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Pumpkin Cheesecake Bites
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How to Make Mini Cheesecake Bites
Make these adorable pumpkin cheesecake bites for your next party! These are perfect for a fall dessert or Thanksgiving treat on a platter! They are finger foods so your guests can just grab and go! People LOVE these as they are cute and delicious. Also, make sure to try our Pumpkin Cheesecake, Pumpkin cheesecake dip and Pumpkin cheesecake cookies!
You can use any silicone mold to make them! They set up nicely in them.
You can eat them with your fork or with holding them!
Pumpkin Cheesecake Bites
Ingredients
Crust
- 1 and ½ cup of crushed ginger or Speculaas cookies
- 2 tablespoons granulated sugar
- ½ cup salted butter melted
Cheesecake
- 1 cup powdered or confection sugar
- 12 ounces or 1 and ½ cups cream cheese softened
- ¾ cup of pumpkin puree not pumpkin pie filling
- 1 cup whipping cream or heavy cream
- 1 teaspoon vanilla
- ½ tablespoon of pumpkin pie spice ⅛ tsp each of cinnamon, ginger, cloves and nutmeg
- 1 packet or 2 tablespoons of unflavoured gelatin
- 2 tablespoons warm water
- Whipped cream and cinnamon for topping
Instructions
- In a small mixing bowl, combine the crushed cookies, the granulated sugar and the melted butter. Put a tablespoon of the cookie mixture into each mold and press in firmly. Place in the freezer while preparing the filling.
- In a small bowl, combine the gelatin and the warm water and allow the gelatin to bloom for 5 minutes. After 5 minutes, place bowl in microwave and heat on high for 10 second increments until the gelatin has fully dissolved.
- In a large mixing bowl, whip the powdered sugar, cream cheese, pumpkin puree, cream, vanilla, pumpkin pie spice and gelatin mixture. Whip mixture until there are very soft and runny peaks.
- Pour the cheesecake mixture into the mold on top of the crust. Tap the mold to remove air bubbles.
- Chill in the fridge for a minimum of 2 hours to set. Remove from mold and top with whipped cream and a sprinkle of cinnamon.
- Keep in the fridge until ready to eat.
