These Pumpkin Cheesecake Bites are little bursts of fall goodness! They combine creamy cheesecake with warm pumpkin spice in bite-sized treats that are perfect for any gathering.
Honestly, who can resist a sweet pumpkin treat? I love serving these at parties—they disappear faster than I can make them! They’re simple to prepare and so much fun to share!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They give a nice crunchy base. If you don’t have them, you can use crushed cookies like Oreos or digestive biscuits for a different flavor.
Cream Cheese: This is key for that creamy texture. If you want a lighter option, use Neufchâtel cheese instead. Non-dairy cream cheese also works if you’re vegan!
Canned Pumpkin Puree: It’s perfect for rich pumpkin flavor. You can substitute it with freshly pureed pumpkin if you want, just make sure it’s smooth.
Spices: The combo of cinnamon, ginger, nutmeg, and cloves gives these bites a wonderful warmth. You can also use pumpkin pie spice if you have it on hand, which combines those spices beautifully.
How Can You Ensure a Creamy Cheesecake Filling?
The secret to a smooth filling is to beat the cream cheese well before adding other ingredients. This helps avoid lumps!
- Let cream cheese sit at room temperature for about 30 minutes before mixing—it softens up nicely.
- Beat it until completely smooth before adding sugar. Scrape down the sides of the bowl often to catch clumps.
- Mix in eggs one at a time to ensure they’re fully integrated without overmixing.
Following these tips will give you a creamy texture that melts in your mouth! Remember, patience is key when baking.
How to Make Pumpkin Cheesecake Bites
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
For the Topping:
- Whipped cream, for topping
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, and then you’ll need to bake it for 18-22 minutes. After that, allow them to cool for at least 30 minutes and chill in the fridge for about 2 hours. So, in total, you’re looking at a bit over 2 hours for these treats to be ready, but most of it is just waiting time!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 325°F (163°C). Next, line a mini muffin tin with paper liners or lightly grease it to ensure your bites come out easily.
2. Make the Graham Cracker Crust:
In a medium-sized bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter together until the crumbs are well combined and coated. Press about one tablespoon of this crumb mixture firmly into the bottom of each mini muffin cup to create the crust.
3. Create the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Then, add in the 2/3 cup granulated sugar and brown sugar, mixing until everything is well combined. Beat in the eggs one at a time, making sure to blend each egg in completely before adding the next one.
4. Add the Pumpkin and Spices:
Stir in the canned pumpkin puree, vanilla extract, ground cinnamon, ground ginger, nutmeg, ground cloves, and a pinch of salt. Mix until the filling is completely smooth and everything is well combined.
5. Assemble and Bake:
Pour the pumpkin cheesecake filling over the crusts in each muffin cup, filling them almost to the top. Place the muffin tin in the preheated oven and bake for 18-22 minutes. The centers should be set, and a toothpick inserted into the center should come out clean.
6. Cool and Chill:
Once baked, remove the muffin tin from the oven and let the bites cool in the pan for at least 30 minutes. Afterward, refrigerate them for about 2 hours, until they are fully chilled and firm.
7. Serve and Enjoy:
Before serving, top each cheesecake bite with a generous swirl of whipped cream and a light dusting of ground cinnamon or pumpkin pie spice. Now you’re ready to enjoy these festive, creamy pumpkin cheesecake bites!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed Oreos for a chocolatey twist or even an almond flour crust for a gluten-free option. Just remember to adjust the sugar content accordingly based on the crust you choose!
Can I Make These Cheesecake Bites Ahead of Time?
Yes, you can prepare these bites a day in advance! Just bake and chill as directed, then store them in an airtight container in the refrigerator. They’ll be ready to serve when you are!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just be sure to keep them well-covered to maintain their freshness!
What Can I Use Instead of Whipped Cream for Topping?
If you want a lighter or dairy-free option, you can use coconut whipped cream or a dairy-free whipped topping. Both will add a lovely touch to these cheesecake bites!