Mini Pumpkin Cheesecakes
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These mini pumpkin cheesecakes are the perfect Fall bite-sized treats full of pumpkin flavor. These mini cheesecakes are made with a classic graham cracker crust and warm spices. Quick to prep and baked in a muffin tin!
Oh tis the season for all things pumpkin – like maybe a soft, chewy pumpkin chocolate chip cookie? Or maybe a big old stack of pumpkin pancakes drizzled with maple syrup? Or how about a mini pumpkin cheesecake.
Oh boy, let me tell you about my pumpkin cheesecake obsession – and not just any pumpkin cheesecake, but the adorable mini pumpkin cheesecakes! I love a full sized pumpkin cheesecake, or my white chocolate pumpkin cheesecake with maple cookie crust, or maybe my pumpkin cheesecake bars but these mini pumpkin cheesecake are so much easier to make.
Even if you’re a beginner baker, you can make these cheesecakes with ease. The crust is made with just a few simple ingredients, and the filling is even easier. Just mix together some cream cheese, pumpkin puree, and eggs, and you’re good to go. And the best part is – no water bath required!
These mini pumpkin cheesecakes are made with an easy graham cracker crust and baked in a muffin tin for simplicity. And of course topped with a little whipped cream! Because isn’t everything better when it’s made mini? Like mini chocolate cheesecakes or mini blueberry pies. Easier, cuter, and I can eat more.
This recipe screams “cozy sweater weather.” I mean, what’s fall without a touch of pumpkin magic?
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See Also:
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Perfect Thanksgiving Dessert To Make!
- No special pan needed. No special needed, these are baked in a muffin tin and no water bath is needed so prep is esay!
- Quick and easy Thanksgiving dessert. Mini cheesecakes are perfect for a snack or a light dessert.
- Easy to customize. You can serve them plain, with whipped cream, or with your favorite toppings. And can mix up the crust by adding toasted nuts, or using another cookie.
Ingredients Needed for Mini Pumpkin Cheesecakes
- Graham cracker crumbs– You can also substitute with gingersnap cookies and make a gingersnap crut.
- Light brown sugar– Can also use granulated sugar.
- Melted butter
- Full-fat cream cheese– I recommend brick style cream cheese for best texture and not tub variety.
- Granulated sugar
- Sour cream – Full fat is best for texture. But can also use greek yogurt.
- Large egg– Make sure the egg is at room temperature so you get a smooth filling.
- Vanilla extract
- Pumpkin puree – Make sure to use 100% canned pumpkin and not pumpkin pie filling which has added ingredients.
- Pumpkin pie spice– If you don’t have any, you can make your own pumpkin pie spice.
How to Make Mini Pumpkin Cheesecakes
Preheat and Prepare.
Begin by preheating your oven to 350°F (177°C). Line a cupcake tin with 12 muffin liners.
Prepare the Graham Cracker Crust.
Place the 10 full sheets of Graham Crackers (about 150 g) into a food processor and pulse until they are broken into small pieces.
Mix the Crust Ingredients.
Transfer the crushed Graham Crackers crumbs to a small bowl. Add 3 tablespoons of light brown sugar, and then stir the mixture with a spatula or wooden spoon until the sugar is completely mixed in.
Incorporate Melted Butter.
Pour in 4 tablespoons of unsalted melted butter (about ½ stick or 56g), and stir everything together until the mixture is evenly mixed.
Create the Crust.
Use approximately a tablespoon and a half of the crust mixture to transfer it to each cupcake liner in the muffin pan or you can use a cheesecake pan.
Press the mixture down to create a flat layer in each liner. You can use a shot glass or any flat tool, or even your clean hands to do this.
Bake the Crust.
Bake the crusts for 5 minutes at 350°F (177°C) until they become slightly darker golden brown in color. After baking, remove the muffin tin with the crusts from the oven and set them aside. Lower the oven temperature to 325°F (163°C).
Prepare the Cheesecake Filling.
In a bowl of a stand mixer (or you can use a large bowl with an electric mixer) beat 8 ounces (1 package) of room temperature full-fat cream cheese and ⅓ cup of granulated white sugar until the mixture becomes smooth.
Add Sour Cream.
Add 2 tablespoons of sour cream to the cream cheese mixture and mix well.
Add 1 large room temperature egg, 1 teaspoon of vanilla extract, 1 cup of pumpkin puree (about 226 grams), and 1 ½ teaspoons of pumpkin pie spice to the bowl.
Mix all the ingredients together until well combined, creating a creamy pumpkin cheesecake batter.
Fill the Crusts.
Spoon the cheesecake batter into the cooled crusts, using approximately 3-4 tablespoons of batter for each mini cheesecake.
Bake Cheesecakes.
Bake the mini pumpkin cheesecakes in the preheated oven at 325°F (163°C) for 18 to 20 minutes, or until the cheesecakes are just set. They should not be overbaked.
Cool Cheesecakes.
Once done, remove the mini pumpkin cheesecakes from the oven and allow them to cool for at least 30 minutes. Afterward, cover them and transfer them to the refrigerator to cool completely.
Serve and Enjoy.
Once fully chilled, remove the mini pumpkin cheesecakes from the muffin tin, serve them with a dollop of whipped cream, and enjoy your delicious homemade treats!
Recipe Tips
- Use full-fat cream cheese for the best results. Low-fat or fat-free cream cheese will not give the mini pumpkin cheesecake filling the same rich and creamy texture.
- Use room temperature ingredients. This will help to ensure that the cheesecake filling is smooth and creamy.
- Be careful not to overbake the mini pumpkin cheesecakes. They should be just set in the center when they are done baking. Overbaking will make the cheesecakes dry and crumbly.
- Let the mini pumpkin cheesecakes cool completely before serving. This will help them to set and prevent them from falling apart.
Serving Suggestions
I love serving topped with whipped cream. You can use store-bought whipped topping or make your own whipped cream. Or try my stabilized whipped cream which will hold up well during a party!
You can also add a sprinkle of cinnamon on top of each mini cheesecake before serving. Or add a drizzle of caramel sauce! Make your own caramel or use store-bought. These would also be great with a scoop of vanilla ice-cream.
Recipe Variations
- Chocolate Swirl Pumpkin Cheesecakes. Swirl melted chocolate (white or dark) into the pumpkin cheesecake batter before baking to create a marbled effect.
- Nutty Crust. Mix finely chopped, toasted nuts (such as pecans or walnuts) into the Graham Cracker crust for added crunch and flavor.
- Maple Pumpkin Cheesecakes. Add a tablespoon or two of maple syrup to the cheesecake batter for a delightful maple twist.
- Gluten-Free Version. Use gluten-free graham crackers or a gluten-free cookie as the crust to accommodate those with gluten sensitivities.
- Nutella Pumpkin Cheesecakes. Drizzle Nutella over the cheesecakes before serving. Or swirl some Nutella into the pumpkin batter.
- Pecan Pumpkin Cheesecakes. Add 1/2 cup of chopped, toasted pecans to the cheesecake filling
- Gingersnap crust – You can swap out the graham crackers and use gingersnap cookies instead.
Recipe FAQs
Avoid overmixing the batter after adding the egg, as overmixing can lead to cracks. Also, make sure not to overbake the mini pumpkin cheesecakes; they should be just set in the center.
Yes, you can freeze these mini pumpkin cheesecakes for later enjoyment. Ensure they are fully cooled and then wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2-3 months.
The cheesecakes are done when the edges are set, and the center is slightly jiggly but not liquid. They will continue to firm up as they cool.
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
Yes instead of baking in a muffin tin and using paper liners you can bake in a mini cheesecake pan. Your yield may be different depending on the size of the pan.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Mini Pumpkin Cheesecakes
Ingredients
To make the crust
- 10 full Graham Crackers sheets (150 g)
- 3 tablespoons light brown sugar
- 4 Tablepoons (½ stick, 56g ) unsalted butter melted
To make the cheesecake filling
- 8 ounces (1 package) full-fat cream cheese room temperature
- ⅓ cup (67 g) granulated white sugar
- 2 tablespoons sour cream
- 1 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup (226 g) pumpkin puree (not pumpkin pie filling)
- 1 ½ teaspoons pumpkin pie spice
Instructions
Make the crust
- Preheat oven to 350°F (177°C). Line a cupcake tin with 12 cupcake liners.
- Add Graham crackers to your food processor and pulse until broken into fine crumbs.
- Transfer to a small bowl. Add sugar and then stir in with a spatula or wooden spoon until mixed in completely.
- Pour in melted butter and stir together until evenly mixed.
- Use about a tablespoon and a half to transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
- Bake for 5 minutes at 350°F, until slightly darker golden brown in color. Remove from oven and set aside. Lower the oven temp to 325°F.
Make the batter.
- In a large bowl with an electric mixer (I like to use my stand mixer with a paddle attachment_ beat the cream cheese and sugar until smooth on medium high speed, about 2 minutes.
- Add the sour cream, egg, pumpkin, vanilla and pumpkin pie spice and mix well. Scrape down bowl as needed.
- Spoon the batter into the cooled crusts, using about 3-4 tablespoons in each.
Bake the cheesecakes.
- Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes, then cover and transfer to the fridge to cool completely. Remove from the muffin tin and serve with whipped cream and enjoy!
Notes
- Freezing: Yes, you can freeze these mini pumpkin cheesecakes for later enjoyment. Ensure they are fully cooled and then wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2-3 months.
- Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
- Mini cheesecake pan: Instead of baking in a muffin tin and using paper liners you can bake in a mini cheesecake pan. Your yield may be different depending on the size of the pan.
- Graham cracker crumbs– You can also substitute with gingersnap cookies and make a gingersnap crut.
- Light brown sugar– Can also use granulated sugar.
- Full-fat cream cheese– I recommend brick style cream cheese for best texture and not tub variety.
- Sour cream – Full fat is best for texture. But can also use greek yogurt.
