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Craving some mini cheesecakes? These easy pumpkin cheesecake bites are the perfect fall treats, made with a graham cracker crust and cream cheese filling.
What are your favorite sweet treats? I bet cheesecake is somewhere at the top of that list! I’m a fan of cheesecakes too, and I often order them for my family and me when we’re in the mood for a slice.
But I recently stumbled upon something special that I can’t wait to share with you: homemade pumpkin cheesecake bites. They’re like our classic favorite but in a fun-sized, fall-flavored version.
The first bite of these small, incredibly delicious treats will make you forget about store-bought ones! Making desserts at home is really more rewarding and satisfying.
If you have canned pumpkin puree and pumpkin pie spice in your pantry, check out the recipe below and whip up a small batch today.
What Are Pumpkin Cheesecake Bites?
Pumpkin cheesecake bites are miniature versions of the classic pumpkin cheesecake. They pack all the rich, spiced flavors of a velvety pumpkin cheesecake into smaller treats.
Seeing the graham cracker crust in this recipe might lead you to think it’s a no-bake option. Well, nope! This version requires baking, but no need to worry since the process is so easy to follow.
Consider it a more decadent version of our Instant Pot pumpkin bites.
Both are delicious and oh so satisfying! But if you want a creamier dessert, this pumpkin cheesecake bites recipe is the best choice.
Why You’ll Love This Recipe
- Easy to make: Making regular-sized cheesecakes can be tricky. These smaller versions are easier to make and are just as indulgent. They’re a breeze to whip up, whether you’re a baking beginner or a seasoned pro. You’ll have fun making this!
- Versatile: These cheesecake bites are incredibly versatile. You can savor them as a simple snack or add a touch of elegance with whipped cream. They’re just as suitable for a fancy dinner party as they are for packing in a lunchbox.
- Sweets on the go: These pumpkin cheesecake bites are not just tasty. They are also portable! Whether you’re heading to a potluck, or just need a sweet snack on the road, they’re easy to pack and bring along. No mess, no fuss!
What Do Pumpkin Cheesecake Bites Taste Like?
These pumpkin cheesecake bites are sweet and creamy, with the classic, warm flavors of autumn. The blend of cream cheese and pumpkin puree will remind you of the cozy taste of pumpkin pie.
Although it’s smaller than a traditional cheesecake, it’s rich and spicy, with just the right amount of crunch. I think I can eat four to five of these mini cheesecakes in one sitting! 😋
The graham cracker crust is my favorite part of these small treats. It really offers a satisfying textural contrast with the creamy filling.
And if you top them with whipped cream, you get an extra layer of light, airy sweetness.
Pumpkin Cheesecake Bites Recipe Ingredients
Graham Cracker Crust:
- Graham crackers – The backbone of these mini desserts! Crush them yourself or opt for store-bought crushed crackers for convenience.
- Unsalted butter – It binds the graham cracker crumbs together to form a solid and delicious base.
- Granulated sugar – To sweeten the crust.
- Pumpkin puree – This is what gives these pumpkin desserts their quintessential fall flavor! You can choose store bought ones or make your own batch for that extra-special homemade taste.
- Pumpkin pie spice – You can buy a pre-mixed product or make your own using ground cinnamon, ginger, nutmeg, cloves, and allspice.
- Cream cheese – The rich and velvety foundation of the cheesecake!
- Eggs – These ingredients act as binding agents in the cheesecake filling, providing it with a silky texture and helping it set firmly during baking.
- Brown sugar – For a more intense molasses flavor, choose dark brown sugar. If you prefer a lighter taste, go with light brown sugar. Either way, your pumpkin cheesecake bites will be delicious.
- Granulated sugar – Granulated sugar blends smoothly into the cream cheese, and helps create a smooth consistency.
- Vanilla extract – It infuses the pumpkin cheesecake filling with a sweet, aromatic flavor.
- Whipped cream – To add a light, luxurious finish to these sweet treats.
Tools Needed To Prepare Quick Cheesecake Bites
- Small bowls to hold and mix ingredients
- Muffin tin to give these individual pumpkin desserts their adorable, convenient shapes
- Paper liners to create a non-stick barrier in the muffin tin for easy cheesecake removal
- Hand mixer or stand mixer to efficiently blend the filling to a smooth consistency
- Food processor to crush the graham crackers into a crumb-like texture
- Rounded jar to help compact the crust mixture firmly and evenly in each liner
- Wire rack for cooling cheesecake bites and promoting even airflow
Ingredient Additions & Substitutions For This Mini Pumpkin Cheesecake Bites Recipe
Mixing cinnamon sugar into the graham cracker crust creates a more aromatic and flavorful base for your pumpkin cheesecakes. Choose a store-bought option or make your own using just two ingredients: ground cinnamon and granulated sugar.
Vegan butter tends to have a similar texture and melting point to traditional dairy butter, so it can be used as a one-to-one substitute in the crust. However, you might notice slight differences in texture and flavor.
For example, vegan butter with a coconut oil base may introduce a unique flavor that stands out from the neutral taste of dairy butter.
Digestive cookies have a distinct, malty taste that pairs nicely with the pumpkin and spices in the cheesecake filling. They are also less sweet, contrasting well with the richer cheesecake layer.
The thing is, they might absorb butter differently, so you may need to adjust the amount of melted butter to get the crust just right.
Biscoff cookies have a more pronounced flavor than graham crackers, which can make the dessert richer in taste. If you prefer a less sweet crust, adjust the amount of sugar.
The texture will also be slightly different, as these cookies tend to create a crisper base once mixed with butter and baked.
Pecans are traditional fall ingredients that can complement the seasonal theme of your dessert. Use them as a topping to add extra crunch and nutty flavor. They can also enhance the presentation of these mouthwatering treats!
Whether you sprinkle them on top as a finishing touch or incorporate them into the filling, they’ll enhance your pumpkin cheesecake bites with their caramel-like flavors. They also offer an exciting contrast to the creamy components.
How to Make Pumpkin Cheesecake Bites
For the Graham Cracker Crust:
- 1 sleeve graham crackers, about 9 crackers
- 3 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 1 cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 16 oz. cream cheese, softened
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- whipped cream, optional
Tools you need:
STEP 1: Gather all the ingredients needed for the recipe.
STEP 2: In a food processor, add graham crackers and pulse until the crackers have a crumb-like consistency.
STEP 3: Transfer the crumbs to a small bowl and mix in the melted butter and granulated sugar until well combined.
STEP 4: Prepare your muffin tin by lining it with paper liners. Distribute the graham cracker mixture evenly among the liners.
STEP 5: Take a rounded jar and press it down over the mixture in each liner to compact it into a solid base for your cheesecakes. Set them aside as you prepare the filling.
STEP 1: Preheat the oven to 350°F.
STEP 2: Add the granulated sugar, brown sugar, pumpkin pie spice, softened cream cheese, vanilla extract and eggs in a medium-sized bowl.
STEP 3: Use a mixer on medium speed to whip the ingredients together until the mixture is uniformly smooth and lusciously creamy.
STEP 4: Pour the pumpkin puree into the cream cheese mix. Mix until the mixture is smooth and the color is uniform throughout.
STEP 5: Spoon the cheesecake mix into each crust-lined liner until it’s almost full.
STEP 6: Bake for 15 to 18 minutes, or until the cheesecake centers are set and no longer wobble when you give the pan a gentle shake.
STEP 7: Take the cheesecakes out of the oven and place them on a wire rack to cool. After they’ve reached room temperature, gently peel away the paper liners.
STEP 8: Chill the mini cheesecakes in the refrigerator for around three hours to allow them to set fully before serving.
STEP 9: If you’d like, you can add a dollop of whipped cream on top of each cheesecake bite just before serving to give it a more indulgent touch.
What To Serve With Cheesecake Pumpkin Bites
Personally, I’d enjoy these pumpkin cheesecake bites on their own, perhaps just with a cup of water or black coffee — they are that delicious, and I want them to be the highlight of my meal! ☕️
There are tons of wonderful pairings to explore, though, especially if you want to reward yourself and satisfy your sweet tooth.
- Earl grey tea: I love pairing earl gray tea with desserts! It’s also a charming match for the richness of pumpkin cheesecake bites. The tea’s floral, refreshing flavor creates a perfect counterpoint to the creaminess of these pumpkin cheesecake bites.
- Pumpkin spice iced coffee: For the ultimate pumpkin overload, why not? But it will certainly dial up the sweetness to a whole new level. If you don’t want this pairing to be overly sweet, customize your latte with less pumpkin spice syrup or opt for a sugar-free version.
- Fall charcuterie board: These pumpkin cheesecake bites can be a fun addition to a fall-themed charcuterie board! Arrange them on a board alongside pumpkin cookies, mixed nuts, dried fruits, cured meats and your favorite cheeses. This will become an instant hit at your next fall gathering.
Tips About Making the Best Pumpkin Cheesecake Bites
- Room temperature eggs: Cold eggs don’t blend well and can result in an uneven texture in your pumpkin cheesecake bites. Eggs at room temperature mix in smoothly, helping your pumpkin cheesecake bites cook more evenly.
- Chill time: Skipping the fridge time can ruin your cheesecake bites. They need several hours to cool down and set properly. Chill time brings out the creamy texture that makes these sweets so good.
- Whipped cream: If you want to add a touch of elegance to your mini cheesecake pumpkin desserts, use a piping bag with a star tip for your whipped cream. It’s not just about looks. It also allows you to control the amount of whipped cream on each cheesecake bite.
- Homemade pumpkin puree: Homemade puree tends to have a fresher, more authentic pumpkin flavor. Just don’t forget to blend the puree until it’s smooth to achieve a velvety texture in your cheesecake bites.
How To Store Pumpkin Cheesecake Cups
- Fridge: Keep your pumpkin cheesecake cups in an airtight container in the fridge, and they’ll be good for up to 5 days. They’re best when eaten within the first couple of days, though, because the fridge can make them less creamy over time.
- Freezer: If you’re playing the long game, freezing your pumpkin cheesecake bites is the way to go. Chill them first, then freeze them on a tray before wrapping them up. They will remain fresh for up to a month.When you’re ready to enjoy one, let it thaw in the fridge overnight.
How to Make Pumpkin Cheesecakes a Bit Thicker?
Thickening up your pumpkin cheesecake bites is easy with a couple of recipe tweaks.
If you find your pumpkin puree is on the runny side, give it a quick strain to get rid of extra water. This small step can make a big difference in the density of your bites.
Adding cornstarch for an even firmer texture is also a great idea. Mix it into your batter, and it’ll act as a thickening agent, giving those mini cheesecake cups a bit more body.
And watch your baking time. Pull them out as soon as the center sets to keep them creamy. Overbaking can lead to a drier, crumbly texture – not what you want in a cheesecake.
Can I Make a Regular-Sized Pumpkin Cheesecake with this Recipe?
Absolutely! This mini pumpkin recipe can be easily adapted to make one large cheesecake.
To make a larger version of these bites, follow the same steps for creating the crust, but instead of pressing the graham cracker mixture into a muffin tin, use a well-greased springform pan.
Keep the ingredient measurements the same for the filling and pour the entire mixture over your crust.
What you need to focus on is the change in baking time. A bigger dessert will need more time in the oven, typically around 45 to 55 minutes at 350°F, or until the center is just set, and the edges are slightly puffed.
So how do you check for doneness? Gently shake the pan. If the center wobbles just a bit, it’s ready to come out.
Just like with the mini versions, allow the cake to cool. Then, refrigerate it for at least 4 hours. But for the ultimate texture and taste, let it chill overnight – patience pays off!
Can I Make Them Now and Freeze Them for Thanksgiving?
Yes! These pumpkin cheesecake bites are a fantastic make-ahead treat for your Thanksgiving festivities. After baking and allowing them to cool, you can freeze them with confidence.
Just wrap each bite individually in plastic wrap and then place them into a freezer-safe bag or container. They’ll keep for up to a month without compromising taste or texture.
When Thanksgiving rolls around, simply thaw them in the fridge overnight. Your loved ones wouldn’t be able to resist these little desserts!
Let them sit at room temperature for about 10 minutes before serving to bring out the best in flavor and texture.
FAQ About Pumpkin Spice Cheesecake Bites
Can I make mini pumpkin cheesecakes ahead of time?
Absolutely, you can prepare these pumpkin cheesecake bites in advance. Just complete the recipe and chill them in the fridge. They’ll stay fresh for up to 5 days.
How do I store pumpkin cheesecake bites?
Store your cheesecake bites in an airtight container in the fridge. If you need to stack them, consider placing a sheet of wax paper between the layers.
Is it necessary to use liners for the muffin pan, or can I simply grease it well?
Using paper liners for the muffin pan is recommended for easy removal. If you decide not to use liners, just give the pan a good grease. Then, once they’ve cooled, carefully loosen the bites with a knife or spoon to take them out.
Should I use mini muffin pans or regular-sized ones for this recipe?
These mini pumpkin pie cheesecake bites are made using regular-sized muffin pans with cupcake liners.
Do I have to remove the paper liners?
While many prefer to remove the paper liners for a better presentation, it’s entirely optional. You can leave them on until you’re ready to enjoy your pumpkin cheesecake bites.
For the crust:
- 1 sleeve graham crackers, about 9 crackers
- 3 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
Gather all the ingredients needed for the recipe.
- In a food processor, add graham crackers and pulse until the crackers have a crumb-like consistency.
- Transfer the crumbs to a small bowl and mix in the melted butter and granulated sugar until well combined.
- Prepare your muffin tin by lining it with paper liners. Distribute the graham cracker mixture evenly among the liners.
- Take a rounded jar and press it down over the mixture in each liner to compact it into a solid base for your cheesecakes. Set them aside as you prepare the filling.
- Preheat the oven to 350°F.
- Add the granulated sugar, brown sugar, pumpkin pie spice, softened cream cheese, vanilla extract and eggs in a medium-sized bowl.
- Use a mixer on medium speed to whip the ingredients together until the mixture is uniformly smooth and lusciously creamy.
- Pour the pumpkin puree into the cream cheese mix. Mix until the mixture is smooth and the color is uniform throughout.
- Spoon the cheesecake mix into each crust-lined liner until it’s almost full.
- Bake for 15 to 18 minutes, or until the cheesecake centers are set and no longer wobble when you give the pan a gentle shake.
- Take the cheesecakes out of the oven and place them on a wire rack to cool. After they've reached room temperature, gently peel away the paper liners.
- Chill the mini cheesecakes in the refrigerator for around three hours to allow them to set fully before serving.
- If you'd like, you can add a dollop of whipped cream on top of each cheesecake bite just before serving to give it a more indulgent touch.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 142mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 3g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Creating the finest cheesecake is on every newbie baker’s to-do list, but let’s be honest — it’s not easy! I’ve often struggled to make the perfect crust without wasting ingredients in the process!
This is why starting small and simple is important. Making these pumpkin cheesecake bites can serve as good practice for us. They are easy but nothing less flavorful.
If you’re having a gathering this Thanksgiving, these small treats are perfect as make-ahead options. You wouldn’t even have a hard time carrying them to your friend’s house.
Simply place them in a shallow container, keeping them all on one level to maintain their shape.
Looking for more bite-sized snacks you can whip up anytime? Here are other recipes you’ll want to make again and again: