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Perfect Mini Pumpkin Cheesecake Bars with Gingersnap Crust

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These mini pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy pumpkin filling, making them the perfect easy fall dessert. No water bath or springform pan required, and they’re always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 25–30 cookies, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature (two 8-ounce blocks)
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup sour cream (optional topping)
  • 1 tablespoon granulated sugar (optional topping)
  • ½ teaspoon vanilla extract (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a medium bowl, add ¼ cup sugar and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides, add ¾ cup sugar, and beat for another minute.
  5. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, ginger, and ¼ teaspoon salt. Beat on low speed until just combined. Do not overmix.
  6. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake at 350°F (175°C) for 28-32 minutes, until edges are set and center is slightly jiggly.
  8. Optional sour cream topping: While cheesecake bakes, whisk together sour cream, 1 tablespoon sugar, and ½ teaspoon vanilla. After cheesecake cools for 10 minutes, spread topping over the surface and bake for another 5 minutes.
  9. Cool the cheesecake completely on a wire rack (about 1 hour), then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Once fully chilled, use the parchment sling to lift the cheesecake out of the pan. Cut into 16 even bars with a sharp knife, wiping the blade clean between cuts. Serve cold or at room temperature.

Notes

Use full-fat cream cheese for best results. Room temperature ingredients are crucial to avoid lumps. Do not overmix the filling to prevent cracks. The cheesecake is done when edges are set and center is slightly jiggly. Chilling overnight yields the best texture. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and plant-based butter.

Nutrition

Keywords: pumpkin cheesecake bars, mini cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, pumpkin dessert, cheesecake bars, easy cheesecake

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