Mini Pumpkin Cheesecake Bites
Graham cracker crust bites with smooth pumpkin cheesecake center.
In a nutshell: This authentic american mini pumpkin cheesecake bites comes together in just 38 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Creamy bite-sized pumpkin cheesecakes baked in mini muffin tins over buttery graham cracker crusts.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
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
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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.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — the chill sets the cheesecake filling properly. They'll be too soft straight from the oven; the 2 hours in the fridge gives them the right creamy-firm texture.
No — use plain pumpkin puree. Pie filling is pre-sweetened and spiced, which would throw off the sugar and spice balance.
Use paper liners in the mini muffin tin — the bites lift out cleanly. Press just 1 tablespoon of crumb mixture firmly into each cup.
Yes — they're ideal make-ahead. Bake and chill, then keep refrigerated in an airtight container. Top with whipped cream just before serving.
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