These mini pumpkin cheesecake bites are a tasty treat for fall lovers! They are smooth, creamy, and packed with pumpkin spice goodness, all in a cute little size.
They’re perfect for sharing, but let’s be real, you might not want to! I love popping these bites in my mouth—they’re just too good to resist!
Key Ingredients & Substitutions
Graham cracker crumbs: These create a sweet, crunchy base for the cheesecake. If you’re looking for gluten-free options, crushed gluten-free cookies work well too. I’ve also tried using Nilla Wafers for a different flavor!
Cream cheese: This gives the cheesecake its creamy texture. Softened cream cheese is a must for smooth mixing. If you’re dairy-free, try a plant-based cream cheese—it works surprisingly well!
Pumpkin puree: Canned pumpkin is convenient and often preferred. However, fresh pumpkin is also great if you want homemade. Just roast and puree it! You can use sweet potato puree as a tasty substitute, too.
Egg: The egg helps bind everything together and gives a nice structure. For an egg-free option, use a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water, let it sit to thicken).
How Do I Get the Perfect Crust?
The crust is just as important as the cheesecake filling! A well-formed crust adds the right crunch. To make it perfect, follow these steps:
- Ensure the butter is fully melted and mixed well with the crumbs—this keeps the crust together.
- Press firmly when placing the crumbs into the muffin cups. You want a sturdy base that won’t crumble.
- Bake the crust for about 5 minutes before adding the filling. This helps set it nicely!
How to Make Pumpkin Cheesecake Bites
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For Topping:
- Whipped cream
- Ground cinnamon or nutmeg, for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, with an additional 18-22 minutes for baking. Don’t forget to chill the cheesecake bites for at least 2 hours before serving. So, set aside a total of about 2 hours and 40 minutes for this yummy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (163°C). This ensures that your cheesecake bites bake evenly all the way through. Line a mini muffin pan with paper liners, so they’re easy to remove later!
2. Make the Crust:
In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture looks like wet sand. This will be your delicious crust!
3. Form the Crust in Muffin Cups:
Take the crumb mixture and carefully divide it equally among the mini muffin cups. Press down firmly on the mixture at the bottom of each cup. This helps create a sturdy base for your cheesecake bites.
4. Prepare the Cheesecake Filling:
In another mixing bowl, combine the softened cream cheese and 1/3 cup of sugar. Beat them together until the mixture is smooth and creamy—this is the rich filling that you’ll love!
5. Add Pumpkin Spice Goodness:
Next, add the egg, pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix everything together until it’s fully combined and nice and smooth.
6. Pour the Filling In:
Now, it’s time to fill those crusts! Pour the pumpkin cheesecake filling over each crust in the mini muffin pan until each is about 3/4 full.
7. Bake Them Up:
Place the muffin pan in the preheated oven and bake for 18-22 minutes. You want the centers to be set but still a little jiggly—this keeps them creamy!
8. Cool and Chill:
Once baked, take them out and let the bites cool to room temperature. Then, pop them in the refrigerator for at least 2 hours to chill and set perfectly.
9. Add the Toppings:
Before you serve, top each pumpkin cheesecake bite with a dollop of whipped cream. Sprinkle just a touch of ground cinnamon or nutmeg on top for that finishing touch!
Enjoy your rich, creamy, spiced pumpkin cheesecake bites—you can’t go wrong with these delicious treats!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast a pie pumpkin, scoop out the flesh, and puree it until smooth. Just make sure it’s well-drained so your cheesecake bites don’t get watery!
How Do I Ensure My Cheesecake Bites Are Creamy?
To achieve that smooth, creamy texture, ensure your cream cheese is fully softened before mixing. This helps eliminate lumps and creates a velvety filling. Beat the mixture well to incorporate air, which adds to the creaminess as it bakes!
Can I Make These Ahead of Time?
Yes, these pumpkin cheesecake bites are perfect for making ahead! You can prepare and bake them up to two days in advance. Just keep them stored in the fridge, and top with whipped cream just before serving for the best presentation!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake bites in an airtight container in the fridge for up to 3 days. They’re best enjoyed chilled, making them a great make-ahead dessert!
