Pumpkin Cheesecake Bites

Pumpkin cheesecake bites have a buttery graham cracker crust with the perfect ratio of pumpkin cheesecake and topped with whipped cream.

Pumpkin cheesecake bites have a buttery graham cracker crust with the perfect ratio of pumpkin cheesecake and topped with whipped cream.

Have you noticed how much I’m loving “bites” this Thanksgiving? They’re just so easy to eat, make, eat, and not to mention super cute. The super cute treats/apps are the ones that always seem to disappear first! They’re very appealing to the eye ;) it’s kind of deceiving too cause you’re like “OH I CAN HAVE THREE cause they’re MINI!!”

These pumpkin cheesecake bites are going to disappear right off the dessert table. You must make them. Must must!

They’re SO GOOD. They’re a good ratio of pumpkin and cheesecake. You know how sometimes you get a pumpkin cheesecake and it’s all pumpkin? Well this one isn’t. It’s super creamy and dreamy. I love the little whipped topping on top, too, to give you more of the pumpkin cheesecake effect. Oh and we can’t forget about the buttery graham cracker crust on the bottom. Oh gosh, just describing these babies makes me want to re-make a batch all over again.

Do yourself (and your guests) a favor. Make these this Thanksgiving!

Pumpkin Cheesecake Bites
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins

The perfect little Fall bite!

Servings: 16 -18
For the graham cracker crust
  • 18 graham crackers, about 2 sleeves
  • 1 stick unsalted butter, melted
  • 1/4 cup granulated sugar
For the filling
  • 1: 15- oz can of pumpkin puree
  • 3 eggs
  • 1/2 cup dark brown sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 20 oz cream cheese, room temperature
For the whipped topping
  • 1 cup heavy whipping cream
  1. Preheat oven to 400 degrees. Lightly spray a 8x8 baking pan and a 9x9 baking pan with cooking spray. Set aside.
  2. In a food processor, put the graham crackers in and pulse until finely ground. Pour out into a large bowl. Pour the granulated sugar on top and stir, then add the melted butter and stir until well incorporated and all the crumbs are moist.
  3. Divide the graham cracker mixture evenly amongst the 8x8 baking pan and the 9x9 baking pan. Press gently to the bottoms of the pans. Bake for 10 minutes, until slightly golden brown on top. Remove, set aside, and turn oven temperature down to 325 degrees.
  4. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and vanilla extract.
  5. In the bowl of a stand mixer, cream together cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt until light and fluffy. Gently pour in the pumpkin mixture and beat until well incorporated. Continue beating until no lumps remain.
  6. Divide the batter evenly amongst the 8x8 pan and the 9x9 pan.
  7. Bake for 40 minutes, or until the cheesecake starts to pull away from the sides.
  8. Let cool completely before cutting into circles.
  9. While the cheesecake cools, make your whipped cream.
  10. In a bowl of a stand mixer with the whisk attachment, whisk 1 cup of heavy cream until stiff peaks form. To pipe onto the individual circles, fill a piping bag with a large pastry tip (I used a closed star tip).
Recipe Notes

You can certainly use a 9x13" pan for this. I don't recall why I even used two pans. To cut into circles, I used a 2.5 inch diameter biscuit cutter. To speed up the cooling process, I placed the pans into the freezer for 30 minutes.

Source: Eat, Live, Run


Posted on November 19, 2012

dinner for two by julie wampler



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  1. 11/19/2012 at 6:07 am

    I love little bites like these and these cheesecakes look so delicious. I can imagine they are going to be the number one dessert at thanksgiving!

  2. 11/19/2012 at 7:07 am

    These are gorgeous. And I think eating the scraps must be terribly fun :)

  3. 11/19/2012 at 7:54 am

    I’ve been trying to decide on a Thanksgiving dessert. This might just be it!

  4. 11/19/2012 at 8:32 am

    These look CRAZY good, Julie!!! Love the bite size!

  5. 11/19/2012 at 8:43 am

    Cute! And I agree – mini things are fabulous because they make it seem acceptable to eat 2 or 3 … or more. =)

  6. SO CUTE!!!!!

  7. 11/19/2012 at 9:55 am

    I’ll take a dozen please?!! These are so adorable!

  8. 11/19/2012 at 10:10 am

    Yes, I wish we were having Thanksgiving together!

  9. 11/19/2012 at 10:28 am

    These are And how did you know my secret math where three mini cheesecakes = negative calories?! ;)

  10. 11/19/2012 at 11:26 am

    My family years ago swapped pumpkin pie for pumpkin cheesecake. Sorry pumpkin pie, I’ve been converted.
    Everything MINI is so darn CUTE! Your little baby cheesecakes are no exception. Just came up w/ a new use for the biscuit cutters my sister made fun of me for registering for, lol

  11. 11/19/2012 at 11:38 am

    These are TOO. CUTE! I love them, Julie! And they look so spicy and pumpkin-y. Plus, don’t get me started on my insane love for mini things haha.

  12. These are so stinking cute!! I am all about anything mini – It always looks cuter and normally tastes better too (but that could be all in my head…)

  13. 11/19/2012 at 12:31 pm

    Julie, you are like the queen of cute! I adore these little cheesecakes! And – I’m going to sephore today, I’ll keep an eye out for any fab lip stains and send recommendations your way! Xx

  14. 11/19/2012 at 2:40 pm

    I’ve been eyeing on this ever since you posted the pic and I’m glad I found it today! Yes, I can nibble on these cuties. Yum!

  15. 11/19/2012 at 3:04 pm

    what a great way to make these! So much simpler than individual cheesecake pans! Im definitely going to have to try this!

  16. 11/19/2012 at 5:18 pm

    Girl you have been BUSY with all these Thanksgiving treats! These are so cute! Mini is best, and you’re right, it totally means you can eat more of them :)

  17. 11/19/2012 at 10:07 pm

    i’m in a ini kick lately too, Julie! I cut my apple into tiny slices today and spread a bit of pb on each one to make a little “bite” – yes, it took awhile. yes, I was bored on my lunch break. ANYWAY — you’ve made my favorite thing in the entire world in mini form. pumpkin cheesecake. i can never get enough of it! my sister makes one huge pumpkin cheesecake each thanksgiving and she won’t in in town this year. :( Soooooo I think I need to suggest one of us gals makes THESE instead! :)

  18. 11/19/2012 at 10:55 pm

    these are so cute!

  19. 11/19/2012 at 11:08 pm

    I love little bites, these are too cute!

  20. 11/19/2012 at 11:29 pm

    Why are bites so popular – because they’re freakin’ awesome and you never are left feeling guilty about something that is two bites big, unless a full slab of cheesecake haha Adorable

  21. 11/20/2012 at 12:51 am

    Pumpkin rolls are the incumbent favorite for me … But these look like they’re ready to knock their mini little way into the running!

  22. 11/20/2012 at 1:12 am

    Since these are bites, I can eat like 20, right? ;)

  23. 11/20/2012 at 1:13 am

    Creamy and dreamy are two of my fav words! Such great descriptions for these fantastic baby cheesecakes. Happy turkey day!!

  24. 11/20/2012 at 4:31 am

    These are perfect! Especially since I’ve been stockpiling both cream cheese (4 bricks in the fridge) and pumpkin (at LEAST 6-8 cans in the pantry). They’ll be perfect to serve alongside those pecan pie bars that you posted last week :)

  25. Marybeth Monseau
    11/20/2012 at 8:33 am

    I am going to make these tonight and use my mini cheescake pans that way i dont have to mess with cutting the circles.

  26. How cute are these! Love this instead of pumpkin pie for a year!

  27. 11/20/2012 at 11:41 am

    I wish you were coming over for Thanksgiving! These little guys are too cute!! LOOOOOOOOOVE pumpkin!

  28. These are so cute! Love making cheesecake into little bites!

  29. Lisa
    11/20/2012 at 11:42 pm

    What could you use if you don’t have a biscuit cutter? Also can you just use graham cracker crumbs mixed with the butter, if so how much graham cracker crumbs?

    • 11/21/2012 at 8:31 am

      You could use a round cookie cutter. I’ve never done the pre-crumbled graham crackers but maybe 2 1/2-3 cups.

  30. Carolyn Olivier
    11/25/2013 at 2:58 am

    Can you make these in muffin tins or mini muffin tins?

    • 11/25/2013 at 10:50 am

      I haven’t tried this myself, but I’d imagine mini muffin tins would work just fine.

  31. Amy
    11/29/2013 at 11:27 am

    I made these for Thanksgiving and they tasted wonderful. I did do a little addition of some gingersnap cookies mixed into the crust. I was wondering if you ever have had problems cutting through the crust or getting the cheesecakes out of the cutter. Most of mine did not look very professional. Do you have any tips?

    • 12/01/2013 at 2:42 pm

      Hi Amy! I’m so glad you made these for Thanksgiving! I just pressed gently on the top of the cheesecake and it would fall out of the cutter and onto the plate. You could also dip the cutter in flour before cutting and that should help it slide it out more easily.

  32. Beth in Texas
    11/21/2014 at 3:44 pm

    I think I’m going to make these – what do you think of me cooking them on Wednesday (storing the pans in the fridge over night) and then cutting them out Thursday morning? Also, about how many did they make? Thanks.

    • Julie
      11/22/2014 at 8:13 am

      You can definitely do that. In the recipe, it says it makes 16-18 cheesecake bites! Enjoy!

      • Beth in Texas
        11/22/2014 at 8:40 am

        Thanks so much. Sorry I didn’t look closely enough to find the servings amount. My husband will be thrilled!

      • Julie
        11/22/2014 at 5:03 pm

        No problem! Enjoy! :)

      • Cece
        11/25/2015 at 9:44 pm

        Hey! The vanilla extract isn’t included in the instructions, so I accidentally left it out, just a heads up.

      • Julie
        11/25/2015 at 11:22 pm

        Thanks for the heads up! :) I’ve made the edit!

  33. 11/11/2015 at 1:28 am

    I had something similar to these and never saw them ever again, so I finally had a chance to put this together and the delightful aroma is filling the house. I know it will be good because the rest of the family and I couldn’t stop eating the batter..ha. Can’t wait to finish.

  34. Stephanie
    11/20/2016 at 2:49 pm

    I did this but used my mini-cupcake pan, lined with wrappers and pressed the graham cracker crust in with a cocktail muddler end, filled with filling and baked for 15 minutes. They were PERFECTLY sized, cooked and the wrappers came right off easily for presenting on tray. It made 36 mini-bites and had no waste!

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