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Pumpkin Cheesecake Bites

5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Servings 12

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!