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Cozy Mini Pumpkin Cheesecake Bites with Gingersnap Crust

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These mini pumpkin cheesecake bites feature a spicy gingersnap crust and a silky pumpkin filling, all in a two-bite package that’s perfect for fall gatherings. Quick to make and incredibly delicious, they’re a crowd-pleasing dessert that tastes like October in a muffin tin.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 30 cookies)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • Whipped cream (optional, for topping)
  • Extra crushed gingersnaps (optional, for garnish)
  • Caramel sauce (optional, for drizzling)
  • Fresh rosemary sprigs (optional, for presentation)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil liners.
  2. Make the crust: Place the gingersnap cookies in a Ziploc bag and crush them with a rolling pin until you have fine crumbs. Transfer the crumbs to a medium bowl. Add the 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 pressed. Divide the crust mixture evenly among the 12 muffin cups (about 2 tablespoons per cup). Press the crust firmly into the bottom of each cup using the back of a spoon or the bottom of a sm…
  3. Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add ¾ cup sugar and beat until combined, about 1 minute. Add the pumpkin puree, eggs one at a time (beating well after each addition), vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Beat on medium-low speed until the filling is smooth and uniform. Do not overmix.
  4. Fill the cups: Divide the filling evenly among the 12 muffin cups, spooning it over the pre-baked crusts. Each cup should be almost full.
  5. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The edges should look set and slightly puffed, but the centers should still jiggle slightly when you gently shake the pan.
  6. Cool completely: Remove the muffin tin from the oven and place it on a cooling rack. Let the cheesecake bites cool in the pan for 30 minutes at room temperature. Then transfer the pan to the refrigerator and chill for at least 3 hours, preferably overnight.
  7. Serve: Once fully chilled, carefully remove the cheesecake bites from the muffin tin and peel off the liners. Top with whipped cream, a sprinkle of crushed gingersnaps, or a drizzle of caramel sauce if desired. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the filling to avoid cracks. The water bath is not needed for mini bites. Chill for at least 3 hours or overnight for best texture. For gluten-free, use gluten-free gingersnaps. For dairy-free, use vegan cream cheese and coconut oil instead of butter. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://elaraeats.com/cozy-mini-pumpkin-cheesecake-bites-with-gingersnap-crust/