Print

Perfect Mini Pumpkin Cheesecake Bites: Easy Fall Dessert

mini pumpkin cheesecake bites - featured image
Print Recipe

These perfect mini pumpkin cheesecake bites are a quick and easy fall dessert with no crust, no water bath, and no fuss. Creamy, spiced, and absolutely delicious, they come together in under 30 minutes and are perfect for gatherings.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Optional for topping: Whipped cream, caramel sauce, or a sprinkle of cinnamon sugar

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 24-cup mini muffin pan generously with butter or non-stick spray. If using liners, place them in each cup now.
  2. In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and glossy. Scrape down the sides and beaters.
  3. Add the granulated sugar and brown sugar to the cream cheese. Beat on medium speed for another 2 minutes until light and fluffy.
  4. Add the pumpkin puree and vanilla extract. Beat on low speed until just combined. Do not overmix.
  5. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.
  6. Sprinkle the pumpkin pie spice, cinnamon, and salt over the batter. Fold them in gently with a rubber spatula until no streaks remain.
  7. Use a cookie scoop or small spoon to divide the batter evenly among the 24 mini muffin cups, filling each about ¾ full. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 12-15 minutes. The edges should look set and slightly puffed, but the centers will still jiggle slightly when you shake the pan.
  9. Cool the pan on a cooling rack for 30 minutes at room temperature. Then transfer the pan to the refrigerator and chill for at least 2 hours.
  10. Once fully chilled, run a thin knife around the edges of each bite to loosen them. Remove from the pan. If using liners, lift them out gently.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix after adding eggs to prevent cracks. The jiggle test is key: edges set but centers jiggle slightly. Chill for at least 2 hours for best texture. Let bites sit at room temperature for 10 minutes before serving for optimal flavor.

Nutrition

Keywords: mini pumpkin cheesecake bites, easy fall dessert, crustless cheesecake, pumpkin dessert, mini cheesecake, no-bake cheesecake, fall baking, Thanksgiving dessert

Find it online: https://lumalunch.com/perfect-mini-pumpkin-cheesecake-bites-easy-fall-dessert/