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These Pumpkin Cheesecake Bites are everything you love about fall in one irresistible, bite-sized treat! With a buttery graham cracker crust and a creamy pumpkin-spiced filling, each little square is rich, smooth, and perfectly sweet. They’re easy to make and perfect for parties, holidays, or whenever you’re craving a cozy dessert.

A plate of small pumpkin cheesecake bites topped with whipped cream and sprinkled with cinnamon, arranged in rows on a black plate.
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Two mini pumpkin cheesecake bites topped with whipped cream and sprinkled with cinnamon, served on a black plate with a star anise. A gold fork is placed to the side.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

For Graham Cracker Crust
12 whole graham crackers
¼ cup granulated sugar
¼ cup butter, melted
½ teaspoon salt
½ teaspoon cinnamon
For Filling
½ cup canned pumpkin
8 ounces cream cheese
1 large egg
2 teaspoons vanilla extract
¼ cup powdered sugar
¼ cup granulated sugar

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Pumpkin Cheesecake Bites

Creamy, spiced pumpkin cheesecake bites with a buttery graham cracker crust—perfectly portioned for easy, delicious treats!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 12 cheesecake bites
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Mini pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon are arranged on a cooling rack.

Ingredients 

For Graham Cracker Crust:

  • 12 whole graham crackers
  • ¼ cup granulated sugar
  • ¼ cup butter, melted
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

For Filling:

  • ½ cup canned pumpkin
  • 8 ounces cream cheese
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup powdered sugar
  • ¼ cup granulated sugar
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Instructions 

  • Preheat the oven to 350 degrees and grease 12 muffin tins.
  • Add the graham crackers, melted butter, salt, and cinnamon to the food processor, blend on high for 1 minute until the graham crakcers are powdered and a thick, crumble crust forms.
    A food processor bowl filled with graham crackers, butter, and sugar, viewed from above on a dark countertop.
  • Transfer the crust to the muffin tins, packing ½ inch of crust in the bottom of each, set aside.
    A muffin tin with twelve cups, each filled with a pressed crumb crust, sits on a dark textured surface.
  • Using a stand mixer, combine the canned pumpkin, cream cheese, egg, vanilla, powdered sugar, and granulated sugar. Blend on high for 1 minute until a smooth, orange mixture forms.
    A mixing bowl containing pumpkin puree, sugar, egg, yogurt, baking powder, and baking soda on a dark countertop.
  • Transfer the mixture to the muffin tins so that there is a 1-inch layer of filling in each.
    A 12-cup muffin tin filled with yellow batter sits on a dark surface. The tin has colorful speckles and two red silicone grips.
  • Cook at 350 degrees for 25-30 minutes until the cheesecake is firm, let cool before removing from the pan and serving.
    Mini pumpkin cheesecake bites on a cooling rack, some topped with whipped cream, surrounded by graham crackers, spices, and baking ingredients on a dark surface.

Notes

  • To check if the cheesecake is fully cooked, shake the pan gently, if the filling is firm, then it is done cooking.
  • Top the cheesecake bites with whipped cream and cinnamon.

Nutrition

Serving: 1cheesecake bite, Calories: 212kcal, Carbohydrates: 24g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 285mg, Potassium: 79mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1981IU, Vitamin C: 0.4mg, Calcium: 36mg, Iron: 1mg
Course: cheesecake, Dessert
Cuisine: American
Calories: 212
Keyword: Pumpkin Cheesecake Bites
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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