Pumpkin Cheesecake Bites
Creamy and spiced Pumpkin Cheesecake Bites with a buttery graham cracker crust—perfect for fall gatherings, Halloween parties, or holiday dessert tables.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Mini Muffin Tin or Silicone Mold
- Wire rack
- Food Processor or Rolling Pin
Ingredients
Crust
- 1 cup graham cracker crumbs or gingersnaps
- 3 tbsp butter melted
Filling
- 8 oz cream cheese softened
- 1/2 cup pumpkin purée
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice or cinnamon, nutmeg, ginger blend
- 2 eggs
Optional Toppings
- whipped cream optional
- caramel drizzle optional
- chopped pecans optional
Instructions
- Preheat oven to 325°F (163°C). Line mini muffin tin with paper liners.
- Crush graham crackers into fine crumbs and mix with melted butter. Press 1 tsp into each liner to form a crust.
- In a bowl, beat cream cheese until smooth. Add sugar, pumpkin purée, vanilla, and spices. Mix well.
- Beat in eggs one at a time until just combined.
- Spoon filling over crusts, filling each cavity nearly full. Tap to release air bubbles.
- Bake for 18–22 minutes until centers are set but slightly jiggly.
- Cool for 15 minutes, then refrigerate at least 2 hours (overnight is best).
- Top with whipped cream or caramel before serving.
Notes
For a gluten-free version, use gluten-free graham crackers or gingersnaps.
Cheesecake bites freeze well—store in an airtight container for up to 2 months. Thaw overnight in the fridge.
Try different crusts (gingersnaps, shortbread, or vanilla wafers) for flavor twists.
Cheesecake bites freeze well—store in an airtight container for up to 2 months. Thaw overnight in the fridge.
Try different crusts (gingersnaps, shortbread, or vanilla wafers) for flavor twists.