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Creamy Mini Friendsgiving Pumpkin Cheesecake Bites

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These mini pumpkin cheesecake bites offer a creamy, dense texture with a buttery graham cracker crust. They are easy to make, require no water bath, and are perfect for Friendsgiving or autumn gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Line a 24-cup muffin tin with parchment paper liners or grease thoroughly with non-stick spray.
  2. In a small bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  3. Divide the crust mixture evenly among the 24 cups. Press firmly into the bottom and slightly up the sides using the bottom of a measuring cup. Place the tin in the fridge to chill.
  4. In a large bowl, beat the softened cream cheese and ¾ cup sugar on medium-low speed until smooth and creamy (about 2-3 minutes). Scrape down the sides and bottom of the bowl.
  5. Add eggs one at a time, mixing on low speed just until incorporated. Add vanilla extract and mix briefly. Do not overmix.
  6. Add pumpkin puree, pumpkin pie spice, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Mix on low speed until just combined and smooth.
  7. Spoon or pipe the filling into the prepared crusts, filling each cup about ¾ full.
  8. Bake for 18-22 minutes. The edges should be set, but the centers should still have a slight jiggle.
  9. Remove from oven and let cool on a wire rack for 10 minutes.
  10. Transfer the tin to the refrigerator and chill for at least 4 hours, preferably overnight, to set.
  11. Serve chilled with optional toppings like whipped cream, caramel sauce, or crushed graham crackers.

Notes

Ensure cream cheese and eggs are at room temperature to prevent curdling. Do not overmix the batter after adding eggs to avoid cracks. The cheesecake bites must be chilled for several hours to set properly. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months (unbaked is recommended for freezing).

Nutrition

Keywords: pumpkin cheesecake, mini cheesecake, friendsgiving dessert, easy pumpkin recipe, fall baking, no bake crust, gluten-free option

Find it online: https://shimmersnack.com/creamy-mini-friendsgiving-pumpkin-cheesecake-bites-5-min-easy-recipe/