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Lighter Mini Pumpkin Cheesecake Bites: Easy Gingersnap Recipe

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These lighter mini pumpkin cheesecake bites feature a creamy, spiced filling with a crunchy gingersnap crust. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups finely crushed gingersnap cookies (about 24–30 cookies)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar
  • Pinch of salt
  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • ½ cup low-fat cottage cheese
  • ¾ cup pure pumpkin puree (not pumpkin pie filling)
  • ⅓ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. Make the crust: In a food processor, pulse gingersnap cookies into fine crumbs. Add melted butter, brown sugar, and salt; pulse until mixture resembles wet sand and holds together when pinched.
  3. Divide crust mixture evenly among muffin cups. Press firmly and evenly with the bottom of a small glass. Refrigerate while making filling.
  4. Blend cottage cheese in a clean food processor or blender until completely smooth (1-2 minutes). Scrape down sides as needed.
  5. In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy. Add sugar and beat until combined. Add smooth cottage cheese, pumpkin puree, egg, vanilla, pumpkin pie spice, and salt. Mix on low speed until just combined. Do not overmix.
  6. Divide filling evenly among muffin cups over chilled crust. Tap pan gently on counter to release air bubbles.
  7. Bake for 18-22 minutes, until edges are set and centers are slightly jiggly. Do not overbake.
  8. Cool in pan on a wire rack for 30 minutes. Transfer to a plate or container and refrigerate for at least 4 hours, preferably overnight.

Notes

For best results, chill overnight. Use room temperature cream cheese and egg to avoid lumps. Do not overbake; centers should be slightly jiggly. For dairy-free, use dairy-free cream cheese, silken tofu or dairy-free yogurt, and coconut oil. For gluten-free, use gluten-free gingersnaps.

Nutrition

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

Find it online: https://recipebelle.com/lighter-mini-pumpkin-cheesecake-bites-easy-gingersnap-recipe/