Description
These easy mini pumpkin cheesecake bites feature a ginger snap crust and creamy pumpkin filling, perfect for fall gatherings or a cozy night in. Ready in about 35 minutes, they’re a crowd-pleasing dessert that’s both simple and impressive.
Ingredients
Scale
- 1 ½ cups ginger snap crumbs (about 20–25 cookies, crushed finely)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar, packed
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup pumpkin puree (100% pure pumpkin)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of salt
- ½ cup sour cream (for topping, optional)
- 1 tablespoon powdered sugar (for topping, optional)
- Splash of vanilla (for topping, optional)
- Caramel sauce (for topping, optional)
- Chopped pecans (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan with non-stick spray or butter.
- Make the crust: Pulse ginger snaps in a food processor until fine crumbs form. Transfer to a small bowl, add melted butter and brown sugar, and stir until mixture resembles wet sand.
- Press about 1 tablespoon of crust mixture into each mini muffin cup. Use the bottom of a shot glass or small measuring cup to press firmly.
- Bake crusts for 8 minutes until lightly golden. Remove from oven and let cool while making filling. Keep oven on.
- Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for 1 minute.
- Add pumpkin puree, egg, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Beat on low speed until just combined. Do not overmix.
- Spoon filling over pre-baked crusts, filling each cup almost to the top.
- Bake for 15-18 minutes, until edges are set and centers are slightly jiggly.
- Cool in pan on a wire rack for 30 minutes. Run a thin knife around edges to loosen. Refrigerate for at least 2 hours.
- Once chilled, top with sour cream mixture (if using), caramel sauce, and/or chopped pecans. Serve cold.
Notes
Room temperature ingredients are key for a smooth filling. Pre-bake the crust to prevent sogginess. Do not overmix the filling to avoid cracks. Chill for at least 2 hours for best texture. For a water bath, place muffin pan in a larger dish with hot water halfway up sides. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake bi
- Calories: 110
- Sugar: 7
- Sodium: 85
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
Keywords: mini pumpkin cheesecake bites, easy fall dessert, pumpkin cheesecake, ginger snap crust, mini cheesecake, Thanksgiving dessert, Halloween dessert