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
Scale
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
