Pumpkin Cheesecake Bites

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Pumpkin Cheesecake Bites are the perfect fall treat, consisting of a graham cracker crust with a pumpkin cream cheese filling. These delicious mini cheesecakes are light and fluffy and are a nice replacement for pumpkin pie!

For other pumpkin desserts, try a Pumpkin Streusel Cake, Pumpkin Spice Sugar Cookies, or Chocolate Pumpkin Bread!

Mini Pumpkin Cheesecakes

Pumpkin Season is one of my favorites. It’s that special time of year here in Texas when the weather starts cooling off and we’re finally able to enjoy the outdoors without sweating.

My very first pumpkin recipe was my Iced Pumpkin Cookies. Since then, I’ve made so many other delicious things including the best Pumpkin Chocolate Chip Muffins and Pumpkin Spice Donuts. I suggest making one of these sweet treats along with a Pumpkin Foam Cold Brew!

So how about these pumpkin cheesecakes? Well, they are delicious and you’re going to love the flavor of these mini desserts. See below for all of the reasons to love them!

Why We Love Pumpkin Cheesecakes Bites

• SIMPLE – While a whole cheesecake normally requires a water bath, these do not. They consist of simple ingredients and can be made fairly quickly (outside of the required chilling time).
• MAKE AHEAD – You can most definitely make these desserts a day ahead of time. Keep them chilled in the refrigerator and add the whipped cream when you are ready to serve them. BTW, they are good with or without the topping!
• FULL OF FLAVOR – These are packed with pumpkin and warm fall spices. The combination of textures is incredible – a crunchy graham cracker crust with a sweet creamy filling.

Freaky Friday Blog Hop

Why is today so special you ask? Well, that is because today is Freaky Friday, hosted by Michaela at An Affair from the Heart!  No, not the movie where the mom and daughter switch places, but a good old fashioned blog hop with some of my favorite food blogger friends!

We secretly get assigned a blogger from our group, and then we all reveal who we had and what we made on the same Friday, and that is today! See below for ALL the fun Freaky Friday recipes created by my blog hop pals!

Kathryn’s Kitchen Blog

Kathryn is from Monterey, California and is married with a one-year old little girl. She focuses on simple recipes with a healthy twist and believes in creating recipes that anyone can make.

I’ve enjoyed browsing Kathryn’s website and have my eye on a few recipes to try next – specifically her Taco Stuffed Zucchini Boats, Spicy Honey Garlic Shrimp, and her Gingerbread Cookie Bars! I chose her Mini Pumpkin Cheesecakes to try because ummmm PUMPKIN! We enjoyed these SO much and I gave them to neighbors and family – who also loved them.

Ingredient Notes:

• Graham Crackers – You’ll just need one sleeve of graham crackers for the crust.
• Cream Cheese – Use full fat cream cheese for best results.
• Sugars – A combo of light brown sugar and granulated sugar adds sweetness.
• Eggs – You’ll ned two large eggs.
• Pumpkin – Make sure you use pumpkin puree instead of pumpkin pie filling.

How to make Mini Pumpkin Cheesecakes:

Step 1
Prep. Preheat the oven to 350 degrees. Add muffin liners to the pan.

Step 2
Make the crust. Add the graham crackers to a food processor. Pulse until the crackers are crumb-like. Add to a small bowl and add the sugar and melted butter. Mix well with a spoon.

Step 3
Add crust to liners. Divide the graham cracker mixture to 18 muffin liners. Use a small jar to press the crust down firmly into the liners.

NOTE: If you don’t have enough muffin pans (for 18 cheesecakes), just add the ingredients to the liners. Bake one batch, remove to a wire rack, and then gently add the remaining liners (with layers) to the muffin pan, and bake again. You’ll be removing the liners so need to worry that they look crisp.

Step 4
Make filling. In a medium bowl, add the cream cheese, brown sugar, granulated sugar, eggs, pumpkin pie spice, and vanilla extract. Use a hand mixer (you can use a large standing mixer as well) to cream the ingredients together until smooth. Then add the pumpkin puree and use a spatula to full combine.

Step 5
Add filling to crust. Spoon the filling into the liners over the graham cracker crust.

Step 6
Bake cheesecakes. Bake cheesecakes for 15-18 minutes or until cheesecakes are set. They shouldn’t be jiggly when you shake the pan.

Step 7
Let cool. Transfer cheesecake bites to a wire rack to fully cool. Remove liners.

Step 8
Chill. Chill pumpkin cheesecake bites for at least three hours before serving.

Step 9
Serve. Serve with a dollop of whipped cream and a sprinkle of cinnamon.

To make homemade whipped cream, combine about a cup of heavy cream, a couple of teaspoons of powdered sugar, and a dash of vanilla extract – and then use a hand mixer to whip ingredients. When the mixture becomes creamy and a little bit thick, it’s ready to go. Be careful to avoid over-mixing or you will have butter instead of a soft and creamy topping!

Storing and Freezing

• STORE the leftover cheesecakes in an airtight container in the refrigerator for up to four days.
• To FREEZE these mini cheesecake bites, place them in an airtight container and freeze up to three months. You may want to place on a baking sheet and quick freeze, then stack and freeze.

Recipe Tips:

• Use pumpkin puree in the recipe instead of pumpkin pie filling. These are two different items.
• Be careful to avoid over-mixing the filling for best results.
• Allow the cheesecakes to fully cool before refrigerating.
• These can be made one day ahead of your event and stored in the refrigerator.
• Add a dollop of whipped cream to the tops of these for serving. I also recommend adding Pumpkin Ice Cream or Homemade Vanilla Bean Ice Cream to serve. So good!

See all of our 2022 Freaky Friday Fall Edition Recipes

Hosted by – An Affair from the Heart

1. An Affair from the Heart – Pepperoni Pizza Bread
2. Aunt Bee’s Recipes –  Easy Chicken Tortilla Soup
3. The Culinary Compass – Butternut Squash Soup with Coconut Milk
4. Devour Dinner – Instant Pot Chicken and Wild Rice
5. Family Around the Table – White Chocolate Pumpkin Spice Martini
6. Feast + West – Bourbon Caramel Sauce
7. Fresh April Flours – Butterfinger Poke Cake
8. Home Cooked Harvest – Cinnamon Swirl Pancakes
9. Hostess at Heart – The BEST Pumpkin Pie Recipe
10. Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
11. Life Currents – French Onion Bruschetta 
12. Off the Eaten Path –  Jalapeño Cream Cheese Dip
13. The Speckled Palate – German Pancake
14. Sue Bee Homemaker – Pumpkin Cheesecake Bites
15. Take Two Tapas – Crockpot Pizza Dip
16. The Wimpy Vegetarian – Air Fryer Brussels Sprouts

Kitchen Tools Used: (affiliate links)

• KitchenAid Stand Mixer
• USA Muffin Pan
• Unbleached Muffin Liners

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue