🕒 Prep Time: 10 min | Cook Time: 0 min | Chill Time: 2 hrs | Total Time: 2 hrs 10 min
📝 Ingredients:
- 6 graham cracker sheets
- 4 tbsp salted butter, melted
- 4 oz cream cheese, room temp
- ¼ cup pumpkin puree
- 4 tbsp powdered sugar
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin spice
👩🍳 Step-by-Step Instructions:
1. Make the Crusts
👉 In a food processor, pulse the graham cracker sheets until fine crumbs form.
👉 Add melted butter and pulse again until the mixture resembles wet sand.
2. Press into Liners
👉 Line a muffin tin with cupcake liners.
👉 Spoon about 2 teaspoons of crust mixture into each liner.
👉 Press down firmly with your fingers to form a base. Refrigerate while you make the filling.
3. Make the Filling
👉 In a chilled mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, cinnamon, and pumpkin spice.
👉 Using a hand mixer on high speed, beat until thick and creamy 🎃
4. Assemble the Bites
👉 Remove crusts from fridge. Spoon about 2 tablespoons of pumpkin cheesecake mixture into each liner.
👉 Smooth the tops with an offset spatula or spoon.
5. Freeze and Serve
👉 Freeze for at least 4 hours (or overnight) until firm.
👉 Serve chilled and enjoy! ❄️
💡 Pro Tips:
- Chill your mixing bowl for an easier whip and firmer texture.
- Use silicone liners for easy removal and clean presentation.
- Don’t rush the freeze time — less than 4 hours and they’ll be too soft.
🍽️ Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bite | 112 | 1g | 10g | 8g | 1g | 5g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
