Mini Pumpkin Cheesecake Bites
These Mini Pumpkin Cheesecake Bites are a fun holiday dessert for the Fall. A delicious graham cracker crust is loaded with a smooth and creamy pumpkin cheesecake layer. It’s a great alternative to traditional Pumpkin Pie!
Servings 12 cheesecakes
Calories 165kcal
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp butter
For the filling:
- 12 oz. softened cream cheese approx. 1 ½ blocks
- 3 tbsp pumpkin puree
- 3 tbsp sour cream
- ½ cup granulated sugar
- 1 egg
For the topping:
- 1-2 oz. green fondant
- 1 ½ cups whipping cream
- 2 tbsp sugar
- Red gel food coloring
- Yellow gel food coloring
Instructions
- Preheat oven to 325 degrees F and line a muffin tin with paper cupcake liners. Spray with cooking spray.
- Melt butter in a microwave-safe bowl and add to bowl of graham cracker crumbs. Mix until completely combined.
- Scoop 1 ½ tbsp of graham cracker crumb mixture into each lined muffin tin section. Pack down.
- Bake graham cracker crusts for 5 minutes.
- In a large bowl, use an electric mixer to beat cream cheese, pumpkin puree, sour cream, sugar and egg. Mix on high speed until smooth.
- Fill each muffin tin section with cheesecake filling.
- Bake for 20-22 minutes.
- Allow to cool on a wire rack before decorating.
- Roll out 12-15 spheres from green fondant – about ½ an inch in size.
- Shape each sphere into cylinders, giving it a point at one end and then curving it slightly. Set aside.
- In a large bowl, use an electric mixer to beat together whipping cream, sugar, 5 drops red gel food coloring and 3 drops yellow gel food coloring on high speed.
- Beat until whipped cream forms.
- Scoop whipped cream into a piping bag with Wilton #23 tip attached and frost each cheescake.
- Top each mini cheesecake with green fondant – it will act as the pumpkin’s “stem.” Serve and enjoy!
Notes
As with making any cheesecake, it’s best to use room temperature cream cheese to make the final cheesecake as smooth and creamy as possible.
Nutrition
Calories: 165kcal