These adorable little pumpkin cheesecake bites bring all the warm fall flavors in a tiny, irresistible package. With a buttery crust, silky pumpkin filling, and a quick bake, they’re the perfect holiday party treat or after-dinner sweet.
📋 ingredients:
crust
• 1 1/2 cups graham cracker crumbs
• 3 tbsp sugar
• 5 tbsp melted butter
pumpkin cheesecake filling
• 8 oz cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 large egg
topping (optional but delicious)
• whipped cream
• cinnamon or nutmeg sprinkle
• caramel drizzle
🥣 directions:
make the crust
Mix graham crumbs, sugar, and melted butter until everything feels like wet sand. Press about 1 tablespoon of the mixture into each cup of a mini muffin tin lined with mini liners. Bake at 325°F for 5 minutes.
mix the filling
In a bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla, and pumpkin pie spice. Mix until creamy, then beat in the egg just until combined.
fill and bake
Spoon the filling over the crusts, almost to the top. Bake at 325°F for 12–15 minutes or until the centers are set and no longer jiggly.
cool and chill
Let them cool in the pan, then refrigerate for at least 1 hour so they firm up into perfect bites.
serve
Top with whipped cream, a dusting of cinnamon, or caramel if you’re feeling fancy.
💡 tips:
• Use full-fat cream cheese for the creamiest texture
• Chill overnight for a firmer, richer cheesecake bite
• Swap graham crackers for gingersnaps for extra holiday spice
⏲ prep time: 10 mins | cook time: 15 mins | chill time: 1 hr
makes: 24 mini bites
Reviewed by EL KATIBI MARIA
on
December 14, 2025
Rating:
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