Description
These Mini Pumpkin Cheesecake Bites are a delightful fall dessert that combines creamy pumpkin cheesecake with a crunchy graham cracker crust. Perfect for holiday gatherings or as a sweet treat any time of year.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch of ground cloves
Topping (optional):
- Whipped cream
- Caramel drizzle
- Sprinkle of cinnamon
Instructions
- Preheat oven: to 325°F (160°C).
- Line muffin tin: with paper liners (about 24 cups).
- Make crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner.
- Prepare filling: Beat cream cheese and sugar until smooth. Add pumpkin, egg, vanilla, spices; mix.
- Fill liners: Spoon filling over crusts.
- Bake: for 18–20 minutes until set.
- Cool and chill: Cool in pan, then refrigerate for 2 hours.
- Top and serve: Add whipped cream or caramel before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Can be made 1–2 days ahead. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: ~110 kcal
- Sugar: ~8 g
- Sodium: ~90 mg
- Fat: ~7 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~2 g
- Trans Fat: 0 g
- Carbohydrates: ~11 g
- Fiber: ~0.5 g
- Protein: ~2 g
- Cholesterol: ~25 mg
