Description

These Mini Pumpkin Cheesecake Bites are a delightful fall dessert, perfect for Thanksgiving treats or any occasion. Creamy pumpkin cheesecake filling atop a graham cracker crust, these bite-sized treats are sure to impress.

Ingredients

Graham Cracker Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter

Cheesecake Filling:

8 ounces cream cheese (softened)
1/2 cup canned pumpkin purée
1/4 cup brown sugar (packed)
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
pinch of salt

Optional: whipped cream for topping

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Instructions

Preheat the oven to 325°F and line a mini muffin pan with paper liners.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner.
Prepare the filling: Beat cream cheese, add pumpkin, brown sugar, egg, vanilla, spices, and salt. Spoon over crusts.
Bake: Bake for 13–15 minutes until set. Cool, then chill for at least 2 hours.
Serve: Top with whipped cream if desired.

Notes

These freeze well and are perfect for making ahead.
For extra crunch, add a pecan half on top before baking.