These keto no-bake pumpkin pie cheesecake bites are the perfect fall treat that you can whip up in no time! With just five simple ingredients—cream cheese, nut butter, sugar-free sweetener, pumpkin purée, and pumpkin spice—you’ll have little bites of creamy, pumpkin-spiced goodness ready in minutes. All you need is a mixer, a quick scoop, roll them in a sweet pumpkin spice coating, and pop them in the fridge. Easy, right? Perfect for a quick snack or party treat, no baking required!
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)
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Notes
1. Nut butter - Make sure there is no added sugar and it's just 100% nuts or seeds. Sea salt is okay, though.2. Pumpkin Puree – Make sure to get 100% pure pumpkin puree, not pumpkin pie mix which contains sugar. I used the store brand’s organic pumpkin puree. Libby’s works as well.2. Chilling - These can be enjoyed right away if you don't want to wait, but if you prefer a more set-up cheesecake mouth feel, then allow them to chill in the fridge for at least 30 minutes or overnight. 3. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.4.91 Total Carbs – .6 Fiber – 2.94 Sugar Alcohols = 1.37 Net Carbs per Bite or 1/16 of recipe.