Description
Mini Chocolate Chip Pumpkin Cheesecakes – creamy, spiced, and chocolatey bite-sized desserts perfect for fall gatherings.
Ingredients
1 cup graham cracker crumbs
2 tbsp melted butter
16 oz cream cheese, softened
3/4 cup pumpkin puree
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 cup mini chocolate chips
Instructions
1. Preheat oven to 325°F (160°C).
2. Mix graham crumbs with butter, press into muffin liners.
3. Beat cream cheese until smooth.
4. Add pumpkin puree, sugar, eggs, vanilla, and pumpkin spice.
5. Fold in mini chocolate chips.
6. Pour filling into muffin tins over crust.
7. Bake for 18–20 minutes until just set.
8. Cool completely and refrigerate for 2 hours before serving.
Notes
Chill overnight for best texture.
Substitute gingersnap crumbs for extra spice.
Freeze wrapped cheesecakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Mini Chocolate Chip Pumpkin Cheesecakes, pumpkin dessert, fall baking