Pumpkin Cheesecake Bites

Published November 7, 2020

Inspired by Halloween and the fall weather across New Jersey, I decided to make a new seasonal dessert.

Instead of a classic graham cracker crust, I decided to use phyllo dough cups to create these easy, no-bake pumpkin cheesecake bites.

Pumpkin Cheesecake Bites Ingredients

What’s the difference between pumpkin puree and pumpkin pie filling?

My pumpkin cheesecake bites use pumpkin puree, which is pure pumpkin without any additional flavors. Pumpkin pie filling already has the pumpkin spices added to it.

I prefer to add my own spices and sugar, so I can control how sweet and strong the flavors are. Plus, this recipe won’t use a full can of pumpkin, so you can use the leftover puree to make recipes like pumpkin soup.

Can I use mascarpone instead of cream cheese?

I thought about using my leftover mascarpone from my tiramisu recipe to combine with the cheesecake filling.

Mascarpone is denser than cream cheese and won’t produce the same lightness to the cheesecake, so I would encourage you to stick with cream cheese for the base of this filling.

Where can I get pumpkin spice seasoning?

I always make my own pumpkin spice seasoning, by combining the individual ingredients that make up the flavors. This includes cinnamon, ground ginger, and nutmeg, though I’ve read you can also use cloves.

Feel free to tweak the measurements based on your preferences. The amount of seasoning is perfect for my taste, though you may want to finish your pumpkin cheesecake bites with a sprinkle of cinnamon for decoration.

How to Make Pumpkin Cheesecake Bites

Tools for the Dish

• Electric mixer

• Large mixing bowl

• Spatula

• Measuring spoons and bowls (for ingredients)

• Cookie sheet

• Piping tip and bag or teaspoon

Cooking Notes

Portions and Serving

The phyllo dough shells will crisp in the oven, but won’t be scalding hot. By the time I set up my piping bag, the shells had cooled enough not to melt the cheesecake filling.

I piped and then switched to spooning my filling into the shells. If you want to use a decorative piping bag, your filling will have a swirled texture, which is appealing for serving.

Storing Your Pumpkin Cheesecake Bites

I kept my leftover pumpkin cheesecake bites in the fridge. The phyllo dough shell loses some of its crunch, but the cheesecake bites are still tasty and enjoyable. I kept them in the fridge for 2-3 days before they were eaten.

The Final Product

Egg-free, no bake cheesecake bites are a seasonal dessert that look festive and taste great. Save yourself time by using pre-made phyllo dough shells, instead of the graham cracker crust.

Recipe Score

I would give these pumpkin cheesecake bites a 9/10 for the following:

• Recipe Level

  • Easy: This recipe uses one bowl and an electric mixer to create the pumpkin cheesecake filling. Plus premade phyllo dough shells simplify the assembly of these festive treats.

• Ingredients

  • If you bake often, you may already have cream cheese and pumpkin spices on hand. I only went to the store to purchase the pumpkin puree (since I already had a box of phyllo shells in the freezer). Either way, these ingredients are common to find.

• Prep

  • Let your cream cheese block soften at room temperature before whipping. Preheat your oven while the filling is chilling.

• Flavor

  • 9/10: Cold, creamy pumpkin filling with a hint of cinnamon and flaky phyllo shells, make these pumpkin cheesecake bites an addictive poppable treat.

K. Martinelli Makes Pumpkin Cheesecake Bites

Looking for More Seasonal Pumpkin Recipes?

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