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Best Mini Pumpkin Cheesecake Bites with Gingersnap Crust

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These mini pumpkin cheesecake bites feature a crunchy gingersnap crust and a creamy, spiced pumpkin filling. Perfect for fall gatherings, they’re make-ahead friendly and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 24 cookies)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • ¼ cup sour cream, room temperature
  • ½ cup heavy cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • Caramel sauce for drizzling
  • Pinch of flaky sea salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a mini cheesecake pan with paper liners or lightly grease the cups.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a bowl, add sugar and salt, then pour in melted butter. Stir until moistened and holds together when squeezed.
  3. Press about 1 tablespoon of crust mixture into each cup. Use a shot glass or small measuring cup to press firmly. Refrigerate while making filling.
  4. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for another minute.
  5. Mix in pumpkin puree, sour cream, and vanilla extract until smooth and pale orange.
  6. Add eggs one at a time, beating on low after each addition just until yolk disappears. Do not overmix.
  7. Sprinkle flour, pumpkin pie spice, and cinnamon over batter. Mix on low just until combined. Scrape bowl.
  8. Spoon or pipe filling into each cup, filling almost to the top (leave about ⅛ inch space). Tap pan gently to release air bubbles.
  9. Place filled cheesecake pan inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
  10. Bake for 18-22 minutes, until edges are set but centers still jiggle slightly. Remove from water bath immediately if cracks form.
  11. Cool in pan on a rack for 30 minutes at room temperature, then refrigerate for at least 4 hours (overnight is best).
  12. Remove cheesecake bites from pan. Just before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form. Pipe or dollop onto each bite. Drizzle with caramel sauce and sprinkle with flaky sea salt.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not skip the water bath—it prevents cracking. Cheesecakes are done when edges are set but centers still jiggle. For best flavor, chill overnight. Toppings should be added just before serving.

Nutrition

Keywords: mini pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving, party dessert, mini cheesecake bites

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