Air Fryer Pumpkin Cheesecake Bites
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Optional: Whipped cream and caramel sauce for topping
Instructions
- In a small mixing bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture resembles wet sand. Press about one tablespoon of the mixture into the bottom of silicone muffin liners or a small greased ramekin, flattening it firmly with the back of a spoon.
- In a medium bowl, use a hand mixer to beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy. Ensuring there are no lumps at this stage is key to a silky cheesecake texture.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix on low speed until just combined. Gently fold in the egg, being careful not to overbeat the batter, as too much air can cause the cheesecake to crack during cooking.
- Spoon the pumpkin cheesecake batter over the prepared crusts in the silicone liners. Fill each one until they are about three-quarters full, leaving a little room for the filling to rise slightly as it cooks.
- Place the filled liners into the air fryer basket, leaving space between them for air circulation. Cook at 300°F (150°C) for 12 to 15 minutes. The edges should be set, but the centers should still have a slight jiggle when you gently shake the basket.
- Carefully remove the bites from the air fryer and let them cool to room temperature on a wire rack. Once cooled, place them in the refrigerator for at least 2 hours (or overnight) to allow them to set completely before removing them from the molds.