This post may contain affiliate links. Please read our disclosure policy.
These Pumpkin Cheesecake Bites are a lovely dessert that you can make any time of year. The lightly spiced graham cracker crust pairs so well with the creamy pumpkin cheesecake filling, and the whole thing is so easy to make. You can bake these mini pumpkin cheesecakes in a regular mini muffin pan and let them chill for about an hour, or even bake a day in advance. This is a great party recipe!
Folks go crazy for all things pumpkin in the fall, but I love to make pumpkin desserts all year long. You can always find a can of pumpkin, and why should you limit yourself to one season a year for something you love?!!
Like my Mini Caramel Apple Cheesecakes, these little pumpkin cheesecake bites are one of my favorite desserts to serve at Easter brunch, baby showers, bridal showers, or a ladies’ luncheon. They’re easy to pick up and just the right size for a bite-sized treat.
Testing results for pumpkin cheesecake bites
- I usually make pumpkin bread when I make these cheesecake bites, so I don’t feel like I’m wasting any of the leftover pumpkin.
- We made our crust from graham crackers, but you can easily substitute graham cracker crumbs.
I hope you make this recipe. I think you’ll love it!
P.S. I always serve these pumpkin cheesecake bites with a dollop of my Homemade Whipped Cream and a sprinkle of cinnamon.
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
Graham crackers: You can use already ground graham cracker crumbs from the box and just add the other ingredients.
For pumpkin cheesecake filling
Canned pumpkin: Be sure you grab pure pumpkin, not pumpkin pie filling.
Cream cheese: You need one brick of full-fat cream cheese. Don’t try to use whipped or low-fat cream cheese as the texture will suffer.
Pin this now to save it for later
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Pumpkin Cheesecake Bites Recipe
Equipment
Ingredients
For Graham Cracker Crust:
- 12 whole graham crackers
- ¼ cup butter, melted
- ¼ cup granulated sugar
- 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
Instructions
- Preheat the oven to 350 degrees F and grease a mini muffin pan (12 muffins).
- Add 12 whole graham crackers, ¼ cup butter, melted, ¼ cup granulated sugar, ½ teaspoon salt, and ½ teaspoon cinnamon to the food processor and blend on high for 1 minute until the graham crackers are powdered and a thick crumble forms.
- Transfer the crust to the muffin tins, packing ½ inch of crust in the bottom of each, set aside.
- Using a stand mixer, combine ½ cup canned pumpkin, 8 ounces cream cheese, 1 large egg, 2 teaspoons vanilla extract, ¼ cup powdered sugar, and ¼ cup granulated sugar. Blend on high for 1 minute until a smooth, orange mixture forms.
- Transfer the mixture to the muffin tins so that there is a 1-inch layer of filling in each.
- Cook at 350 degrees F for 25-30 minutes until the cheesecake is firm. Allow the cheesecakes to cool for about 15 minutes in the pan and then remove to a cooling rack to cool completely. Chill for one hour before serving.
- Serve with a dollow of whipped cream and a sprinkle of cinnamon.
Notes
- To check if the cheesecake is fully cooked, gently shake the pan. If the filling is firm, then it is done cooking.
