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Cozy Mini Pumpkin Cheesecake Bites: Easy Fall Dessert Recipe

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These mini pumpkin cheesecake bites are a happy accident turned fall staple. They feature a creamy, spiced pumpkin cheesecake filling with a crunchy ginger snap crust, all in a perfect single-serving size.

Ingredients

Scale
  • 1 ½ cups crushed ginger snap cookies (about 20–25 cookies)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • ½ cup canned pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup heavy cream, cold (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • ¼ teaspoon vanilla extract (for topping, optional)
  • Ground cinnamon or pumpkin pie spice, for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray or butter.
  2. Make the crust: Place the ginger snap cookies in a food processor and pulse until you have fine crumbs (about 1 ½ cups). Alternatively, crush them in a Ziploc bag with a rolling pin. Transfer crumbs to a medium bowl. Add melted butter and 1 tablespoon sugar. Stir with a fork until evenly moistened (mixture should look like wet sand).
  3. Press the crust: Spoon about 1 tablespoon of the crust mixture into each mini muffin cup. Use a small shot glass or the back of a teaspoon to press the crumbs down firmly and evenly.
  4. Bake the crust: Place the muffin tin in the preheated oven and bake the crusts for 5 minutes. Remove from oven and let cool slightly while you make the filling. Leave the oven on.
  5. Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and creamy (about 1 minute). Scrape down the sides and bottom of the bowl. Add ½ cup sugar and beat until combined (about 30 seconds).
  6. Add the egg and pumpkin: Add the egg, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed until just combined. Do not overmix. Scrape the bowl one more time.
  7. Fill the cups: Using a small cookie scoop or spoon, divide the filling evenly among the 24 muffin cups, filling each one almost to the top.
  8. Bake: Bake for 12-15 minutes, or until the edges are set and the centers are just slightly jiggly. Do not overbake.
  9. Cool completely: Let the mini cheesecake bites cool in the pan on a wire rack for about 20 minutes. Then carefully run a thin knife around the edges of each bite to loosen them. Gently lift them out and transfer to a plate or wire rack to cool completely.
  10. Chill: Once completely cool, transfer the cheesecake bites to an airtight container and refrigerate for at least 2 hours, or overnight.
  11. For the topping (optional): In a medium bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon a small dollop onto each chilled bite. Dust with cinnamon or pumpkin pie spice.

Notes

Make sure cream cheese and egg are at room temperature to avoid lumpy batter. Do not overmix the filling. Use the jiggle test to check doneness—centers should be slightly jiggly when removed from oven. For best results, chill overnight. To freeze, place cooled, un-topped bites on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.

Nutrition

Keywords: mini pumpkin cheesecake bites, pumpkin cheesecake, fall dessert, mini cheesecake, pumpkin spice, ginger snap crust, easy dessert, Thanksgiving dessert

Find it online: https://evadinnerideas.com/cozy-mini-pumpkin-cheesecake-bites-easy-fall-dessert-recipe/