Description
Delight your taste buds with these Mini Pumpkin Cheesecake Bites, perfect for fall gatherings or a sweet treat any time of the year. These bite-sized cheesecakes feature a creamy pumpkin filling on a crunchy graham cracker crust.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
For the filling:
- 8 oz cream cheese (softened)
- ½ cup canned pumpkin purée
- ¼ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- pinch of salt
Optional topping:
- whipped cream
- crushed pecans
- dash of cinnamon
Instructions
- Preheat the oven: Preheat oven to 325°F and line a mini muffin pan with 24 mini paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each liner.
- Make the filling: Beat cream cheese until smooth. Add pumpkin purée, brown sugar, egg, vanilla, spices, and salt. Mix until creamy.
- Fill the liners: Spoon the filling over each crust, almost to the top.
- Bake: Bake for 15–18 minutes until set. Cool, then refrigerate for at least 2 hours.
- Top and serve: Add whipped cream or garnish before serving.
Notes
- These freeze well and can be made in advance.
- For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 5g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
