Air Fryer Pumpkin Cheesecake Bites
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (pure pumpkin, not pie filling)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 12 mini graham cracker crusts or phyllo shells
- Whipped cream for garnish (optional)
Instructions
- In a medium mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or a whisk. Continue until the mixture is completely smooth and fluffy, ensuring there are no lumps remaining.
- Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice to the bowl. Mix on low speed until everything is well combined and the batter reaches a uniform orange color. Be careful not to overmix once the egg is added.
- Arrange your mini graham cracker crusts or shells on a flat work surface. Carefully spoon the pumpkin cheesecake mixture into each shell, filling them about three-quarters of the way to the top. This leaves room for slight expansion without overflowing.
- Preheat your air fryer to 300°F (150°C). Carefully place the filled bites into the air fryer basket in a single layer, ensuring they are not touching. Cook for 8 to 10 minutes. The edges should be set, but the centers should still have a slight jiggle when moved.
- Carefully remove the bites from the air fryer and let them cool at room temperature for about 15 minutes. Once cooled, transfer them to the refrigerator to chill for at least 2 hours. This step is essential to allow the cheesecake to firm up to the perfect texture.