Mini pumpkin cheesecake bites bring together the creamy, rich taste of cheesecake and the cozy, spicy flavor of pumpkin—ideal for a small treat that’s packed with autumn warmth. These are the perfect individual desserts for any fall gathering, holiday party, or Thanksgiving spread. With a graham cracker crust and creamy pumpkin filling, each bite is just the right size to satisfy your sweet tooth without being overly indulgent.
Ingredients:
For the Crust:
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter
For the Cheesecake 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
Optional Topping:
Whipped cream
Extra ground cinnamon for dusting
Equipment Needed:
Mini muffin pan
Mixing bowls (one for the crust and one for the filling)
Electric mixer or hand mixer for smooth blending
Spoon or piping bag for filling the cups
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, mix the graham cracker crumbs, granulated sugar, and melted butter.
Stir until all ingredients are evenly combined, and the mixture has a sandy, moist texture.
Place 1 teaspoon of the crust mixture into each muffin cup, pressing it firmly to form a compact layer.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
Add the pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Continue mixing until the filling is creamy and smooth.
Fill the Cups:
Use a spoon or piping bag to fill each muffin cup almost to the top with the cheesecake filling.
Bake:
Place the muffin pan in the oven and bake for 15-18 minutes, or until the centers of the cheesecake bites are just set.
Let the cheesecakes cool in the pan for a few minutes before transferring them to the refrigerator to chill for at least 2 hours.
Serve:
Before serving, top each cheesecake bite with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Serving Tips:
Top with Whipped Cream: A dollop of fresh whipped cream or even flavored whipped cream (like cinnamon or vanilla) adds an extra layer of creaminess and flavor. Pipe it on for a professional look!
Sprinkle Spices or Drizzle Caramel: A light dusting of cinnamon or nutmeg on the whipped cream gives a warm, aromatic touch. For a little more decadence, drizzle caramel or chocolate sauce over the top just before serving.
Presentation: Arrange the bites on a decorative serving platter, dessert tier, or individual dessert plates to create a visual centerpiece for your table. For fall-themed gatherings, add small autumn decorations like mini pumpkins, cinnamon sticks, or autumn leaves around the plate.
Chilled Perfection: These bites taste best served chilled, so keep them refrigerated until right before you serve them to maintain the creamy, rich texture.
Storage Tips:
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days. This will help them retain their flavor and texture.
Freeze for Longer Storage: If you want to make them ahead or save extras for later, freezing is a great option! Wrap each cheesecake bite individually in plastic wrap or foil, and place them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.
Thawing: When you’re ready to enjoy them, simply transfer the bites from the freezer to the refrigerator to thaw overnight. This gradual thawing process will preserve the creamy texture.
Related Recipes:
FAQs:
Can I substitute low-fat cream cheese?
Yes, low-fat cream cheese works well, though the bites may be slightly less creamy.
What if I don’t have a mini muffin pan?
You can use a regular muffin pan; just increase the crust and filling amounts slightly and adjust the baking time by 5-8 minutes.
Can I use pumpkin pie filling instead of puree?
It’s best to stick with pure pumpkin puree, as pumpkin pie filling has added sugar and spices that can alter the taste and texture.
How far in advance can I make these?
These cheesecake bites can be made up to 2 days in advance. Just keep them refrigerated until you’re ready to serve.
Conclusion:
Mini pumpkin cheesecake bites are a fantastic way to enjoy a touch of pumpkin flavor with the creamy richness of cheesecake—all in a convenient, bite-sized treat. They’re easy to prepare, beautifully spiced, and can be tailored to fit any holiday or fall celebration. With a buttery graham cracker crust and the perfect balance of pumpkin spice, these mini cheesecakes are sure to be a crowd favorite at your next gathering. Enjoy these delightful treats that capture the cozy flavors of the season in every bite!
📖 Recipe:
Print
Mini Pumpkin Cheesecake Bites
- Total Time: 2 hours 30 minutes (including chilling)
- Yield: 24 mini cheesecake bites
- Diet: Vegetarian
Description
These mini pumpkin cheesecake bites blend creamy cheesecake with warm pumpkin spices in perfect, individual portions. An ideal dessert for fall celebrations, these bites have a graham cracker crust and a rich pumpkin filling, topped with whipped cream for an extra touch of decadence.
Ingredients
For the Crust:
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter
For the Cheesecake 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
Optional Topping:
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.
- Prepare the Crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press about 1 teaspoon of this mixture into the bottom of each mini muffin cup, pressing down firmly. Set aside.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
- Fill the Cups: Spoon or pipe the cheesecake filling over each graham crust, filling each cup almost to the top.
- Bake: Bake for 15-18 minutes, or until the centers are just set. Let the cheesecakes cool in the pan for a few minutes before transferring to the refrigerator. Chill for at least 2 hours.
- Serve: Before serving, top each bite with whipped cream and a sprinkle of cinnamon if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze individually wrapped bites for up to 3 months.
Make-Ahead: These bites can be prepared a day in advance; simply refrigerate them until ready to serve.
Tips: Ensure cream cheese is fully softened to achieve a smooth filling; avoid over-mixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 mini cheesecake bites
- Calories: 120 kcal
Keywords: mini pumpkin cheesecake bites, fall dessert, pumpkin cheesecake, holiday desserts, mini cheesecakes
