No Bake Pumpkin Cheesecake Phyllo Bites
Discover the ultimate comfort of No Bake Pumpkin Cheesecake Phyllo Bites—a creamy, crispy treat that embodies the flavors of fall. Perfect for Thanksgiving and easy to prepare, these bites will satisfy your pumpkin cravings effortlessly. Make them tonight for a delightful experience!
Equipment
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 8 ounces oz cream cheese room temperature
- 1/2 cup cup canned pumpkin puree
- 1/4 cup cup dark brown sugar
- 1 teaspoon tsp vanilla bean paste
- 1 teaspoon tsp pumpkin pie spice
- 8 ounces oz whipped topping thawed
- 2 boxes Athens mini fillo shells 30 cups in total
- Praline pecans chopped
Instructions
- In the bowl of an electric mixer, add cream cheese, pumpkin puree, brown sugar, vanilla bean paste, and pumpkin pie spice. Mix on medium speed until fully combined and smooth.
- Add in whipped topping and fold to fully combine.
- Fill the fillo shells with cheesecake mixture, sprinkle with chopped praline pecans, and a dusting of powdered sugar if desired.
- Note: The mini fillo shells are fully cooked, so they do not need to bake. You may have some leftover cheesecake filling, which can be saved or turned into a pumpkin cheesecake dip!
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator. They can last for up to three days, but they are best enjoyed fresh!
- Freezing: While these bites are best served fresh, you can freeze them for up to a month. Just make sure to wrap them tightly to avoid freezer burn.
- Pairing: These bites pair wonderfully with a warm cup of coffee or spiced cider, making them a great choice for fall gatherings.
- Adjust Sweetness: If you prefer a less sweet filling, feel free to reduce the amount of brown sugar to suit your taste.
- Experiment with Spices: Don’t hesitate to mix in a pinch of nutmeg or allspice for an extra layer of flavor.