Description
Easy no-bake pumpkin cheesecake bites with a pecan crust.
Ingredients
Scale
- 1 cup chopped pecans
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Combine chopped pecans, melted butter, granulated sugar, and cinnamon in a bowl. Press mixture into the bottoms of mini muffin liners.
- In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Spoon the pumpkin mixture over the pecan crust in the muffin liners.
- Chill for at least 2 hours, or until firm.
Notes
- For a smoother crust, pulse pecans in a food processor until finely ground.
- You can substitute walnuts for pecans.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cheesecake bites, pecan crust, no-bake dessert, easy dessert, fall dessert, mini cheesecake