Skip to Content

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

The perfect little Fall bite!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 16 -18
Calories: 264kcal
Author: Julie Chiou


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


  • Preheat oven to 400 degrees. Lightly spray a 8x8 baking pan and a 9x9 baking pan with cooking spray. Set aside.
  • 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.
  • 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.
  • In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and vanilla extract.
  • 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.
  • Divide the batter evenly amongst the 8x8 pan and the 9x9 pan.
  • Bake for 40 minutes, or until the cheesecake starts to pull away from the sides.
  • Let cool completely before cutting into circles.
  • While the cheesecake cools, make your whipped cream.
  • 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).


Nutrition Facts
Pumpkin Cheesecake Bites
Amount Per Serving (1 Bite)
Calories 264 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.
Green Bean Casserole
Brussel Sprouts with Pancetta
Recipe Rating


Friday 22nd of November 2019

What type of pan to make these small pumpkin cheesecake bites?

Julie Wampler

Monday 25th of November 2019

i used a mini muffin tin


Sunday 20th of November 2016

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!

Barbara Manrique

Wednesday 11th of November 2015

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.

Beth in Texas

Friday 21st of November 2014

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.


Saturday 22nd of November 2014

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


Friday 29th of November 2013

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?


Sunday 1st of December 2013

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.