Print

Kid-Approved Mini Pumpkin Cheesecake Bites (Best Easy Recipe)

mini pumpkin cheesecake bites - featured image
Print Recipe

These mini pumpkin cheesecake bites are small enough for little hands, cheap enough for a tight week, and good enough that you’ll probably eat three before anyone notices. They’re creamy, slightly tangy, and perfectly spiced, all sitting on a buttery graham cracker crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup sour cream (full-fat recommended)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • ½ cup whipped cream or whipped topping (optional)
  • Ground cinnamon for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners or grease each cup well.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ½ teaspoon cinnamon. Pour in melted butter and stir with a fork until evenly moistened (like wet sand).
  3. Press about 1 tablespoon of crust mixture into each muffin cup. Use the bottom of a small glass or measuring spoon to press it down firmly.
  4. Bake the crusts for 5 minutes (pre-bake). Let them cool on the counter while you make the filling.
  5. Make the cheesecake filling: In a medium bowl, beat softened cream cheese with ½ cup sugar until smooth and creamy (about 2 minutes with a hand mixer). Scrape down sides.
  6. Add egg, pumpkin puree, sour cream, and vanilla extract. Beat until just combined—do not overmix.
  7. Sprinkle in cinnamon, nutmeg, ginger, cloves, and salt. Beat on low speed until evenly distributed.
  8. Spoon about 1 tablespoon of cheesecake filling into each pre-baked crust. Cups should be almost full but not overflowing.
  9. Bake for 15-18 minutes. Edges should look set, centers should still jiggle slightly when shaken. Start checking at 15 minutes.
  10. Cool completely: Let pan cool on a wire rack for 15 minutes, then carefully remove cheesecakes from pan and cool completely on rack.
  11. Chill for at least 2 hours (overnight is better) in the refrigerator. Texture improves as they set.
  12. Optional: Top with whipped cream and a dusting of cinnamon before serving.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Don’t overmix the filling to prevent cracking. For best texture, chill overnight. Can be frozen for up to 3 months. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and sour cream.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, mini cheesecake, pumpkin dessert, fall dessert, kid-friendly dessert, easy cheesecake recipe

Find it online: https://dinadinnertable.com/kid-approved-mini-pumpkin-cheesecake-bites-best-easy-recipe/