Pumpkin Cheesecake Bites


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Pumpkin Cheesecake Bites topped with whipped cream

If the kids have forgotten about their Halloween candy, it’s the parents’ job to finish it off, right? Asking for a friend.

I came in from my chilly run this morning and tossed the jack-o-lanterns from the front porch to the compost pile. The squirrels had already EATEN most of the pumpkins. All of our neighbors’ carved pumpkins are still perfectly intact, yet the squirrels ate the faces off ours. Our squirrels are feisty.

Pumpkin Cheesecake Bites on a wooden board

With the ditching of the jack-o-lanterns and the dwindling of the Halloween candy, we are getting way excited about the late fall and winter holidays. Molly and Clara are starting to ask daily if “tomorrow is Christmas.” Turns out that it’s virtually impossible to explain time to a 3-year-old.

These Pumpkin Cheesecake Bites are actually a refresh of a recipe that we originally shared many years ago. It’s become a classic in our house because it’s so easy and delicious. After a failed pumpkin muffin recipe last week for the girls’ preschool Halloween festivities, I whipped these little bites up in just 30 minutes. If you are looking for more of a bar than a bite, try my Pumpkin Cheesecake Bars or Caramel Apple Cheesecake Bars.

How to Make Pumpkin Cheesecake Bites

Because this recipe is such a favorite around here, I’m always tinkering with it. This time around I used cinnamon-sugar graham crackers for the crust which were amazing! (I’ve added that option in the notes.)

The crust is just gingersnap cookies or graham crackers blitzed in the food processor with some melted butter. Divide the filling between lined mini muffin tins. Then press it down. I use the back of the Tablespoon measuring spoon which makes the whole process super quick.


pressing graham cracker crumbs into mini muffin tins

Wipe out the food processor and use it to blend up the remaining ingredients for the filling. The food processor gets everything blended super quick but also makes the filling extra creamy and smooth.

uncooked cheesecake mixture in mini muffin tins

Bake, cool and top with whipped cream if you’d like!

Pumpkin Cheesecake Bites on a wooden tray

At this time of year, pillaging the kids’ Halloween candy is optional. These pumpkin cheesecake bites should not be.

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Pumpkin Cheesecake Bites topped with whipped cream
4.09 from 74 votes

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites are bite-sized, creamy and can be made ahead. They an easy alternative to pumpkin pie, and the only tool you need is a food processor.
This makes about 30 mini cheesecakes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 30 mini cheesecakess


  • Food Processor
  • Mini Muffin Tin



  • 150 g Graham Crackers or Gingersnap Cookies (I like to use cinnamon sugar graham crackers)
  • 4 Tbsp Unsalted Butter, melted


  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup Canned Pumpkin Puree (not pumpkin pie filling)
  • 3/4 cup packed Brown Sugar, light or dark
  • 2 Tbsp All-Purpose Flour
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 tsp Salt
  • 1 large Egg
  • Whipped Cream, for topping (optional)


  • Preheat the oven to 350 F. Line a mini muffin tin with liners (or spray the tin with nonstick cooking spray). (Note: You may have to bake these in batches if using a mini muffin tin with 12 or 24 spaces.)
  • In the bowl of a food processor, pulse the graham crackers or cookies until finely ground. Add butter and pulse until the mixture looks wet and starts to clump. Spoon a scant (not filled all the way) 1Tablespoon of the crust into the bottom of each space in the mini muffin tin. Use the rounded back of the Tablespoon to press the crust gently into the bottom.
  • Wipe the crumbs out of the bowl of the food processor and return it to the base.
  • In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth, scraping down the sides a few times during mixing.
  • Use the 1 Tablespoon measure to top off each of the mini muffin tins. Fill them all the way to the top (the cheesecake filling will barely rise as it bakes).
  • Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are firm (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes).
  • Allow to cool at room temperature before serving or refrigerate for up to 3 days. Top with whipped cream just before serving, if you'd like.


Calories: 87kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 81mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 793IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 87
Keyword: bite sized desserts, cheesecake, fall recipe, pumpkin
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We had a late-afternoon family run to the voting booths this week at our local library. We hit the polls and Molly and Clara hit the books. Hard. Molly brought home a flamingo book to go with her costume. The flamingo obsession is real around here.
Molly and Clara Halloween
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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    1. Yes! I’ve made them that way and it works just fine! The baking time should be just about the same as when making these in a mini muffin tin.