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    Home » Recipes

    Mini Pumpkin Cheesecakes with Homemade Whipped Cream

    Published: Oct 23, 2018 · Modified: Oct 14, 2022 by Candi Elm

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    Mini Pumpkin Cheesecakes are just the right size and have all the flavors of fall in this two-bite dessert.

    It’s that time of year again. The leaves are turning the sun is setting sooner, it’s time to get out your sweaters and boots. One of the best things about Fall is in my opinion is …. Pumpkin spice everything.

    I  make these Mini Pumpkin Cheesecakes several times a year.  You will love it because it is just two bites each and they look really cute and go over well at parties. It is a lot quicker than making a big cheesecake also.

     I use a mini springform cheesecake pan, but you can also just do them in cupcake wrappers.

    Mini Pumpkin cheesecakes with sunflower and pumpkin on a white tray

    It starts with an easy spice crust in the bottom of the pan or liner and bakes for 8 minutes. Then fill with the pumpkin cream cheese mixture and bake for 15 minutes. When done, cool in the refrigerator for a few hours.

    This will be the time to start making the homemade whipped cream topping. When finished add a dollop of whipped cream with a little sprinkle of cinnamon on top.

    How to Make Mini Pumpkin Cheesecakes

    Mini pumpkin cheesecakes with homemade whipped cream
    Print Pin
    5 from 4 votes

    Mini Pumpkin Cheesecakes with Homemade Whipped Cream

    Mini Pumpkin Cheesecakes are just the right size and have all the flavors of fall in this two-bite dessert.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Chill 2 hours hours
    Total Time 2 hours hours 35 minutes minutes
    Servings 12 servings
    Calories 190kcal
    Author Candi Elm

    Ingredients

    Crust

    • 3/4 cup Graham cracker crumbs
    • 1 Tablespoon Brown Sugar Light
    • 1 1/2 Tablespoon butter melted
    • 1/4 teaspoon cinnamon ground

    Filling

    • 8 oz cream cheese
    • 1/2 cup + 1 Tablespoon pumpkin puree canned
    • 1 large egg
    • 2 Tablespoon sour cream
    • 1/2 cup granulated sugar
    • 1/2 teaspoon cinnamon ground
    • 1/8 teaspoon nutmeg ground
    • pinch cloves optional
    • 1 Tablespoon flour all purpose
    • 1/2 teaspoon vanilla extract

    Topping

    • 1/2 cup heavy whipping cream
    • 1 Tablespoon powdered sugar
    • 1/2 teaspoon Vanilla extract

    Instructions

    • Preheat oven to 325 degrees and spray mini cheesecake pan with cooking spray. 
    • Prepare crust ingredients in a small bowl. Mix to combine with a fork. Add one TB of moist crumbs into each mini cheesecake space. Use a small shot glass or tart tamper to press down. 
    • Bake mini cheesecakes crust in a preheated oven for 8-10 minutes. Remove from oven and let cool for 15 minutes. In the meantime, start making the filling. 
    • Beat the cream cheese until smooth. Add pumpkin, egg, sour cream, sugar and spices. Blend until combined Add flour and vanilla. Divide and pour into 12 cupcake spaces.  
    • Bake mini cheesecakes in pre-heated oven for 15  minutes.  Let cool in the refrigerator for up to 2 hours.  They will deflate a bit after cooled. If they have cracked on top then they have baked too long. They will still taste great, but adjust for next time. 
    • Beat heavy whipping cream with vanilla and powdered sugar until stiff. Either dollop or pipe on top of cheesecakes once you remove them from the pan. 

    Notes

    I  make these Mini Pumpkin Cheesecakes several times a year.  You will love it because it is just two bites each and they look really cute and go over well at parties. It is a lot quicker than making a big cheesecake also.
     I use a mini springform cheesecake pan, but you can also just do them in cupcake wrappers.

    Nutrition

    Serving: 1cheesecake | Calories: 190kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2067IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

    Ways you can display your Mini Cheesecakes

    I love finding cute and decorative pedestals or cake plates to display my desserts on. I found these gold trays at Home Goods.

    They were very inexpensive and they are really nice for the holidays. They also had them in different colors. I also found these cute leaves from Wilton and thought they were perfect for these mini pumpkin cupcakes.

    Tips to make these Mini Cheesecakes Gluten-Free,  Sugar-Free and (Keto Friendly)

    Substitute the brown sugar with Swerve Brown Sugar in the crust

    Substitute the granulated sugar with Swerve granular sugar or confectioners sugar in the filling and whipping cream

    Omit the flour in the filling and use Gluten-Free Graham Cracker Crumbs for the crust.

    Other Ways You Can Make Mini Pumpkin Cheesecakes

    • Make your cheesecakes with Gingersnap Crust
    • Make them with Vanilla Wafer Crust
    • Make them with an Almond Crust (gluten-free)
    • Drizzle Caramel Sauce on Top
    • Make them in a larger cupcake pan and use cupcake liners. (May only make 9)
    • Create them with an Oreo Cookie Crust

    *This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details

    Tools I used to Make These Pumpkin Cheesecakes

    • Mini Cheesecake Pan
    • Swerve Brown Sugar
    • Swerve Confectioners Sugar
    • Swerve Granular Sugar
    • Mini Tart Tamper
    • Gluten Free Graham Cracker Crumbs
    • Graham Cracker Crumbs
    • Wilton Leaves Decorations 
    • 3 Gold Tiered Stands 
    5 Mini cheesecakes on a white plate

    Leave a comment after and let us know how you made these Pumpkin Desserts. 

    Enjoy these Mini Pumpkin Cheesecakes with Homemade Whipped Cream For the Holidays along with these other Pumpkin Favorites.

    • Pumpkin Spice Brownies
    • Pumpkin Pull-Apart Bread
    • Pumpkin Smoothie
    • Pumpkin Popovers

    More Recipes

    • Easy Watermelon Pico De Gallo
    • Lemon Curd Cupcakes
    • Lucky Charms Layer Cake
    • 17 Instant Pot Side Dishes

    Christmas, Dessert, Fall, Recipes

    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

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      Recipe Rating




    1. Kristy Still says

      October 24, 2018 at 2:04 pm

      5 stars
      I love pumpkin cheesecake, even better when they are mini version! I can’t wait to serve these for Thanksgiving!

      Reply
    2. Lydia says

      October 24, 2018 at 8:37 pm

      5 stars
      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!

      Reply
    3. HimalayanSalt says

      December 05, 2018 at 2:08 am

      5 stars
      These look super delicious. Thanks for the recipe.

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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