Combine two classics into one irresistible bite-size dessert! Pumpkin and cheesecake were meant to go together and will be the star of your holiday dessert table!
Mini-Pumpkin Cheesecakes with Salted-Caramel Crunch Topping
Ok, if there are two flavors I love, it’s pumpkin and cheesecake. So why not put them together?
If you love pumpkin (like me!), be sure to check out these other delicious pumpkin dessert ideas!
Back to the pumpkin cheesecake bites…these mini pumpkin cheesecakes are adorable! Plus, they are easy to make and a fabulous finger food for any get-together.
Have you ever noticed that the small, cute apps and desserts are the ones that disappear the fastest?
When they are mini, they are even more appealing to the eye, and it’s easy to talk yourself into eating a few because they are mini! (so fewer calories, right?) 🙂
A Delicious & Festive Mini Dessert
These Pumpkin Cheesecake Bites are bite-sized, creamy, and can be made ahead of time (my favorite). They an easy alternative to pumpkin pie, and the only tool you need is a food processor.
Honestly, you don’t even need a food processor – it just significantly reduces your prep time.
Plus, these mini pumpkin cheesecakes have a great ratio of pumpkin to cheesecake!
Have you ever had a pumpkin cheesecake that was all pumpkin? Or how about all cheesecake and you couldn’t even taste the pumpkin? Not a problem here!
They’re ridiculously soft and creamy…I mean ridiculously.
Then there’s the buttery graham cracker crust for the bottom – oh my, so good!
And finally, don’t forget about the homemade whipped cream on top. I have decided that I love homemade whipped cream so much more than I enjoy store-bought versions.
It’s crazy easy to make, and it tastes so much better!
These pumpkin cheesecake bites are seriously perfect for any gathering, especially during the holidays!
Side Note: one thing I strive for in recipes is that they can be easily adapted to accommodate food allergies. My healthy apple crisp is a great example of this.
The mini pumpkin cheesecakes can be made gluten-free by using gluten-free graham crackers in the crust. Bonus!
Want to add a little variety to them? Try drizzling them with some white or dark chocolate.
As I think about and describe these for you, I’m getting even more excited for the holidays so I can make a batch!
Add a Little Topping to Make Your Mini Pumpkin Cheesecakes Really Pop!
These little mini-pumpkin cheesecakes are a crowd favorite because they look almost as good as they taste! For a little extra “sparkle,” top each cheesecake with some pre-made salted-caramel crunch.
You can also top with your favorite caramel sauce or some chopped nuts before serving. For a more minimalist approach, simply sprinkle a bit of pumpkin pie spice or cinnamon on top of the whipped cream.
You can get all fancy and pipe the whipped cream for that fancy look if you want, or you can do what I usually do which is just to use a spoon to
plop add some whipped cream to your mini pumpkin cheesecake!
Seriously, it tastes the same whether it’s fancy-looking or not 🙂
If you need a mini muffin tin to make these, I love this one because the non-stick coating is a patented silicone coating which is PTFE, PFOA and BPA free. That means that it provides quick and easy release of all baked-goods and minimal easy cleanup while being safe!
Do yourself and your guests a favor..make these this year! They taste absolutely irresistible!