Description
These Mini Pumpkin Cheesecake Bites are a delightful fall dessert that combines creamy pumpkin cheesecake with a graham cracker crust. Perfect for entertaining or enjoying as a sweet treat!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Optional topping:
- Whipped cream
- Cinnamon
- Crushed pecans
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 12-count mini muffin pan with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each liner to form a crust. Bake for 5 minutes and let cool slightly.
- Make the filling: Beat cream cheese until smooth. Add pumpkin puree, brown sugar, egg, vanilla, spices, and salt. Mix until creamy.
- Fill the liners: Spoon filling over the crusts. Bake for 15–18 minutes until set.
- Cool and refrigerate: Let cool in the pan, then refrigerate for at least 2 hours before serving.
- Top and serve: Add whipped cream, cinnamon, or crushed pecans as desired.
Notes
- These bites can be made ahead and stored in the refrigerator for up to 3 days.
- For a gluten-free version, use GF graham crackers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 10g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
