Mini Pumpkin Cheesecake Bites
Mini Pumpkin Cheesecake Bites are the ultimate fall dessert, combining a buttery graham cracker crust with a velvety pumpkin cheesecake filling spiced with cinnamon and nutmeg. Perfect for gatherings or cozy nights in, these delightful bites offer a rich explosion of flavors that will keep everyone coming back for more. Easy to make and visually stunning, they are sure to impress friends and family alike!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 24 bites 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
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp cinnamon
- ½ tsp nutmeg
- Whipped cream (optional)
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl until it resembles wet sand.
- Line a mini muffin tin with paper liners. Press about one tablespoon of the crust mixture into each liner.
- In a mixing bowl, blend softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, cinnamon, and nutmeg; beat until well combined.
- Pour the creamy filling over each crust in the muffin tin, leaving a bit of space for rising.
- Bake for 18-20 minutes until set around edges but slightly jiggly in the center. Cool in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 bite (30g)
- Calories: 100
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: - For an extra zing, substitute graham crackers with crushed ginger cookies.- Store leftovers in an airtight container in the fridge for up to five days or freeze for up to two months.