Mini Pumpkin Cheesecakes Recipe

These Mini Pumpkin Cheesecakes are the perfect bite-sized dessert for fall! Featuring a creamy pumpkin-spiced cheesecake filling on a buttery graham cracker crust, these adorable little treats are topped with whipped cream and a sprinkle of cinnamon. Ideal for Thanksgiving, Halloween, or any autumn gathering, they’re easy to make and packed with warm, cozy flavors.

Why You’ll Love This Recipe

• Rich, creamy cheesecake with warm pumpkin spice flavors
• Perfect individual portions for parties and gatherings
• Easy to make—no water bath required
• Can be made ahead of time and stored in the fridge
• Customizable with your favorite toppings like whipped cream or caramel drizzle

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Unsalted butter, melted
• Granulated sugar
• Ground cinnamon (optional)

For the cheesecake filling:

• Cream cheese, softened
• Pumpkin purée (not pumpkin pie filling)
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Pumpkin pie spice
• Ground cinnamon
• Salt

For the topping:

• Whipped cream
• Ground cinnamon or nutmeg (for garnish)
• Caramel sauce (optional)

Directions

1. Preheat oven: Set your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
3. Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin purée, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until creamy and smooth.
4. Fill and bake: Spoon the cheesecake mixture evenly into the liners, filling each about 3/4 full. Bake for 18-22 minutes, or until the centers are just set.
5. Cool: Allow the cheesecakes to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
6. Top and serve: Garnish with whipped cream, a sprinkle of cinnamon or nutmeg, and caramel drizzle if desired.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep time: 15 minutes
• Cook time: 20 minutes
• Chill time: 2 hours
• Total time: 2 hours 35 minutes

Variations

• Gingersnap Crust: Replace the graham cracker crumbs with crushed gingersnap cookies for extra spice.
• Chocolate Pumpkin Cheesecakes: Add a layer of melted chocolate on top before chilling.
• Low-Carb Option: Use almond flour instead of graham crackers for a keto-friendly crust.
• Nutty Twist: Add crushed pecans or walnuts to the crust for extra texture.

Storage/Reheating

• Store: Keep in an airtight container in the refrigerator for up to 5 days.
• Freeze: Freeze for up to 2 months without the toppings. Thaw overnight in the refrigerator before serving.
• Serve chilled: No reheating necessary—these cheesecakes are best served cold!

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and consistency.

Can I use a store-bought crust?

Yes, pre-made graham cracker crusts or mini tart shells work for convenience.

How do I prevent cracks in the cheesecakes?

Avoid over-mixing the batter, and let the cheesecakes cool gradually at room temperature before refrigerating.

Can I make these cheesecakes ahead of time?

Yes, they’re perfect for making a day or two in advance and storing in the fridge until ready to serve.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese offers a creamier texture and richer flavor.

How do I know when the mini cheesecakes are done baking?

The centers should be slightly jiggly but set around the edges. They will firm up as they cool.

What’s the best way to press the crust into the liners?

Use the bottom of a small glass or a spoon to press the crust evenly into each liner.

Can I use muffin tins without liners?

Yes, but grease the pan well and run a knife around the edges to release the cheesecakes after baking.

Can I add extra spices for more flavor?

Absolutely! Add extra cinnamon, nutmeg, or a pinch of cloves for a spicier kick.

What toppings pair well with these mini cheesecakes?

Whipped cream, caramel drizzle, crushed nuts, or a dusting of cocoa powder are all great options.

Conclusion

These Mini Pumpkin Cheesecakes are the perfect fall dessert—creamy, spiced, and just the right size for a sweet bite. Whether you’re serving them for Thanksgiving, a Halloween party, or just a cozy night in, they’re easy to make and guaranteed to impress. Top them with whipped cream and a sprinkle of cinnamon for the ultimate autumn treat!

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