Mini Pumpkin Cheesecakes are a festive, delightful dessert perfect for autumn and holiday seasons. These individual cheesecakes marry creamy pumpkin filling with a lightly spiced graham cracker crust for the perfect bite-sized indulgence. Easy to make and beautifully presented, they’re ideal for parties, potlucks, or simply enjoying as a cozy treat at home.
You will love how the warming spices blend with smooth pumpkin and cream cheese, nestled atop a buttery crust. Topping each mini cheesecake with whipped cream adds an extra layer of decadence everyone will enjoy.
Ingredients
Crust
- 1¾ cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 4 tablespoons melted butter
- ½ teaspoon cinnamon
Filling
- 24 ounces cream cheese (3 packages), softened
- 15 ounces pumpkin puree (1 can)
- 3 large eggs, room temperature
- ¼ cup sour cream
- 1½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- ⅛ teaspoon cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
How to Create Your Mini Pumpkin Cheesecakes
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Prepare a mini cheesecake pan or muffin tin with liners or greasing.
Step 2: Make the Crust
In a small bowl, combine graham cracker crumbs, brown sugar, melted butter, and cinnamon. Mix until evenly moistened. Press one rounded tablespoon of the crust mixture firmly into the bottom of each mini cheesecake cup to form an even crust layer.
Step 3: Prepare the Filling
In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, cloves, flour, and vanilla extract. Beat well until thoroughly combined with no lumps.
Step 4: Fill the Cups
Divide the pumpkin cheesecake batter evenly among the prepared mini crusts, filling each about three-quarters full.
Step 5: Bake
Bake the mini cheesecakes for approximately 20 minutes, or until the edges are set but the centers still jiggle slightly.
Step 6: Cool and Chill
Remove cheesecakes from the oven and allow them to cool for about 15 minutes. Cover lightly with plastic wrap and refrigerate for at least 2 hours to set completely.
Step 7: Serve
Before serving, top mini pumpkin cheesecakes with freshly whipped cream or your favorite topping.
My Best Tips for Mini Cheesecakes
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Use room temperature eggs and cream cheese for the smoothest batter.
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Press crust firmly for a sturdy base that holds during baking and removal.
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Avoid overmixing to prevent a dense or cracked cheesecake.
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Bake until just set to maintain creaminess and avoid dryness.
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Chill thoroughly for firm, neat slices and the best flavor development.
Delicious Variations to Try
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Add a gingersnap or vanilla wafer crust for a flavor twist.
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Swirl in caramel or chocolate sauce before baking for added decadence.
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Use pumpkin pie spice blend in place of individual spices for convenience.
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Top with a sprinkle of cinnamon or crushed nuts on the cream.
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Serve with a drizzle of maple syrup or honey for extra sweetness.
Frequently Asked Questions
Can I make these ahead?
Yes, mini cheesecakes can be baked a day in advance and refrigerated overnight.
Can I freeze mini pumpkin cheesecakes?
Freeze un-topped cheesecakes in an airtight container for up to 2 months; thaw in fridge.
How do I prevent cracks?
Avoid overmixing and use room temperature ingredients. Bake on lower heat if needed.
Are mini cheesecakes hard to remove from the pan?
Use silicone liners or grease wells well. Run a warm knife around edges if needed.
Can I make this dairy-free?
Use dairy-free cream cheese and coconut cream substitutes.
Can I increase the recipe size?
Yes, recipe scales easily for larger cheesecakes or standard pans.
Mini Pumpkin Cheesecakes
- Total Time: 165
- Yield: 18 mini cheesecakes 1x
- Diet: Vegetarian
Description
Perfectly portioned fall desserts combining creamy pumpkin cheesecake filling with buttery, spiced graham cracker crust smooth creaminess meets warming autumn spices.
Ingredients
Crust
1 3/4 cups graham cracker crumbs
3 tbsp light brown sugar
4 tbsp melted butter
1/2 tsp cinnamon
Filling
24 oz cream cheese (three 8‑oz packages), softened
15 oz pumpkin puree (1 can)
3 large eggs, room temperature
1/4 cup sour cream
1 1/2 cups granulated sugar
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
2 tbsp all-purpose flour
1 tsp vanilla extract
Topping (optional)
Whipped cream or cinnamon sugar
Instructions
Preheat oven: 350°F (175°C). Line mini cheesecake pans or muffin tins.
Make crust: Mix graham crumbs, brown sugar, butter, and cinnamon. Press about 1 tbsp into each cup.
Prepare filling: Beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices, flour, vanilla. Mix fully.
Fill cups: Divide batter among crusts, about 3/4 full.
Bake: 20 minutes until edges set, centers jiggle slightly.
Cool & chill: Cool 15 minutes, refrigerate 2+ hours or overnight.
Serve: Top with whipped cream or cinnamon sugar if desired.
Notes
Use room-temp cream cheese and eggs.
Press crust firmly.
Avoid overmixing to prevent cracks.
Bake until centers slightly jiggle.
Chill thoroughly before removing from liners.
- Prep Time: 25
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 mini cheesecake (1/18 recipe)
- Calories: 210
- Sugar: 16 g
- Sodium: 145 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: mini pumpkin cheesecakes, fall desserts, pumpkin cheesecake bites, thanksgiving dessert, pumpkin spice cheesecake
