Pumpkin Cheesecake Bites Recipe
Creamy, spiced pumpkin cheesecake bites with a buttery graham cracker crust—perfectly portioned for easy, delicious treats!
Servings: 12 cheesecake bites
Calories: 213kcal
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.
