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Bacon Cheesecake Bites

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  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 30 min
  • Yield: 24 cheesecake bites
  • Nutrition Info
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20 gingersnap cookies, finely crushed to yield 1 1/4 cups, or 1 1/4 cups graham-cracker crumbs

1/2 stick unsalted butter 


2 strips thick-cut bacon, chopped into 1/2-inch pieces

One 8-ounce package cream cheese, at room temperature 

1/4 cup canned pumpkin 

1/4 cup maple syrup 

1 large egg, at room temperature 

1 teaspoon pure vanilla extract 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

1/4 teaspoon ground nutmeg 

1/8 teaspoon fine salt 


Special equipment:
24-count mini-muffin pan, small ice-cream scoop
  1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
  2. For the crust: In a small saucepan, melt the butter over low heat. Add the crumbs and stir until the mixture forms clumps. For the filling: Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. In a stand mixer fitted with a whisk attachment, beat the cream cheese, pumpkin, maple syrup, egg, vanilla, cinnamon, ginger, nutmeg and salt together until smooth. Mix in the cooked bacon.
  3. Using the bottom of a shot glass or a small glass bottle, press 1 teaspoon of crust mixture into the bottom of each muffin cup. Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes. Cool for 20 minutes and refrigerate for at least 1 hour before serving.