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