Description
Mini Pumpkin Cheesecake Bites with Gingersnap Crust are a delightful autumn treat that combines creamy pumpkin cheesecake with a crunchy gingersnap base. These bite-sized desserts are perfect for holiday gatherings or cozy nights in, offering a burst of seasonal flavor in every mouthful. Quick to prepare and easy to share, they promise to impress both family and friends.
Ingredients
Scale
- 1 cup gingersnap cookies, crushed
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix crushed gingersnap cookies and melted butter until combined; press firmly into muffin cups.
- In another bowl, blend softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, cinnamon, and nutmeg; mix until creamy.
- Spoon filling over crusts, filling each cup three-quarters full.
- Bake for about 20 minutes or until edges are set but centers slightly jiggle. Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite (30g)
- Calories: 100
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg