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Best Mini Pumpkin Cheesecake Bars with Easy Buttery Crust

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These mini pumpkin cheesecake bars feature a buttery graham cracker crust and a rich, creamy pumpkin filling. Perfectly portioned and easy to make without a water bath, they’re a stress-free fall dessert that tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • 16 ounces cream cheese, full-fat, softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: In a food processor, pulse graham crackers into fine crumbs. Transfer to a bowl and stir in 2 tablespoons sugar, ¼ teaspoon cinnamon, and a pinch of salt. Pour in 6 tablespoons melted butter and stir until all crumbs are moistened. Press firmly into the bottom of the prepared pan using a flat measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl. Add ¾ cup sugar and beat for 1 minute until creamy.
  4. Add pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed until combined. Scrape the bowl again.
  5. Add eggs one at a time, beating on low speed just until each yolk disappears. Do not overmix.
  6. Pour filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake at 325°F (160°C) for 35 to 40 minutes. The edges should be set, but the center should still jiggle slightly when shaken.
  8. Cool completely on a wire rack, about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Once chilled, use parchment overhang to lift the cheesecake out of the pan. Slice into 16 even bars using a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the eggs to prevent cracking. Press the crust firmly to avoid crumbling. Use the jiggle test for doneness. For clean cuts, use a hot knife. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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