Pumpkin Cheesecake Bites
Creamy, spiced, and perfectly portioned, these gluten-free Pumpkin Cheesecake Bites are the ultimate fall dessert. With a buttery graham cracker crust and a smooth pumpkin filling, they’re ideal for Thanksgiving, autumn gatherings, or a cozy night in.
Equipment
- Mini muffin tin
- Paper or silicone liners
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- spatula
Ingredients
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons melted unsalted butter
- 2 tablespoons maple syrup
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- Optional: Dairy-free whipped cream or coconut whip, crushed pecans, or cinnamon for topping
Instructions
- Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners or grease lightly.
- In a small bowl, combine graham cracker crumbs, melted butter, and maple syrup. Stir until mixture resembles wet sand. Spoon about 1 tablespoon into each muffin cup and press down firmly.
- In a mixing bowl, beat cream cheese until smooth. Add pumpkin purée, sugar, spices, and vanilla. Mix until combined. Add egg and beat just until incorporated.
- Spoon filling evenly over crusts. Bake 15–18 minutes, until centers are set and no longer jiggle. Cool completely, then refrigerate at least 2 hours.
- Top with whipped cream, cinnamon, or crushed pecans before serving.
Notes
Chill thoroughly before serving to achieve the right texture. For a dairy-free option, use vegan cream cheese and coconut whip. Variations include chocolate swirl, nut-based crust, or streusel topping for crunch.
Nutrition
Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 85mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 950IUVitamin C: 1mgCalcium: 30mgIron: 0.6mg
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