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Creamy Mini Pumpkin Cheesecake Bites: 15-Minute Easy Dessert

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Light, airy mini pumpkin cheesecake bites with a buttery graham cracker crust and spiced cream cheese filling. These cozy autumn treats are quick to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 15 squares)
  • 4 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • 16 ounces full-fat cream cheese, softened to room temperature
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand.
  3. Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly with the bottom of a measuring cup to create a crust ‘cup’.
  4. In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
  5. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix on low speed until just combined.
  6. Crack eggs into a small bowl first, then pour into the mixture. Beat on low speed until fully incorporated. Do not overmix.
  7. Spoon the filling into the prepared crusts, filling them almost to the top.
  8. Tap the muffin tin gently on the counter a few times to release air bubbles.
  9. Bake for 18-20 minutes. The edges should be set, but the centers should still have a slight jiggle.
  10. Remove from oven and let cool in the tin on a wire rack for 10 minutes.
  11. Transfer to the rack to cool completely, then refrigerate for at least 2 hours before serving chilled.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Do not overmix after adding eggs to prevent cracking. For a crispier crust, press crumbs down firmly. These taste best chilled and can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecake, fall dessert, easy dessert, pumpkin spice, graham cracker crust, autumn baking

Find it online: https://livelybite.com/creamy-mini-pumpkin-cheesecake-bites-15-minute-easy-dessert/