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Mini Pumpkin Spice Cheesecake Bites

Delicious mini cheesecakes with creamy pumpkin flavor and a buttery graham cracker crust, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 100
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened Neufchâtel cheese can be used for reduced fat.
  • 1/2 cup pumpkin puree 100% pumpkin recommended.
  • 1/4 cup sugar Brown sugar can be used for a deeper flavor.
  • 1 tsp vanilla extract Almond extract is a possible substitute.
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Gather your mini muffin tins and prepare them by lightly greasing or lining them with paper liners.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until well blended. Press the mixture evenly into the bottom of the mini muffin tins.
  3. In another bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, remaining sugar, vanilla extract, pumpkin pie spice, and salt. Mix until combined.
  4. Carefully add the eggs, one at a time, mixing well after each addition.
  5. Pour the cheesecake batter evenly over the crusts in the muffin tins, filling each one nearly full.
Baking
  1. Place the muffin tins in the preheated oven and bake for 15 to 20 minutes, or until set.
  2. Remove from the oven and allow to cool in the tin for about 10 minutes.
Serving
  1. Carefully remove the mini cheesecakes from the muffin tins. Serve with whipped cream or enjoy as is.

Notes

Store in the refrigerator for up to 5 days. They freeze well for up to 3 months. Reheat in the microwave for 10-15 seconds or in a skillet with a lid.