Mini Spiced Pumpkin-Maple Cheesecake Bites

These Mini Spiced Pumpkin-Maple Cheesecake Bites are a delightful treat that perfectly capture the essence of fall. With their creamy texture and the warm spices of pumpkin pie, these cheesecake bites are a sweet indulgence that’s both easy to make and perfect for sharing.

Each bite is a blend of smooth cream cheese and pumpkin puree, lightly sweetened with maple syrup and spiced with cinnamon and nutmeg. They’re finished with a buttery graham cracker crust that adds a satisfying crunch. Ideal for parties, potlucks, or cozy evenings at home, these cheesecake bites are sure to impress your guests!

Mini Spiced Pumpkin-Maple Cheesecake Bites

Serves: 24 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 120 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

Instructions

1. Preheat the oven to 325°F (160°C). Line a mini muffin tin with paper liners or grease with non-stick spray.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter, mixing until well combined. Press the mixture firmly into the bottom of each muffin cup to form a crust.
3. In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, maple syrup, eggs, vanilla extract, cinnamon, nutmeg, salt, and ginger. Mix until fully combined and creamy.
4. Spoon the cheesecake mixture over the crusts in the mini muffin tin, filling each cup about 3/4 full.
5. Bake for 25-30 minutes, or until the centers are set and only slightly jiggly. Remove from the oven and let cool at room temperature for 10 minutes before transferring to the refrigerator to chill.
6. Once chilled, remove the cheesecake bites from the muffin tin and enjoy! Garnish with whipped cream or a sprinkle of cinnamon if desired.

Notes

Tip: For a seasonal twist, top with a dollop of whipped cream and a sprinkle of crushed pecans or walnuts before serving.

For the best flavor, use pure pumpkin puree rather than pumpkin pie filling to control the sweetness and spice levels. You can also substitute the maple syrup with honey or agave nectar if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To serve, allow them to sit at room temperature for a few minutes for the best texture!