Irresistible Pumpkin Spice Cheesecake Bites

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These Pumpkin Spice Cheesecake Bites are sooo good! They have a perfect mix of creamy pumpkin cheesecake and a crunchy graham cracker crust. Plus, they are super easy to make and look so cute on the dessert table. You have to try them!

Pumpkin Spice Cheesecake Bites are especially popular during the fall, from September to November, when pumpkins are in season and the air is crisp. They’re perfect for Halloween parties, Thanksgiving feasts, and any time you want a taste of fall. The combination of pumpkin pie spice and the smooth, creamy texture of cheesecake makes these bites a hit at any gathering.

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Why I Love These Pumpkin Bites
Ingredients
Instructions
Variations
Equipment
Storage
Top tip
FAQ
Related

Why I Love These Pumpkin Bites

Here are some reasons why we love this Pumpkin Spice Cups recipe:

Delicious Flavor: The perfect blend of pumpkin and spices makes these bites irresistible.
Creamy Texture: The smooth cream cheese mixture creates a melt-in-your-mouth experience.
Crunchy Crust: The graham cracker crust adds a delightful crunch to every bite.
Easy to Make: Simple ingredients and steps make this recipe accessible for everyone.
Perfect for Fall: These bites capture the cozy and warm flavors of the autumn season.
Great for Sharing: Ideal for parties, holidays, or just a sweet treat with family and friends.
Bite-Sized Fun: Their small size makes them fun and easy to eat.
Versatile: You can customize toppings or add a drizzle of caramel or whipped cream.

Ingredients

Let me tell you about the ingredients for these Pumpkin Mini Cheesecakes. You'll need graham-like cracker crumbs for the crunchy crust, mixed with a bit of honey and coconut oil. The filling is made with softened cream cheese and Greek yogurt for a creamy texture. We add pumpkin puree for that delicious fall flavor and sweeten it with brown sugar. Pumpkin pie spice gives it an extra kick, and an egg helps everything come together. These simple ingredients create an amazing treat!

For the crust, we use unsweetened graham-like cracker crumbs which provide a satisfying crunch.

Coconut oil is used to bind the graham cracker crumbs and add a subtle, delicious flavor. It's a healthier fat alternative to butter, with medium-chain triglycerides (MCTs) that can provide quick energy. Melt it before mixing to ensure it combines well with the crumbs.

Honey is a natural sweetener that adds a rich, floral sweetness and can make the bites slightly more moist. It also brings some additional nutrients like antioxidants and vitamins.

For the filling, softened cream cheese is key for a smooth texture. If you prefer a richer taste, use full-fat cream cheese, which is also high in protein and calcium.

Greek yogurt adds creaminess and is packed with protein and probiotics for digestive health.

Pumpkin puree is the star, offering a good dose of vitamin A and fiber. You can use homemade or canned pumpkin.

Brown sugar sweetens the filling.

Pumpkin pie spice gives the bites their signature fall taste. If you don't have pumpkin pie spice, you can make your own mix with cinnamon, nutmeg, ginger, and cloves.

Finally, an egg helps bind the filling together. Eggs are a great source of protein and essential nutrients like choline.

These ingredients come together to create a delicious and nutritious treat that everyone will love!

See the recipe card for quantities.

Instructions

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Preheat the oven to 170C/325F. Mix the graham cracker crumbs, sugar, and melted coconut oil until well combined. Press about a teaspoon and a half of the mixture into the bottom of each liner, pressing down firmly.

Beat the softened cream cheese until smooth.Add the Greek yogurt, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.

Add the egg and mix until just incorporated.

Line a mini muffin tin with paper liners. Spoon the cream cheese mixture over the crusts, filling each liner almost to the top. Bake for 20-25 minutes, or until the centers are set.

Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Hint: After the bites cool down, refrigerate it for at least 1 hour before serving.

Variations

Let's talk about three different variations for these Pumpkin Spice Mini Cheesecakes!

First, you can make Chocolate Pumpkin Spice Cheesecakes by adding a thin layer of melted chocolate on top of the graham cracker crust before adding the filling. The chocolate adds a rich, decadent flavor that pairs wonderfully with the pumpkin spice. For a healthier twist, use dark chocolate, which is high in antioxidants.

Second, try making Maple Pumpkin Spice ites by replacing the sugar with pure maple syrup. This gives the bites a natural sweetness and a delightful maple flavor that complements the pumpkin and spices beautifully. Maple syrup is also a great source of manganese and zinc.

Lastly, for a fruity twist, create Cranberry Pumpkin Cheesecake Bites by adding a spoonful of homemade cranberry sauce on top of each cheesecake bite before baking. The tartness of the cranberries adds a lovely contrast to the creamy, sweet filling, making each bite a burst of festive flavors.

These variations add exciting new flavors to the classic recipe, making each version unique and delicious!

Equipment

To make this recipe, you'll need a few basic kitchen tools. A mini muffin tin is essential for creating the perfect bite-sized treats. Use paper liners to make removing the bites easy and mess-free. You'll also need mixing bowls for combining the ingredients. A food processor can help crush the graham crackers quickly, but a ziplock bag and rolling pin work too.

Storage

To store your Pumpkin Spice Cheesecake Cups in the refrigerator, let them cool completely first. Then, place them in an airtight container. This keeps them fresh and prevents them from absorbing any other odors from the fridge. You can store them in the refrigerator for up to 3 days. When you're ready to enjoy, just take them out and serve!

For longer storage, freeze your cheesecake bites. First, arrange the cooled bites in a single layer on a baking sheet. Freeze them until they are solid to prevent them from sticking together. Once frozen, transfer the bites to a freezer-safe container or a ziplock bag. They can be stored in the freezer for up to a month. When you want to eat them, thaw the bites in the refrigerator overnight. This way, they’ll be ready to enjoy the next day!

Top tip

When pressing the graham cracker crust into the mini muffin liners, use the back of a small spoon or the bottom of a shot glass to pack it down firmly. This ensures the crust holds together well and provides a sturdy base for the creamy filling. A well-pressed crust makes for a perfect bite every time!

FAQ

Can I make these cheesecake bites ahead of time?

Absolutely! These Pumpkin Bites can be made a day or two in advance. Just store them in an airtight container in the refrigerator until you're ready to serve.

What can I use instead of graham cracker crumbs for the crust?

If you're looking for a gluten-free option, almond meal or crushed gluten-free cookies work great. For a different flavor, you could also try using crushed gingersnaps or vanilla wafers.

Can I use low-fat cream cheese and yogurt?

Yes, you can use low-fat cream cheese and Greek yogurt. Keep in mind that the texture may be slightly less rich and creamy, but it will still taste delicious and have a bit fewer calories.

How can I prevent the cheesecake bites from cracking?

To prevent cracks, make sure not to overbake the cheesecake bites. They should still have a slight jiggle in the center when you take them out of the oven. Also, avoid overmixing the batter, as this can incorporate too much air and lead to cracking.

Can I add a topping to these cheesecake bites?

Definitely! A dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of extra pumpkin pie spice can add a special touch. You can also top them with chopped nuts or a bit of chocolate for extra flavor and texture.

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