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Fluffy Mini Pumpkin Cheesecake Bites with Gingersnap Crust

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These adorable, fluffy mini pumpkin cheesecake bites feature a spiced gingersnap cookie crust and a creamy pumpkin cheesecake filling. Quick to make and perfect for fall gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 1 cup gingersnap cookies, finely crushed (about 120g)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar (optional)
  • Pinch of salt
  • 8 ounces cream cheese, full-fat, softened
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • Pinch of salt
  • Whipped cream (for topping, optional)
  • Extra gingersnap crumbs or a sprinkle of cinnamon (for garnish, optional)

Instructions

  1. Line a 24-cup mini muffin pan with paper or silicone liners. If using a standard muffin pan, line 12 cups and plan for a longer bake time.
  2. Crush gingersnap cookies into fine crumbs using a food processor or by bashing in a zip-top bag with a rolling pin. In a medium bowl, mix crumbs, melted butter, brown sugar, and a pinch of salt until evenly moist.
  3. Spoon about 1 teaspoon of crust mixture into each liner. Press firmly with the back of a spoon or your fingers to create a compact base.
  4. In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Add pumpkin puree and granulated sugar, mixing until combined. Scrape down the sides.
  5. Add egg, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium speed until fully blended and airy, about 1-2 minutes. Do not overmix after adding the egg.
  6. Spoon about 1 tablespoon of cheesecake filling over each crust. Liners should be about 3/4 full.
  7. Bake at 325°F (163°C) for 16–18 minutes, until centers are just set and edges look slightly puffed. Cheesecake bites should look pale and barely jiggle when gently shaken.
  8. Remove pan from oven and let bites cool in the pan for 10 minutes. Then transfer to a wire rack to cool fully.
  9. Refrigerate bites for at least 2 hours (overnight is best) for optimal texture. Cover with plastic wrap to prevent fridge odors.
  10. Just before serving, top with whipped cream and sprinkle with extra gingersnap crumbs or cinnamon.

Notes

Use room temperature cream cheese and egg for a smooth filling. Don’t overmix after adding the egg to avoid cracks. For gluten-free, use gluten-free gingersnap cookies. Chill bites for at least 2 hours for best texture. Store in an airtight container in the fridge up to 5 days or freeze (without topping) up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bites, mini cheesecake, gingersnap crust, fall dessert, easy pumpkin recipe, bite-sized dessert, holiday treat, Thanksgiving dessert, autumn baking

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