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pumpkin cheesecake bites

Pumpkin Cheesecake Bites

These pumpkin cheesecake bites combine the best of pumpkin pie and cheesecake in mini treats. They’re easier to make and share for gatherings!
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Course: Desserts
Cuisine: American
Keyword: pumpkin cheesecake bites
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 18
Calories: 193kcal
Author: Louisa

Ingredients

FOR THE CRUST:

FOR THE FILLING:

Instructions

  • Gather the ingredients for the pumpkin cheesecake bites.

CRUST:

  • Add the graham crackers to a food processor and pulse into crumbs.
    How to Make Pumpkin Cheesecake Bites
  • Transfer the graham cracker crumbs to a bowl. Add the melted butter and granulated sugar and mix until combined.
    How to Make Pumpkin Cheesecake Bites
  • 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.
    How to Make Pumpkin Cheesecake Bites

FILLING:

  • Preheat the oven to 350°F.
  • Add the cream cheese, eggs, sugars, pumpkin pie spice, and vanilla extract to a medium-sized bowl.
    How to Make Pumpkin Cheesecake Bites
  • Mix the ingredients together on medium speed until smooth.
  • Fold the pumpkin puree into the mixture until fully combined.
    How to Make Pumpkin Cheesecake Bites
  • 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.
    How to Make Pumpkin Cheesecake Bites
  • 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.
    How to Make Pumpkin Cheesecake Bites
  • 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

Serving: 1g | Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 136mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2545IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg