Pumpkin Cheesecake Bites Recipe

These easy, decadent individual pumpkin cheesecake bites are creamy, warmly spiced, and laced with brown sugar. We use a gingersnap crust to bump up the festive vibes, and they're equally perfect for a random weeknight sweet treat or for Thanksgiving dessert.

Course Dessert

Cuisine American

Keyword Individual Pumpkin Cheesecakes, Mini Pumpkin Cheesecake, Pumpkin Cheesecake Bites, Pumpkin Cheesecake Bites Recipe

Prep Time 15

Cook Time 20

Cool Time: 2 30

Servings servings

Calories 148kcal

Author Faith Gorsky

Ingredients

8 ounces cream cheese at room temperature or slightly softened
3/4 cup pumpkin puree homemade or store-bought, but not pumpkin pie filling
1/2 cup light brown sugar lightly packed
1 large egg at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
24 gingersnap cookies just over 1 1/2 cups of crumbs
3 tablespoons unsalted butter melted

Optional Topping Suggestions for Serving:

US Customary - Metric

Instructions

Prep. Preheat the oven to 350F. Line a muffin tray with 16 paper liners.
Make the crust. Add the gingersnap cookies to a food processor and process until crumbled. Add the melted butter and pulse a few times to combine. Divide the gingersnap crumbs between 16 lined muffin wells (about 1 heaping tablespoon of crumbs per muffin well). Use a shot glass, the flat end of a wooden spoon, or your fingertips to press the crumbs down into the muffin wells.
Make the filling. Add the cream cheese, pumpkin puree, light brown sugar, egg, vanilla, pumpkin pie spice, and salt to a large bowl. Use a handheld beater to mix until smooth. Divide the cheesecake mixture between the muffin wells.
Bake. Bake on a rack in the center of the oven until the cheesecakes are set along the outside and just a touch jiggly in the center, about 18 to 22 minutes.
Cool. Put the cheesecake pans on a wire rack to cool to room temperature (about 30 minutes). After that, transfer them to the fridge to chill completely, about 2 hours.
Enjoy. Serve with any toppings you like.

Notes

Recipe Yield and Serving Size: This recipe makes 16 pumpkin cheesecake bites; each mini cheesecake is 1 serving.
Nutrition Information: The nutritional information for this recipe was calculated without the optional topping suggestions.
Portion Size: This is meant to be a mini dessert (it's perfect for portion control!); each mini cheesecake is about two to three bites and just under 150 calories. If you want to make thicker cheesecakes, you can make 12 servings instead of 16 and increase the bake time slightly to 20 to 25 minutes.
Storage: Store mini cheesecakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. Wait to add any toppings (such as whipped cream) until right before serving.
Gluten Free Version: Use gluten free gingersnap cookies.
Low Carb and Keto Friendly Version: Use keto butter cookie crumbs in the crust (you can add 1 teaspoon of cinnamon or pumpkin spice to the cookie crumbs), and keto brown sugar in the filling.

Nutrition