Description
Mini Pumpkin Cheesecake Bites are the ultimate fall treat. With a buttery graham cracker crust, silky pumpkin cheesecake filling, and a dollop of whipped cream, they’re creamy, spiced, and perfectly portioned for parties, holidays, or a quick sweet bite.
Ingredients
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
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8 oz cream cheese, softened
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¾ cup pumpkin puree
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½ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 tsp pumpkin spice (or cinnamon, nutmeg, ginger blend)
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Whipped cream, for topping
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Pinch of ground cinnamon, for garnish
Instructions
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Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
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In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1 tablespoon into each muffin cup to form crust.
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In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla, and pumpkin spice. Mix until creamy.
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Divide filling evenly over crusts. Bake for 18–20 minutes or until centers are just set.
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Let cool completely, then refrigerate for at least 2 hours.
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Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Make ahead: Store in the fridge for up to 4 days.
Freezer-friendly: Wrap tightly and freeze for up to 1 month.
For extra crunch, add finely chopped pecans to the crust.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: ~180 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Mini pumpkin cheesecake bites, fall dessert, pumpkin spice recipe, bite-sized cheesecake