Why You’ll Love This Pumpkin Cheesecake Bites

• Perfect Portion Control. Having individual bites means you can enjoy just one (or three) without the temptation of a whole cake staring you down. It’s a great way to satisfy a sweet craving without overdoing it.
• Incredibly Simple to Make. Honestly, if you can mix ingredients in a bowl, you can make these. There’s no complicated water bath or worrying about cracks—the mini format is incredibly forgiving.
• Total Crowd-Pleaser. These bites are always a hit. Their cute appearance and classic flavor profile make them a guaranteed success at any gathering, from a casual Friendsgiving to a fancy holiday dessert table.
• Make-Ahead Magic. You can—and should!—make these a day or two in advance. The flavors meld and deepen in the fridge, making them even more delicious and taking one more thing off your to-do list on the day of your event.

Ingredients & Tools

• For the Crust:
• 150 g graham cracker crumbs (about 10 full sheets)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 70 g unsalted butter, melted
• Pinch of fine sea salt
• For the Filling:
• 450 g full-fat cream cheese, softened to room temperature
• 150 g granulated sugar
• 120 g canned pure pumpkin purée (not pumpkin pie filling)
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger and ground nutmeg
• Pinch of ground cloves
• Pinch of salt

Tools: A standard 12-cup muffin tin, paper or foil liners, a food processor or zip-top bag for crushing crackers, and a large mixing bowl.

The quality of your cream cheese and pumpkin purée really matters here. Full-fat cream cheese gives you that luxuriously creamy texture we’re after, and using pure pumpkin purée (just pumpkin, no added spices or sugar) lets you control the flavor perfectly. A little goes a long way with the spices—they should complement the pumpkin, not overpower it.

Serves: 12 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 3 hours (includes chilling)

Before You Start: Tips & Ingredient Notes

• Room temperature is non-negotiable. Taking the time to let your cream cheese and eggs come to room temperature is the single most important step for a smooth, lump-free filling. Cold ingredients will lead to a chunky texture, and nobody wants that.
• Don’t overmix the filling. Once you add the eggs, mix just until they are incorporated. Overbeating incorporates too much air, which can cause the bites to puff up and then sink or crack as they cool.
• Press that crust firmly. Use a small glass or a measuring spoon to really press the crust mixture into the bottom of each liner. A compact crust will hold together beautifully when you bite into it.
• What’s the deal with pumpkin purée? Make sure you’re grabbing the right can! You want 100% pure pumpkin, which is unsweetened and unspiced. “Pumpkin pie filling” is a different product altogether and will make your bites far too sweet and spiced.

How to Make Pumpkin Cheesecake Bites

Serving Suggestions

Complementary Dishes

• A simple vanilla bean ice cream — The cold, creamy vanilla is a classic partner that contrasts beautifully with the spiced, dense cheesecake bite.
• A sharp apple and fennel salad — If serving as part of a larger dessert spread, a crisp, slightly savory salad can cleanse the palate between rich, sweet treats.
• Salted caramel sauce drizzle — A little warm caramel and a flake of sea salt on top takes these bites from great to absolutely sublime.

Drinks

• Hot spiced chai tea — The warm spices in the chai echo the spices in the cheesecake, creating a wonderfully cozy pairing.
• A rich cold brew coffee — The bitterness of the coffee cuts through the sweetness of the dessert perfectly, making for a balanced bite.
• A glass of dessert wine like Sauternes — For a fancy occasion, the honeyed notes of a good dessert wine complement the pumpkin and spice flavors beautifully.

Something Sweet

• Dark chocolate-dipped orange segments — The bright citrus and bitter chocolate offer a lovely contrast to the creamy, spiced cheesecake.
• Simple shortbread cookies — Their buttery, crumbly texture is a nice textural counterpoint and they’re not too sweet.
• Candied pecans — A few of these scattered on the plate add a delightful crunch and a touch of maple sweetness.

Top Mistakes to Avoid

• Mistake: Using cold ingredients. I’ve messed this up before too, thinking a few minutes on the counter would be enough. But if your cream cheese is even slightly cool, it won’t blend smoothly with the other ingredients, resulting in a lumpy filling. Plan ahead!
• Mistake: Overbaking the bites. Remember, the centers should still jiggle a bit when you take them out. They continue to cook from residual heat as they cool. Overbaking is the primary cause of dry, cracked cheesecake.
• Mistake: Skipping the crust pre-bake. Those 5 minutes in the oven make a world of difference. It toasts the crumbs slightly and sets the butter, ensuring your crust is crisp and won’t become soggy from the wet filling.
• Mistake: Peeling the liner off too soon. Be patient! Let them chill completely so the structure firms up. Trying to remove the liner from a warm bite is a recipe for a crumbly disaster.

Expert Tips

• Tip: Use a cookie scoop for the filling. This isn’t just for neatness—it ensures each bite gets the exact same amount of filling, so they all bake evenly. A #20 or medium scoop is perfect for this job.
• Tip: Boost the spice flavor. To really make the spices sing, try toasting them gently in a dry pan for a minute before adding them to the filling. It wakes up their essential oils and adds incredible depth.
• Tip: For a super-smooth top, tap the pan. After filling the cups, lift the tin an inch or two off the counter and drop it a few times. This forces any large air bubbles to the surface, preventing craters.
• Tip: Get creative with garnishes. Right before serving, add a dollop of whipped cream, a dusting of cinnamon, a tiny twist of orange zest, or even a candied pumpkin seed for a professional touch.

FAQs

Can I make these gluten-free?
Absolutely! The easiest swap is to use gluten-free graham crackers or gluten-free digestive biscuits for the crust. Just crush them up as you would the regular crackers. All the other ingredients are naturally gluten-free, so it’s a very simple and successful substitution. Just double-check the labels on your spices to be safe, though contamination is rare.

How long do these keep in the fridge?
They will keep beautifully in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day or two. I don’t recommend freezing them after they are baked and assembled, as the texture of the cheesecake can become a bit grainy upon thawing.

My filling is lumpy! Can I fix it?
If you discover lumps before baking, you can try pressing the filling through a fine-mesh sieve—it’s a bit of a hassle but can save it. For a smoother result next time, ensure your cream cheese is truly soft (leave it out for a few hours) and beat it alone until it’s completely smooth before adding anything else.

Can I use fresh pumpkin instead of canned?
You can, but it requires an extra step. You’ll need to roast and purée a sugar pumpkin (not a carving pumpkin) until it’s very thick and dry. Canned pumpkin is consistently thick, whereas fresh pumpkin purée often has more water, which could make your filling runny. If using fresh, strain it in a cheesecloth to remove excess moisture.

Why did my bites sink in the middle?
This is usually caused by two things: overmixing the batter after adding the eggs (which incorporates too much air) or a sudden temperature change. Always cool them gradually in the turned-off oven with the door slightly ajar if you’re worried about sinking, though the mini size makes them less prone to this than a full-sized cheesecake.