Mini Pumpkin Cheesecake Bites
Creamy mini pumpkin cheesecakes with a crunchy gingersnap crust and spiced whipped cream. Perfect for Thanksgiving dessert tables, fall gatherings, and make-ahead entertaining.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 2 hrs
- Yield: 12
Ingredients
Crust
– 1 1/2 cups finely crushed gingersnaps (about 180 g)
– 4 tbsp unsalted butter, melted
– 1 tbsp brown sugar
– Pinch fine salt
Filling
– 16 oz cream cheese, softened
– 3/4 cup granulated sugar
– 3/4 cup pumpkin puree (not pie filling)
– 2 large eggs, room temperature
– 1/4 cup sour cream
– 1 tsp vanilla extract
– 1 1/2 tsp pumpkin pie spice
– 1/2 tsp ground cinnamon
– 1/4 tsp fine salt
Topping
– Spiced whipped cream, nutmeg for garnish
Instructions
1. Heat oven to 325°F; line a 12-cup muffin tin with paper liners.
2. Mix gingersnap crumbs, butter, brown sugar, and salt; press into liners. Bake 6 minutes; cool 5 minutes.
3. Beat cream cheese and sugar smooth. Mix in pumpkin, sour cream, vanilla, spices, and salt; add eggs just to combine.
4. Fill cups 3/4 full. Bake 16–18 minutes to slight jiggle.
5. Cool 30 minutes in pan; chill 2–4 hours. Top with spiced whipped cream and nutmeg.
Notes
For gluten-free, use certified GF gingersnaps. For mini-muffin size, bake 10–12 minutes. Freeze un-topped minis up to 2 months.