Pumpkin Cheesecake Bites

4.84 from 36 votes

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!

Course Dessert

Cuisine American

Keyword mini pumpkin cheesecakes, pumpkin cheesecake bites

Prep Time 15

Cook Time 18

Chill Time 3

Total Time 3 33

Servings cheesecake bites

Calories 164kcal

Author Sue Ringsdorf

Ingredients

For the graham cracker crust:

1 sleeve graham crackers
3 Tablespoons unsalted butter - melted
1/4 cup granulated sugar

For the cheesecake filling:

16 oz. cream cheese - softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs - at room temperature
1 teaspoon vanilla extract
1 1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
whipped cream - to serve

Instructions

Preheat oven to 350 degrees. Line a cupcake pan with parchment paper liners.

For the crust:

In a food processor, add graham crackers and pulse until crackers are a crumb-like consistency. Transfer crumbs to a small bowl and add the melted butter and sugar.
1 sleeve graham crackers, 3 Tablespoons unsalted butter, 1/4 cup granulated sugar
Divide the graham crackers evenly to 18 liners. Use a rounded jar to firmly press the crackers down to form the crust. Set aside.

For the 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.
16 oz. cream cheese, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1 1/2 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract
Then add the pumpkin puree and stir with a spatula until fully combined.
1 cup pumpkin puree
Use a tablespoon to spoon the pumpkin mixture evenly on top of the graham cracker crusts.
Bake for 15-18 minutes or until the middles are set and not jiggly.
Transfer the cheesecakes to a wire rack. Remove the paper liners and refrigerate for three hours prior to eating.
Add some whipped cream to the cheesecakes to serve.
whipped cream

Notes

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.

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.

Nutrition