Mini Pumpkin Cheesecake Bites Recipe

Introduction

These Mini Pumpkin Cheesecake Bites are the perfect easy dessert for any fall gathering. With a creamy pumpkin filling and a simple graham cracker crust, this Mini Pumpkin Cheesecake Bites Recipe delivers all the classic flavor in a fun, single-serving size. For more seasonal inspiration, try this Curry Butternut Squash Soup or this Sweet Potato Soup.

Ingredients

These Mini Pumpkin Cheesecake Bites deliver creamy pumpkin spice filling in a crunchy graham cracker crust, topped with sweet white and dark chocolate for the perfect festive treat.

• 1 Tbsp. unsalted butter
• 1 1/2 tsp. pumpkin pie spice
• 1 (14-oz.) can sweetened condensed milk
• 4 oz. cream cheese, room temperature
• 1/2 cup canned pumpkin puree
• 4 graham crackers, crushed (about 1/2 c. crumbs)
• 1/3 cup white chocolate chips
• Cooking spray
• 1/2 cup orange sanding sugar
• 1/4 cup dark chocolate chips

Timing

Prep Time	25 minutes
Cook Time	30 minutes
Total Time	55 minutes

Context: These Mini Pumpkin Cheesecake Bites take about 20% less time than a traditional full-sized pumpkin cheesecake recipe.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press about one tablespoon of the mixture firmly into the bottom of each lined mini muffin cup. Bake at 325°F for 5 minutes to set, then let cool slightly.

Step 2 — Make the Pumpkin Cheesecake Filling

Beat softened cream cheese and sugar until smooth and creamy. Add pumpkin puree, egg, vanilla, and pumpkin pie spice, mixing until fully incorporated. Scrape the bowl to ensure no lumps remain.

Step 3 — Fill the Cups

Spoon or pipe the pumpkin cheesecake filling over the cooled crusts, filling each cup nearly to the top. Tap the pan gently on the counter to release any air bubbles for a smooth finish.

Step 4 — Bake the Mini Pumpkin Cheesecake Bites

Bake at 325°F for 15–18 minutes, until the edges are set but the centers still have a slight jiggle. Avoid overbaking to prevent cracking.

Step 5 — Cool Gradually

Turn off the oven, crack the door, and let the mini cheesecakes cool inside for 30 minutes. This gradual cooling helps prevent sinking and surface cracks.

Step 6 — Chill Thoroughly

Transfer the pan to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight. Chilling firms the texture and enhances the flavor of your Mini Pumpkin Cheesecake Bites.

Step 7 — Add Toppings (Optional)

Before serving, top each mini cheesecake with whipped cream and a sprinkle of cinnamon or crushed pecans. Serve chilled for the best taste and texture.

Nutritional Information

Calories	180
Protein	4g
Carbohydrates	18g
Fat	11g
Fiber	1g
Sodium	150mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These simple ingredient swaps let you customize your Mini Pumpkin Cheesecake Bites for dietary needs while keeping the delicious flavor.

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat content.
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty flavor.
• Coconut cream for dairy — Provides rich texture for dairy-free pumpkin cheesecake bites.
• Monk fruit sweetener — Cuts carbs and calories without sacrificing sweetness.
• Reduced-sodium spices — Lowers sodium while maintaining warm pumpkin spice notes.
• Pumpkin purée boost — Increases fiber and nutrients while enhancing pumpkin flavor.
• Egg white substitution — Reduces cholesterol while maintaining structure.
• Nut butter crust alternative — Adds healthy fats and protein for a no-bake option.

Serving Suggestions

• Pair with spiced chai tea or pumpkin spice latte for a cozy autumn flavor combination
• Serve alongside vanilla bean ice cream for a delightful temperature and texture contrast
• Arrange on a tiered dessert stand for elegant holiday parties and gatherings
• Top with whipped cream and a sprinkle of cinnamon for beautiful presentation
• Create a dessert board with assorted mini treats for potlucks and family events
• Garnish with candied pecans or ginger snap crumbs for added crunch and visual appeal

These Mini Pumpkin Cheesecake Bites are perfect for Thanksgiving dessert tables, Halloween parties, or as a sweet ending to any fall meal. Their individual portion size makes them ideal for buffets and ensures everyone gets their own perfectly portioned treat.

Common Mistakes to Avoid

• Mistake: Using watery canned pumpkin. Fix: Drain excess liquid or blot with paper towels to prevent soggy crusts.
• Mistake: Overmixing the cheesecake batter. Fix: Mix just until combined to avoid incorporating too much air, which causes cracking.
• Mistake: Skipping the room temperature cream cheese step. Fix: Let ingredients warm up for a perfectly smooth, lump-free filling.
• Mistake: Overbaking the Mini Pumpkin Cheesecake Bites. Fix: Bake until the centers are just set with a slight jiggle for a creamy texture.
• Mistake: Using a loose crust base. Fix: Firmly press the crust into the pan to create a stable foundation that holds together.
• Mistake: Adding eggs directly from the fridge. Fix: Use room temperature eggs to help the batter emulsify properly and bake evenly.
• Mistake: Opening the oven door during baking. Fix: Resist peeking to prevent sudden temperature drops that lead to fallen centers.
• Mistake: Not cooling the Mini Pumpkin Cheesecake Bites gradually. Fix: Let them cool in the turned-off oven with the door slightly ajar to prevent shrinkage.

Storing Tips

• Fridge: Store Mini Pumpkin Cheesecake Bites in an airtight container for up to 5 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They will keep for up to 3 months.
• Reheat: Thaw frozen bites in the refrigerator overnight. Serve chilled or let sit at room temperature for 15-20 minutes before serving for best texture.

Always use clean utensils when handling your Mini Pumpkin Cheesecake Bites to maintain freshness and prevent contamination.

Conclusion

These Mini Pumpkin Cheesecake Bites are the perfect bite-sized treat for any fall gathering. We hope you enjoy making them as much as we do! Be sure to leave a comment with your thoughts, and try our Pecan Pie Cheesecake Bars Recipe for another delicious dessert. Don’t forget to subscribe for more sweet recipes!

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FAQs

Can I make Mini Pumpkin Cheesecake Bites ahead of time?

Yes, you can prepare these Mini Pumpkin Cheesecake Bites in advance. They store well in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to a month.

What is the best way to prevent cracks in the cheesecake filling?

To prevent cracks, avoid overmixing the batter and do not overbake the Mini Pumpkin Cheesecake Bites. Let them cool gradually in the turned-off oven with the door slightly ajar to minimize sudden temperature changes.

Can I use a different type of pan if I don’t have a mini muffin tin?

You can use a regular muffin tin to make larger cheesecake bites, but adjust the baking time accordingly. For the best results with Mini Pumpkin Cheesecake Bites, a mini muffin tin provides the ideal portion and texture.