Description
These mini pumpkin cheesecake bites are creamy, spiced treats perfect for fall gatherings, featuring a graham cracker crust and pumpkin filling.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined; press into the bottoms of the liners.
- In another bowl, beat cream cheese until smooth; add pumpkin puree, 1/4 cup sugar, pumpkin pie spice, and vanilla extract, mixing well.
- Add the egg and beat until just combined.
- Spoon the mixture over the crust in the liners and bake for 15-18 minutes or until set.
- Cool completely and refrigerate for at least 2 hours before serving.
Notes
For best results, use fresh pumpkin puree if available. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g