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Creamy Pumpkin Spice Cheesecake Bites – Easy Mini Dessert with Pecan Crust

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These creamy pumpkin spice cheesecake bites feature a velvety pumpkin-spiced filling atop a crunchy, buttery pecan crust. Perfectly portioned for parties or gifting, they’re easy to make and deliver nostalgic autumn flavor in every bite.

Ingredients

Scale
  • 1 cup pecans, finely chopped
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or blend of cinnamon, nutmeg, ginger)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Whipped cream (optional, for garnish)
  • Pecans, chopped or whole (optional, for garnish)
  • Extra cinnamon or pumpkin pie spice (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 24-count mini muffin tin with paper liners.
  2. In a medium bowl, combine pecans, graham cracker crumbs, brown sugar, melted butter, and a pinch of salt. Mix until moistened and crumbly.
  3. Spoon about 1 teaspoon of crust mixture into each lined muffin cup. Press down firmly to compact the crust.
  4. Bake crusts for 6 minutes until lightly golden and fragrant. Remove from oven and let cool.
  5. In a large bowl, beat softened cream cheese until smooth (about 1 minute).
  6. Add pumpkin puree, granulated sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Mix until fully combined and creamy (about 2 minutes).
  7. Spoon about 1 tablespoon of cheesecake filling over each cooled crust, filling nearly to the top.
  8. Bake for 14-16 minutes, until centers are just set and barely jiggle when tapped.
  9. Let bites cool in the tin for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 1 hour before serving.
  10. Top with whipped cream, a sprinkle of cinnamon, or a pecan half if desired. Serve chilled.

Notes

Use room temperature cream cheese and egg for a smooth filling. Press crust firmly for best texture. Chill bites thoroughly before serving for optimal flavor and creaminess. For gluten-free, swap graham cracker crumbs for almond flour or gluten-free cookie crumbs. Bites freeze well for up to 2 months.

Nutrition

Keywords: pumpkin spice, cheesecake bites, mini dessert, pecan crust, autumn, Thanksgiving, holiday, easy dessert, bite-sized, creamy cheesecake

Find it online: https://fuzzyforker.com/creamy-pumpkin-spice-cheesecake-bites-easy-mini-dessert-with-pecan-crust/