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Easy Mini Pumpkin Cheesecake Bites: Best 2-Bite Fall Dessert

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These mini pumpkin cheesecake bites are quick, easy, and perfect for fall. With a creamy pumpkin filling and buttery graham cracker crust, they’re a crowd-pleasing dessert that comes together in about 30 minutes of active time.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Tiny pinch of black pepper
  • Whipped cream (optional, for topping)
  • Caramel sauce (optional, for drizzling)
  • Extra cinnamon for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (165°C). Line a mini muffin tin with paper or foil liners.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until every crumb is moistened and the mixture clumps together.
  3. Drop about 1 tablespoon of the crust mixture into each liner. Use the bottom of a small glass or shot glass to press it down firmly.
  4. Bake the crusts for 5 minutes. Remove and let cool while you make the filling. Leave the oven on.
  5. In a large bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy, about 2 minutes on medium speed. Scrape down the sides and bottom of the bowl.
  6. Add the eggs one at a time, beating on low until just combined after each addition. Do not overmix.
  7. Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and black pepper. Mix on low until combined and uniform in color. Scrape the bowl again.
  8. Use a small cookie scoop or tablespoon to divide the filling evenly among the 24 cups, filling each almost to the top.
  9. Bake for 12-14 minutes, until the edges are set and slightly puffed but the centers still jiggle slightly when shaken.
  10. Cool completely in the pan on a wire rack for about 30 minutes. The cheesecakes will sink slightly in the center.
  11. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight, before serving.

Notes

For best results, use full-fat block cream cheese and let all ingredients come to room temperature. Do not overmix the filling to avoid cracks. The jiggle test is key: centers should wobble slightly when done. These freeze well for up to 3 months. Flavors deepen after 24 hours in the fridge.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, fall dessert, easy cheesecake, two-bite dessert, pumpkin dessert, mini cheesecake

Find it online: https://spoonmira.com/easy-mini-pumpkin-cheesecake-bites-best-2-bite-fall-dessert/