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Mini Pumpkin Cheesecake Bites: Easy & Kid-Approved Treat

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These mini pumpkin cheesecake bites are a perfect fall dessert that’s quick, easy, and kid-friendly. With a crunchy graham cracker crust, creamy pumpkin filling, and optional sour cream topping, they’re ideal for Thanksgiving, Halloween, or any autumn gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup sour cream (for topping, optional)
  • 2 tablespoons powdered sugar (for topping, optional)
  • ¼ teaspoon vanilla extract (for topping, optional)
  • Whipped cream and cinnamon for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners or grease the cups well.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon salt. Pour in melted butter and stir until 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 firmly.
  4. Bake the crusts for 5 minutes. Let cool on a wire rack.
  5. Beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl.
  6. Beat in ¾ cup sugar until combined, then add pumpkin puree and mix until smooth.
  7. Beat in eggs one at a time on low speed just until incorporated. Add vanilla, pumpkin pie spice, cinnamon, and a pinch of salt; mix on low until just combined.
  8. Transfer filling to a piping bag or zip-top bag with the corner snipped off. Pipe filling into each cup, filling almost to the top (leave about ⅛ inch space).
  9. Bake at 325°F (163°C) for 12-15 minutes. Edges should be set, centers should jiggle slightly.
  10. Cool in the tin on a wire rack for 30 minutes, then refrigerate for at least 2 hours (or overnight).
  11. Optional topping: Whisk together sour cream, powdered sugar, and ¼ teaspoon vanilla. Spread a small dollop on each chilled cheesecake before serving, or top with whipped cream and cinnamon.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix once eggs are added to prevent cracks. Start checking for doneness at 12 minutes; centers should jiggle. For extra insurance against cracking, place a small pan of hot water on the lower oven rack. Chilling overnight improves flavor and texture. These freeze well for up to 3 months.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, fall dessert, Thanksgiving dessert, easy cheesecake, kid-friendly dessert, bite-size cheesecake

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