By

Wendy Stoltz / Last Modified On November 12, 2025

These gluten-free pumpkin cheesecake bites are so delicious. They have the best crust filled with a delicious pumpkin filling that's perfect for Fall or any special occasion.

The Best Gluten-Free Pumpkin Cheesecake Bites Recipe

I am not sure why I was only introduced to cheesecake in my 40s, but I have sure been making up for it by trying every available version I can make. Be it a bake or a no-bake version, to every flavor available.

This recipe was based on our Gluten-Free Pumpkin Cheesecake, which has proven very popular with our readers. It's perfect for Halloween, Thanksgiving, and a great dessert for Fall weddings.

So, if you are like me and playing catch-up, here are a few to get you started. I love a good portable and bite-sized dessert, so these Cheesecake Bites are perfect. Love chocolate and not time to bake? Then this No-Bake Gluten-Free Chocolate Cheesecake is the one.

Why You’ll Love These Gluten-Free Pumpkin Cheesecake Bites

Bite-sized desserts - These cheesecake bites are the perfect portable dessert you can carry around and enjoy.

Great for any occasion - Cheesecake is one of those desserts that can be made for any occasion. You can decorate them according to the theme.

Easy to make - Cheesecake is not a complicated dessert to make and is often overlooked. Once you've made it, you will make it more often.

Ingredients In Gluten-Free Pumpkin Cheesecake Bites

It doesn't require loads of ingredients, and don't forget to let them come to room temperature, especially the cream cheese, by taking it out of the refrigerator about 10 minutes before making the cheesecake.

FOR THE CRUST:

• Biscuit - Use crushed gluten-free gingersnaps or gluten-free graham crackers.
• Sugar - Use granulated sugar.
• Unsalted Butter - We've used unsalted melted butter, and this helps the crust to set.

FOR THE PUMPKIN CHEESECAKE FILLING:

• Pumpkin puree - 15 oz. pumpkin puree. Don't use pumpkin pie filling.
• Spices - Cinnamon, nutmeg, and allspice make up the pumpkin spice flavors. Adjust this according to your taste buds.
• Regular Cream cheese - 24 oz. cream cheese at room temperature. I use full-fat cream cheese; I don't suggest reduced or whipped. That said, one study shows that vegan cream cheese can have just as good of a mouth feel, so it might be worth a shot!
• Sugar - Use granulated sugar, which helps the batter set.
• Eggs - 2 eggs form the structure.
• Gluten-free vanilla extract - Use a decent-quality vanilla if you want additional flavor.

And a note on cinnamon: Research shows that it can have a beneficial effect on obesity measurements. So if you're wondering whether this is a healthy recipe, we think so!

Equipment Needed

A food processor is the quickest and easiest way to make the crust. But don't worry if you don't have one. Place the biscuits in a plastic bag and use a rolling pin to make a fine crumb. It can be quite therapeutic, too.

A whisk and mixing bowls are great for making the filling. You can also use a hand or stand mixer.

I've used a 12-hole mini cheesecake pan. If you don't have one, you can also use a cupcake or muffin tin with a muffin liner in each muffin cup. Trust me, it is not fun wrestling these out of the pan. A spatula is useful for removing the cheesecake bites from the pan, and a wire rack for cooling.

How To Make This Gluten-Free Pumpkin Cheesecake Bites Recipe

Here are a few of the steps for you to get started. Take a look at the video for all the steps.

Make The Base

Preheat oven to 325°F. In a small mixing bowl, mix together crushed gingersnap, melted butter, and sugar. The crumb mixture should be evenly mixed and slightly wet from the butter.

Press mixture evenly into the bottom of your mini cheesecake pan. Bake for 10 minutes.

Make Filling And Bake

Add pumpkin puree, cinnamon, nutmeg, and allspice to a separate medium mixing bowl. Whisk until all ingredients are combined.

In a separate, large mixing bowl, beat the cream cheese and sugar on medium speed until well combined.

Add eggs one at a time, beating in between each egg. Add the egg yolk and continue to beat until fully incorporated. Mix in the vanilla. Add the pumpkin mixture to the cream cheese mixture and beat on low speed until the filling is smooth and creamy.

Pour the gluten-free pumpkin cheesecake mixture over the pre-baked gingersnap crust. Bake for one hour. The edges should be firm and shiny, while the center should still be slightly jiggly.

Remove from the oven and let the cheesecake cool for ten minutes. Run a rubber spatula around the edge of the pan to release the cheesecake from the side. This will help prevent cracking.

Continue to cool to room temperature. Transfer the cheesecake to the refrigerator and chill for 3 hours. Serve plain or with whipped cream. (They're so good with homemade whipped cream!)

Tips For Making The Best Gluten-Free Pumpkin Cheesecake Bites

• Use the right gluten-free cookies - You want a cookie that is crisp and not one that will go soggy. I like to use gluten-free graham crackers or gingersnaps.
• Process the cookies - Use a food processor to get fine graham cracker crumbs so they adhere to the butter and form the best crust.
• Use a glass - When pressing the crust mixture into the muffin cups, you can use a glass or anything with a flat area to make them smooth and even.
• Use room temperature ingredients - This helps create a smooth pumpkin cheesecake filling with no lumps of cream cheese.
• Let your pumpkin cheesecake cool for ten minutes - Once cooled, you can run a rubber spatula around the edge to separate it from the pan.
• Cool completely - Allow your cheesecake to cool to room temperature before transferring it to the fridge.

Frequently Asked Questions

What Size Cheesecake Pans Do I Use?

You can make this recipe using any size mini cheesecake pan or ring. We recommend 3" or 4" (and the cook time in our recipe is based on 4" rings). You may have to reduce the cook time if you make them smaller.

How Do I Store Gluten-Free Pumpkin Cheesecake Bites?

You can store it in a container in the fridge for up to 5 days. I like to make them a day early, so they have time to chill before serving.

Can I Freeze Gluten-Free Pumpkin Cheesecake Bites?

You can freeze them for up to 2 months and let them defrost overnight and enjoy a treat in the morning.

Can You Make Gluten-Free Pumpkin Cheesecake Bites Ahead Of Time?

You can make these 1-2 days in advance and store them in the fridge. Bring them out to get them to room temperature, garnish, and serve.

Continue to Content

Yield: 8 servings

Gluten-Free Pumpkin Cheesecake Bites

Print

These gluten-free pumpkin cheesecake bites are smooth and so creamy! They only take a few minutes to make.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the crust:

• ½ cup crushed gluten-free gingersnaps
• ⅛ cup granulated sugar
• ⅛ cup (2 tablespoons) butter, melted

For the pumpkin cheesecake filling:

• 1 cup pumpkin puree
• 1 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon allspice
• 12 oz. cream cheese, room temperature
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon gluten free vanilla extract

Instructions

1. Preheat oven to 325°F. In a small mixing bowl, mix together the crust ingredients, including melted butter. Mix until uniform and slightly wet from the butter.
2. Press mixture evenly into the bottom of your mini cheesecake rings, and bake for 10 minutes.
3. Add pumpkin puree, cinnamon, nutmeg, and allspice to a separate medium mixing bowl. Whisk until combined.
4. In a separate, large mixing bowl, beat the cream cheese and sugar on medium speed until well combined.
5. Add eggs one at a time, beating in between each egg. Beat until fully incorporated. Then mix in the vanilla.
6. Add the pumpkin mixture to the cream cheese mixture and, at low speed, beat until the filling is smooth and creamy.
7. Pour the gluten-free pumpkin cheesecake mixture over the pre-baked gingersnap crusts. Bake for 50-60 minutes. The edges should be firm and shiny, while the center should still be slightly jiggly.
8. Remove from the oven and let the cheesecake cool for ten minutes.
9. Run a rubber spatula around the edge of the pan to release the cheesecake from the side. This will help prevent cracking.
10. Continue to cool to room temperature. Transfer the cheesecake to the refrigerator and chill for 3 hours. Serve plain or with whipped cream.

Notes

Use room temperature ingredients. This helps create a smooth pumpkin cheesecake filling with no lumps of cream cheese.

Let your pumpkin cheesecake cool for ten minutes, then run a rubber spatula around the edge to separate it from the pan.

Allow your cheesecake to cool to room temperature before transferring it to the refrigerator.

Always chill your cheesecake for the time listed in the recipe.

We used a half-version of our full size pumpkin cheesecake recipe for these!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  3 inch Cooking Rings with Pusher & Lifter
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  Mini Cheesecake Pan
• 
  Mi-Del Swedish Ginger Snaps Cookies - Non GMO Certified, 0g Trans Fat Gluten Free Cookies (Pack of 1)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 97mgSodium: 175mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 5g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

If you make this gluten free pumpkin cheesecake bites recipe, please consider stopping by and letting me know what you think.