Description
These Mini Pumpkin Cheesecake Bites are a delightful fall treat featuring a creamy pumpkin-spiced cheesecake filling nestled on a graham cracker crust. Perfect for parties or cozy nights, these bite-sized desserts combine seasonal flavors with a smooth, rich texture that melts in your mouth. Finished with a dollop of whipped cream and a dusting of cinnamon, they offer a perfect balance of sweetness and spice in every bite.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For Serving
- Whipped cream
- Extra ground cinnamon for dusting
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease it to prevent sticking.
- Prepare the Crust: In a small bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the texture is evenly combined. Press about 1 teaspoon of this mixture firmly into the bottom of each mini muffin cup to form the crust layer. Set the pan aside.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, 1/4 cup granulated sugar, brown sugar, egg, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix thoroughly until the filling is smooth and well combined without lumps.
- Fill the Cups: Spoon or pipe the prepared cheesecake filling over each graham cracker crust in the mini muffin pan. Fill each cup almost to the top but allow a little room as the filling will slightly puff during baking.
- Bake the Cheesecakes: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until the centers are just set and not jiggly. Remove from oven and let the cheesecakes cool in the pan for a few minutes.
- Chill: Transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours or until fully set and chilled through.
- Serve: Before serving, top each mini pumpkin cheesecake bite with a dollop of whipped cream and a light dusting of extra ground cinnamon for added flavor and presentation. Enjoy immediately.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- You can substitute the spices with your preferred pumpkin pie spice blend.
- These bites can be stored in an airtight container in the refrigerator for up to 3 days.
- For added texture, sprinkle chopped pecans or walnuts on top before baking.
- You can prepare the crust and filling a day in advance and assemble before baking.
