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Best Easy Mini Pumpkin Cheesecake Bites Recipe

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These mini pumpkin cheesecake bites are quick, easy, and perfect for fall gatherings. With a buttery Nilla Wafer crust and silky pumpkin cheesecake filling, they’re a crowd-pleasing dessert that looks impressive but is secretly simple.

Ingredients

Scale
  • 24 Nilla Wafers
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar
  • 8 ounces cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Whipped cream, for serving (optional)
  • Caramel sauce, for drizzling (optional)
  • Additional pumpkin pie spice, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or grease well.
  2. Place one Nilla Wafer flat-side down in each mini muffin cup.
  3. In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add the pumpkin puree, room temperature egg, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and smooth, about 1 minute. Scrape the bowl again.
  5. Spoon or pipe the filling over each Nilla Wafer, filling each cup almost to the top—about 1 tablespoon per cup.
  6. Bake for 12-15 minutes, or until the edges are set and the centers are just slightly jiggly.
  7. Let the cheesecake bites cool in the pan on a wire rack for 15 minutes. Then carefully remove them from the tin and let them cool completely on the wire rack, about 30 minutes more.
  8. Refrigerate the cheesecake bites for at least 2 hours, preferably 4 hours or overnight.
  9. Just before serving, add a dollop of whipped cream, a drizzle of caramel sauce, and a light dusting of pumpkin pie spice, if desired.

Notes

Room temperature ingredients are key for a smooth filling. Don’t overmix once the egg is added to prevent cracks. For a water bath, place the mini muffin tin inside a larger pan and add hot water halfway up the sides. These are better made a day ahead as flavors meld overnight. For gluten-free, use gluten-free vanilla wafers. For vegan, use vegan cream cheese and a flax egg.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, mini cheesecake, fall dessert, easy pumpkin recipe, potluck dessert, Thanksgiving dessert

Find it online: https://fizzlefork.com/best-easy-mini-pumpkin-cheesecake-bites-recipe/