Go Back
As the leaves begin to change and the air turns crisp, the culinary world embraces the flavors of fall, and few desserts capture this seasonal essence quite like Mini Pumpkin Cheesecake Bars. These delightful treats combine the rich, creamy texture of cheesecake with the warm, inviting flavors of pumpkin and spices, all housed in a convenient, bite-sized form. Whether served at festive gatherings, holiday dinners, or as a cozy dessert option at home, these bars are sure to enchant pumpkin enthusiasts and dessert lovers alike.

Mini Pumpkin Cheesecake Bars

Indulge in the cozy flavors of fall with Mini Pumpkin Cheesecake Bars! These delicious treats combine creamy pumpkin cheesecake with a crunchy graham cracker crust, perfect for any gathering or a cozy night in. The recipe is straightforward, making it easy to whip up these bite-sized delights that everyone will love. From the warm spices to the rich filling, each bite is a celebration of autumn. Get ready to impress your friends and family with this seasonal dessert!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

1/4 teaspoon salt

For the cheesecake filling:

16 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the topping (optional):

Whipped cream

Ground cinnamon for dusting

Caramel sauce

Instructions
 

Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later. Lightly grease the parchment with cooking spray or butter.

    Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and salt until well combined. The mixture should resemble wet sand. Press the mixture firmly into the bottom of your prepared pan to form an even layer.

      Bake the crust: Bake the crust in the preheated oven for about 10 minutes, or until set and lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

        Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add the sugar, mixing until well combined.

          Incorporate the pumpkin: Add the pumpkin puree, vanilla extract, eggs, ground cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat on low speed until everything is well combined and smooth; scrape down the sides of the bowl as needed.

            Pour the filling: Once the crust has cooled slightly, pour the pumpkin cheesecake filling over the crust, spreading it evenly with a spatula.

              Bake the bars: Return the pan to the oven and bake for about 30-35 minutes, or until the center is set and the edges start to gently pull away from the sides. The center may have a slight jiggle but will firm up as it cools.

                Cool and chill: Remove the cheesecake bars from the oven and let them cool in the pan on a wire rack for about 1 hour. Once cooled, refrigerate the bars for at least 4 hours or overnight to reach the ideal texture.

                  Serve: Once chilled and set, lift the bars out of the pan using the parchment overhang. Cut into squares. If desired, top each bar with whipped cream, a dusting of cinnamon, and a drizzle of caramel sauce before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 4 hours 30 minutes | 16 bars