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    Home > Recipes > Dessert

    Pumpkin Cheesecake Bites

    Published: Nov 9, 2017 · Modified: Nov 8, 2022 · by Jess Smith · Jump to Recipe · 20 Comments · This post may contain affiliate links.

    5.6K shares
    Pumpkin Cheesecake Bites 
    Pumpkin Cheesecake Bites on a wooden tray
    Pumpkin Cheesecake Bites topped with whipped cream
    Pumpkin Cheesecake Bites on a wooden tray
    Pumpkin Cheesecake Bites 

    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. They 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.

    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.

    More Pumpkin Recipes

    • Slow Cooker Pumpkin Cheesecake
    • Pumpkin Spice Pretzel Bites
    • Pumpkin Pie Spice
    • Pumpkin Cinnamon Rolls with Maple Icing
    • Pumpkin Chocolate Chip Snack Cake
    • Pumpkin Bread Truffles
    • Pumpkin Coffee Cake

    Favorite Tools

    • Cuisinart Food Processor
    • Mini Muffin Tin
    Pumpkin Cheesecake Bites topped with whipped cream
    Print Recipe
    4.06 from 52 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 Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Keyword: bite sized desserts, cheesecake, fall recipe, pumpkin
    Servings: 30 mini cheesecakess
    Calories: 87kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • Food Processor
    • Mini Muffin Tin

    Ingredients

    Crust:

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

    Filling:

    • 8 oz Cream Cheese, softened to room temperature
    • ½ cup Canned Pumpkin Puree (not pumpkin pie filling)
    • ¾ cup packed Brown Sugar, light or dark
    • 2 tablespoon All-Purpose Flour
    • ½ teaspoon Pumpkin Pie Spice
    • ½ teaspoon Pure Vanilla Extract
    • ¼ 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) 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.

    Nutrition

    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
    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
    *This post contains affiliate links*

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    5.6K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Allison

      October 18, 2012 at 7:30 pm

      These look way more delicious than any real fall thing I am having back in DC!! Makes me want to hop on a plane back to BKK.

      Reply
      • Jess

        October 19, 2012 at 11:23 am

        Come back! I'll bake you and that little one anything your heart desires.

        Reply
    2. feast on the cheap

      October 18, 2012 at 7:52 pm

      5 stars
      oh i just love a gingersnap crust on cheesecake. this looks like the perfect fall morsel...and portion-control to boot!

      Reply
    3. Cassie | Bake Your Day

      October 18, 2012 at 8:07 pm

      Fun cheesecake recipe. The crust is perfect! Thanks for linking to me!

      Reply
      • Jess

        October 19, 2012 at 11:22 am

        Your so welcome, Cassie - thanks for the great recipe!

        Reply
    4. Claire @ Claire K Creations

      October 19, 2012 at 6:07 am

      I love your fake fall and these look like a lovely way to celebrate. We're going to have fake winter for our Christmas dinner this year and crank the air con up really high!

      Reply
      • Jess

        October 19, 2012 at 11:22 am

        You've got to crank up the aircon - tricks you brain into thinking it's good weather for baking and hot cocoa! 😉

        Reply
    5. Karista @Karista's Kitchen

      October 20, 2012 at 10:36 pm

      Oh yum! I adore ginger snaps and pumpkin and these look like the perfect little fall dessert. Even if its a fake fall. Lol! I love it Jess! When we lived in Arizona I would keep it cool in the house around the holidays, so I could snuggle in a blanket while watching holiday films and light a faux fire.

      Reply
    6. Joy

      November 11, 2017 at 1:41 pm

      These look amazing! My family will be visiting during the entire week of Thanksgiving, and I want to make this for them. I can't be trusted with the whole batch!

      Reply
      • Jess

        November 13, 2017 at 3:25 pm

        Always my issue too, Joy! I cannot allow myself to test baking recipes unless I have a clear destination for them. (Other than my fridge!)

        Reply
    7. Lilly

      August 20, 2018 at 8:04 am

      5 stars
      I am making a desert for my family this year and I didn’t know what to make. Then I found these delicious things & I’m done. The picture with your two girls is adorable as well!!

      Reply
    8. Marissa

      December 14, 2018 at 7:31 pm

      My boyfriend and I love these! I understand for some that pumpkin in a cheesecake might make them a bit skeptical, but I think they’re great. Only downfall is the crust can get a little crumbly. But it’s no problem if you lean over the cupcake wrapper!

      Reply
      • Jess

        December 20, 2018 at 9:37 am

        Thanks so much for the note, Marissa! We are always surprised by this one, but we love it too. If the crust is getting crumbly, you might try adding an extra tablespoon of butter which will add some extra binding! I'll definitely re-check that myself when I make these next.

        Reply
    9. Martha in KS

      October 30, 2019 at 9:31 am

      These look yummy. How many cheesecakes does it make?

      Reply
      • Jess

        October 30, 2019 at 9:45 am

        Hi Martha. This recipe makes about 30 mini cheesecakes. (It's a bit hard to see, but the servings are noted at the top of the recipe. I've added an additional note in the description to make this more clear.)

        Reply

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