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These pumpkin cheesecake bites combine the best of pumpkin pie and cheesecake in mini treats. They’re easier to make and share for gatherings!
Not sure what fall dessert to bake? Forget the whole pie or cheesecake and go for these mini pumpkin cheesecake bites.
With a creamy pumpkin pie-inspired filling and classic graham cracker crust, these single serving pumpkin cheesecakes are the ultimate sweet tooth fix for fall, all packed in a muffin tin.
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Pumpkin season always feels sweeter when shared. Our mini pumpkin swirl cheesecake and Instant Pot pumpkin bites are the best pumpkin desserts to pass around at any fall gathering!
Why You’ll Love This Pumpkin Cheesecake Bites Recipe
- These pumpkin cheesecake bites skip the water bath, making them so much easier than a full-sized cheesecake.
- Thanks to their size, these muffin tin pumpkin cheesecakes are perfect for parties, snacking on the go, and keeping portions in check.
- With the comforting sweetness of a pumpkin pie and the indulgence of a cheesecake, these pumpkin cheesecake minis are the ultimate fall dessert to please a crowd.
Ingredients
CRUST INGREDIENTS:
Graham crackers – You can’t go wrong with a graham cracker crust for pumpkin cheesecake, but I have a delicious alternative below if you want to try something new.
Unsalted butter – To hold the crust together.
Granulated sugar – For added sweetness.
FILLING INGREDIENTS:
Pumpkin puree – Make sure to use canned pumpkin puree and not canned pumpkin pie filling!
Cream cheese – Full-fat cream cheese will give you the best flavor and texture.
Eggs – For structure and creamy texture.
Brown sugar and granulated sugar – We’ll use white and brown sugar, as the latter’s deep flavor from the molasses adds depth to the pumpkin cheesecake bites.
Pumpkin pie spice – Feel free to use your favorite cozy spices and make your own pumpkin spice blend.
Vanilla extract – Enhances the sweet, warm flavor of the mini pumpkin cheesecake bites.
Whipped cream – Besides the visual appeal, whipped cream’s airy consistency makes a satisfying contrast to the dense and creamy mini pumpkin cheesecakes. You can also sprinkle some ground cinnamon on top!
Ingredient Substitutions For Mini Pumpkin Cheesecake Bites
Gingersnap cookies
We love the classic graham cracker crust, but a gingersnap crust also has its own charm for any dessert that showcases a spiced pumpkin flavor.
Chocolate ganache
Instead of topping the pumpkin cheesecake bites with whipped cream, why not pour ganache over them for a more decadent dessert experience? Just pour hot heavy cream over chopped dark chocolate, let it melt, then whisk until smooth.
Homemade pumpkin puree
Take advantage of the pumpkin season and use fresh pumpkin puree in these mini pumpkin cheesecake bites! Just drain the excess liquid, or the cheesecake filling will become too watery.
Tips For Making This Recipe
Make Your Own Whipped Topping
Skip the store-bought whipped cream! Just mix 1 cup of cold heavy whipping cream, 2 tablespoons of confectioners’ sugar, and 1/2 teaspoon of vanilla extract on low speed, gradually increasing it to high speed until stiff peaks form.
Avoid Lumpy Pumpkin Cheesecake Bites
Make sure your eggs and cream cheese are at room temperature to prevent a lumpy cheesecake batter.
Twists to Try
These mini pumpkin cheesecakes are already delicious, but you can try some fun tweaks to make them even better. Add espresso powder to the batter, use half graham crackers and half vanilla wafers in the crust, or sweeten the whipped cream topping with maple syrup!
Small Batch Pumpkin Cheesecake Recipe FAQs
What does pumpkin cheesecake taste like?
These pumpkin cheesecake cups have the same sweet, spiced flavor of a pumpkin pie but with the rich tanginess of a cheesecake.
Can you use pumpkin pie filling for pumpkin cheesecake bites?
No. Please stick with pumpkin puree when making mini pumpkin cheesecake bites. Pumpkin pie filling is different and has additional ingredients that might affect the texture and flavor of the cheesecakes.
How do I know when the muffin tin pumpkin cheesecakes are done?
Your pumpkin cheesecake bites are done if their edges are set and the centers are slightly jiggly.
Should I use a mini muffin tin or a standard muffin tin for this pumpkin cheesecake bites recipe?
These pumpkin cheesecake minis are baked in regular-sized muffin pans.
How do I store mini pumpkin cheesecakes with graham cracker crust?
The best way to store these graham cracker cheesecake bites is in an airtight container in the fridge for 4 to 5 days. You can also freeze them for up to 2 months. Flash freeze them on a baking sheet, then transfer them to a freezer-safe container.
More Delicious Pumpkin Recipes
- Vegan Pumpkin Cheesecake Bars
- No Bake Pumpkin Cheesecake
- Pumpkin Balls
- Fizzy Dark Chocolate Pumpkin Truffles
- Libby’s Pumpkin Pie
I found this recipe for Pumpkin Cake that I HAVE to try!
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Pumpkin Cheesecake Bites
Ingredients
FOR THE CRUST:
- 9 graham crackers
- 3 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
FOR THE FILLING:
- 1 cup pumpkin puree
- 16 oz cream cheese, softened
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Whipped cream, optional topping
Instructions
- Gather the ingredients for the pumpkin cheesecake bites.
CRUST:
- Add the graham crackers to a food processor and pulse into crumbs.
- Transfer the graham cracker crumbs to a bowl. Add the melted butter and granulated sugar and mix until combined.
- Line the muffin tin with liners. Divide the crust mixture among the lined cups.
- Use the bottom of a jar to press the crust mixture into the liners.
FILLING:
- Preheat the oven to 350°F.
- Add the cream cheese, eggs, sugars, pumpkin pie spice, and vanilla extract to a medium-sized bowl.
- Mix the ingredients together on medium speed until smooth.
- Fold the pumpkin puree into the mixture until fully combined.
- Spoon the pumpkin cheesecake batter over the graham cracker crusts.
- Bake for 15 to 18 minutes or until the mini pumpkin cheesecake bites appear slightly firm.
- Cool the cheesecake bites on a wire rack until room temperature, then carefully remove the liners.
- Refrigerate the mini cheesecakes for 3 hours before serving to allow them to set completely.
- Serve with a dollop of whipped cream and enjoy!
Notes
- Skip the store-bought whipped cream! Just mix 1 cup of cold heavy whipping cream, 2 tablespoons of confectioners’ sugar, and 1/2 teaspoon of vanilla extract on low speed, gradually increasing it to high speed until stiff peaks form.
- Make sure your eggs and cream cheese are at room temperature to prevent a lumpy cheesecake batter.
- These mini pumpkin cheesecakes are already delicious, but you can try some fun tweaks to make them even better. Add espresso powder to the batter, use half graham crackers and half vanilla wafers in the crust, or sweeten the whipped cream topping with maple syrup!
Nutrition
PIN FOR LATER!
