Mini Pumpkin Cheesecakes Creamy Fall Dessert Bites Recipe

Introduction

These Mini Pumpkin Cheesecakes are perfect creamy fall dessert bites that combine a crunchy graham cracker crust with a smooth cheesecake layer topped with spiced pumpkin. They are easy to make and ideal for parties or cozy autumn evenings.

Ingredients

• 1½ cups crushed graham crackers
• 2½ tablespoons sugar
• ⅓ cup melted butter
• 8 oz cream cheese (room temperature)
• 1 egg
• ¼ cup sugar
• ½ teaspoon vanilla extract
• 7.5 oz canned pumpkin puree
• ½ cup evaporated milk
• 1 egg
• ⅛ cup brown sugar
• ⅛ cup granulated sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F. Line a muffin pan with cupcake liners and lightly spray them with nonstick cooking spray.
2. Step 2: In a bowl, mix crushed graham crackers, sugar, and melted butter. Press this mixture firmly into the bottom of each liner. Bake for 10 to 12 minutes, then set aside to cool.
3. Step 3: Beat the cream cheese until smooth. Add one egg, sugar, and vanilla extract, then continue beating until well combined. Chill this cheesecake mixture for 30 to 40 minutes, then spoon it evenly over the cooled crusts.
4. Step 4: In a separate bowl, whisk the second egg until fluffy. Stir in pumpkin puree, evaporated milk, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Gently pour this pumpkin mixture over the cheesecake layer using a spoon.
5. Step 5: Place the pan on the lower oven rack and bake for 45 to 55 minutes, or until the edges are set and the center is slightly jiggly. Allow the mini cheesecakes to cool completely before serving.

Tips & Variations

• For extra flavor, add a pinch of cloves or ginger to the pumpkin layer spices.
• Use gluten-free graham crackers for a gluten-free dessert option.
• Top with whipped cream and a sprinkle of cinnamon before serving for a festive touch.

Storage

Store the mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave for 10–15 seconds if desired, though they are delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and refrigerated until ready to serve, which can enhance their flavors.

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin puree can be used if you roast and puree it until smooth. However, canned pumpkin puree provides consistent texture and flavor, which works best for this recipe.

Mini Pumpkin Cheesecakes Creamy Fall Dessert Bites Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

These Mini Pumpkin Cheesecakes are creamy, flavorful fall dessert bites featuring a graham cracker crust, a smooth cheesecake layer, and a spiced pumpkin topping. Perfectly portioned and baked to creamy perfection, they make a delightful treat for autumn celebrations or cozy evenings.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1½ cups crushed graham crackers
• 2½ tbsp sugar
• ⅓ cup melted butter

For the Cheesecake Layer:

• 8 oz cream cheese (room temperature)
• 1 egg
• ¼ cup sugar
• ½ tsp vanilla extract

For the Pumpkin Layer:

• 7.5 oz canned pumpkin puree
• ½ cup evaporated milk
• 1 egg
• ⅛ cup brown sugar
• ⅛ cup granulated sugar
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp salt

Instructions

1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and lightly spray them with nonstick cooking spray to prevent sticking.
2. Make the Crust: In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of each cupcake liner. Bake the crusts for 10 to 12 minutes until set, then allow them to cool completely.
3. Prepare the Cheesecake Layer: Beat the cream cheese until smooth and creamy. Add in the egg, sugar, and vanilla extract; continue beating until well combined and smooth. Chill this cheesecake mixture for 30 to 40 minutes to help it firm up before assembling.
4. Assemble Cheesecake Layer: Spoon the chilled cheesecake mixture evenly over the cooled graham cracker crusts in the muffin liners.
5. Prepare Pumpkin Layer: In a separate bowl, whisk 1 egg until fluffy. Stir in the pumpkin puree, evaporated milk, brown sugar, granulated sugar, cinnamon, nutmeg, and salt until well blended.
6. Add Pumpkin Layer: Gently pour the pumpkin mixture over the cheesecake layer using a spoon, taking care not to disturb the cheesecake layer too much.
7. Bake the Mini Cheesecakes: Place the muffin pan on the lower rack of the oven and bake for 45 to 55 minutes. The edges should be set while the center remains slightly jiggly but not liquid.
8. Cool and Serve: Remove the cheesecakes from the oven and allow them to cool completely to room temperature. Once cool, they are ready to serve as delightful fall dessert bites.

Notes

• Ensure the cream cheese is at room temperature for a smoother cheesecake layer.
• Chilling the cheesecake layer before adding the pumpkin topping helps maintain distinct layers.
• Do not overbake; slight jiggle in the center is ideal for creamy texture.
• Optional: Garnish with whipped cream or a sprinkle of cinnamon before serving.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Mini pumpkin cheesecakes, fall dessert bites, pumpkin dessert, creamy cheesecake, graham cracker crust, seasonal dessert