If you're craving a quick and easy fall treat, these no-bake keto pumpkin pie cheesecake bites are about to be your new favorite. With just 5 ingredients and a mixer, you'll have creamy, pumpkin-spiced bites of goodness ready in no time.
No baking here! Just mix, scoop, coat, and chill. Whether you're looking for a snack to satisfy those pumpkin spice cravings or a sweet treat to share, these bites are perfect for any occasion, and they take less than 10 minutes to make!
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When I first made these little bites back in 2022, I had no idea what to even call them. Were they cheesecake bites? Pumpkin pie bites? I was experimenting with short recipe videos at the time, trying out quick, simple recipes that were easy to make (you know, for real life) and perfect for keto.
Whatever you call them, this is one of those throw together recipes, you'll keep coming back to every Fall. I hope you enjoy these as much as I did making them for you!
Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).
Ingredients
Here's what you'll need to make these keto pumpkin pie bites:
For The Bites
- Cream cheese - Make sure it's softened so it mixes easily.
- Nut butter - Use your preferred nut butter: almond, peanut, or even cashew butter. If you're avoiding nuts, sunflower seed butter works just as well. That's actually what I used when I originally made this back in 2022.
- Granulated sugar-free sweetener - Use your preferred sweetener. I recommend a monk fruit/erythritol blend like Lakanto's Classic for best results. If you don't care about carbs, you can use anything you like to sweeten these.
- Pumpkin purée - Use pure pumpkin purée, not the pumpkin pie filling, which has added sugars. If you don't have pumpkin on hand, sweet potato purée could work in a pinch, though it'll change the flavor and add carbs. I used the Publix's organic brand for this recipe. Libby's 100% Pure Pumpkin works too.
- Pumpkin spice - Use a pre-made pumpkin spice blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
For The Coating
The coating is a simple mix of granulated sugar-free sweetener and pumpkin spice. It adds a nice little crunch and extra fall flavor to the outside of each bite. If you want to switch it up, you could even roll these bites in crushed nuts or unsweetened shredded coconut!
How to Make
Steps: Mix → Scoop → Coat → Chill
- Add softened cream cheese, almond butter, sweetener, pumpkin puree, and pumkin spice to a medium mixing bowl.
- Mix until light and fluffy with an electric mixer.
- Scoop mixture with a small cookie scoop (1 tbsp) or a tablespoon to form about 16 bites.
- Coat each bite with extra sweetener and pumpkin pie spice.
Put it in the fridge to set up, and voila! Another easy recipe made for real life. So beautiful on the inside too!
Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.
Faq
Just to clarify the method, these aren't rolled by hand like a traditional energy bite. The video in the post shows the full process, but you use a cookie scoop to portion them, roll them gently in the cinnamon sweetener coating, then chill until firm. The mixture before chilling is meant to be soft and scoopable, like a thick cheesecake filling. If the mixture is truly soupy, it could be an ingredient issue. Make sure you're using full-fat block cream cheese (I don't recommend reduced fat or spreadable), and that you're using plain pumpkin puree rather than pumpkin pie filling. It's also worth noting that pumpkin puree can vary quite a bit in moisture content depending on the brand. I developed this recipe experimenting with both my store's organic brand and Libby's. If you're using a different brand, blotting the puree with paper towels before mixing in can help. Another culprit could be too much oil in the natural nut butter. It's always best to give it a really good stir before adding to any recipe.
Store them in an airtight container in the fridge to keep them fresh. If you're making a big batch, you can also freeze them in a freezer-safe container and enjoy them later. They're perfect for a quick grab-and-go snack! In the fridge, they'll last about 3 days, but if you freeze them in a freezer-safe container, they'll stay good for up to 3 months. Just let them thaw in the fridge before enjoying.
Pumpkin purée is what gives these bites their signature fall flavor, but if you're in a pinch, you can try using sweet potato purée, but it will add more carbs. Don't use pumpkin pie filling since it has sugar and other ingredients.
No, I would not bake these. This is a no-bake recipe, which makes them super quick to whip up. Just mix, scoop, coat, and chill. If you're looking for a baked option, you might want to check out other pumpkin recipes, like these 3 ingredient pumpkin cookies or pumpkin bread.
Yes! These are perfect for prepping ahead of time. Make them the day before Thanksgiving dinner or any fall gathering. Just store them in an airtight container, and they'll be ready to serve when you need them. Since this is a cheesecake-like recipe, you don't want to leave it out too long at room temperature, no more than 2 hours.
Related
More pumpkin recipes:
- Keto Pumpkin Chaffles
- No-Bake Pumpkin Cheesecake Pops
- 3 Ingredient Pumpkin Cookies With No Eggs
- Moist Keto Pumpkin Bread
- Keto Pumpkin Cheesecake Cookies
- Keto Pumpkin Pie
- 25 Quick & Easy Keto Pumpkin Recipes
- 11 Keto Fat Bomb Recipes With 3 Ingredients
Recipe
Keto No-Bake Pumpkin Pie Cheesecake Bites
Ingredients
Pumpkin Bites
- 8 oz cream cheese , softened
- ⅓ cup almond butter (or other nut butter without sugar, Note 1)
- ¼ cup granulated sugar-free sweetener (Monk fruit, allulose)
- 2 tablespoon pumpkin puree (Note 2)
- 1 teaspoon pumpkin pie spice
Instructions
- Mix cream cheese, almond butter, sweetener, pumpkin puree, and pumpkin pie spice with an electric mixer in a medium bowl until light and fluffy.
- Scoop mixture with a small cookie scoop (1 tbsp) or a tablespoon to form about 16 bites.
- Coat each bite with extra sweetener and pumpkin pie spice.
- Refrigerate about 30 minutes or until set up. (Note 2)
Sandra Hillyard says
This recipe did not turn out right. After being mixed it was not able to be rolled out due to mixture resembling cake mix. I t was so thin and soupy. Would not waste time with it.!!!
Olivia Wyles says
Hi Sandra, I'm sorry to hear it didn't turn out. The last thing I want anyone to do is waste ingredients on one of my recipes. A couple of things that might help troubleshoot:
First, just to clarify the method, these aren't rolled by hand like a traditional energy bite. The video in the post shows the full process, but you use a cookie scoop to portion them, roll them gently in the cinnamon sweetener coating, then chill until firm. The mixture before chilling is meant to be soft and scoopable, like a thick cheesecake filling.
If the mixture was truly soupy though, it could be an ingredient issue. Make sure you're using full-fat block cream cheese (I don't recommend reduced fat or spreadable), and that you're using plain pumpkin puree rather than pumpkin pie filling. It's also worth noting that pumpkin puree can vary quite a bit in moisture content depending on the brand. I developed this recipe experimenting with both my store's organic brand and Libby's. If you're using a different brand, blotting the puree with paper towels before mixing in can help. Another culprit could be too much oil in the natural nut butter. It's always best to give it a really good stir before adding to any recipe.
Hope that helps. They're worth another try! And thank you for your feedback, I will be updating my FAQs to include these tips to help others in the future.
Margaret says
Hi Olivia, I made the no bake pumpkin fat bombs and they were SO GREAT!!
I will definitely make them again this fall. Thank you for the recipe. I also want to try the pumpkin pudding recipe.
Olivia Wyles says
Oh yay!! I’m so glad to hear it. Thank you for trying.
Olivia Wyles says
These little bites are so good! I love to make them for a sweet holiday treat. 🙂