These Pumpkin Cheesecake Bites are the perfect combination of cheesecake and pumpkin pie and are surprisingly easy to make. Cheesecake can be tricky, but these have turned out amazing for me every time and have been such a hit with everyone I shared them with, gluten free or not!
Before diving in, and because cheesecake can be a little fussy, I want you to know that these are supposed to be fun and what is important is how they taste! If the tops sink while cooling or the edges have marks from the cupcakes liners, that’s totally normal! Plus, I always say if my cheesecake bites do end up sinking slightly, that just means there is more room for whipped cream!
Pumpkin Cheesecake Bites
Click the ingredients below to be taken to the exact product I use in this recipe!
What you’ll need:
- Graham Crackers (this is the only product I ever use for gluten free & everyone always loves them!)
- Butter
- Cream Cheese
- Coconut Sugar (can sub brown sugar)
- Sugar (I typically sub for Monk Fruit)
- Pumpkin Puree
- Eggs
- Sour Cream
- Arrowroot or Tapioca Starch
- Pumpkin Pie Spice
- Vanilla Extract
- Salt
Toppings:
- Whipped Cream (my go-to recipe is in this blog post!)
- Caramel Sauce
- Pumpkin Pie Spice or Cinnamon dusting
As always, be sure to check any/all ingredient labels of the ingredients you are using to ensure they meet your dietary needs and/or preferences!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More pumpkin recipes to love:
- Halloween Copycat Reese’s Pumpkins & Ghosts
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Pie Bars
- Healthy Pumpkin Bread
- Pumpkin Spice White Russian
- The Best Pumpkin Spice Latte
- Healthy Pumpkin Spice Syrup
- Pumpkin Spice Espresso Martini
- 20 Minute Creamy Pumpkin Pasta
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Pumpkin Cheesecake Bites
Ingredients
Cheesecake Crust
- 1 ½ cups graham crackers, crushed into a powder (I use Simple Mills Sweet Thins)
- 3 tbsp butter, melted
Cheesecake Filling
- 12 oz cream cheese, room temperature
- ¾ cup coconut sugar (can sub brown sugar)
- ¼ cup granulated sugar (can sub monk fruit for refined sugar free)
- 1 cup pure pumpkin puree
- 2 eggs
- 2 tbsp sour cream
- 1 tbsp arrowroot or tapioca starch
- 1 tsp pumpkin pie spice
- ½ tbsp vanilla extract
- pinch salt
Instructions
Cheesecake Crust
- Line a muffing tin with cupcake liners and preheat your oven to 350℉.
- Crush graham crackers in a food processor until a powder is formed. We don't want any big pieces if possible. Note that I measure the 1 ½ cups of crackers before crushing them, not after.
- Combine the crushed crackers with melted butter and mix until fully combined.
- Add an equal amount of the crust to the bottom of each cupcake liner, then press down to help them form and keep their shape.
Cheesecake Filling
- Mix together cream cheese, coconut sugar and regular sugar until fully combined (no more than 2 minutes).
- Add in the pumpkin puree, sour cream, arrowroot or tapioca, pumpkin spice, vanilla and salt. Mix until just combined.
- Beat in the eggs just until the yolk breaks. Be sure not to over mix as that can cause the centers of the cheesecakes to sink! However, if that happens after baking, it doesn't alter the taste at all (and honestly, it gives more room for whipped cream!).
- Bake for 15-18 minutes on the center rack. Note that the center of the cheesecakes should be just slightly jiggly once they're finished baking, but not overly jiggly or underdone.
- Allow the cheesecakes to cool completely in the pan for 30 minutes.
- Very carefully, remove each cheesecake bite from the pan. I gently use a butter knife on the side of the pan to manuver the cheesecake out.
- Leave the cheesecake bites to cool for 2 hours in the fridge.
- Once fully set, remove the wrappers, top with whipped cream, a dusting of pumpkin pie spice and a drizzle of caramel. Enjoy!
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