 3/4 cup flax meal
  • 1 teaspoon ground ginger
  • 1/2 cup butter melted (dairy free or regular)
  • 1/4 tsp salt

Instructions
 

  • Mix the topping ingredients together in a large bowl until well combined and there are no lumps. Set aside in the fridge to allow to thicken for at least 30 minutes, or until you are ready to assemble the mini cheesecakes.
    Cheesecake topping ingredients in a metal bowl with a wooden spoon.
  • In a medium bowl, mix dry ingredients together for crust.
    Dry ingredients for cheesecake crust.
  • Add the melted butter and mix together well.
    Butter added to dry crust ingredients in a white bowl with a wooden spoon.
  • Spoon a tablespoonful into mini cupcake cases or a silicone mini cupcake tray and press down firmly.
    Mini crusts in a blue mini cupcake tray.
  • Freeze the crusts for 30 minutes (or until you are ready to assemble).
  • Take topping and crusts out of the fridge and freezer.
  • Either pipe or spoon topping onto crust.
    Piping cheesecake onto mini crusts in a blue mini cupcake tray.
  • Refrigerate overnight or pop them in the freezer for 2 hours before serving.
  • Optional: Add a tiny dusting of cinnamon to the tops of the cheesecake bites for an extra boost of that warm flavor, and top with keto candied walnuts or whipped cream.

Notes

  1. If you want to turn these into No Bake Pumpkin Cheesecake Bars, press the crust into an 8×8 square pan lined with parchment paper, with a little extra paper on the sides. Follow the recipe as it is, chilling the bars after they've been assembled in the pan overnight or freezing them for 2 hours. To slice, carefully lift the parchment paper out of the dish and slice with a sharp knife.
  2. Want to make these regular-sized? Regular muffin tins or silicone muffin cups are fantastic for making delicious pumpkin cheesecake bites slightly bigger! Just follow the recipe as is, using a muffin tin instead.
  3. Candied walnuts: Find my Air Fryer Candied Walnuts recipe here! They make a fantastic garnish.

How to store

  • Fridge: Store the mini cheesecakes in the fridge in an airtight container for up to 5 days.
  • Freezer: This is the perfect dessert to make ahead and freeze! I recommend freezing them in a silicone mini cupcake tray. Once they're frozen you can transfer them to an airtight container. They will easily store for a month, if not longer (you’ll eat them before then though, trust me). When you're ready to eat them, allow the No-Bake Pumpkin Cheesecake Bites to sit at room temperature for at least two hours, or until the cream cheese topping has thawed.

Nutrition

Serving: 1gCalories: 107kcalCarbohydrates: 3.1gProtein: 2.9gFat: 9.6gSaturated Fat: 4.6gCholesterol: 21mgSodium: 79mgFiber: 2.4gSugar: 0.2g
Keyword autumn, cheesecake, cheesecake cupcakes, dessert, fall, gluten free, keto, low carb, mini cheesecakes, mini cupcakes, pumpkin, pumpkin spice, spice, sweet, treat
Tried this recipe?Let us know how it was!

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