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Pumpkin Cheesecake Bites with Spooky Pumpkin Stem Decorations Recipe

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4.1 from 270 reviews

These Pumpkin Cheesecake Bites are delightful mini treats perfect for fall gatherings. Featuring a buttery graham cracker crust and a creamy pumpkin-spiced filling, they’re baked to perfection in a mini bundt pan or silicone mold and chilled for a smooth texture. Decorated with pretzel sticks to mimic pumpkin stems, these bite-sized desserts combine the comforting flavors of pumpkin and cheesecake in an irresistible, festive presentation.

  • Total Time: 5 hours 5 minutes
  • Yield: 12 servings

Ingredients

For the Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon (optional)

For the Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • Orange gel food coloring (optional)

For Decoration

  • Pretzel sticks or green candy sticks (for stems)
  • Optional: green candy melts or fondant leaves

Instructions

  1. Preheat the oven and prep molds: Preheat your oven to 325°F (165°C). Lightly grease a mini bundt pan or silicone pumpkin mold to ensure the cheesecake bites can be easily removed after baking.
  2. Make the crust: In a mixing bowl, combine the graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter. Stir until the mixture resembles wet sand in texture. Press about 1 tablespoon of this crust into each cavity of the prepared mold to form an even layer. Bake the crusts for 5 minutes, then take them out of the oven and allow them to cool.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until light and fluffy. Mix in the pumpkin purée, egg, and vanilla extract. Then add the ground cinnamon, nutmeg, cloves, and flour, beating just until incorporated. If desired, add a few drops of orange gel food coloring and mix evenly to enhance the color.
  4. Fill and bake: Spoon the cheesecake filling over each cooled crust cavity, filling nearly to the top. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 18 to 22 minutes until the centers are set but still have a slight jiggle. Remove the pan from the oven and cool at room temperature for 30 minutes. Then refrigerate the cheesecake bites for at least 4 hours or overnight to fully set.
  5. Decorate the cheesecake bites: Once chilled and firm, carefully remove the cheesecake bites from the molds. Insert a pretzel stick or a green candy stick into the center of each to mimic a pumpkin stem. Optionally, add small fondant or candy melt leaves for a festive decorative touch.

Notes

  • Use pumpkin purée—not pumpkin pie filling—to avoid added sugars and spices interfering with the recipe.
  • Chilling the cheesecake bites overnight helps them firm up and improves flavor melding.
  • Silicone molds are ideal for easy removal compared to metal pans.
  • If you don’t have a mini bundt pan or silicone pumpkin mold, mini muffin tins with liners can be an alternative, though the shape will differ.
  • Adjust the spices to your preference for a milder or stronger pumpkin spice flavor.
  • Store leftover cheesecake bites covered in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-cheesecake-bites-with-spooky-pumpkin-stem-decorations-recipe/