These Pumpkin Cheesecake Bites are like tiny treats of autumn happiness! With creamy pumpkin filling and a sweet crust, they’re perfect for any fall gathering or cozy night in.
Honestly, who can resist these little morsels? They’re easy to pop into your mouth, and the pumpkin flavor makes me feel all warm and fuzzy inside! I love serving them with a sprinkle of cinnamon on top.
Key Ingredients & Substitutions
Graham cracker crumbs: These form the nice crunchy base of the bites. If you’re gluten-free, you can substitute with gluten-free graham crackers or crushed almond flour cookies.
Cream cheese: The cream cheese gives a rich, creamy texture. For a lighter option, use ricotta cheese or Greek yogurt, though they may alter the flavor slightly.
Pumpkin puree: Canned pumpkin works best for convenience! You can substitute with homemade pumpkin puree but ensure it’s well strained so the bites don’t get too watery.
Spices: I love cinnamon in my pumpkin treats! You can easily switch with allspice or Pumkin Pie spice mix for a different taste.
How Do I Get the Perfect Mini Cheesecake Texture?
The key to achieving the perfect texture lies in the mixing and baking process. Here are a few tips:
- Beat the cream cheese well until creamy before adding other ingredients. This prevents lumps!
- Don’t overmix once you add the egg. Just blend until incorporated to keep them light and fluffy.
- Check for doneness: the edges should be set, but the center may still jiggle slightly.
- Let them cool in the pan; this helps them set properly without cracking.
Remember, refrigerating them is crucial! The longer they chill, the firmer and smoother they become. Enjoy making and sharing these bite-sized treats!
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 Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish (optional)
How Much Time Will You Need?
This delightful treat will take you about 15 minutes to prepare and then you’ll need to bake them for around 18-22 minutes. After baking, let them cool for a bit and then refrigerate for at least 2 hours. So, all together, allow about 2.5 hours from start to finish including chill time!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 325°F (160°C). Prep a mini muffin tin by lightly greasing it or using mini cupcake liners to make removing the bites easier later on.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Now, take about 1 tablespoon of this mixture and press it firmly into the bottom of each muffin cup, making sure it’s even. Set this aside for now.
3. Prepare the Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Then add in the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix everything together until it’s well combined. Next, add the egg and beat again just until everything is smooth and fully blended.
4. Fill and Bake:
Spoon the pumpkin cheesecake filling over each crust in the muffin tin, filling them almost to the top—these bites will rise a little while baking. Place the muffin tin in the oven and bake for 18-22 minutes. You want the edges to be set, but the centers should still jiggle slightly.
5. Cooling and Chilling:
Once baked, remove the bites from the oven and let them cool completely in the pan on a wire rack. After they’ve cooled, pop them in the fridge for at least 2 hours to firm up nicely.
6. Serve and Enjoy:
When you’re ready to serve, top each cheesecake bite with a lovely dollop of whipped cream and sprinkle a little ground cinnamon or pumpkin pie spice on top for that festive touch. Serve chilled and enjoy these deliciously creamy bites!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree! Just make sure to cook and fully puree it, then strain it to remove excess moisture. This will help the cheesecake bites maintain the right consistency.
How Do I Store Leftover Pumpkin Cheesecake Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure they are fully cooled before sealing them in to maintain their texture!
Can I Double the Recipe?
Absolutely! Just double all the ingredients and use a larger muffin tin or two separate mini muffin tins. Keep an eye on the baking time as larger batches may require a few extra minutes in the oven.
Can I Freeze These Bites?
Yes, you can freeze the cheesecake bites! Once completely cooled and set, place them in an airtight container with layers separated by parchment paper. They can be frozen for up to 3 months. Thaw them in the fridge before enjoying!
