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Description
These Mini Pumpkin Cheesecake Bites are the perfect fall treat. Easy to make and irresistibly delicious, they’re ideal for parties or a simple dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 1/2 cups pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of each muffin liner.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, 1 cup sugar, pumpkin pie spice, vanilla extract, and salt. Mix until well combined.
- Stir in sour cream until smooth.
- Spoon batter into muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Let cool completely in the muffin tin. Then, refrigerate for at least 2 hours before serving.
Notes
- For a no-bake version, use a no-bake cheesecake filling and chill for at least 4 hours.
- Garnish with whipped cream, cinnamon, or a sprinkle of graham cracker crumbs before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg