Description
These Mini Pumpkin Cheesecake Bites are a perfect fall-inspired dessert, combining creamy pumpkin-flavored cheesecake filling on a crunchy graham cracker crust. Easy to make in a mini muffin pan, they’re ideal bite-sized treats for parties or cozy nights in.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Topping
- Whipped cream
- Extra ground cinnamon for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease it to prevent sticking.
- Make Crust: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press about 1 teaspoon of this crust mixture firmly into the bottom of each mini muffin cup to form the base.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix everything together until the filling is smooth and well blended.
- Fill Muffin Cups: Spoon or pipe the cheesecake filling over each graham cracker crust in the mini muffin pan, filling each cup almost to the top for a generous portion.
- Bake: Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the centers are just set and slightly firm to the touch.
- Cool and Chill: Allow the mini cheesecakes to cool in the pan for a few minutes, then transfer them to the refrigerator to chill for at least 2 hours to fully set.
- Serve: Before serving, top each mini cheesecake bite with a dollop of whipped cream and sprinkle with a little extra ground cinnamon for added flavor and presentation.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Make sure to chill the cheesecakes for the recommended time to ensure they set properly.
- You can substitute the graham cracker crust with gingersnap crumbs for a spicier crust.
- For easier removal from the mini muffin pan, use paper liners instead of greasing the pan.
- These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
