Pumpkin Cheesecake Bites are the perfect dessert for the fall season. I love how these bite-sized treats combine the creamy richness of cheesecake with the warm, cozy spices of pumpkin. Every bite brings that familiar autumn flavor we crave — a perfect balance between sweet, spiced, and buttery. They’re wonderful for family gatherings, festive celebrations, or simply to enjoy at home with a warm cup of coffee.
Why You’ll Love This Recipe
I can’t get enough of these Pumpkin Cheesecake Bites because they’re simple to make, elegant to serve, and absolutely delicious. Here’s why I think they’re irresistible:
The ingredients are easy to find and mostly pantry staples.
They work beautifully for both casual get-togethers and holiday parties.
Their small, individual size makes them ideal for sharing or portion control.
The combination of spiced pumpkin and creamy cheesecake creates an unforgettable flavor.
The recipe is beginner-friendly with clear, straightforward steps.
I can easily customize the spices or toppings to suit my mood or the season.
These bites are a cozy, comforting dessert that never fails to impress.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
– 1 cup graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup canned pumpkin puree
– ¾ cup granulated sugar
– ½ cup brown sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– ¼ teaspoon salt
– ¼ teaspoon ground cloves
– Whipped cream, for serving (optional)
– Ground cinnamon, for garnish (optional)
Directions
I preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
I mix graham cracker crumbs and melted butter in a bowl until fully combined, then press the mixture firmly into the bottom of each muffin cup to create a crust.
In a large bowl, I beat the cream cheese until smooth. I add the pumpkin puree, both sugars, eggs, vanilla extract, and all the spices, mixing until the filling becomes silky and uniform.
I pour the filling over each crust, filling about three-quarters of the way.
I bake them for 20–25 minutes, or until the centers are set and only slightly jiggle.
Once baked, I cool them in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
I chill the bites for at least 30 minutes before serving for the creamiest texture.
When serving, I top each bite with whipped cream and a dusting of cinnamon for a lovely finish.
Servings and Timing
This recipe makes about 12 Pumpkin Cheesecake Bites.
– Prep Time: 15 minutes
– Cook Time: 20–25 minutes
– Cooling & Chilling Time: 30 minutes
– Total Time: Approximately 1 hour and 10 minutes
Variations
I love experimenting with different versions of this recipe:
– Chocolate Drizzle: I melt chocolate and drizzle it over the top for a rich, elegant touch.
– Nutty Crust: I mix chopped pecans or walnuts into the crust for extra crunch.
– Pumpkin Spice Latte Bites: I add a pinch of espresso powder to the filling for a subtle coffee kick.
– Caramel Swirl: I swirl in caramel sauce before baking for a sweet surprise.
– Vegan Version: I use vegan cream cheese and flax eggs to make a plant-based alternative.
Storage/Reheating
I store leftover bites in an airtight container in the refrigerator for up to 5–7 days. If I want to freeze them, I wrap each one tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.
When ready to enjoy, I let them thaw in the refrigerator overnight. I usually serve them chilled or at room temperature, but if I want them slightly warm, I microwave one for 10–15 seconds.
FAQs
Can I substitute the cream cheese?
Yes, I can use a dairy-free or vegan cream cheese alternative if I want to make the recipe plant-based.
How do I know when the bites are done baking?
I check the centers — they should be set but still have a slight jiggle. They’ll firm up as they cool.
Can I make these ahead of time?
Absolutely! I often make them a day in advance. They taste even better after sitting overnight in the fridge.
What can I serve with these bites?
I like pairing them with coffee, spiced tea, or warm apple cider for a cozy autumn treat.
Can I use homemade pumpkin puree instead of canned?
Yes, I can use homemade puree — I just make sure it’s smooth and not too watery for the perfect texture.
Conclusion
Pumpkin Cheesecake Bites are a warm, comforting dessert that embodies everything I love about fall. The creamy filling, spiced pumpkin flavor, and buttery crust create a perfect combination that’s both indulgent and easy to make. Whether I’m hosting a party or treating myself to something sweet, these bites always steal the show. I can’t think of a better way to celebrate the season than with a tray of these golden, spiced delights.
Pumpkin Cheesecake Bites are creamy, spiced mini cheesecakes with a buttery graham‐cracker crust and the cozy flavor of pumpkin pie—perfect for fall gatherings and sweet treats alike.
Ingredients
1 cup graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup canned pumpkin purée (not pie filling)
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground cloves
Whipped cream, for serving (optional)
Ground cinnamon, for garnish (optional)
Instructions
Preheat the oven to 325 °F (160 °C) and line a muffin tin (about 12 cups) with paper liners.
In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of each muffin liner to form the crust.
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, both sugars, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and cloves. Mix until silky and uniform.
Divide the filling evenly over the prepared crusts, filling each about three‑quarters full.
Bake for 20‑25 minutes, or until the centers are set with only a slight jiggle.
Let the bites cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Chill the bites for at least 30 minutes (or longer) before serving.
When ready to serve, top each bite with a dollop of whipped cream and a dusting of ground cinnamon, if desired.
Notes
You can add a chocolate drizzle or chopped pecans on top for extra texture and richness.
For a crust variation, mix chopped pecans or walnuts in with the graham cracker crumbs for extra crunch.
If using homemade pumpkin purée, make sure it’s well drained so the filling isn’t too watery.
For a vegan version, use vegan cream cheese and flax “eggs”.
Make ahead: bake in advance and refrigerate; these bites taste even better after chilling.
