These cute little pumpkin cheesecake bites are perfect for fall! They have a creamy filling and a crumbly crust that makes each bite feel special and delightful.
Just imagine, sweet pumpkin flavor wrapped up in a tiny, tasty treat! I love serving them at parties; they’re always a hit, and they disappear quickly! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are used for the crust and add a nice crunchy texture. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafer cookies for a different taste.
Canned Pumpkin Puree: Make sure to choose pure pumpkin puree, not filling for pies. If you prefer, you can substitute with homemade pumpkin puree by roasting and blending fresh pumpkin.
Cream Cheese: This gives the cheesecake its rich texture. If you’re looking for a lighter option, you can try a low-fat cream cheese or even mascarpone cheese for a unique flavor twist.
Spices: The cinnamon, nutmeg, and ginger bring warmth and depth. You can adjust these to your taste or even use pumpkin pie spice as a convenient substitute.
How Can I Ensure My Cheesecake Bites Set Perfectly?
A common challenge with cheesecake is ensuring it sets well. Here’s how to get it right:
- Beat the cream cheese well until it’s smooth before adding other ingredients to avoid lumps.
- Mix in the egg just until combined. Overmixing can make the texture too fluffy and cause cracks while baking.
- Keep an eye on the baking time; they’re done when the centers are set but still a little jiggly. They will continue to firm up as they cool.
- Allow the bites to cool completely in the pan before refrigerating. This helps them hold their shape better.
I find that chilling them for a few hours (or overnight) really helps with the consistency. Enjoy your baking!
How to Make Pumpkin Cheesecake Bites
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 large egg
For Topping:
- Whipped cream, for topping
- Ground cinnamon and sugar mixture, for garnish (optional)
How Much Time Will You Need?
This tasty recipe takes about 15 minutes to prep and 18-22 minutes to bake, plus at least 2 hours to chill in the fridge. Overall, you’ll have delicious pumpkin cheesecake bites ready in under 3 hours! Perfect for a sweet treat any time of year!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This ensures it’s nice and hot for baking your cheesecake bites. Take a mini muffin tin and line it with paper liners or lightly grease it to prevent sticking.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture looks like damp sand and holds together when pressed. This will be your tasty crust!
3. Form the Crusts:
Take about 1 tablespoon of the crumb mixture and press it firmly into the bottom of each mini muffin cup. You can use the back of a spoon or your fingers to help pack it down well. Make sure it’s nice and even!
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy—no lumps allowed! Next, add in the pumpkin puree, 1/3 cup sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix everything together until it’s well combined and deliciously fragrant.
5. Add the Egg:
Crack an egg into the mixture and mix just until it’s incorporated. Be sure not to overmix, as this can affect the texture of your bites!
6. Fill the Cups:
Spoon the pumpkin cheesecake filling evenly over the crusts in your mini muffin cups. Fill them until they’re just about full but not overflowing; they will rise slightly while baking.
7. Bake:
Pop the muffin tin into the oven and bake for 18-22 minutes. You’ll know they’re done when the centers are set and they spring back a bit when touched. They should not be jiggly!
8. Cool and Chill:
Once baked, take the bites out of the oven and allow them to cool completely in the pan on a wire rack. After they’ve cooled, pop them in the fridge for at least 2 hours to chill and firm up. This is what makes them creamy and delicious!
9. Serve with Toppings:
Before serving, top each pumpkin cheesecake bite with a dollop of whipped cream. If you want, sprinkle a little cinnamon sugar on top for an extra touch of sweetness!
Enjoy these bite-sized creamy pumpkin delights, perfect for any fall gathering or a cozy dessert at home!
Can I Use Regular Size Muffin Tins Instead?
Yes, you can use regular size muffin tins! Just keep in mind that the baking time will increase. Bake for about 25-30 minutes, and check for the same set center before removing them from the oven.
Can I Freeze These Pumpkin Cheesecake Bites?
Absolutely! You can freeze them for up to 2 months. Just make sure they’re completely cooled first, then wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the fridge before serving.
What’s the Best Way to Store Leftovers?
Store any leftover pumpkin cheesecake bites in an airtight container in the fridge for up to 3 days. If you’re using whipped cream, add it right before serving for the best taste and texture!
Can I Make These Cheesecake Bites Vegan?
Yes! To make them vegan, substitute the cream cheese for a vegan cream cheese alternative, the egg for a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and use a dairy-free butter substitute for the crust. Enjoy your vegan pumpkin cheesecake bites!
