Can I make these pumpkin cheesecake bites ahead of time?

Absolutely! These actually taste better when made 1–2 days ahead. Store them in the refrigerator and add any toppings just before serving.

Why did my pumpkin cheesecake bites crack?

Cracking usually happens from overmixing, baking at too high a temperature, or cooling too quickly. Try mixing less after adding eggs, checking your oven temperature with a thermometer, and cooling gradually as directed.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, these two products aren't interchangeable for this pumpkin cheesecake bites recipe. Pumpkin pie filling contains added sugars and spices that will throw off the balance of flavors and sweetness.

How can I tell when my pumpkin cheesecake bites are done baking?

They're ready when the edges are set but the centers still have a slight jiggle—similar to Jell-O. They'll continue to set as they cool. If they're completely firm in the oven, they're overbaked.

Are these pumpkin cheesecake bites freezer-friendly?

Yes! Freeze them without toppings in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

Pumpkin Cheesecake Bites That Will Steal Your Fall Dessert Spotlight 2025

Pumpkin Cheesecake Bites That Will Steal Your Fall Dessert Spotlight

Print Recipe

Creamy, perfectly spiced pumpkin cheesecake bites with a buttery graham cracker crust. The ideal fall dessert—portable, make-ahead friendly, and irresistibly delicious!

Author: Harmony
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 12 bites 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Graham Cracker Crust:
1½ cups graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
Pumpkin Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
¾ cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 tablespoons all-purpose flour
Optional Topping:
1 cup whipped cream
Caramel sauce for drizzling
Crushed pecans

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Instructions

Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press about 1 tablespoon into each muffin cup.
Bake crusts for 5 minutes. Remove from oven and cool while preparing the filling.
In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until combined.
Mix in pumpkin puree, vanilla, pumpkin pie spice, and salt. Add eggs one at a time, mixing on low speed until just combined.
Sprinkle flour over the mixture and gently fold in until smooth.
Fill muffin cups almost to the top with batter. Bake for 22–25 minutes, until centers are slightly jiggly but edges are set.
Turn off oven, crack the door, and let bites cool in oven for 15 minutes. Then cool completely at room temperature before refrigerating at least 2 hours.
Top with whipped cream, caramel, and pecans just before serving if desired.

Notes

For a twist, substitute gingersnaps for graham crackers or use dairy-free alternatives. These bites freeze beautifully—just skip the topping until serving. Avoid overmixing after adding eggs to prevent cracks.

Nutrition

Serving Size: 1 cheesecake bite
Calories: 275
Sugar: 16g
Sodium: 170mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Find it online: https://harmonymeal.com/pumpkin-cheesecake-bites/