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Creamy Pumpkin Spice Cheesecake Bites with Nutty Cinnamon Swirl

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These creamy pumpkin spice cheesecake bites feature a silky pumpkin cheesecake base and a crunchy nutty cinnamon swirl, making them the perfect easy fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 2 tbsp melted butter (unsalted)
  • Optional crust: 1 cup graham cracker crumbs
  • Optional crust: 3 tbsp melted butter
  • Optional crust: Pinch of sugar

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 325°F (163°C).
  2. If using the crust, mix graham cracker crumbs with melted butter and a pinch of sugar. Press evenly into the bottom of the pan. Bake for 8 minutes, then cool.
  3. In a large mixing bowl, beat softened cream cheese until smooth (about 2 minutes). Add pumpkin puree, Greek yogurt, and granulated sugar. Beat until creamy, scraping down the sides as needed.
  4. Add eggs one at a time, then vanilla, pumpkin pie spice, and a pinch of salt. Mix just until combined; do not overbeat.
  5. In a separate bowl, stir together chopped nuts, brown sugar, cinnamon, and melted butter until chunky and fragrant.
  6. Pour cheesecake batter over the cooled crust (or directly into the pan if skipping the crust). Dollop spoonfuls of the nutty cinnamon mixture on top. Swirl gently with a butter knife or small spoon to create ribbons.
  7. Bake at 325°F (163°C) for 35-40 minutes, until edges are set and center is slightly wobbly. Cover loosely with foil if browning too quickly.
  8. Remove from oven and cool in the pan for 1 hour. Transfer to the fridge and chill for at least 2 hours (overnight is best).
  9. Lift out using parchment overhang and cut into 16 squares. Wipe knife between cuts for clean edges.
  10. Serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter to prevent cracks. Chilling overnight yields cleaner slices and richer flavor. Nuts can be swapped for seeds or chocolate chips for a nut-free version. The bites freeze well for up to 2 months.

Nutrition

Keywords: pumpkin spice, cheesecake bites, fall dessert, cinnamon swirl, easy cheesecake, nutty swirl, autumn baking, holiday treats

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