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Best Mini Pumpkin Cheesecake Bites: Easy 30-Minute Recipe

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These mini pumpkin cheesecake bites are the perfect two-bite dessert that converts skeptics and delights pumpkin lovers alike. Ready in 30 minutes, they feature a creamy, mousse-like filling on a buttery graham cracker crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • ½ cup whipped cream (optional topping)
  • Caramel sauce for drizzling (optional)
  • Pinch of cinnamon or nutmeg for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with mini muffin liners.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand.
  3. Drop about 1 heaping teaspoon of the crust mixture into each liner. Press down firmly using a small measuring spoon or the bottom of a shot glass.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl.
  5. Add ¾ cup sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low speed after each addition until just incorporated.
  6. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and flour. Mix on low speed until combined and smooth.
  7. Using a small cookie scoop or tablespoon, divide the filling evenly among the 24 liners, filling each about ¾ full.
  8. Bake for 15-18 minutes at 350°F. Edges should look set, but centers will still jiggle slightly.
  9. Let cool in the pan on a wire rack for 10 minutes, then transfer pan to refrigerator and chill for at least 2 hours (overnight is better).
  10. Before serving, top with whipped cream, caramel sauce, and a dusting of cinnamon or nutmeg if desired.

Notes

Use room temperature ingredients for best texture. Do not overmix the filling to prevent cracks. Chill completely before serving for best texture. Can be made up to 2 days ahead and stored in refrigerator. Freeze for up to 2 months without toppings.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, mini cheesecake, fall dessert, party dessert, easy cheesecake recipe

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