Mini Pumpkin Cheesecakes
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If you love pumpkin pie and cheesecake, these Mini Pumpkin Cheesecakes bring together the best of both in a creamy fall small bite dessert. These are the perfect desserts for Thanksgiving, Friendsgiving, or any fall celebration. I have even made them just for a sweet fall dessert.
What I love most about these little cheesecakes is how easy they are to make ahead. They chill beautifully, travel well, and bake in a fraction of the time it takes to make a full cheesecake.
It’s a time-saving win during the busy holiday season, and they look so cute on any dessert table. Add a swirl of whipped cream and a sprinkle of cinnamon on top for a festive finishing touch that’s sure to impress!
Why You Should Try This Recipe
- Delicious – and full of sweet pumpkin spice
- Easy – this recipe us super easy to make and just needs some time to chill.
- Festive – These look beautiful on a Thanksgiving table or dessert tray
- Budget Friendly – These cost about $.60 per serving!
Ingredients
- Graham cracker crumbs
- Butter
- Sugar
- Cream cheese (softened)
- Pumpkin puree (not pie filling)
- Sugar
- Egg
- Pumpkin pie spice
- Vanilla extract
- Whipped cream
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How to Make Mini Cheesecakes
Step 1 – Line muffin pan and prepare graham cracker crust.
Step 2 – Press crust mixture into liners.
Step 3 – Prepare Pumpkin filling and bake as directed.
Step 4 – Let cool and top with whipped cream.
Raquel’s Time Saving Tips
- Use a food processor to quickly blend the crust mixture. Or use a crushed graham crackers for the crust.
- Pre-portion crusts in liners before mixing the filling — streamlines assembly.
- Make a double batch and freeze half for future gatherings
- Use room temperature cream cheese for a smooth, lump-free filling.
- Line your muffin tin with paper liners for easy removal.
- Let cheesecakes cool gradually before chilling — prevents sinking in the center.
- Add toppings just before serving so whipped cream stays fluffy.
- Make ahead: these can be made 1–2 days in advance and stored covered in the fridge.
Substitution Ideas
- Crust: Swap graham crackers for gingersnaps, vanilla wafers, or Biscoff cookies for extra flavor.
- Cream cheese: You can sub Neufchâtel for a lighter version.
- Sweetener: Try brown sugar or maple syrup for a deeper, caramel flavor.
- Gluten-free option: Use gluten-free graham crackers or almond flour crust
Serving Suggestions
- Top with a swirl of whipped cream and a sprinkle of cinnamon.
- Drizzle caramel sauce or top with chopped pecans for added flair.
- Serve on a festive dessert board with mini pies and cookies for a holiday dessert sampler.
Mini Pumpkin Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp. brown sugar
- 3 tbsp. butter
- 8 ounces cream cheese softened
- 1/2 cup pumpkin puree
- 2 tbsp. sour cream
- 1 egg
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tbsp. cornstarch
- 1/2 tsp. vanilla
- Optional- whipped cream and extra pumpkin pie spice for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
- In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
- In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
- Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
- Bake at 350 for 5 minutes.
- Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
- Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract. Mix again, until well combined.
- Divide the cheesecake mixture between each of the muffin cups.
- Bake at 350 for 20 minutes.
- Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
- Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Notes
Nutrition
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