If your toddler loves a little something sweet after dinner (or you need a fall snack for yourself!), these no-bake pumpkin cheesecake bites with cottage cheese are such a fun way to use pumpkin. The filling is creamy and lightly spiced, while the soft SunButter date crust adds sweetness without needing graham crackers or an oven. Make them in a mini muffin pan, chill, and you've got little pumpkin cheesecake cups ready to grab from the fridge.
This recipe brings together my cottage cheese cheesecake cups and SunButter date energy bites. I blend the cottage cheese so the filling is smooth, then add pumpkin and a little more cream cheese to keep that cheesecake flavor.
Why You'll Love These No Bake Pumpkin Cheesecake Bites
- No baking: Just blend, assemble and chill!
- Naturally sweet crust: Dates provide sweetness; you can leave maple syrup out of the filling.
- Nut-free ingredients: SunButter makes the crust an option for families avoiding peanuts and tree nuts. Check your individual ingredient labels for allergens.
- Little portions: Mini cups are easy to portion for toddlers and adults alike.
- Make-ahead friendly: They need time to chill, so you can prep them before a busy afternoon or holiday gathering.
If you're a pumpkin lover, then be sure to try out my pumpkin cookies and nutrient-dense pumpkin bread for other yummy fall snacks!
Jump to:
- Why You'll Love These No Bake Pumpkin Cheesecake Bites
- Ingredients You'll Need
- How to Make No Bake Pumpkin Cheesecake Bites
- Hint for the Best Pumpkin Cheesecake Bites
- Substitutions and Variations
- How to Serve to Toddlers
- Equipment
- Storing Your No Bake Pumpkin Cheesecake Bites
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- No-Bake Pumpkin Cheesecake Bites with Cottage Cheese
Ingredients You'll Need
Here's what you'll need to make these no bake pumpkin cheesecake bites with cottage cheese:
For the SunButter Date Crust:
- Medjool dates: Soft dates help the crust stick together and add sweetness. If yours are dry, soak briefly in warm water, then drain well.
- SunButter: Adds richness and helps the crust hold together.
- Rolled oats: Give the base some structure. Use certified gluten-free oats if needed.
- Hemp hearts: Add a little texture and fat.
- Cinnamon: Ties the crust into the pumpkin filling.
For the Pumpkin Cheesecake Filling:
- Cottage cheese: Blend until completely smooth for a creamy filling without curds.
- Cream cheese: Helps thicken the filling and provide that cheesecake flavor we all love.
- Pumpkin purée: Use plain canned pumpkin, not sweetened pumpkin pie filling.
- Vanilla and pumpkin pie spice: For those cozy fall flavors.
- Maple syrup, optional: Taste the filling before deciding how much to add. Omit it if you'd like no added sugar; the date crust is sweet on its own.
See recipe card for quantities.
How to Make No Bake Pumpkin Cheesecake Bites
- Step 1: Add the dates, SunButter (or whatever nut/seed butter you choose), oats, hemp hearts and pumpkin spice or cinnamon, then process until the mixture clumps together. If it seems dry, add water a teaspoon at a time.
- Step 2: Blend the cottage cheese, softened cream cheese, pumpkin purée, vanilla and pumpkin pie spice until completely smooth. Taste, then blend in maple syrup if desired.
- Step 3: Divide the crust among 24 silicone mini muffin cups, using roughly 2 teaspoons per cup. Press down firmly with clean fingers or the back of a small spoon.
- Step 4: Spoon the filling over each crust. Refrigerate at least 4 hours, preferably overnight. If they are too soft to release cleanly, freeze the pan for 30-45 minutes, then pop the bites out and let them soften before serving.
Hint for the Best Pumpkin Cheesecake Bites
Use a silicone mini muffin pan and blend the cottage cheese thoroughly. The filling is meant to be creamy; it won't set as firmly as a baked cheesecake. Avoid adding extra water to the crust unless it truly needs it, and give the cups plenty of time to chill. A brief freeze helps them release neatly from the pan.
Substitutions and Variations
These no bake pumpkin cheesecake bites are already gluten-free and can be customized to fit your family's dietary needs!
- No added sugar: Leave out the optional maple syrup. Dates still contribute naturally occurring sugar.
- More pumpkin spice: Start with 1 teaspoon, taste the filling and add another ½ teaspoon if you want a stronger flavor.
- No pumpkin pie spice: Try cinnamon with a small pinch each of ginger and nutmeg.
- Different size: Use a standard muffin pan for larger cheesecake cups; the yield and chilling time may change.
- Topping ideas: Try a dusting of cinnamon, crushed graham crackers, or a small spoonful of unsweetened whipped cream just before serving. Skip whole nuts for littles.
How to Serve to Toddlers
These bites have a soft filling and a chewy date crust. Let a chilled or briefly frozen bite soften enough to be easy to chew, and serve in an age-appropriate size while your child is seated and supervised. You can cut a bite into smaller pieces if that works better for your child. They're lovely alongside fruit as part of a snack, or simply as dessert with the family.
^ you can even use the filling as a dip for snack boards!
Equipment
To make these no bake pumpkin cheesecake bites you'll need: a food processor for the dates and crust, a blender or food processor for the filling, and a 24-cup silicone mini muffin pan. A small spoon or spatula helps press the crust down and divide the filling evenly.
Storing Your No Bake Pumpkin Cheesecake Bites
Keep the pumpkin cheesecake bites covered in the refrigerator for up to 3-4 days. For longer storage, freeze in a covered container for up to 2 months. Thaw in the refrigerator, or let an individual bite soften briefly before serving. Texture may be slightly different after freezing.
Tiff's Dietitian Tip
That bright orange pumpkin brings more than cozy fall flavor! It’s rich in beta carotene, which the body converts to vitamin A. Vitamin A helps support your toddler’s vision and immune function. Paired with the creamy cottage cheese filling and sweet date crust, it’s a fun way to offer pumpkin without any pressure to eat it. Pumpkin is also a great source of fiber for keeping those little bellies full!
FAQ
I recommend plain pumpkin purée so you control the spices and sweetness. Pumpkin pie filling usually includes sugar and seasoning.
Yes! In fact, an overnight chill makes them easier to serve or freeze for longer storing. Add any toppings just before eating.
Yes. Freeze them in a covered container for up to 2 months. Thaw in the refrigerator or let one soften briefly before serving; the filling may be a little different in texture after freezing. For toddlers, make sure the crust and filling are soft enough to chew before offering.
Yes, if peanuts work for your family. Swap an equal amount of creamy peanut butter into the crust. The flavor will change, and the bites will no longer be peanut-free.
Yes. The crust contains dates, so the assembled bites already have sweetness. Taste the filling before deciding whether it needs anything extra for your family.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these no bake pumpkin cheesecake bites:
No-Bake Pumpkin Cheesecake Bites with Cottage Cheese
Ingredients
SunButter date crust
- ½ cup pitted Medjool dates about 6 large dates
- ¼ cup SunButter
- ¼ cup rolled oats
- 2 tablespoons hemp hearts
- ¼ teaspoon ground cinnamon
- 1-2 teaspoons water only if needed
Pumpkin cheesecake filling
- 1½ cups cottage cheese
- ½ cup cream cheese softened or using whipped
- ½ cup plain pumpkin purée
- 1 teaspoon vanilla bean paste or vanilla extract
- 1-1½ teaspoons pumpkin pie spice
- 1-2 tablespoons maple syrup optional
Instructions
- Make the crust: Add the dates to a food processor and pulse until finely chopped and sticky. Add the SunButter, oats, hemp hearts, and cinnamon. Process until the mixture holds together when pressed. If needed, add water 1 teaspoon at a time.
- Press into the pan: Divide the crust among 24 silicone mini muffin cups, using about 2 teaspoons per cup. Press firmly into an even layer.
- Blend the filling: Blend the cottage cheese, softened cream cheese, pumpkin purée, vanilla, and 1 teaspoon pumpkin pie spice until completely smooth. Taste and add more spice or the optional maple syrup if desired.
- Fill and chill: Spoon the filling over the crusts without overfilling. Refrigerate for at least 4 hours, preferably overnight. For easier removal, freeze the pan for 30-45 minutes, then pop out the bites. Let them soften before serving.
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