Creamy Mini Pumpkin Cheesecake Bars for a Bite-Sized Dessert

What kind of recipe is it?

Mini Pumpkin Cheesecake Bars are a delightful dessert that combines the rich creaminess of cheesecake with the warm, comforting flavors of pumpkin and spices.

These bars are baked to perfection with a buttery crust, making them easy to slice and serve for gatherings or fall festivities. Their bite-sized portions make them perfect for sharing at parties or enjoying as a seasonal treat.

Whether you’re a pumpkin lover or just looking to impress guests, these bars are a must-try for anyone who enjoys delicious, decadent desserts.

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Ingredients

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Granulated sugar	½ cup
Unsalted butter	½ cup (1 stick), melted
Pumpkin puree	1 cup
Cream cheese	8 oz (1 package), softened
Eggs	2 large
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Heavy cream	¼ cup
Powdered sugar	¼ cup (optional, for garnish)

Note:

Make sure to check if you need any additional toppings or garnishes for serving, such as whipped cream or additional spices.

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Cooking Steps

1. Preheat the oven to 180 °C (350 °F). Position the oven rack in the center.

2. Prepare a 23 cm x 23 cm (9 in x 9 in) baking pan by lightly greasing it with non-stick spray or lining it with parchment paper for easy removal.

3. In a medium mixing bowl, combine 1 ½ cups (150 g) graham cracker crumbs, ½ cup (100 g) granulated sugar, and ½ cup (115 g) melted unsalted butter. Stir until the mixture resembles wet sand.

4. Press the graham cracker mixture firmly into the bottom of the prepared baking pan using the back of a measuring cup or your fingers to create an even layer.

Bake in the preheated oven for 10 minutes, or until slightly golden and set. Remove from the oven and cool for 10 minutes.

5. In a large mixing bowl, beat 8 oz (226 g) softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.

6. Add 1 cup (240 ml) pumpkin puree, 2 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, and ¼ tsp salt to the cream cheese mixture.

Mix on medium speed until fully combined, about 1–2 minutes.

7. Pour the pumpkin cheesecake mixture over the cooled crust in the baking pan, spreading it into an even layer.

Bake in the center of the oven for 25–30 minutes or until the edges are set and the center is slightly jiggly but not liquid.

8. After baking, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 1 hour.

Then, transfer the dish to the refrigerator and chill for at least 3 hours until fully set.

9. Before serving, whip ¼ cup (60 ml) heavy cream until soft peaks form and, if desired, fold in ¼ cup (30 g) powdered sugar.

Spread or dollop over the cooled cheesecake bars and garnish with additional spices if desired.

10. Cut the chilled cheesecake into bars and serve cold, enjoying the creamy texture and spiced aroma.

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Variations

Chocolate Swirl Pumpkin Cheesecake: Swirl in 100 g (3.5 oz) of melted dark chocolate into the pumpkin mixture before baking for a rich, decadent flavor.
Vegan Pumpkin Cheesecake Bars: Substitute cream cheese with 250 g (9 oz) of vegan cream cheese and use flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) instead of regular eggs for a dairy-free option.
Gluten-Free Pumpkin Cheesecake Bars: Replace graham cracker crumbs with 150 g (5.3 oz) of gluten-free cookie crumbs to create a crust that suits gluten-sensitive diets.
Maple Pecan Pumpkin Cheesecake: Mix in 100 g (3.5 oz) of chopped pecans into the pumpkin mixture and replace granulated sugar with maple syrup (240 ml or 1 cup) for a fall-inspired sweetness.

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Tips on plating and presentation

Creating an inviting presentation for mini pumpkin cheesecake bars can elevate the dessert experience.

I love using a simple white plate to allow the vibrant orange color to pop. A sprinkle of crushed graham crackers adds texture, while a dollop of whipped cream on top brings a touch of elegance.

Finally, consider adding a cinnamon stick or a few edible leaves for a seasonal touch.

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What other dishes can I pair it with?

When planning a delightful dessert spread, consider pairing your mini pumpkin cheesecake bars with a few complementary dishes.

I love serving them alongside spiced apple cider doughnuts to enhance that fall vibe. You could also add ginger snaps for a crunchy contrast and warm apple crisp for a homey touch.

Together, these treats create a cozy, festive atmosphere your guests will adore!

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What drinks can I pair it with?

To elevate your mini pumpkin cheesecake bars, I suggest pairing them with warm spiced chai or a creamy hot chocolate.

The chai’s rich spices and warmth complement the pumpkin’s flavor perfectly, while the hot chocolate adds a luxurious touch.

If you prefer something chilled, a hard apple cider pairs wonderfully too, offering a revitalizing contrast to the sweetness of the bars.

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Frequently Asked Questions

How Many Mini Cheesecake Bars Does This Recipe Yield?

This recipe yields about 24 mini cheesecake bars. I’ve found that the perfect number makes for a delightful treat to share with friends or enjoy throughout the week. Trust me, they won’t last long!

Can I Make These Bars Ahead of Time?

Absolutely, I can make these bars ahead of time! They store well in the fridge for a few days, or you can freeze them for longer. Just remember to let them thaw before serving!

What’s the Best Way to Store Leftovers?

I store leftovers in an airtight container in the fridge, ensuring they stay fresh for up to four days. For longer storage, freezing works well; just wrap them tightly in plastic wrap and foil.

Are There Gluten-Free Options for This Recipe?

Yes, I can easily make gluten-free options! I’d substitute traditional Graham crackers with gluten-free ones or almond flour for the crust. Just guarantee your other ingredients are gluten-free too, and you’re all set!

Can I Substitute Pumpkin Puree With Fresh Pumpkin?

You can absolutely substitute pumpkin puree with fresh pumpkin! I recommend roasting and pureeing it for the best flavor and texture. Just make sure to remove excess moisture for a perfect result in your recipe.