If you’re in search of a dessert that perfectly blends creamy, spicy, and sweet in bite-sized form, you’re going to fall head over heels for these Mini Pumpkin Cheesecake Bites. They’re everything you love about pumpkin cheesecake – but in a handheld, party-ready package. Each little bite has a buttery graham cracker crust, a silky filling brimming with warm spices, and the most delightful pumpkin flavor. Whether you’re prepping for fall festivities, Thanksgiving, or simply want to satisfy a pumpkin craving, these morsels will become your new go-to treat.
Ingredients You’ll Need
Gathering the ingredients for Mini Pumpkin Cheesecake Bites couldn’t be easier, and each one is essential for building flavor, texture, and that picture-perfect finish. Here’s what goes into creating these autumn-inspired gems:
- Graham cracker crumbs: The foundation of every great cheesecake bite, creating a sweet, crunchy base that holds everything together.
- Granulated sugar: Used in both the crust and the filling, it balances out the tanginess of the cream cheese and enhances sweetness.
- Unsalted butter (melted): Binds the graham cracker crumbs into a perfect, buttery crust that doesn’t fall apart.
- Cream cheese (softened): The star of the show – provides that classic, creamy cheesecake texture.
- Canned pumpkin purée: Infuses each bite with real pumpkin flavor and gives the cheesecake its gorgeous golden hue.
- Brown sugar: Adds depth, warmth, and a rich molasses note that complements the spices beautifully.
- Granulated sugar (for filling): Lends a touch of extra sweetness to the pumpkin cheesecake mixture.
- Large egg: Helps the filling set perfectly while adding richness and structure.
- Vanilla extract: Enhances all the other flavors and adds that irresistible, cozy aroma.
- Ground cinnamon: A must-have spice for anything pumpkin – gives warmth and classic fall flavor.
- Ground nutmeg: Brings a tiny bit of nutty, peppery spice that makes every bite special.
- Ground cloves: Adds a pop of deep, aromatic spice – just a little goes a long way.
- Whipped cream (optional): For topping each cheesecake bite with a cloud of creamy sweetness.
How to Make Mini Pumpkin Cheesecake Bites
Step 1: Prep and Preheat
Begin by preheating your oven to 325°F (163°C) so it’s ready when your cheesecake bites are assembled. Line a mini muffin tin with paper liners – this makes them easier to remove and gives them extra cuteness.
Step 2: Make the Graham Cracker Crust
In a small bowl, mix the graham cracker crumbs, two tablespoons of granulated sugar, and melted unsalted butter together until evenly combined. It should look like damp sand and hold together when squeezed. Spoon about a teaspoon of this mixture into each mini muffin liner, then press firmly to form a compact crust. The back of a spoon or your fingers works perfectly.
Step 3: Prepare the Pumpkin Cheesecake Filling
Using a medium bowl and either a hand or stand mixer, beat the softened cream cheese until it’s completely smooth and lump-free. Add in the pumpkin purée, brown sugar, and granulated sugar, beating again until the mixture is creamy and totally blended. Next, mix in the egg, vanilla extract, cinnamon, nutmeg, and cloves. Blend just until smooth – don’t overmix.
Step 4: Assemble and Fill
Spoon the cheesecake filling over the prepared crusts in your mini muffin tins, filling each cup almost to the top. The mixture will settle a bit as it bakes, so it’s okay if they’re quite full.
Step 5: Bake and Cool
Bake the Mini Pumpkin Cheesecake Bites for 14 to 16 minutes, until the centers are just set and the edges look a little puffy. Resist the urge to overbake! Let them cool in the pan to room temperature. Once they’re cool enough to handle, transfer them to the fridge and chill for at least two hours – this helps them set up for perfect texture and clean bites.
Step 6: Top and Serve
Right before serving, crown each bite with a swirl of whipped cream, if you’d like. Now dig in and prepare for pumpkin cheesecake bliss!
How to Serve Mini Pumpkin Cheesecake Bites
Garnishes
For an extra dash of fall flair, top your Mini Pumpkin Cheesecake Bites with whipped cream, a sprinkle of cinnamon, or even a tiny piece of candied ginger. A drizzle of caramel sauce takes them right over the top.
Side Dishes
These cheesecake bites work beautifully with a cozy cup of coffee or a steaming mug of chai tea. For a larger dessert platter, pair them with spiced nuts, apple slices, or other little fall-themed treats to round out your dessert spread.
Creative Ways to Present
Arrange the cheesecake bites on a rustic wooden board with autumn leaves for a festive touch. Or, plate each bite in a mini cupcake wrapper and serve on a tiered stand to impress at gatherings. They also make fun edible party favors – just tuck them into cute boxes tied with ribbon.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Mini Pumpkin Cheesecake Bites into an airtight container and store them in the fridge for up to four days. The flavors actually deepen a bit after sitting, making them even more delicious on day two or three.
Freezing
These bites are freezer-friendly! Once they’re fully cooled, arrange them on a baking sheet to freeze individually, then transfer to a zip-top bag or freezer container. They’ll keep for up to two months – just thaw overnight in the fridge before serving.
Reheating
While these cheesecake bites are best served chilled or at room temperature, you can let frozen ones sit out for 20 minutes if you’re short on time. They don’t need to be warmed, but giving them a quick rest on the counter brings out their creamy texture.
FAQs
Can I make Mini Pumpkin Cheesecake Bites ahead of time?
Absolutely! In fact, they taste even better when chilled overnight, so they’re the perfect make-ahead dessert for busy days or holiday gatherings.
Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée will work well. Just make sure it’s thick and not watery, since excess moisture could affect the texture of your cheesecake bites.
What can I use instead of graham crackers?
If you’d like a spicy twist, swap the graham crackers for crushed gingersnap cookies or vanilla wafers. Both give the crust extra flavor and crunch.
Do I need to use mini muffin tins?
Mini muffin tins create compact, perfectly sized cheesecake bites, but you can also use standard muffin tins for bigger portions – just increase the bake time and keep an eye on the centers for doneness.
How do I know when the cheesecake bites are done?
The edges should be slightly puffed and the centers just set. They’ll finish setting as they cool, so don’t worry if they jiggle just a bit when you take them out of the oven.
Final Thoughts
If you love autumn flavors and easy-to-share treats, these Mini Pumpkin Cheesecake Bites are sure to become a favorite in your home. Bring them to your next gathering or enjoy them on a cozy night in – either way, don’t be surprised if everyone comes back for seconds. Give these a try and let little bites of creamy pumpkin happiness brighten your day!
Print
Mini Pumpkin Cheesecake Bites Recipe
- Total Time: 35 minutes (plus chilling time)
- Yield: 24 mini bites 1x
- Diet: Non-Vegetarian
Description
These Mini Pumpkin Cheesecake Bites are the perfect bite-sized treat for fall, with a creamy pumpkin cheesecake filling on a sweet graham cracker crust. Easy to make and bursting with seasonal flavors!
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Pumpkin Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Topping:
- Whipped cream for topping (optional)
Instructions
- Preheat the oven and prepare the crusts: Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press mixture into liners.
- Prepare the cheesecake filling: Beat cream cheese until smooth, add pumpkin, sugars, egg, vanilla, and spices. Mix until smooth.
- Fill and bake: Spoon the filling over the crusts and bake for 14–16 minutes until set. Cool, then chill for 2 hours.
- Serve: Top with whipped cream before serving if desired.
Notes
- You can use pre-made mini graham cracker crusts or substitute with crushed gingersnap cookies for added spice.
- These freeze well—just thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
