Description
Delicious mini pumpkin cheesecake bites that are perfect for fall gatherings and dessert tables.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini muffin tins to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
- Pour the pumpkin mixture over the crust in the muffin tins.
- Bake for 20-25 minutes or until set.
- Let cool and refrigerate for at least 2 hours before serving.
Notes
- These bites can be topped with whipped cream for extra flavor.
- Store leftovers in an airtight container in the refrigerator.
- Can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Cheesecake Bites, Pumpkin Dessert, Fall Recipes