Last Updated on November 19, 2019

My Thanksgiving dessert menu is under construction and in its planning stages.  My No Bake Pumpkin Cheesecake bites are a no brainer to add to the main list.  In fact, the ingredients for this recipe are great to have on hand, in the pantry and in the fridge for unexpected entertaining moments and last minute invites over the holiday season;  It always pays to have those fall back recipes you can turn to in a pinch.  And, we all want easy entertaining.

What do I love about this recipe?

I love how easy it is to make.  I love that you can prep it ahead of time and simply pull it out to finish up quickly before serving.  I love that it tastes amazing and is always a hit when I serve it!

My no bake pumpkin cheesecake bites are just the right combination of creaminess and crunch combined all in one mouthwatering bite. The chocolate and nut rimmed phyllo shell just finishes off the pumpkin cheesecake flavors.

You can’t go wrong with this recipe if you like pumpkin, spice and everything nice.  

No Bake Pumpkin Cheesecake

Mini phyllo Shells
Melting Chocolate (or morsels)
Chopped pecans
4 oz. whipped cream cheese
2 tablespoons milk
3 tablespoons confectioner’s sugar
7.5 oz. 100% pumpkin
¼ cup light brown sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon cinnamon
½ teaspoon all spice
4 oz. whipping cream

Place the chopped pecans in a bowl or plate. Melt ¼ cup of the melting chocolates at a time in a glass bowl in the microwave by following the directions on the package. Dip the top edge of the mini phyllo cup into the melted chocolate and then immediately in to the chopped pecans. Continue this process until they are all rimmed with chocolate and pecans. Let them set on a flat surface until they chocolate has fully set.

Note: This can be done the day before you plan to serve your no bake pumpkin cheesecake bites.

Mix the whipped cream cheese, milk and 1 tablespoon of confectioner’s sugar together. Then add in the pumpkin, brown sugar, 1 teaspoon vanilla extract, cinnamon and all spice. Mix all of the ingredients together.

Whip the whipping cream, 2 tablespoons of confectioner’s sugar and 1/2 teaspoon of vanilla extract with an electric mixer until the cream mixture forms stiff peeks. 

Fold the whipped cream into the pumpkin mixture.

Note: You can make the filling ahead of time & let it set in the refrigerator, but don’t fill the mini phyllo cups until you are ready to serve.

Place the pumpkin mixture into a Snap and Seal lunch–sized bag and seal it. Clip a corner with a pair of kitchen shears and pipe the filling into each cup just before serving. The filling will fill approximately 30 mini phyllo shells.

Here is printable version of these No Bake Pumpkin Cheesecake bites;

No Bake Pumpkin Cheesecake Bites

Print

Ingredients

• Mini phyllo Shells
• Melting Chocolate (or morsels)
• Chopped pecans
• 4 oz. whipped cream cheese
• 2 tablespoons milk
• 1 tablespoon confectioner’s sugar
• 7.5 oz. 100% pumpkin
• ¼ cup light brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• ½ teaspoon all spice
• 4 oz. whipping cream

Instructions

Place the chopped pecans in a bowl or plate. Melt ¼ cup of the melting chocolates at a time in a glass bowl in the microwave by following the directions on the package. Dip the top edge of the mini phyllo cup into the melted chocolate and then immediately in to the chopped pecans. Continue this process until they are all rimmed with chocolate and pecans. Let them set on a flat surface until they chocolate has fully set.

Note: This can be done the day before you plan to serve your no bake pumpkin cheesecake bites.

Mix the whipped cream cheese, milk and 1 tablespoon of confectioner’s sugar together. Then add in the pumpkin, brown sugar, 1 teaspoon vanilla extract, cinnamon and all spice. Mix all of the ingredients together.

Whip the whipping cream, 2 tablespoons of confectioner’s sugar and 1/2 teaspoon of vanilla extract with an electric mixer until the cream mixture forms stiff peeks. 

Fold the whipped cream into the pumpkin mixture.

Note: You can make the filling ahead of time & let it set in the refrigerator, but don’t fill the mini phyllo cups until you are ready to serve.

Place the pumpkin mixture into a Snap and Seal lunch–sized bag and seal it. Clip a corner with a pair of kitchen shears and pipe the filling into each cup just before serving. The filling will fill approximately 30 mini phyllo shells.

Cheers to Thanksgiving, simple serves and my No Bake Pumpkin Cheesecake Bites! ~ Jodie

WAIT!  One easy dessert isn’t enough if you have many guests.  Don’t worry, I have you COVERED with more phyllo filled, pumpkin love.  Check out my homemade, super easy, no churn pumpkin pie ice cream.  That’s right, no churn.  Have I mentioned how much I love delicious time saving recipes (ha ha).

Mmmm this is another mouthwatering combination.  I actually created the phyllo shells by using cupcake tins; they’re easier then they sound.  And, the ice cream is a simple fold of just the right ingredients that then gets popped into the freezer until you are ready to serve your guests.  They’ll love it!

Click here for the recipe.