These cute little pumpkin cheesecake bites are perfect for fall! They’re creamy, sweet, and packed with pumpkin goodness. A crunchy crust makes each bite even better!
You’ll love how easy they are to make. Just mix, scoop, and chill! Honestly, I can’t eat just one—I always end up sneaking a few extra for later! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: They form the base of our crust. If you don’t have graham crackers, digestive biscuits or even crushed cookies can work just fine. Just make sure they’re sweet to keep the crust tasty!
Cream Cheese: Softened cream cheese provides the smooth texture needed for the cheesecake filling. If you’re looking for a lighter option, use Neufchâtel cheese, which has less fat but still tastes great.
Pumpkin Puree: Canned pumpkin puree is super convenient and perfectly spiced! You can make your own pumpkin puree by roasting and pureeing fresh pumpkin if you’re feeling adventurous.
Spices: This recipe calls for cinnamon, ginger, nutmeg, and optionally cloves. Feel free to mix in your favorite pumpkin pie spice blend to simplify things. It adds the same cozy flavor!
How Do You Get the Perfect Texture for your Cheesecake Bites?
Achieving the right texture is all about careful mixing and baking. You want your cheesecake filling to be smooth, not overmixed, which can introduce air bubbles leading to cracks.
- Start with room temperature cream cheese. This makes it easier to blend smoothly without lumps.
- When you add the eggs, mix them in one at a time. This prevents overmixing and keeps the batter creamy.
- Don’t overbake! Keep an eye on them as they cook. The centers should be slightly jiggly when you take them out, and they’ll set as they cool.
How to Make Pumpkin Cheesecake Bites
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- Pinch of salt
For Topping:
- Whipped cream, for topping
- Caramel sauce, for drizzling
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 20-25 minutes of baking, and at least 2 hours for chilling. So, all in all, it’ll take around 2.5 to 3 hours before you can dig in. Most of the time is just waiting for the cheesecake bites to chill, so feel free to relax or tidy up after your baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or give it a light greasing to prevent sticking.
2. Prepare the Crust:
In a small bowl, combine the graham cracker crumbs with melted butter. Mix it well until it resembles wet sand. Using about a tablespoon of this mixture, press it firmly into the bottom of each muffin cup to create a solid crust layer.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Next, add the granulated sugar and mix until it’s fully combined. Stir in the pumpkin puree, and then add the eggs one at a time, beating well after each addition. Don’t forget to mix in the vanilla, cinnamon, ginger, nutmeg, optional cloves, and a pinch of salt until the filling is smooth and uniformly colored.
4. Pour and Bake:
Carefully pour the pumpkin cheesecake filling into each muffin cup, filling them almost to the top. Pop the muffin tin into the oven and bake for 20-25 minutes. They should look set at the edges but still have a slight jiggle in the center when done.
5. Cooling and Chilling:
Once baked, let the cheesecake bites cool in the pan for about 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours. If you can wait overnight, they will taste even better!
6. Serve and Enjoy:
When you’re ready to enjoy, carefully remove the bites from the tin and peel off the liners. Top each cheesecake bite with a dollop of whipped cream, drizzle with caramel sauce, and sprinkle with a little ground cinnamon or pumpkin pie spice for extra flair. Now, serve them chilled and enjoy every delicious bite!
These creamy pumpkin cheesecake bites are a delightful treat, combining a rich, spiced pumpkin flavor with a crunchy graham cracker crust. Perfect for gatherings or fall festivities! 🎃🍰
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat or Neufchâtel cheese instead of regular cream cheese. The texture might be slightly less rich, but the flavors will still be delicious!
How Do I Store Any Leftovers?
Store any leftover pumpkin cheesecake bites in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month—just make sure to wrap them well to prevent freezer burn.
Can I Make These Without Eggs?
Absolutely! You can substitute the eggs with unsweetened applesauce (1/4 cup for each egg) or a commercial egg replacer to achieve a similar texture. The flavor may vary slightly, but they will still be tasty!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can roast and puree fresh pumpkin as a substitute. Just make sure to drain any excess moisture to prevent the filling from becoming too runny.