Mini Pumpkin Cheesecake Bites
Graham cracker crust bites with smooth pumpkin cheesecake center.
Creamy bite-sized pumpkin cheesecakes baked in mini muffin tins over buttery graham cracker crusts.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
24
servings
-
1 cup graham cracker crumbs
-
12 oz cream cheese, softened
-
½ cup pumpkin puree
-
½ cup granulated sugar
-
1 tsp pumpkin spice
Step-by-Step Instructions
Press Crusts
Mix graham crumbs and melted butter. Press 1 tbsp into bottom of 24 lined mini muffin cups.
Whip Filling
Beat cream cheese, sugar, pumpkin, egg, and pumpkin spice until velvety smooth. Spoon into cups.
Bake & Chill
Bake at 325°F (165°C) for 16-18 minutes. Chill 2 hours before topping with whipped cream.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.