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Best Easy Mini Pumpkin Cheesecake Bites with Gingersnap Crust

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These mini pumpkin cheesecake bites with a crunchy gingersnap crust are the perfect two-bite treat for fall. Quick, easy, and made with simple ingredients, they deliver creamy, spiced pumpkin flavor in a perfectly portioned package.

Ingredients

Scale
  • 1 ½ cups (180g) crushed gingersnap cookies (about 25–30 cookies)
  • ¼ cup (55g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon maple syrup (optional)
  • ¼ cup (60ml) heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • A sprinkle of cinnamon or crushed gingersnaps (for topping, optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners or lightly grease each cup.
  2. In a food processor, pulse the gingersnap cookies until you have fine crumbs (about 1 ½ cups). Transfer to a medium bowl. Add melted butter, 2 tablespoons sugar, and a pinch of salt. Stir with a fork until the mixture looks like wet sand and holds together when pinched.
  3. Scoop about 1 heaping teaspoon of the crust mixture into each mini muffin cup. Press it down firmly with the back of a small spoon or a shot glass to compact it evenly.
  4. Bake the crusts for 5 minutes at 325°F (160°C). Remove from the oven and let cool slightly while you make the filling. Keep the oven on.
  5. 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. Add ½ cup sugar and beat for another 30 seconds until combined.
  6. Add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, cinnamon, and maple syrup (if using). Beat on low speed until just combined—do not overmix. The mixture should be smooth and pale orange.
  7. Using a small cookie scoop or teaspoon, divide the filling evenly among the 24 mini muffin cups, filling each almost to the top.
  8. Bake for 12-15 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake.
  9. Let the bites cool in the pan on a wire rack for 15 minutes. Then carefully transfer them (still in the liners) to a plate or container and refrigerate for at least 2 hours, or overnight.
  10. If desired, before serving, whip the heavy cream with powdered sugar until soft peaks form. Top each bite with a dollop of whipped cream and a sprinkle of cinnamon or crushed gingersnaps.

Notes

For best results, use room temperature cream cheese and egg. Do not overmix the filling. Pre-baking the crust prevents sogginess. Chilling overnight enhances flavor. If cracks appear, cover with whipped cream.

Nutrition

Keywords: mini pumpkin cheesecake bites, gingersnap crust, pumpkin cheesecake, fall dessert, bite-size cheesecake, easy pumpkin recipe

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