Mini Pumpkin Cheesecakes are just the right amount of pumpkin goodness, with all the flavors of fall in a two bite dessert.
It’s that time of year again. The leaves are turning, the sun is setting sooner, and it’s time to get out your sweaters and boots. One of the best things about fall, in my opinion, is pumpkin spice everything.
It starts with an easy crust in the bottom of each liner that bakes for 8 minutes. Then you fill them with the pumpkin cream cheese mixture, bake for 25 minutes, and chill. Top each one with a dollop of whipped cream, a sprinkle of cinnamon, and crushed cookies if you like. Find more fall baking in my pumpkin recipes.
Quick Look
- 🕒 Prep Time: 20 minutes
- 🔥 Bake Time: 25 minutes, plus 8 for the crust
- ⏳ Total Time: about 2 hours 45 minutes with chilling
- 🍽️ Makes: 20 mini cheesecakes
- ⚡ Calories: about 182kcal each
- 🎃 Flavor Profile: Creamy spiced pumpkin on a buttery graham crust
- ✋ Difficulty: Easy, made in a muffin pan
Quick Answer
To make mini pumpkin cheesecakes, mix graham cracker crumbs with melted butter, press a tablespoon into each lined muffin cup, and bake at 350 degrees F for 8 minutes. Beat cream cheese with sugar, pumpkin puree, and cream until smooth, then add pumpkin spice, vanilla, and eggs. Fill the crusts almost to the top, bake about 25 minutes until set, cool, and refrigerate at least 3 hours. Top with whipped cream before serving.
Jump to:
- Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love These Mini Pumpkin Cheesecakes
- Key Ingredients
- Variations & Substitutions
- How to Make Mini Pumpkin Cheesecakes
- Recipe Tips & Tricks
- Serving Ideas & Suggestions
- Mini Pumpkin Cheesecakes FAQs
- More Pumpkin Desserts
- Mini Pumpkin Cheesecakes with Homemade Whipped Cream
Why This Recipe Works
Click to see the technique
- Pre-bake the crust. Eight minutes in the oven keeps the bottoms crisp under the creamy filling.
- Beat the cream cheese first. Mixing it smooth with the sugar, pumpkin, and cream before the eggs prevents lumps.
- Pure pumpkin puree. Pie filling already has spices and sugar, so plain puree lets you control the flavor.
- Bake just until set. The centers firm up as they chill, so they stay creamy, not dry.
- A long chill. At least 3 hours in the fridge gives the classic cheesecake texture.
Why You’ll Love These Mini Pumpkin Cheesecakes
- Two bite dessert. No slicing, no plates needed.
- Pantry ingredients you probably already have.
- Made ahead. They need to chill anyway, which makes them perfect for Thanksgiving.
- Pretty on a platter. I love displaying them on a cute pedestal or cake plate. I found my trays at Home Goods.
- Easy to change up, with a different crust or a caramel drizzle.
Key Ingredients
- Graham crackers and melted butter: For the crumb crust.
- Cream cheese: The creamy base of the filling.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar. If you make your own, remove as much moisture as possible.
- Heavy cream: Makes the filling extra smooth.
- Eggs: Set the cheesecake as it bakes.
- Sugar, pumpkin spice, vanilla, and salt: For sweetness and warm fall flavor. Make your own pumpkin pie spice or vanilla extract.
- Whipped cream and crushed cookies: For topping.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Gingersnap crust: Swap the graham crackers for gingersnaps for extra spice.
- Vanilla wafer or Oreo crust: Any cookie crust works.
- Almond crust: A gluten free option. Use gluten free cookies for the base if you prefer.
- Caramel drizzle: Drizzle caramel sauce on top before serving.
- Larger size: Make them in a regular cupcake pan with cupcake liners and bake a little longer.
- Spices: Add an extra pinch of cinnamon, nutmeg, or ginger for a stronger flavor.
How to Make Mini Pumpkin Cheesecakes
Preheat the oven to 350 degrees F and line a muffin pan with paper liners.
- Blend the cookies in a food processor until they have a sandy texture, then mix with the melted butter until well combined.
- Place about a tablespoon of the crumb mixture into each liner and press it firmly with the back of a spoon.
- Bake the crusts for about 8 minutes, then set them aside to cool for 5 minutes.
- In a large bowl, beat the cream cheese with the sugar, pumpkin puree, and cream until smooth.
- Add the pumpkin spice, vanilla, and eggs, and mix again.
- Pour the filling over the crusts, filling each cup almost to the top. Bake for about 25 minutes, until the centers are set. Cool to room temperature, then refrigerate for at least 3 hours.
- Before serving, pipe or spoon whipped cream on top and sprinkle with crushed cookies or cinnamon.
Recipe Tips & Tricks
- Soften the cream cheese to room temperature so it beats up smooth.
- Don’t overbake. Pull them when the centers are just set; they firm up in the fridge.
- Homemade whipped cream: Whip cold heavy cream with a little powdered sugar until soft peaks form.
- Top just before serving so the whipped cream and cookie crumbs keep their texture.
- Storage: Keep them in an airtight container in the refrigerator for 4 to 5 days.
Serving Ideas & Suggestions
Set them out on a pretty pedestal for Thanksgiving, a fall party, or afternoon tea. They pair beautifully with a warm cup from my guide to chai tea or an iced chai latte with pumpkin cold foam.
More delicious pumpkin desserts: pumpkin scones with a maple drizzle, pumpkin oatmeal pancakes, pumpkin cream cheese bars, pumpkin swirl cheesecake brownies, pumpkin cupcakes with toasted meringue, caramel pumpkin cookies, and cinnamon pumpkin spice kiss cookies.
Love mini cheesecakes? Try my mini orange cheesecakes, mini peppermint cheesecakes, creme brulee cheesecake, or salted caramel cheesecake. More sweet ideas in my tea party desserts.
Mini Pumpkin Cheesecakes FAQs
No. Use pure pumpkin puree. Pumpkin pie filling has added spices and sugar that throw off the flavor.
At least 3 hours in the refrigerator, until firm. You can make them a day ahead.
Bake about 25 minutes, until the centers are set. They will firm up more as they cool and chill.
Store them in an airtight container in the refrigerator for 4 to 5 days. Add the whipped cream just before serving.
Graham crackers are classic, but gingersnaps, vanilla wafers, Oreos, oatmeal cookies, or an almond crust all work.
Yes. Use gluten free cookies for the crust and check that your pumpkin puree and spices are gluten free.
Mini Pumpkin Cheesecakes with Homemade Whipped Cream
Ingredients
Crust
- 2 cups crushed graham crackers
- 1/3 cup melted butter
Filling
- 2 cups cream cheese about 16 oz / 450 g
- 1 1/2 cups pumpkin purée
- 1/2 cup heavy cream
- 3 eggs large
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping
- Whipped Cream Optional Whipping Cream
- Crushed Cookies
Instructions
Crust
- In a food processor, blend the cookies until they have a sandy texture.Transfer the mixture to a bowl and mix with the melted butter until well combined.
- Place about a tablespoon of the mixture into each muffin tin liner. Press firmly with the back of a spoon to form the crust. Bake in a preheated oven at 350°F for about 8 minutes. Remove and set aside.
Filling
- In a large bowl, beat the cream cheese with the sugar, pumpkin puree, and whipping cream until smooth. Add the pumpkin spice, vanilla, and eggs, and mix again.
- Pour the filling onto the prepared crusts in each muffin tin, filling it almost to the top. Bake at 350°F (180°C) for about 25 minutes or until the center is set. Remove from the oven and let cool to room temperature.
Cool and Decorating
- Refrigerate the mini cheesecakes for at least 3 hours until firm. Before serving, top with whipped cream and sprinkle with crushed cookies or cinnamon.
Notes
- Pumpkin Puree:
Homemade: If you decide to make your own pumpkin puree, be sure to remove as much moisture as possible. You can blend it to achieve a smooth, lump-free texture. - Canned: If using canned pumpkin puree, make sure it is pure pumpkin puree and not pumpkin pie filling, which contains additional ingredients like spices and sugar. Canned pumpkin puree generally has less moisture than homemade, making it ideal for this recipe.
● Spices: You can adjust the spices to your taste. If you prefer a stronger flavor, add an extra pinch of cinnamon, nutmeg, or ginger to the mixture.
● Substitute the cookie base: You can use gingerbread cookies, oatmeal cookies, or any style will work.
● Gluten-free version: Use gluten-free cookies for the base and make sure the pumpkin puree and spices do not contain traces of gluten.
● Sugar alternative: You can use brown sugar for a more caramelized flavor, or natural sweeteners like honey, agave syrup, or stevia (adjusting the amount to taste).
● Homemade pumpkin spice: If you don’t have pumpkin spice try this recipe.
● Refrigeration: Once cooled, store the mini cheesecakes in an airtight container in the refrigerator. They will keep for 4 to 5 days.
● Decoration:It’s best to add the Whipped cream and toppings just before serving so they don’t lose their texture or soften.
Kristy Still says
I love pumpkin cheesecake, even better when they are mini version! I can’t wait to serve these for Thanksgiving!
Lydia says
I love cheesecake and mini desserts are always so fun! I loved the graham cracker crust and the pumpkin layer had just the right amount of spice. Yum!
HimalayanSalt says
These look super delicious. Thanks for the recipe.