Mini Pumpkin Cheesecake Bites
Mini Pumpkin Cheesecake Bites are an irresistible autumn treat that perfectly balances creamy pumpkin cheesecake with a buttery graham cracker crust. These bite-sized delights are topped with whipped cream, making them ideal for Thanksgiving, family gatherings, or any fall celebration. With a foolproof recipe that guarantees impressive results, these adorable bites of heaven are sure to leave your guests craving more!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- Whipped cream (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Combine graham cracker crumbs and melted butter in a bowl; press into mini muffin tins lined with paper liners.
- Bake the crusts for 8 minutes, then cool while preparing the filling.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until creamy. Blend in pumpkin puree, eggs, vanilla extract, and pumpkin spice.
- Pour the mixture over the cooled crusts, filling just under the rim.
- Bake for 15-20 minutes until edges are set but center is slightly jiggly. Let cool completely before refrigerating for at least two hours.
- Top with whipped cream before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Customize by adding chocolate chips or swapping pumpkin puree for sweet potato puree. Store leftovers in an airtight container in the fridge for up to five days.