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Easy Mini Pumpkin Cheesecake Bites: Best Light Recipe

light mini pumpkin cheesecake bites - featured image
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These light mini pumpkin cheesecake bites are creamy, spiced, and have a buttery graham cracker crust. Made with Greek yogurt for a lighter texture, they are perfect for fall gatherings and taste indulgent without being heavy.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 8 ounces reduced-fat cream cheese, softened (Neufchâtel works great)
  • 1/2 cup plain Greek yogurt (full-fat or 2% recommended)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 cup Greek yogurt (for topping, optional)
  • 1 tablespoon maple syrup (for topping, optional)
  • Pinch of cinnamon for dusting (optional)
  • Chopped pecans or whipped cream (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a mini muffin tin with 24 mini paper liners.
  2. Make the crust: In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons melted butter, 1 tablespoon maple syrup, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust: Drop about 1 teaspoon of the crust mixture into each liner. Use the bottom of a shot glass or a small measuring spoon to press it down firmly.
  4. Bake the crusts: Bake for 5 minutes until lightly golden and fragrant. Set aside to cool.
  5. Make the filling: In a medium bowl, beat 8 ounces softened cream cheese with an electric mixer until smooth, about 1 minute. Add 1/2 cup Greek yogurt and beat until combined.
  6. Add the wet ingredients: Mix in 1/2 cup pumpkin puree, 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract. Beat on low speed until just combined. Scrape down the sides.
  7. Add the spices: Sprinkle in 1 teaspoon pumpkin pie spice and 1/2 teaspoon cinnamon. Mix on low until evenly distributed.
  8. Fill the cups: Spoon or pipe the filling into the pre-baked crusts, filling each cup almost to the top (about 1 tablespoon each).
  9. Bake: Bake for 12-14 minutes, until the edges are set and the centers are just slightly jiggly.
  10. Cool completely: Let cool in the pan on a wire rack for 15 minutes, then refrigerate for at least 2 hours.
  11. Optional topping: Before serving, mix 1/4 cup Greek yogurt with 1 tablespoon maple syrup. Drizzle over each bite and dust with cinnamon.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix after adding the egg to avoid cracking. The jiggle test is key: centers should wobble like Jell-O when done. Chilling for at least 2 hours is essential for proper texture. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut yogurt.

Nutrition

Keywords: mini pumpkin cheesecake bites, light cheesecake, pumpkin dessert, fall baking, Greek yogurt cheesecake, mini cheesecake bites

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