Mini Pumpkin Cheesecake Bites (Gluten Free)

A cross between Pumpkin Pie and Cheesecake, you need these incredible Mini Pumpkin Cheesecake Bites on hand for all your Fall Celebrations! With a delicious, gluten free graham cracker crust and the perfect pumpkin cheesecake filling, these are just what will satisfy that sweet tooth. Plus, this mini pumpkin cheesecake recipe is quicker and easier to make than traditional cheesecake and under 150 calories per serving!

For me, pumpkin isn’t just for pie or fancy drinks at Starbucks. It’s one of my go-to Fall ingredients and, if I am being honest, I love it all year long. From savory recipes like my Healthy Pumpkin Alfredo Sauce and my Pumpkin Pasta with Spicy Sausage, to sweet recipes like Healthy Pumpkin Oatmeal Banana Bread and Pumpkin Pie Hummus, I always have a can of pumpkin on hand to make one of these favorites.

There are literally tons of things you can make with pumpkin – see this giant list of pumpkin flavored recipes– and I am here for all of them!

Especially my new favorite, these Healthy Pumpkin Cheesecake Bites!

Why you’ll love this mini pumpkin cheesecake recipe

• There’s no fiddling with a fickle cheesecake filling – this filling is super easy and fast to whip up.
• This recipe is gluten free and meal plan approved for the 21 Day Fix, WW, or any healthy lifestyle.
• The filling is made with extra protein from Greek Yogurt and uses a lighter alternative to cream cheese – Laughing Cow Cheese Wedges! Love the cream cheese flavor you get for less calories and fat!
• It’s a delicious treat that is the perfect size for satisfying your pumpkin craving without going overboard. In fact, each bite is just around 150 calories!

Love these? Try my Strawberry Topped Healthy Mini Cheesecake Recipe or my Pumpkin Cream Cheese Muffins!

Ingredients Needed

These tasty mini pumpkin cheesecakes only require some common ingredients. Here’s what you need to gather:

• Butter – regular or vegan butter works here
• Gluten free graham crackers – this is my favorite brand, but if you aren’t gluten free, try these whole wheat graham crackers.
• Raw sugar – feel free to sub any sugar that you have on hand
• Salt – just a pinch!
• Original or light Laughing Cow Cheese wedges – regular cream cheese isn’t approved for the 21 Day Fix, but I love using Laughing Cow cheese as a replacement! I do this with my Healthy Carrot Cake Muffins + “Cream Cheese” Frosting recipe too.
• Plain Greek yogurt – low fat or fat free for the Fix and WW
• Canned pumpkin puree – be sure not to grab pumpkin pie filling by mistake – you want pure pumpkin. I love Libby’s brand or the 365 Organic Pumpkin. Be careful – Trader Joe’s Pumpkin filling is very watery and not the best for baking.
• Large eggs – it’s best if you have these at room temp before making this recipe
• Pure vanilla extract – gives it a great flavor
• Gluten free flour – in a pinch I have left this out and the cheesecakes still come out great
• Cinnamon and Pumpkin pie spice – these give a nice warm flavor to the cheesecake bites!

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

For the gluten free graham cracker crust:

1. Preheat the oven to 350 degrees. Line muffin pan with 12 parchment or silicone liners. 
2. Using a food processor, pulse gluten free graham crackers, sugar, and salt until you are left with a mix of graham cracker crumbs, then mix with the melted butter. 
3. Press around 2 teaspoons of crumbs into each muffin liner. Bake the crusts for 5 minutes, then set aside. 

For the cheesecake filling:

1. In the bowl of a stand mixer with a paddle attachment, or use a hand electric mixer and a large bowl, whip laughing cow cheese on medium high speed until smooth. Then add sugar and flour to the bowl. Mix again.  
2. Slowly add in Greek yogurt- one dollop at a time, continuing to mix. Once it’s smooth, add in egg, pumpkin, and vanilla and continue to whip on low. Fold in spices. 
3. Pour creamy cheesecake filling over the cookie crumbs crust. Try to divide mixture evenly. Return pan to oven and bake for 15-20 minutes or until the top of the cheesecake bites have set. 
4. Cool for 1 hour on a wire rack. For best results, refrigerate for 1-2 hours (or overnight) before serving.  

Tips and Variations

• The MOST important tip – using room temperature ingredients helps to cream and mix things together a lot easier than using chilled wet ingredients!
• If you need to speed up this process, spread the laughing cow cheese on a microwavable safe dish and microwave for 15 seconds at a time until the chill is gone.
• In order for your bites to come out of the muffin tin easily, you will need to use either parchment liners or silicone liners.
• If you aren’t gluten free, you can swap the gluten free graham crackers for whole wheat graham crackers.
• If you cannot find laughing cow cheese, you can sub 6 oz. low fat cream cheese.
• Don’t fret if you don’t happen to have the gluten free flour for the filling! It will still turn out okay. I have forgotten to add it before and these mini cheesecakes still turned out amazing!
• You can swap the raw sugar out for any sugar you have on hand.
• If you don’t have a food processor, you can use a blender to make the crust. If you don’t have a blender, you can place the graham crackers in a ziplock bag and crush into tiny crumbs using a mallet or rolling pin. Then mix with sugar and melted butter.
• If you’re feeling extra fancy, toss a dollop of homemade whipped cream or CocoWhip on top of each of these mini pumpkin cheesecake bites. Or, you could really go all out and add some of this incredible Pumpkin Frosting (may need to add extra points or container counts).

How to Store Cheescake

Due to the nature of the ingredients, these mini cheesecakes should be stored in an airtight container in the fridge for up to 5 days. You can also wrap them in plastic wrap and keep them in the fridge.

Additionally, you can freeze these for up to 4-5 months. I love eating them straight from the freezer, but to thaw, place in the microwave for 30 seconds.

Recipe FAQs

More of my favorite pumpkin recipes

If you love a delicious dessert like I do, then you’ll love any of these pumpkin recipes:

• Pumpkin Pie Hummus
• Chocolate Pumpkin Cups
• Pumpkin Chocolate Chip Macarons
• Pumpkin Spice Whipped Ricotta
• Healthy Pumpkin Pie

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page! We love hearing from you!