No Bake Pumpkin Cheesecake Bites

No-bake pumpkin cheesecake bites enrobed in white chocolate and topped with crushed honey graham crackers. A delicious fall dessert


  • 8 oz cream cheese, room temperature
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp pumpkin pie spice, see notes
  • 1 tsp vanilla extract
  • 300 g white chocolate, melted
  • 1/2 cup honey graham crackers, crushed
  • 1 tsp cinnamon
  • 46 tbsp brown sugar (or sweetener of choice)


  1. Line a baking sheet with parchment. In a bowl with a hand mixer, whip cream cheese, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract until smooth.
  2. Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
  3. Melt the white chocolate in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer at a time. Working quickly, dip each ball into the chocolate using a fork. Tap your fork on the side of your bowl to remove the excess chocolate and sprinkle with crushed honey graham crackers and a pinch of cinnamon.
  4. Place on a parchment line platter and refrigerate until ready to serve.


  • For the pumpkin pie spice, if you can’t find it prepackaged in stores, you can create your own. All you need is 3tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp allspice and 1 1/2 tsp ground cloves. Mix spices together in a bowl and you have yourself pumpkin pie spice.