No Bake Pumpkin Cheesecake Bites-
No Bake Pumpkin Cheesecake Bites are a simple treat that is low carb, grain-free, and gluten-free.
PinThese No Bake Pumpkin Cheesecake Bites are very easy to make, little pumpkin cheesecakes rolled in a sweet pecan cinnamon coating.
There is no baking required, so you can have these treats ready in a short time. Simply mix the ingredients, freeze until semi-firm, and roll in the coating. Tastes like a pumpkin cheesecake rolled in a pecan crust.
I used this handy tool to make these: Cookie Scoop, where to get one, or this Candy Mold
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Watch The Recipe Video-
PinNo Bake Pumpkin Cheesecake Bites Recipe:
Ingredients:
- 8 ounces cream cheese
- ⅓ cup canned pumpkin purée, like this one
- 4 tablespoon to 6 tablespoon sweetener of choice (to taste): erythritol granular for low carb (like Swerve), or coconut sugar for primal
- 1 ½ teaspoon pumpkin pie spice
- 2 ½ tablespoon coconut flour
- 1 teaspoon vanilla extract
Coating Ingredients
- ⅓ cup pecans or walnuts, finely minced
- 2 tablespoon sweetener (erythritol granular for low carb & coconut sugar for primal)
- 1 teaspoon cinnamon
Directions:
- Line a baking sheet with parchment paper or wax paper.
- Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
- Freeze the mixture in the bowl or in a round candy mold (or ice cube tray) for 15 to 20 minutes or more until just firm enough to form into balls.
- In a medium bowl combine all the coating ingredients and stir together. Set aside.
- Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture ( or release from the candy mold).
- Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for 20 minutes or more until somewhat firm, then serve. Store these in the fridge in a covered container (may need to refreeze to get firmer).
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Nutritional Data for Low Carb Version (using swerve sweetener): Servings: 7 (2 ball servings) , Serving Size: 2 cheesecake balls out of 14 total, Cal: 158, Carbs: 3 g, Net Carbs: 2 g, Fiber: 1 g, Protein: 3 g, Fat: 15 g.
Nutritional Data for Primal Version (using coconut sugar option): Servings: 7, Serving Size: 2 balls, Cal: 210, Fat: 15 g, Protein: 3 g, carbs: 17 g, Net Carbs: 16 g, Fiber: 1 g.
📖 Printable Recipe Card
No Bake Pumpkin Cheesecake Bites
Ingredients
- 8 ounces cream cheese
- ⅓ cup pumpkin purée
- 4-6 tablespoon sweetener of choice erythritol granular for low carb or coconut sugar for primal, to taste,
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 ½ tablespoon coconut flour
- COATING:
- ⅓ cup pecans or walnuts finely minced
- 2 tablespoon sweetener erythritol granular for low carb & coconut sugar for primal
- 1 teaspoon cinnamon
Instructions
- Line a baking sheet with parchment paper or wax paper.
- Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
- Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
- In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
- Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
- Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again).
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Notes
Nutrition
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Gisella says
There are INCREDIBLE! We tasted the batter before freezing (we haven't even had one officially) but OMG its soooo delicious. I did have to use regular brown sugar for the mixture then white sugar for the coating but I cut the portion in almost half and they are perfect. Wonderful recipe! Can't wait to try officially in 20 minutes. Will be making them again!! xx
Stacey says
Thank you, Gisella, for trying the recipe & for your kind words & tips.
Suzy says
Can I swap almond flour for the coconut flour? Same amount?
Stacey says
Suzy, I would double the amount if using almond flour.
Sue says
Any thoughts on adding chocolate chips????
Stacey says
Sue, chocolate chips could never be a bad idea, lol 🙂
Holly says
I made these today and they were awesome. I used 4 tbsp of swerve and just put the finished product in mini cupcake wraps. Thanks so much!
Stacey says
Thank you, Holly, for trying the recipe and your kind words. Great idea to use mini cupcake wraps!
Amaris says
They look so YUMMY!! I'm definetly gonna have to try theese
Stacey says
Thank you, Amaris 🙂
Raina says
Absolutely amazing dessert! I made these using Lakanto monk fruit classic sweetener and a separate batch using their golden version (its a perfect blend of erythritol and monk fruit, so good for those eating keto) it only needs 3 1/2 to 4 tbsp. I did add a 1/2 tsp more pumpkin pie spice and extra vanilla too. They are 'lick the bowl clean' delicious!
Stacey says
Raina, thank you so much for trying them and sharing 🙂
Susan says
I should have added I used Gentle Sweet 4 tablespoons instead of Swerve
Stacey says
You can use either one you prefer. I have not tried Gentle Sweet yet, but have heard good things about it.
Susan says
Shut the front door! These are so good! Thank you! Thank you! Thank you! I live by myself and some of the desserts like cakes and pies go to waste but, I was still looking for that small treat I could have besides the store bought chalky tasting things. These are perfect! I was worried about being too sweet so I used just the 4 tablespoons and was pleasantly surprised. I have never been a person who liked eating raw cookie dough but this was different. I wanted to lick the bowl of any residue. I ended up with 8 because my first 2 were quite small. Can't wait until my son stops by because I think he will really like them also.
Stacey says
Awe, thank you, Susan, for trying the recipe and taking the time to leave a comment with very kind words 🙂 It really makes my day!
Sara Nelson says
I am deathly allergic to nuts! I was wondering if there is another coating that you recommend that would stay low-carb?
Stacey says
Yes, Sara, you can use sunflower seeds (nut free option) for the coating instead.
Victor says
Simple, quick and delicious - a perfect dessert!nThanks for sharing.
Stacey says
Thank you so much, Victor 🙂
Georgia Carl says
Made these today. They are wonderful! My husband loved them too. Will definitely be making again.
Stacey says
Thank you so much, Georgia. So thrilled you and your hubby enjoyed them. 🙂
Jenn says
Could you make these still even if you left the coconut flour out?
Stacey says
Yes, you can make these without the coconut flour.
Theresa says
I just made the cheesecake filling and - WOW! Delicious! Can I roll these now and leave them in the freezer until Thanksgiving? If so, how long should I thaw them before serving? If not, will it keep in the fridge until then and I'll freeze them Thanksgiving as we eat so that they will be firm when we're ready for dessert? What do you think? And thank you!
Stacey says
Theresa, Yes you can freeze them until Thanksgiving, and maybe put them on the counter to thaw for about 20 to 30 minutes before serving.
Alexa says
Any other ideas for a coating other than pecans and walnuts? Allergy reasons
Stacey says
Almonds, macadamia nuts can be used and sunflower seeds or pumpkin seeds for nut free.
Jill says
Almnds are okay with a tree nut allergy?? If so, this would be amazing news!
Stacey says
No, it suggests almonds instead of pecans, but it says pumpkin seeds or sunflower seeds for a nut free version.
Emrys says
I used cocoa powder because I didn't have any nuts on hand. It made it pretty good. You could also do coconut flakes or just don't coat them in anything (tried it and it's pretty good)
Stacey says
I like the cocoa powder idea!
Emily says
Couldn't find coconut flour at the grocery store so I grabbed Flaxseed Meal. Do you think this alternative will work? Or totally ruin your recipe?
Stacey says
I'm not sure if flax meal would work out in this one.
VHM says
These are really delicious. I ran out of the pecan coating and made more using pistachios for the last 3 balls. I would use this recipe without rolling into balls; maybe as a desert parfait or a no bake pumpkin cheesecake pie. Simple ingredients and good.
Stacey says
Thank you so much, VHM. It is also yummy as a parfait.
Taylor says
Can you use almond flour instead of coconut flour?
Stacey says
Taylor, Yes I would think you could, but you would need to use 3 times as much and may need to freeze the batter longer.
Cindy says
I used Almond flour the first time and I actually liked it better. The coconut flour made it a little spungy.
jennifet says
i used almond flour as well. I just used twice as much and as they came out amazing!
Wibbers says
How many is considered to be one serving? Thanks!
Stacey says
2 balls is one serving
Albert Bevia says
Stunning recipe! this look amazing and perfect for the holiday season, thanks for the recipe 🙂
Stacey says
Thank you so much, Albert 🙂 I love your recipes!
Alison says
Amazing! Week 5 on keto and I was craving something sweet. My kids each tried one and begged for more. I used macadamia nuts and walnuts since that's what I had on hand. Thanks for the recipe! I will be making these for the holidays!
Stacey says
Thank you, Alison, for trying the recipe and your very kind words!
Cheryl Beck says
My pumpkin cheesecake mixture has been in the freezer for an hour and I still can't form it into balls. What can Ido?
Stacey says
The balls don't need to be perfect, and they will get all over your hands a bit, but once rolled in the coating they will look better shaped.
Samantha says
I was feeling the need for something sweet yet keto. We had all the ingredients in the house and whipped them up. Left them in the bowl in the freezer for 45 minutes. Then scooped them with my cookie scoop (my favorite kitchen tool) and threw them back in the freezer on a baking sheet. I sprinkled some topping into the bowl and cleaned it out and yum. I have a road trip tomorrow and these will be with me to keep me from the donuts.
Stacey says
Samantha, thank you for trying the recipe, your kind words and sharing your tips with us. Have a fun road trip!
Cassie says
These are delicious! However mine don't seem to be very firm when refrigerated, but rather kind of "goopy". Did I do something wrong?
Thanks!
Stacey says
Cassie, I usually freeze them first, and only refrigerate to defrost if I leave in the freezer too long.
Channie says
Are the nutrition facts based on 1 ball or all 14. It says per serving but I'm not sure if a serving is just one or all?
Thanks
Stacey says
One ball is a serving.
Tracy Bengtson says
Hi
Above you said 2 balls were a serving...
But here you say 1...
Just REALLY watching carbs so this is very important to me ...
Is it 2 balls per serving or 1 ??
Thank you
Tracy
Stacey says
Tracy, it is 2 balls per serving. I fixed the recipe card as it is a plugin that updates and sometimes changes the format which makes it confusing.
Nichole says
If I used fresh pumpkin instead of canned puree, do you think I would need the same amount? Fresh pumpkin tends to be a but runnier.
Stacey says
I would think canned pumpkin would hold together better. Not sure how much to use for fresh.
Jodi says
I made these using splenda and they turned out so yummy. Awesome recipe. ❤
Stacey says
Jodi, Thank you for trying the recipe and I'm so happy they turned out good with the sweetener you used.
Jeannie says
These were delicious! Wonderful recipe! Thank you!👍🏼
Stacey says
Thank you so much for your very kind words, Jeannie 🙂
Michelle says
Can I use a liquid sweetener?
Stacey says
Michelle, I dont think liquid sweetener would work in the pecan coating, maybe in the cheesecake part though.
Amber says
Hey,
I'm curious roughly how many balls does this recipe make?
I am hoping to feed a party of 25. Should I double the recipe?
Amber
Stacey says
Amber, I made about 14 tbsp size balls with the recipe, so you should double the recipe
Wendy Mizell says
Can I make a large cheesecake and then sprinkle the topping on? How do you think that would turn out?
Stacey says
Wendy, you could do that, but might want to use the small to medium size cheesecake pan, as some are so big that it might not cover the whole pan without doubling the recipe.
Linda says
Ok. I was planning to make these to serve at my class reunion this weekend, but reading comments has me worried about getting them to set up and then staying firm while out on the dessert table. Any thoughts?
Stacey says
Linda,
These are better as a refrigerator or freezer treat. They really need to stay cold to hold their shape. A more portable treat would be these Pumpkin Snowball Cookies: http://beautyandthefoodie.com/pumpkin-pie-snowball-cookies/
Liza Lara-Armstrong says
Good morning!
Can I use Splenda? My daughter needs me to make something for her church rummage sale and I thought maybe she can put a couple in a cupcake wrapper and sell them that way.
Thank you!
Liza 😆
Stacey says
I would think you could, but I'm not sure how much as I've never used it before. Also you would need to freeze them extra firm if they will be out awhile, otherwise they get messy & melt.
Mary says
Made these. Didn't set in the bowl and the parts that did it was so hard I couldn't do anything with it. I want to make it again but not sure where I went wrong.
Stacey says
Mary, I'm not sure but maybe they were frozen too long?? You could put the mixture in small containers until creamy but a little firm and sprinkle the coating on top (like a parfait) instead of rolling them in balls.
Mary says
Maybe I'll make these again
Maybe I used too much pumkin
Michelle says
I loved this recipe. I added just a bit of coconut extract and rolled them in unsweetened coconut. I love your recipes.
Stacey says
Thank you Michelle for your kind words. I like the coconut idea, as I don't always have pecans on hand 🙂
Cindy says
Oh thank you! I didn't have pecans on hand but I do have unsweetened coconut!
Lisa says
I made these tonight... Omg heaven!!! Thank you for sharing!!!
Stacey says
Thank you Lisa. So thrilled you enjoyed them 🙂
Lauren says
Is it possible to use graham cracker instead of pecans?
Stacey says
Lauren, You use could crushed graham crackers instead if you prefer. I can't have them, as I have wheat allergies.
Alaine says
check out http://www.mrsgleesfoods.com/home.html they have a wonderful graham cracker mix made with navy bean flour!
Going to try this pumpkin cheesecake recipe for Thanksgiving! sounds yoummy!
Stacey says
Thank you Alaine, I will check that out.
IslandBreeze says
They make a pretty decent gluten free graham cracker (no wheat)
But as soon as you add something like that it would increase the carb count, and they might not be keto anymore
Stacey says
Yes, Kim, I was thinking of making them with GF graham crackers for my kids (who are not keto. Your right, most of the GF crackers are high carb.
Christina says
I just wanted to comment because mine didn't set fast enough for my liking because I was having a major craving- so I put 2 spoonfuls of cheesecake in a dessert cup, sprinkled about a teaspoon of the sugar coating over it, 2 more spoonfuls of cheesecake, another teaspoon of sugar coating, and then about a tablespoon of crushed pecans to top it off. I took a picture but I can't post it. Anyway, it was DELICIOUS and still pretty 🙂
Stacey says
Christina, I love that idea. A pumpkin cheesecake parfait, and I don't have to wait! Brilliant 🙂
Carol says
I too had a problem with mine not setting up. Had to leave in freezer for over 3 hours and had to use a cookie scoop to get them into ball form. I am thinking the problem lies in the canned pumpkin - some have a higher moisture content. Probably the best solution for that is to let pumpkin sit in cheesecloth and drain for awhile although I haven't tried that yet because I just made these tonight for first time ever. Flavor is good but the crumble on outside is what sends these over the top!
Stacey says
Hi Carol,
The set up time can also depend on you're freezer, as some are colder than others (or on a colder setting). I think mine is extra cold & sets up faster because of the ice maker being next to them. You're right, some pumkin puree is more wet than others, so it may also take longer to firm up. I never thought draining it, that might work. Thank you for trying the recipe and the feedback, as I'm always looking for ways to improve. I'm glad you liked the recipe
Lynn Wilkinson says
CREAM CHEESE/PUMPKIN BOMBS
I made these like peanut butter bombs.
8 oz cream cheese
1 cup canned pumpkin
3/4 cup coconut flour...tastes much
better than almond
1/2 cup Lakanto Maple Flavored
Syrup..I love this!
Dash of salt
1 Tablespoon Pumpkin Pie Spice
I also added Swerve because it
needed to be sweeter.
I let the cream cheese get to room temperature. I combined all of the ingredients at once in a bowl and used a fork to mash everything together.
I used about a 1" cookie scoop and made the bombs. Adding that amount of coconut flour will take care of the stickiness problem. I lined a cookie sheet/paper plate, etc with parchment paper. I froze the bombs for about 30 minutes. I store them in my refrigerator in a baggie. I think if any bombs set out, they get really soft and mushy. This made about 30 bombs. Happy Eating!!!
Stacey says
Interesting, I have not tried that brand of syrup yet. Sounds good, though.
Kim says
Can you use just regular sugar or will that ruin them?
Stacey says
Kim, Yes you can use sugar . It wont ruin it (probably will taste very good), but it will not be paleo or low carb.
Kathy says
Are canned pumpkin (not pumpkin pie filling) and pumpkin puree the same thing?
Stacey says
Kathy, Yes canned pumpkin is the same as pumpkin puree.
Lindy says
Tried these with suggested 6 T of sweetener and I'm wondering if that was a typo. WAY too sweet. I will make again and test taste after each T. Love the pecan coating!
Stacey says
Lindy, you can use anywhere from 4 tbsp to 6 sweetener depending on which kind you use (some are much sweeter than others). I will re-adjust that to taste in the recipe so it can be more adjustable. Thank you for letting me know.
Carmen VanVliet says
Made these and they are great. Is the recipe only supposed to make 14 balls? I must have made mine smaller, because I had about 25.
Thanks.
Stacey says
Hi Carmen, I did make the balls medium to larger size (about the size of macaroons). But making them smaller is probably even better for the rolling part.
Kelly says
I just love all of your recipes!
Stacey says
Thank you Kelly 🙂
Meda McQueen says
Aw, dang, I wanted to see the funny typos! 🙂 I LOVE catching typos. I also LOOOOVE anything pumpkin, especially if it is carb friendly! This sounds SOOO good. Can't wait to try it! Please add me to your mailing list! Thanks for all the great recipes!
Stacey says
Thank you Meda. I usually have a knack for making funny typos, and it is rare when you can't find any. 🙂 I will add you to the mailing list.
Margaret says
Hi. I want to try this but I am allergic to pecans. What else can I use for coating?
Stacey says
Margaret, you can use ground walnuts, or almond flour.
Goldie says
I just made these. I used "stevia in the raw" to save on the amount of sugar; 4 tbsp in cheesecake ball and 1tbsp for the coating. They just would NOT firm up enough to roll. I left them in freezer the first time for 15 minutes, then another 10, then another 15...just wouldn't firm up. Gave up because out of time and just starting rolling a semi ball in the coating. Not sure if it wouldn't firm up from the stevia or what but I recommend using the small scoop or spoonful, then firming in fridge or freezer, THEN roll in the pecan coating. I think this step will make them prettier to serve. I placed mine in mini halloween cupcake liners.
They taste fantastic but not as "easy" to make as I had thought. Hope this is helpful. :)))
Stacey says
Goldie, I am happy they they taste good and finally turned out for you, and sorry if the they were difficult to form into a rounded mound. I am thinking maybe would be better to put the mixture into a mold , ice cube tray, or cake pop pan or silicon cupcake liners, and then freeze, and maybe sprinkle coating over the top. I did not have any trouble but perhaps my freezer it colder than most.
Tess says
I just made these tonight. I am having the problem of the mixture not being firm enough to roll into the ball. I've been waiting for the mixture to chill but it's still hard to roll it and I don't have a cup cake liner or anything 🙁
The mixture tastes wonderful with the pecan coating though lol.
Stacey says
Hi Tess, thanks for trying the recipe. I am thinking a mold or ice cube tray would be the way to go with these. Mine firmed up enough to roll but I think my freezer in extra frosty or something, and my hands are cold too, lol. It may work in a small muffin pan lined with parchment paper cut outs at the bottom too.
Amy says
Sounds so yummy!! Can I use stevia or simply omit the sweetener? Have you tried it yet?
Stacey says
Amy, yes you can use stevia. Just add sweetener gradually, and taste test until the right amount of sweetness that is desired. I would not omit the sweetener, as it would be very bland.
Bethany @ Athletic Avocado says
Im all about pumpkin cheesecake, especially with its healthy and no-bake like these treats!!
Stacey says
Thank you Bethany 🙂
Mark says
Love them! So creative, can't wait to make them out of some leftover pumpkin :)!
Stacey says
Thank you Mark 🙂
Cheryl says
I LOVE this recipes, pumpkin and cheesecake and no baking. What could be better?
But I thought I'd send you a little editing... "first 6 ingredients" (should be 5), and I don't think you want to freeze the "mixer" . 🙂
Stacey says
🙂 Cheryl, I corrected the funny typos! Thanks.
Angel COBANE says
Hi! So after reading all of the comments, are they best kept in the freezer?? How long will they last in freezer or refrigerator?