Bacon Cheesecake Bites Recipe

Name: Bacon Cheesecake Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
3
For the crust: In a small saucepan, melt the butter over low heat.
4
Add the crumbs and stir until the mixture forms clumps.
5
For the filling: Heat a medium nonstick skillet over medium-high heat.
6
Add the bacon and cook until crispy, about 8 minutes.
7
Using a slotted spoon, remove the bacon and drain on paper towels.
8
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.
9
Mix in the cooked bacon.
10
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.
11
Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes.
12
Cool for 20 minutes and refrigerate for at least 1 hour before serving.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Bacon Cheesecake Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon Cheesecake Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions