Description
Delightful Mini Pumpkin Cheesecake Bites combining a creamy pumpkin-spiced filling with a crispy graham cracker crust. Perfectly portioned for parties or cozy fall treats, these easy-to-make cheesecakes bake to a smooth, rich texture and are topped with whipped cream and a hint of cinnamon for an extra festive touch.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Topping
- Whipped cream
- Extra ground cinnamon for dusting
Instructions
- Preheat the Oven. Preheat your oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease it to prevent sticking.
- Prepare the Crust. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the mixture is evenly combined. Press approximately 1 teaspoon of this crust mixture firmly into the bottom of each mini muffin cup to form an even base. Set aside.
- Make the Filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, granulated sugar, brown sugar, the large egg, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix all ingredients thoroughly until the filling is smooth and well incorporated.
- Fill the Cups. Spoon or pipe the prepared cheesecake filling over each graham crumb crust, filling the mini muffin cups almost to the top but leaving a slight gap to prevent overflow during baking.
- Bake the Cheesecakes. Place the muffin pan in the preheated oven and bake for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Cool and Chill. After baking, allow the mini cheesecakes to cool in the pan for several minutes. Then, transfer them to the refrigerator and chill for at least 2 hours to set properly and develop flavor.
- Serve. Before serving, top each mini cheesecake bite with a dollop of whipped cream and a sprinkle of extra ground cinnamon for a festive finish.
Notes
- Be careful not to overbake; the centers should be just set and slightly jiggly for a creamy texture.
- Use full-fat cream cheese for the best texture and flavor in the cheesecakes.
- You can prepare these mini cheesecakes a day ahead and store them covered in the refrigerator for convenience.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers or ground nuts.
- Allow cheesecakes to chill fully for best slicing and serving results.
