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Easy Mini Pumpkin Cheesecake Bites Recipe

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These mini pumpkin cheesecake bites are the perfect fall treat—creamy, spiced, and portion-controlled. Made with a buttery graham cracker crust and a silky pumpkin cheesecake filling, they’re quick to prepare and ideal for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 8 ounces cream cheese, softened to room temperature
  • ¾ cup pumpkin purée (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Whipped cream, for serving (optional)
  • Caramel sauce, for drizzling (optional)
  • Extra cinnamon, for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon. Pour in melted butter and stir with a fork until the mixture looks like wet sand.
  3. Press the crust into the liners: Divide the crust mixture evenly among the 12 muffin cups. Use the bottom of a small glass or measuring cup to press it down firmly and evenly. Set aside.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl.
  5. Add the sugars: Add ½ cup granulated sugar and ¼ cup packed brown sugar. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  6. Add the pumpkin and egg: Add pumpkin purée and egg. Beat on low speed until just combined. Do not overmix.
  7. Add the flavorings: Add vanilla extract, pumpkin pie spice, ½ teaspoon cinnamon, and salt. Beat on low speed until combined. Scrape the bowl and stir by hand to ensure everything is incorporated.
  8. Fill the cups: Divide the cheesecake filling evenly among the 12 muffin cups, spooning it over the crust. Each cup should be almost full.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The edges should look set and slightly puffed, but the centers should still jiggle slightly when gently shaken.
  10. Cool completely: Remove from the oven and let cool on a wire rack for 20 minutes. Then transfer the cheesecake bites (still in their liners) to the refrigerator. Chill for at least 2 hours, preferably overnight.
  11. Serve: When ready to serve, remove the paper liners. Top with whipped cream, a drizzle of caramel sauce, and a light dusting of cinnamon if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the filling to avoid cracks. Bake until edges are set but centers still jiggle. Chill for at least 2 hours for best texture. For a gluten-free version, use gluten-free graham crackers or almond flour crust. For dairy-free, use dairy-free cream cheese and coconut oil or plant-based butter. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, fall dessert, mini cheesecake, pumpkin dessert, easy cheesecake recipe

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