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Irresistible Mini Pumpkin Cheesecakes: 12 Perfect Bites

Mini Pumpkin Cheesecakes
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Create delightful mini pumpkin cheesecakes perfect for a fall treat. These bite-sized desserts offer a burst of pumpkin flavor in every bite.

Ingredients

Scale
  • 1 cup crushed graham crackers
  • 2 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 1 egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Whipped cream, for topping (optional)
  • Cinnamon, for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.
  2. In a small bowl, combine the crushed graham crackers and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner.
  3. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined.
  4. Stir in the pumpkin puree, egg, pumpkin pie spice, and vanilla extract. Mix until just combined; do not overmix.
  5. Spoon the cream cheese mixture evenly over the graham cracker crusts in the muffin tin.
  6. Bake for 18-20 minutes, or until the edges are set and the centers are slightly soft.
  7. Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. Chill the cheesecakes in the refrigerator for at least 2 hours before serving.
  9. Top with whipped cream and a sprinkle of cinnamon, if desired.

Notes

  • For a richer crust, use gingersnap cookies instead of graham crackers.
  • Ensure your cream cheese is at room temperature for a smoother filling.
  • Do not overbake, as this can cause the cheesecakes to crack.

Nutrition

Find it online: https://magazinemeal.com/mini-pumpkin-cheesecakes/