No Bake Maple Pecan Pie Cheesecake Bites – Easy Fall Dessert Recipe

Sticky maple syrup drizzles down my fingers. Crunchy pecans give way to creamy cheesecake with every bite. Honestly, these No Bake Maple Pecan Pie Cheesecake Bites taste like autumn wrapped up in a cozy sweater—no oven required! I remember the first time I whipped up a batch, leaves were swirling outside and I was desperate for something sweet but too lazy to fuss over pie crust. The result? Little nuggets of pure joy that vanished in minutes (seriously, my family devoured them before I even got a second cup of coffee).

You know, I’ve made dozens of no bake desserts over the years, but nothing hits quite like these maple pecan pie cheesecake bites. They’re a mashup of everything good about fall: nutty, buttery, and kissed with real maple syrup. If you’re craving something that feels special—but doesn’t require a pastry degree or hours in the kitchen—this recipe is your new best friend. It’s perfect for busy weekdays, cozy weekends, or when you need a last-minute treat for friends.

As someone who’s tested (and taste-tested) this recipe more times than I care to admit, I can promise you it’s easy, forgiving, and totally delicious. The classic pecan pie flavors with a cheesecake twist make these bites an absolute must for autumn. Plus, they’re freezer-friendly—so you can sneak one anytime the mood strikes. Trust me, once you try them, you’ll want to make another batch right away!

Why You’ll Love This Recipe

• Quick & Easy: No Bake Maple Pecan Pie Cheesecake Bites come together in less than 30 minutes, and you don’t even have to preheat the oven. Perfect for busy evenings or when you want dessert in a flash.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge. No fancy stuff—just cream cheese, pecans, maple syrup, and a few baking staples.
• Perfect for Autumn Gatherings: These bites are a hit at fall parties, Thanksgiving feasts, and even casual afternoon coffee dates. They capture that nostalgic autumn flavor everyone loves.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone finds something to love here. I’ve brought these to potlucks and watched them disappear in seconds!
• Unbelievably Delicious: Creamy cheesecake meets crunchy pecan pie in bite-sized form. The maple syrup gives a caramel-like sweetness, and the buttery crust melts in your mouth.

What sets this recipe apart? I blend the pecans straight into the crust for extra crunch, and I use pure maple syrup (not pancake syrup) for deep flavor. The cheesecake filling is rich and smooth, not too sweet—so you get that classic tang, with just enough maple to keep things interesting. You don’t have to worry about soggy pie or burnt crust here. Just mix, chill, and enjoy!

This isn’t just another no bake cheesecake recipe. It’s the kind that makes you do a happy dance in the kitchen. Comforting yet playful, nostalgic but easy enough for anyone to make. If you want to impress guests, treat yourself, or simply celebrate fall, these bites are a guaranteed win.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few things if needed.

• For the crust:
  • Graham crackers (about 1 1/2 cups, crushed / 150g) – classic flavor, but you can use digestive biscuits or gluten-free cookies
  • Pecans (1/2 cup, finely chopped / 60g) – adds nutty crunch (toasted for extra flavor)
  • Unsalted butter (1/4 cup, melted / 60g) – binds the crust and gives richness
  • Maple syrup (2 tbsp / 30ml) – for subtle sweetness and that signature autumn taste
  • Pinch of salt – balances flavors
• For the cheesecake filling:
  • Cream cheese (8oz / 226g, softened) – choose full-fat for best texture
  • Greek yogurt or sour cream (1/2 cup / 120g) – adds tang and creaminess (I like FAGE for consistency)
  • Pure maple syrup (1/3 cup / 80ml) – gives unmistakable flavor (don’t use pancake syrup!)
  • Powdered sugar (1/4 cup / 30g) – sweetens without graininess
  • Vanilla extract (1 tsp / 5ml) – rounds out the flavors
  • Pinch of cinnamon – optional, but it really brings out the autumn vibes
• For the pecan pie topping:
  • Pecans (1/2 cup, roughly chopped / 60g) – for topping and crunch
  • Butter (2 tbsp / 28g) – helps caramelize the pecans
  • Brown sugar (2 tbsp / 25g) – adds that pie-like sweetness
  • Maple syrup (1 tbsp / 15ml) – ties everything together
  • Pinch of salt

Ingredient tips: Use firm, fresh pecans for best results. If you need dairy-free, swap cream cheese for plant-based and butter for coconut oil. Gluten-free graham crackers work well, too. In a pinch, honey can replace maple syrup, but the flavor will be a little different—still good, though!

Equipment Needed

• Mixing bowls – at least two (one for crust, one for filling)
• Hand mixer or stand mixer – for whipping the cheesecake filling (a sturdy whisk is fine, but expect a workout!)
• Food processor or zip-top bag + rolling pin – for crushing graham crackers and pecans (I’ve used both; food processor is quicker, but a bag works in a pinch)
• Measuring cups and spoons – accuracy matters, especially with no bake desserts
• Rubber spatula – for scraping and smoothing every last bit
• Mini muffin tin or silicone molds – helps shape the bites (if you don’t have these, a regular muffin pan with paper liners works)
• Spoon or small cookie scoop – makes portioning easier
• Plastic wrap or wax paper – for covering bites while they chill

If you don’t own a mixer, don’t stress—just let your cream cheese soften longer and use a fork. I’ve tried making these with a wooden spoon, and they still turned out creamy (not as fluffy, but still tasty). For easy cleanup, go with silicone molds; they pop right out and wash up fast. Budget tip: Dollar store muffin tins work fine, just avoid anything rusty or warped.

Preparation Method

1. Prepare the crust:

   Crush graham crackers and pecans in a food processor until fine crumbs. (If you don’t have a processor, place them in a zip-top bag and smash with a rolling pin—great stress relief!)

   Pour crumbs into a mixing bowl. Add melted butter, maple syrup, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when pressed. If it feels dry, add another tablespoon of butter.

   Spoon about 1 tablespoon (15g) of crust mixture into each mini muffin cup or mold. Press firmly to form a compact base. Freeze for 10 minutes to set while you make the filling.

2. Make the cheesecake filling:

   In a clean bowl, beat softened cream cheese with a hand mixer until smooth—about 2 minutes. Add Greek yogurt, maple syrup, powdered sugar, vanilla extract, and cinnamon. Beat until silky and fluffy, scraping down the sides as needed.

   Taste and adjust sweetness; add more maple syrup if you like it sweeter. The filling should be thick but spreadable.

3. Assemble the bites:

   Remove crusts from the freezer. Spoon or pipe about 1 heaping tablespoon (15g) of cheesecake filling onto each crust. Smooth the tops with a spatula or the back of a spoon.

   Return to freezer for 15-20 minutes, or refrigerate for at least 1 hour until firm. (If you’re impatient, freezer is faster!)

4. Make the pecan pie topping:

   In a small skillet, melt butter over medium heat. Add chopped pecans and toast for 2-3 minutes until fragrant.

   Sprinkle in brown sugar, maple syrup, and a pinch of salt. Stir until bubbly and pecans are glazed, about 2 minutes. Don’t walk away—the sugar can burn quickly. Remove from heat and let cool slightly.

5. Finish and serve:

   Spoon cooled pecan topping onto each cheesecake bite, pressing lightly so it sticks. If you want extra shine, drizzle a bit more maple syrup over the top. Chill bites for 10 minutes before serving—they’re best cold and firm.

Preparation notes: If your filling seems runny, refrigerate for 30 minutes before assembling. Too crumbly crust? Add a splash more melted butter. When in doubt, use your senses—crust should be golden and firm, filling should taste tangy-sweet, and topping should smell nutty and caramelized. I always set a timer for the toasting pecans because, let’s face it, I’ve burned more than once!

Cooking Tips & Techniques

• Chill thoroughly: No bake desserts need time to set. The freezer shortcut is great, but don’t skip chilling unless you like things extra soft.
• Toast your pecans: Raw pecans are okay, but toasting brings out rich, buttery flavor. Just keep an eye on them—nuts burn fast!
• Use full-fat cream cheese: Low-fat versions can give a watery filling. Trust me, the texture is worth the extra few calories.
• Don’t overmix: Beat the filling just until smooth. Overbeating can make it runny and harder to set.
• Customize crust texture: If you like crunch, leave some pecan pieces a bit larger. For a smoother base, process until fine.
• Multitasking: Prep your crust while cream cheese softens. Make the topping while bites chill. I always do the dishes while the cheesecake sets; it makes the wait feel productive!

My first batch was a little too sweet—so I dialed back the sugar and used tangy yogurt. If your filling tastes bland, add a pinch more salt or cinnamon. If the bites stick to the mold, run a knife around the edge or use silicone liners. For perfect results every time, measure ingredients precisely and let your senses guide you. There’s a little wiggle room here—it’s no bake, after all!

Variations & Adaptations

• Gluten-Free: Use gluten-free graham crackers or almond flour in the crust. I’ve tried both, and honestly, almond flour gives a nutty twist that’s hard to resist.
• Dairy-Free: Swap cream cheese and butter for plant-based alternatives (like Kite Hill cream cheese or Earth Balance). Coconut yogurt works in place of Greek yogurt, and coconut oil replaces butter—flavor stays rich, and texture is still creamy.
• Seasonal Flavor: Add a teaspoon of pumpkin puree and pumpkin spice to the filling for a pumpkin maple pecan version. It’s perfect for Halloween or Thanksgiving.
• Chocolate Lovers: Stir in mini chocolate chips to the filling, or drizzle melted chocolate over the finished bites.
• Nut-Free: Use sunflower seeds or omit nuts entirely. The crust is still delicious with just graham crackers and butter.
• Personal favorite: Once, I swapped half the maple syrup for honey and sprinkled flaky sea salt on top. That sweet-salty combo was a game changer!

You can play around with the crust—try ginger snaps for a spicier base, or add orange zest to the filling for a fresh twist. If you want a pie bar instead of bites, press everything into a pan and slice after chilling. There’s no wrong way to enjoy these flavors!

Serving & Storage Suggestions

Serve No Bake Maple Pecan Pie Cheesecake Bites cold, straight from the fridge or freezer. They look gorgeous on a rustic wooden platter or nestled in cupcake wrappers. For a party, sprinkle with extra chopped pecans or a light dusting of cinnamon before serving.

• Pairings: Enjoy with coffee, spiced tea, or a glass of apple cider. For dessert boards, add sliced apples, dried cranberries, or a wedge of sharp cheddar.
• Storage: Store bites in an airtight container in the fridge for up to 5 days. They don’t get soggy, and the flavors deepen over time.
• Freezing: Freeze for up to 2 months. Thaw for 5-10 minutes before serving—still cold, but not rock hard.
• Reheating: Not needed, but if you want a softer bite, leave at room temperature for 10 minutes.

I’ve noticed the maple flavor gets even richer after a day, so don’t be afraid to make these ahead. They’re perfect for meal prep or unexpected guests—just grab from the freezer and go!

Nutritional Information & Benefits

Each bite is about 110 calories, with 2g protein, 8g fat, and 8g carbs (estimate; actual values may vary). Pecans are packed with healthy fats, magnesium, and antioxidants, while maple syrup offers trace minerals and a lower glycemic index than refined sugar. Using Greek yogurt adds calcium and a little extra protein.

This recipe can fit gluten-free and dairy-free lifestyles with easy swaps. It’s vegetarian, and you can make it nut-free by omitting pecans. Note that pecans, dairy, and gluten are potential allergens—so adapt as needed for your crowd. I love that these bites satisfy my sweet tooth without a sugar crash, and the protein keeps me full longer. For me, dessert that doesn’t derail my wellness goals is a huge win!

Conclusion

If you’re craving fall flavors without fuss, these No Bake Maple Pecan Pie Cheesecake Bites are your ticket to dessert bliss. They’re easy, quick, and absolutely delicious—perfect for sharing, snacking, or savoring solo with a mug of coffee. The creamy cheesecake filling, nutty crust, and maple pecan topping work together in the best way possible.

Don’t be afraid to tweak the recipe to suit your tastes—add spice, change the nuts, or use dairy-free swaps. That’s the beauty of no bake desserts! Personally, I love how these bites bring a little autumn magic to any day. They’re comforting, festive, and just plain fun to eat.

Give them a try, and let me know in the comments how you make them your own! Share with friends, pin to your favorite board, or tag me on socials with your creations. Happy fall baking (well, no baking, but you get it)!

FAQs

Can I make these cheesecake bites ahead of time?

Yes, you can prep them up to 2 days in advance. Store in the fridge in an airtight container—they get even tastier as they chill!

What if I don’t have a mini muffin tin?

No worries! Use a regular muffin pan with paper liners, or shape the mixture into balls and chill on a parchment-lined tray.

Can I use honey instead of maple syrup?

Absolutely. Honey works for the filling and topping, but the flavor will be less “autumn” and a little lighter. Still delicious!

How do I make these bites gluten-free?

Just swap the graham crackers for gluten-free cookies or almond flour. The rest of the recipe works exactly the same.

Are these freezer-friendly?

Yes! Freeze the bites in a single layer, then transfer to a container. Thaw for 10 minutes before serving for best texture.

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