Description
These Mini Pumpkin Cheesecake Bites are a perfect fall-inspired treat featuring a creamy pumpkin-spiced filling atop a crunchy graham cracker crust. Baked until just set and chilled for a smooth texture, they make delightful individual desserts ideal for parties or cozy gatherings.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup packed 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
Topping
- Whipped cream
- Extra ground cinnamon for dusting
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) and prepare a mini muffin pan by lining it with paper liners or lightly greasing it to prevent sticking.
- Prepare the Crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is uniform. Press about 1 teaspoon of this mixture firmly into the bottom of each mini muffin cup to form the crust layer.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix thoroughly until the filling is smooth and creamy with no lumps.
- Fill the Cups: Using a spoon or piping bag, carefully fill each muffin cup almost to the top with the pumpkin cheesecake filling over the prepared crust.
- Bake: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. Remove from oven and allow the cheesecakes to cool in the pan for a few minutes.
- Chill: Transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to allow them to firm up and develop their flavors.
- Serve: Before serving, top each cheesecake bite with a dollop of whipped cream and a light dusting of ground cinnamon if desired for added flavor and presentation.
Notes
- You can substitute the paper liners with silicone mini muffin cups for easier removal.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Chill time is important for the cheesecake bites to fully set and achieve the best texture.
- Store leftover bites covered in the refrigerator for up to 3 days.
- For a spicier twist, add a pinch of ground cloves or allspice to the filling.
