Frozen Pumpkin Cheesecake Bites with Pecan Crust
As the air turns crisp and leaves begin to fall, the craving for pumpkin spice becomes undeniable. However, traditional pumpkin pies and dense cheesecakes can often feel heavy and sugar-laden. Enter these Frozen Pumpkin Cheesecake Bites—the perfect solution for satisfying that autumn sweet tooth without the guilt. By swapping a traditional graham cracker base for a nutrient-dense, buttery pecan and almond flour crust, we introduce a nutty depth that perfectly complements the creamy, spiced filling. The magic of this recipe lies in its texture contrast; the crust offers a satisfying crunch while the frozen filling melts luxuriously on the tongue, reminiscent of premium ice cream. These bites are naturally gluten-free and can easily be made refined sugar-free. They are 'freezer stash' gold—perfect for a quick post-dinner treat or a festive addition to a holiday dessert spread that won't weigh you down.
The Masterplan
Line a standard muffin tin with 12 silicone or paper liners.
In a food processor, pulse the pecans, almond flour, melted coconut oil, 2 tablespoons of maple syrup, and sea salt until a sticky crumb forms. Do not over-process into butter.
Divide the crust mixture evenly among the 12 liners, pressing firmly with the back of a spoon to create a flat base.
Rinse the food processor bowl or use a hand mixer. Combine the softened cream cheese, pumpkin puree, Greek yogurt, remaining sweetener, vanilla extract, and pumpkin pie spice.
Blend or whip until the mixture is completely smooth and creamy, scraping down the sides as needed.
Pour the pumpkin filling over the prepared crusts, smoothing the tops.
Freeze for at least 3-4 hours until set. For best texture, let them thaw on the counter for 5-10 minutes before serving.
Store leftovers in an airtight container in the freezer for up to one month.
Perfect Pairings
Zero-Waste Candied Citrus Peel & Golden Syrup Duo
Spicy Hot Honey & Chili Candied Orange Peels
Chewy Ube & Candied Orange Peel Mochi Brownies
Gather Your Energy
Step by Step
Line a standard muffin tin with 12 silicone or paper liners.
In a food processor, pulse the pecans, almond flour, melted coconut oil, 2 tablespoons of maple syrup, and sea salt until a sticky crumb forms. Do not over-process into butter.
Divide the crust mixture evenly among the 12 liners, pressing firmly with the back of a spoon to create a flat base.
Rinse the food processor bowl or use a hand mixer. Combine the softened cream cheese, pumpkin puree, Greek yogurt, remaining sweetener, vanilla extract, and pumpkin pie spice.
Blend or whip until the mixture is completely smooth and creamy, scraping down the sides as needed.
Pour the pumpkin filling over the prepared crusts, smoothing the tops.
Freeze for at least 3-4 hours until set. For best texture, let them thaw on the counter for 5-10 minutes before serving.
Store leftovers in an airtight container in the freezer for up to one month.