No-Bake Pumpkin Cheesecake Bites with Cottage Cheese
Creamy pumpkin cottage cheese cheesecake filling over a soft SunButter date crust. These no-bake mini bites make an easy fall snack or dessert for toddlers and the whole family.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Double up the sunbutter date base if you want extra to make energy bites with!
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