Pumpkin Cheesecake Bites

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    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
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    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.
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
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    Recipe Rating


  • Kathryn says:

    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!

  • Aimee @ ShugarySweets says:

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

  • Jen @ Savory Simple says:

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

  • Ali | Gimme Some Oven says:

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

  • amy @ fearless homemaker says:

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

  • claire @ the realistic nutritionist says:

    SO CUTE!!!!!

  • Lauren @ Climbing Grier Mountain says:

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

  • Maria says:

    Yes, I wish we were having Thanksgiving together!

  • Tara @ Chip Chip Hooray says:

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

  • Erin | The Law Student's Wife says:

    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

  • Hayley @ The Domestic Rebel says:

    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.

  • Nicole @ The Marvelous Misadventures of a Foodie says:

    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…)

  • Ashley - baker by nature says:

    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

  • Linda | The Urban Mrs says:

    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!

  • Alaina @ Fabtastic Eats says:

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

  • Katie @ Blonde Ambition says:

    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 :)

  • sally @ sallys baking addiction says:

    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! :)

  • kale says:

    these are so cute!

  • Laura (Tutti Dolci) says:

    I love little bites, these are too cute!

  • Megan @ Country Cleaver says:

    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

  • Ross | TheFaceBaby says:

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

  • Stephanie @ Eat. Drink. Love. says:

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

  • Gerry @ Foodness Gracious says:

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

  • Cate says:

    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 :)

  • Marybeth Monseau says:

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

  • Erin @ Dinners, Dishes and Desserts says:

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

  • Carla's Confections says:

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

  • Stephanie @ Macaroni and Cheesecake says:

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

  • Lisa says:

    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?

    • Julie says:

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

  • Carolyn Olivier says:

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

    • Julie says:

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

  • Amy says:

    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?

    • Julie says:

      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.

  • Beth in Texas says:

    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 says:

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

      • Beth in Texas says:

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

        • Julie says:

          No problem! Enjoy! :)

      • Cece says:

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

        • Julie says:

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

  • Barbara Manrique says:

    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.

  • Stephanie says:

    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!

  • DEBBIE says:

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

    • Julie Wampler says:

      i used a mini muffin tin

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