Mini Pumpkin Cheesecake Bites
Published Nov 09, 2017•Updated May 20, 2025
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Sweet and bite-sized, Mini Pumpkin Cheesecake Bites are packed with pumpkin flavor and have a sweet gingersnap crust. These are an n easy, bite-sized fall dessert that I’ve been making for years. I’ve served these everywhere from at my kids’ day car to fall baby showers to serving them on Thanksgiving alongside a mix of pies and other desserts.
Looking for a fun and easy pumpkin-flavored dessert for fall? Put these at the top of the list! My Mini Pumpkin Cheesecake Bites were first published on this site in 2014, but over the years they’ve become one of my most frequently baked recipes. This year they got all new photos, but the recipe is just the same as it’s been since the beginning.
This has become a classic in our house because it’s just so easy and delicious. Years ago, after a failed pumpkin muffin recipe that I was making for my daughters’ preschool Thanksgiving 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.
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Pin It NowHow 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.
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.
Bake, cool and top with whipped cream if you’d like!
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Pumpkin Cheesecake Bites
Equipment
- Food Processor
- Mini Muffin Tin
Ingredients
Crust:
- 1 cup Graham Crackers or Gingersnap Cookies (150 grams) (I like to use cinnamon sugar graham crackers)
- 4 Tablespoons Unsalted Butter, melted
Filling:
- 8 ounces 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 Tablespoons All-Purpose Flour
- 1/2 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- 1 large Egg
- Whipped Cream, for topping (optional)
Instructions
- 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) 1 Tablespoon 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size can of pumpkin puree do you use? 15 oz?
Yes – 15 oz. I’ll update it so that’s clear! Enjoy!
Can I use this same recipe and cook time for regular muffin tin sized cheesecakes?
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.