These are pumpkin cheesecakes baked in a mini muffin tin, with a graham cracker crust pressed into the bottom of each liner. One batch makes 24 bites. The filling is cream cheese, canned pumpkin, sour cream and pumpkin pie spice, and it bakes for 20 to 25 minutes at 325°F (160°C).
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They are small enough to eat in two bites, they chill well, and you can make them ahead. The notes below cover the crust, the filling and what to watch for in the oven.
What Goes into the Bites
The full amounts are in the recipe card at the bottom. Here is the job each ingredient does.
- Graham cracker crumbs (1 cup): the crunchy base, with a mild sweetness that suits the filling.
- Granulated sugar (1/4 cup in the crust, 1 cup in the filling): sweetens both layers.
- Unsalted butter (1/2 cup, melted): holds the crumbs together so the crust stays in one piece.
- Cream cheese (2, softened): the base of the filling. Soften it fully before mixing.
- Canned pumpkin puree (1 cup): gives the filling its flavor and orange color.
- Sour cream (1/2 cup): adds tang and keeps the filling creamy.
- Eggs (2): set the filling in the oven so the bites hold their shape.
- Pumpkin pie spice (1 teaspoon) and vanilla extract (1 teaspoon): the spice makes them taste like fall, and the vanilla rounds it out.
Getting the Filling Smooth
Soften the cream cheese all the way. Leaving it at room temperature for about 30 minutes works, and a soft block mixes into a smooth filling without lumps.
Beat the cream cheese, pumpkin, sour cream, sugar and vanilla until smooth. Then add the eggs one at a time, mixing well after each. Stir in the pumpkin pie spice last. Once the eggs are in, stop mixing as soon as everything is combined. Overmixing adds air, and air can make the tops crack in the oven.
Baking and Cooling
Press the crumb mixture into the bottom of each paper-lined cup, pour the filling over it and bake. Ovens vary, so start checking a few minutes before the 20 minute mark. The bites should be set around the edges and slightly jiggly in the center when they come out, because they firm up as they cool.
Let them cool completely before you serve them. They are best served chilled.
Ways to Change Them
- Caramel or chocolate: swirl some into the filling before baking.
- Cinnamon or nutmeg: sprinkle on top for a stronger fall flavor.
- Gluten-free: use gluten-free cookies for the crust, or almond flour mixed with a little sugar and melted butter.
- Winter: add peppermint extract to the filling.
- Summer: top with fresh berries or a berry compote.
Toppings and Drinks
A spoonful of whipped cream is the simplest topping. Crushed graham crackers, a drizzle of caramel or chocolate sauce, or a little freshly grated nutmeg or cinnamon also work. For drinks, spiced chai, apple cider and coffee all go well, and a glass of dessert wine suits a dinner party. A platter or tiered stand makes a batch of 24 easy to serve.
How Long It Takes
Prep takes 20 minutes, which covers mixing the crust and the filling. Baking takes 25 minutes. The total is 45 minutes, before the time they need to chill. If you are making them for an event, the crust and filling can be prepared ahead.
Nutrition per Serving
One bite has 150 calories, 8 grams of fat (5 grams saturated, 3 grams unsaturated, 0 grams trans), 30 milligrams of cholesterol, 100 milligrams of sodium, 15 grams of carbohydrates, 1 gram of fiber, 10 grams of sugars and 2 grams of protein.
FAQ
Can I make them ahead of time?
Yes. They can be made in advance and kept in the refrigerator. They are best chilled, so you can prepare them a day or two before you need them.
Can I keep leftovers in the refrigerator?
Keep them in an airtight container in the refrigerator, where they stay fresh for up to a week.
Can I freeze them?
Yes. Let them cool completely, wrap them tightly in plastic wrap and put them in a freezer-safe container. They can be frozen for up to three months.
What goes well with them?
Whipped cream, a drizzle of caramel or a sprinkle of cinnamon. Coffee or spiced cider are good alongside.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Mini Pumpkin Cheesecake Bites
Ingredients
Instructions
Preheat the oven to 325°F (160°C) and line a mini muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of each muffin liner.
In another bowl, beat together cream cheese, pumpkin puree, sour cream, sugar, and vanilla until smooth.
Add eggs one at a time, mixing well after each addition, then stir in pumpkin pie spice.
Pour the cheesecake mixture over the crust in each muffin liner.
Bake for 20-25 minutes or until set.
Let cool completely before serving.
Notes
Best served chilled.
Can be topped with whipped cream for extra flavor.
Nutrition
| Serving Size | 1 bite |
|---|---|
| Calories | 150 calories |
| Sugar Content | 10g |
| Sodium Content | 100mg |
| Fat Content | 8g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 15g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 30mg |