Mini Pumpkin Cheesecake Bites
Mini Pumpkin Cheesecake Bites are a super simple dessert recipe everyone will love this fall. No bake pumpkin cheesecake filling and crispy dessert shells.
Servings 30 servings
Ingredients
- 30 premade phyllo shells (found in freezer section)
- 4 oz. cream cheese, softened
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 tps. pumpkin pie spice
- 1/2 cup Cool Whip, plus more for garnish
Instructions
- Bake phyllo shells according to package directions. Meanwhile, make the pumpkin cheesecake filling. Beat together cream cheese, brown sugar, pumpkin puree, pumpkin pie spice and Cool Whip. Place in a ziplock bag and place in the refrigerator for 10 to 15 minutes while the shells cool.
- Snip a small corner off the ziplock bag. Pipe into the cooled phyllo shells. Top with more Cool Whip, if desired. Serve immediately (they will get soggy after an hour or so).