These pumpkin cream cheese bites capture all the cozy flavors of fall in every bite. They are creamy, lightly spiced, and perfectly balanced with a buttery, crunchy crust. The bite-sized portions make them easy to grab and share. These pumpkin cheesecake bites are great desserts for potlucks, parties, or cozy fall picnics.
Ingredients
- 1 cup graham cracker crumbs
- Adds a nice buttery crunchy base
- 1 tbsp granulated sugar
- Adds sweetness to balance the crust
- 4 tbsp unsalted butter, melted
- Gives it the nice golden appearance and kepts the crust together
- 8 oz cream cheese, softened
- ½ cup pumpkin purée
- Adds color and the cozy fall flavors
- ⅓ cup brown sugar
- Adds depth and warmth
- 1 egg, room temperature
- Helps add moisture and gives it a custardy texture
- 1 tsp vanilla extract
- Adds a touch of sweetness
- 1 tsp cinnamon
- Enhance the fall flavors
- ¼ tsp nutmeg
- Enhance the fall flavors
Click on the images for the direct link to the ingredients/tools I used:
Pumpkin Cream Cheese Bites Instructions
To a blender, add graham crackers and pulse until crushed. Pour in melted butter and granulated sugar, then pulse again until the mixture looks like wet sand.
In a separate bowl, whisk cream cheese until light and fluffy. Add pumpkin purée, brown sugar, egg, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and fully combined.
Spoon a layer of the graham cracker crust into each muffin liner and press it down firmly with a shot glass. Pour the pumpkin filling on top.
Bake at 350°F for 15-18 minutes, or until the centers are just set. Let cool completely, then refrigerate for at least 3 hours.
Top with whipped cream before serving.
Pumpkin Cheesecake Bites
Ingredients
- 1 cup graham cracker crumbs
- * 1 tbsp granulated sugar
- * 4 tbsp unsalted butter melted
- * 8 oz cream cheese softened
- * ½ cup pumpkin purée
- * ⅓ cup brown sugar
- * 1 egg room temperature
- * 1 tsp vanilla extract
- * 1 tsp cinnamon
- * ¼ tsp nutmeg
Instructions
- To a blender, add graham crackers and pulse until crushed. Pour in melted butter and granulated sugar, then pulse again until the mixture looks like wet sand.
- In a separate bowl, whisk cream cheese until light and fluffy. Add pumpkin purée, brown sugar, egg, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and fully combined.
- Spoon a layer of the graham cracker crust into each muffin liner and press it down firmly with a shot glass. Pour the pumpkin filling on top.
- Bake at 350°F for 15-18 minutes, or until the centers are just set. Let cool completely, then refrigerate for at least 3 hours.
- Top with whipped cream before serving.
Pumpkin Cheesecake Bites Tips
- Use room temperature cream cheese and eggs. This is to make sure everything mixes smoothly.
- Do not overmix the ingredients. Overmixing may incorporate too much air and cause cracks.
- Make sure to pulse the crust until it resembles wet sand.
- Do not overbake. The center should be set, and the edges are slightly jiggly.
Storage Tips
- Let it completely cool first before storing it in the fridge.
- Do not store in the fridge when it is warm. The condensation will cause the crust to become soggy.
- Use plastic wrap or store the cheesecakes in an airtight container.
- You can freeze the cheesecake for up to 2-3 months.
Cheesecake Ingredient Substitutions
Cream cheese –> vegan cream cheese, mix in with greek yogurt for a protein boost
Pumpkin puree –> butternut squash puree, sweet potato puree
Eggs –> Apple sauce
Graham Crackers –> Biscoff cookies, digestive biscuits
If you enjoyed this festive pumpkin cheesecake bites recipe, you might also like my pumpkin sauce recipe.
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