These Mini Caramel Sea Salt Pumpkin Cheesecake Bites are the perfect treat for autumn gatherings. They combine the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spices, all topped off with a luscious caramel drizzle and a hint of sea salt for that perfect sweet and salty balance.
These bite-sized delights are not only visually appealing but are also incredibly easy to make, making them a great choice for entertaining. Serve them at your next party or holiday celebration, and watch them disappear!
Ingredients
INGREDIENTS
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- Sea salt for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Line a mini muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the crumb mixture into the bottoms of the muffin liners to form a crust.
- In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined.
- Spoon the pumpkin cheesecake mixture over the crust in the muffin liners, filling them about 3/4 full.
- Bake for 15-20 minutes, or until the edges are set but the centers have a slight jiggle.
- Remove from the oven and let cool. Refrigerate for at least 2 hours before serving.
- Before serving, drizzle with caramel sauce and sprinkle with sea salt. Enjoy!
Notes
Tip: For a fun twist, try adding chocolate chips to the cheesecake mixture before baking!
For a lighter version, you can substitute cream cheese with Greek yogurt. If you prefer more texture, consider adding crushed graham crackers to the crust for a crunchy base.
When making the caramel sauce, be cautious as it can get very hot. Allow the bites to cool completely before drizzling the caramel to prevent it from melting into the cheesecake layer. These bites can be stored in an airtight container in the refrigerator for up to five days.
