How to Make Pumpkin Cheesecake Bites
These pumpkin cheesecake bites are what your Thanksgiving Dinner is missing! I’m a huge fan of pumpkin and fall so once the end of September comes I make these for my family and friends. I love making these instead of pumpkin pie for our Thanksgiving dinner because they’re so good and in my opinion better than pumpkin pie.
In each bite you get the graham cracker crust, pumpkin cheesecake filling and homemade whipped cream. It’s the perfect ratio of filling to crust to whipped cream.
I like that everyone gets their own mini cheesecake and of course I make enough for seconds since I always see people go back for more! I can’t blame them though – they’re delicious.
Make these for your Thanksgiving dessert table or even to start off Fall the right way!
Here’s to the Fall season and everything pumpkin!
What are Pumpkin Cheesecake Bites?
This dessert starts off with a graham cracker crust, then filled with a filling which is made from cream cheese, pumpkin puree and pumpkin spice. It’s then topped with homemade whipped cream and sprinkled with cinnamon. They’re bite size and perfect for your next holiday get together!
How to Make Pumpkin Cheesecake Bites
For the crust:
- 1-1/4 cups of graham cracker crumbs (1 sleeve of graham crackers)
- 1/4 cup of unsalted butter, melted
Filling:
- 16oz of Cream Cheese, softened
- ½ cup of Granulated Sugar
- 2 eggs
- ½ cup pumpkin puree
- 1 tsp pumpkin spice
- 1 tsp of vanilla extract
- Pinch of salt
Topping:
- Cinnamon, to sprinkle on top
- 1/2 cup + 2 tbsp Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 1/2 tsp vanilla extract
Directions:
1) Preheat your oven to 350 degrees and line a muffin tin with paper liners, set aside.
2) In a food processor, pulse crackers until they are crumbs and add the butter and pulse until you get a wet sand like mixture. Take about a tablespoon of mixture and place it in each cup of the muffin tin and press it down with the back of a spoon or small glass to compact it in the bottom.
3) In a bowl add the cream cheese and sugar and mix until creamy. (make sure your cream cheese is softened so you get a smooth texture at the end) Add the pumpkin puree, pumpkin spice, salt, eggs and vanilla and mix until really smooth.
4) Divide the mixture evenly then place it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.
5) After 5 hours or overnight, remove paper liners from each cheesecake bite.
Topping:
1) In a bowl, add heavy cream and mix with an electric hand mixer until soft peaks start to form. Add the powdered sugar and vanilla extract and mix until you have stiff peaks.
2) Add whipped cream to a piping bag and swirl on top of each cheesecake bite.
3) Sprinkle a little cinnamon over each cheesecake bite and it’s ready to serve!
*Keep refrigerated until ready to serve.
# Tips
Remember to always wait until the cream cheese is softened at room temperature or if you’re in a hurry microwave it for a few seconds and keep an eye on it.
If you don’t have a food processor I suggest buying the graham cracker crumbs. That way you don’t have to worry about crushing them up. I actually have a box in my pantry for days that I’m feeling a little lazy.
I’m so excited for you to try these out! When you make them let me know how it goes and leave me a comment. I would love to hear from you!
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Pumpkin Cheesecake Bites
Ingredients
For the crust:
- 1-1/4 cups of graham cracker crumbs 1 sleeve of graham crackers
- 1/4 cup of unsalted butter melted
For the filling:
- 16 oz of cream cheese softened
- ½ cup of granulated sugar
- 2 eggs
- ½ cup pumpkin puree
- 1 tsp pumpkin spice
- 1 tsp of vanilla extract
- Pinch of salt
For the topping:
- cinnamon to sprinkle on top
- 1/2 cup + 2 tbsp heavy whipping Cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees and line a muffin tin with paper liners, set aside.
- In a food processor, pulse crackers until they are crumbs and add the butter and pulse until you get a wet sand like mixture. Take about a tablespoon of mixture and place it in each cup of the muffin tin and press it down with the back of a spoon or small glass to compact it in the bottom.
- In a bowl add the cream cheese and sugar and mix until creamy. (make sure your cream cheese is softened so you get a smooth texture at the end) Add the pumpkin puree, pumpkin spice, salt, eggs and vanilla and mix until really smooth.
- Divide the mixture evenly then place it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.
- After 5 hours or overnight, remove paper liners from each cheesecake bite.
- In a bowl, add heavy cream and mix with an electric hand mixer until soft peaks start to form. Add the powdered sugar and vanilla extract and mix until you have stiff peaks.
- Add whipped cream to a piping bag and swirl on top of each cheesecake bite.
- Sprinkle a little cinnamon over each cheesecake bite and it’s ready to serve!
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