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Best Mini Pumpkin Cheesecake Bites: Easy Kid-Approved Fall Dessert

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These mini pumpkin cheesecake bites are a creamy, kid-approved fall dessert with a buttery graham cracker crust. Perfect for picky eaters and budget-friendly, they come together in just 20 minutes of hands-on time.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup sour cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • Whipped cream and cinnamon for serving (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your mini muffin pan with paper liners or spray generously with non-stick cooking spray. Set aside.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour the melted butter over the top and stir with a fork until every crumb is moistened. It should look like wet sand.
  3. Press the crust into the pan: Drop about 1 tablespoon of the crust mixture into each mini muffin cup. Use the bottom of a shot glass or a small measuring cup to press it down firmly until about ¼ inch thick and tightly packed.
  4. Bake the crust for 5 minutes (optional but recommended). While it bakes, start on the filling.
  5. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  6. Add the sugar: Gradually add the sugar and beat until combined, about 1 minute. Scrape the bowl again.
  7. Add the eggs one at a time: Beat in the first egg on low speed until just combined. Then add the second egg and beat until smooth. Do not overmix.
  8. Add the pumpkin and flavorings: Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix on low speed until everything is combined and the batter is a uniform orange color. Scrape the bowl one more time.
  9. Fill the crusts: Remove the pan from the oven. Spoon about 1 tablespoon of the cheesecake filling into each cup, filling them almost to the top.
  10. Bake for 15-18 minutes: The edges should look set, but the centers will still jiggle slightly when you gently shake the pan.
  11. Cool completely in the pan: Place the pan on a wire rack and let the cheesecake bites cool for at least 30 minutes. Do not remove while warm.
  12. Make the topping (optional): In a small bowl, whisk together the sour cream and powdered sugar until smooth. Spoon a tiny dollop onto each cooled cheesecake bite and spread gently.
  13. Chill for at least 2 hours: Cover the pan with plastic wrap and refrigerate. Overnight is even better.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix after adding eggs to prevent cracks. For a water bath alternative, place a small oven-safe dish of water on the rack below the muffin pan. These taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, fall dessert, kid-friendly, easy cheesecake, mini cheesecake, pumpkin dessert

Find it online: https://sparklechew.com/best-mini-pumpkin-cheesecake-bites-easy-kid-approved-fall-dessert/