The Coziest Fall Treat in Bite-Sized Form

Okay, I’ll admit it — I’m completely obsessed with these Mini Pumpkin Cheesecake Bars with Gingersnap Crust. They taste like fall in every single bite. Imagine creamy pumpkin-spiced cheesecake on top of a buttery, crisp gingersnap crust — all in perfect, hand-held squares. It’s basically pumpkin pie and cheesecake rolled into one dreamy dessert. Every time I make these, they disappear faster than I can say “save me one!”

Why You’ll Love These Little Bars

What I adore most about this recipe is how easy and impressive it is. You don’t need a water bath or fancy equipment — just a simple pan and a whisk. These bars bake up creamy, fragrant, and beautifully spiced. They’re the kind of dessert that makes your home smell like cinnamon and cozy evenings. Perfect for Thanksgiving, potlucks, or honestly, any random Tuesday when you need a little sweetness in your life.

A Slice of Nutritional Comfort

Sure, these cheesecake bars are a treat — but they also sneak in some good stuff. Pumpkin puree is rich in vitamin A, fiber, and antioxidants, making it one of those ingredients that’s both tasty and nourishing. You can even use reduced-fat cream cheese if you want to lighten things up a little without losing that creamy texture. Plus, since these are portioned into mini squares, they’re naturally easier to enjoy mindfully.

Tasty Twists & Creative Variations

• Make it extra gingery: Add a touch of fresh grated ginger or candied ginger pieces to the crust for a spicy kick.
• Nutty crust option: Mix in a handful of crushed pecans or almonds with the gingersnap crumbs — it adds richness and crunch.
• Dairy-free version: Use vegan cream cheese and coconut cream instead of sour cream. It’s surprisingly delicious and still creamy!
• Holiday flair: Top with whipped cream and a sprinkle of cinnamon sugar before serving — instant festive magic!

Mini Pumpkin Cheesecake Bars with Gingersnap Crust Recipe

Ingredients

For the Crust:

• 1 1/2 cups crushed gingersnap cookies
• 1/4 cup melted butter
• 1 tablespoon brown sugar

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang for easy lifting later.
2. In a bowl, combine crushed gingersnaps, melted butter, and brown sugar. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 8–10 minutes, then remove and let it cool slightly while you prepare the filling.
4. In a large bowl, beat cream cheese and sugar together until smooth and creamy.
5. Add in pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until everything is well combined and silky.
6. Pour the filling over the cooled crust and spread it evenly with a spatula.
7. Bake for 35–40 minutes, or until the center is set but still slightly jiggly when you shake the pan gently.
8. Cool completely at room temperature, then refrigerate for at least 3 hours (overnight is even better!).
9. Once chilled, lift the cheesecake out using the parchment paper and cut into small squares. Serve as-is or with a dollop of whipped cream on top!

Helpful Tips for Perfect Cheesecake Bars

• Don’t overbake! The cheesecake should still have a tiny wobble in the middle when you take it out — it will firm up as it cools.
• Use room temperature ingredients for a smooth, lump-free batter.
• Chill before cutting: It makes for clean, beautiful slices every time.
• Storage tip: Keep leftovers covered in the fridge for up to 5 days or freeze individual bars for up to a month.

Frequently Asked Questions

1. Can I use graham crackers instead of gingersnaps? Definitely! The flavor will be milder, but still delicious. Add a pinch of cinnamon to mimic that cozy spice.
2. Can I make these ahead of time? Yes! They actually taste better the next day after chilling overnight — the flavors meld beautifully.
3. What’s the best way to cut clean squares? Wipe your knife with a damp towel between cuts — it keeps the edges neat.
4. Can I bake this in a round pan instead? Sure! Use a 9-inch springform pan and adjust the baking time to about 45–50 minutes.

Let’s Stay Connected

If you make these Mini Pumpkin Cheesecake Bars with Gingersnap Crust, I’d love to see them! Tag me on Pinterest and share your fall baking moment — these cozy little bars deserve to be shown off. Whether you bake them for a gathering or just for yourself (no judgment here!), they’ll make your autumn evenings a whole lot sweeter. 🍂🍰✨