Fall is all about pumpkin spice treats, crisp air, cozy sweaters, and vibrant foliage. These pumpkin cheesecake bites combine the creamy and richness of a cheesecake and the warm flavors of a pumpkin dessert. It is a miniature masterpiece that will make your palate dance.

A platter of mini pumpkin cheesecake bites made with greek yogurt, with whipped cream and crushed graham crackers on top.

What is different about this Pumpkin Cheesecake recipe?

I have tested a few different combination of cream cheese and greek yogurt, and this one turns out amazing.

I used half Greek yogurt in the mixture without losing the creaminess, tangy and rich flavor in a traditional cheesecake.

A platter of mini pumpkin cheesecake bites made with greek yogurt, with whipped cream and crushed graham crackers on top.

Graham Cracker Crust Makes the Perfect Foundation

There are so many different kinds of crust you can choose from, but nothing can beat this classic graham cracker crust.

It is simple, buttery and so delicious.

The subtle sweetness and toasted note enhance the overall flavorful profile of the lightened-up cheesecake.

You can also use this Almond Flour Shortbread crust in this pumpkin pie bar recipe. It is more buttery and nutty compared to the graham cracker crust. Take your pick!

Ingredients to make mini pumpkin cheesecake bites with greek yogurt.

Ingredients for Pumpkin Cheesecake Bites

Pumpkin Puree is the star of the show that provides the signature fall flavor. It also adds creaminess, sweetness, and an autumn orange hue. You can use canned pumpkin puree or homemade recipe that only calls for one ingredient and one blender. It is fresh and delicious.

Pumpkin Pie Spice is like the co-star along with pumpkin puree. The warm spices that are sweet and spicy enhance the flavor of fall.

Full Fat Greek Yogurt is one of my ingredients in the kitchen. My kids and I both love it. It is thick, creamy, tangy, rich, and a little sweet. So I am using it to substitute half of the cream cheese in this recipe.

Cream Cheese is the essential ingredient that gives the slightly acidic with a subtle sweetness and tanginess.

Eggs are the main lifter in the cheesecake filling since there is no baking agent.

Brown Sugar is the main sweetener here. You can also use coconut sugar.

How to Make Pumpkin Cheesecake Bites

Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Begin by blending your graham for the crust
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Add in your butter
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Pulse until you get a moist graham consistency
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Add the Graham mix to the bottom of a muffin pan
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Use some sort of kitchen tool or glass to firmly press down
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Bake the crust for about 10 minutes.
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
In a mixing bowl, combine all ingredients for the cheesecake mix
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Use a hand mixer to mix together
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Mix until smooth
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Pour into muffin tins
Step by Step instruction on how to make pumpkin cheesecake bites with greek yogurt and graham cracker crust.
Bake until full set and starting to turn golden brown
A platter of mini pumpkin cheesecake bites made with greek yogurt, with whipped cream and crushed graham crackers on top.
Top with whipped cream and enjoy

Why These Bite-Sized Cheesecakes are the Best Party Appetizer

They are small enough to be enjoyed as a single serving, making them perfect for parties, potluck or all to yourself.

Additionally, they can be prepared ahead of time. These cheesecake bites have the best texture when they are completely cooled down or chilled. So you can make them the night before your gathering and serve them with fresh whipped cream and crushed graham crackers.

You can add different toppings to these cheesecake bites.

Whipped cream, crushed graham crackers, maple syrup, cinnamon, fruits, granola and more.

So they are great for creating an appetizer platter with a variety of toppings.

Now I can’t wait for you to try these delicious and festive treats for the fall and holiday season. You will love the creamy texture and delightful flavor.

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A platter of mini pumpkin cheesecake bites made with greek yogurt, with whipped cream and crushed graham crackers on top.

Get the recipe:Pumpkin Cheesecake Bites

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
This creamy, decadent, pumpkin cheesecake is made with gluten-free graham crackers and a light, airy cheesecake topping. Gluten-free. Meal-prep friendly.
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Ingredients

Crust:

  • 14 graham crackers
  • 2 tbsp coconut or brown sugar
  • 6 tbsp butter, melted
  • 1/2 tsp cinnamon

Cheesecake

  • 1 block 8 oz Cream cheese, room temperature*
  • 3/4 cup pumpkin puree
  • 1/2 cup Greek yogurt
  • 2 eggs , room temp
  • 1/2 cup light brown sugar **
  • 2 tsp pumpkin pie spice
  • 1 pinch of salt
  • 2 tsp vanilla

Instructions 

  • Blend the graham crackers until fine in a food processor.
  • Add sugar and cinnamon, and blend to combine. Add the melted butter and blend again.
  • Scoop the mixture into the 12 muffin tins.
  • Press the crust down tight and with a half inch of a wall around the side.
  • Bake the crust alone for 10 minutes at 350F.
  • Use a hand mixer to blend cream cheese, pumpkin puree, Greek yogurt, eggs, light brown sugar, pumpkin pie spice, salt, and vanilla. Mix everything in a bowl until SMOOTH.
  • Pour the filling on top of the crust.
  • Bake the cheesecake bites at 350F for 50 – 55 min.
  • Turn off the oven and leave the pumpkin cheesecake in with the oven door cracked open for 30 minutes.
  • Let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours before cutting. Or leave it in the fridge overnight, ready to go the next day!

Notes

  1. *You can also use low fat cream cheese and low fat Greek yogurt. I prefer the full fat version to get that extra creamy and rich texture.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American