These Mini Pumpkin Cheesecakes are the epitome of fall flavors, combining the warmth of pumpkin pie spice with a sweet graham cracker crust. Each bite is a burst of creamy cheesecake, sweet pumpkin, and warm pumpkin pie spices, making them the perfect addition to your holiday desserts.
There's something magical about the combination of pumpkin and cream cheese. These mini pumpkin cheesecakes combine cream cheese's rich, creamy texture with the warm spices of pumpkin pie filling, all nestled in a sweet graham cracker crust.
If you love mini desserts, you'll love these mini pumpkin cheesecakes. They're not only quick and easy to make but also completely customizable too!
Mini cheesecakes are my favorite to bring to any event or when serving a large crowd, so try these Mini Oreo Cheesecake Bites and these Raspberry Swirl Mini Cheesecakes as well! If you are in the mood for more pumpkin recipes, try this delicious Pumpkin Cheesecake Mousse with Cool Whip!
The best part is that mini pumpkin cheesecakes are easily customizable with your favorite toppings, such as homemade whipped cream, salted caramel sauce, or even a sprinkle of extra pumpkin pie spice.
Whether entertaining or simply craving a cozy fall or winter dessert at home, this mini pumpkin cheesecake recipe will surely impress.
Ingredients
Granulated Sugar: The sweetness of granulated sugar balances the tanginess of the cream cheese and the earthiness of the pumpkin.
Graham Cracker Crumbs: Graham cracker crumbs provide the base for the delicious classic graham cracker crust. They are the perfect base anytime you are making mini cheesecakes. You can use a food processor or a rolling pin and a zip lock bag to crush the graham crackers to make the crumbs
Unsalted Butter: Melted butter binds the graham cracker crumbs together to form the crust.
Softened Cream Cheese: The star of our cheesecake batter, cream cheese, gives these pumpkin cheesecake bites their rich and creamy texture.
Pumpkin Puree: Canned Pumpkin puree adds the classic pumpkin flavor to our mini cheesecakes. Pumpkin puree should not be confused with pumpkin pie filling or pumpkin pie mix, as they are much sweeter.
Dark Brown Sugar: Dark brown sugar adds a deep, molasses-like sweetness to our pumpkin cheesecake batter. Light brown sugar may be substituted.
Heavy Whipping Cream: This helps to lighten the texture of the cheesecake filling.
Eggs: These provide structure and richness to our cheesecake filling.
Pumpkin Pie Spice: This blend of warm spices gives our mini pumpkin cheesecakes their classic fall flavor. You can find pumpkin pie spice readily available in most supermarkets; however, you can make your own. Combine three tablespoons of ground cinnamon, two teaspoons of ground ginger, one and a half teaspoons of ground nutmeg, one teaspoon of ground cloves, and one teaspoon of allspice.
Vanilla Extract: Pure vanilla extract enhances the flavors in our mini cheesecakes. Nielsen Massey is my preferred brand of vanilla to use in all of my desserts.
How to Make Mini Pumpkin Cheesecakes
- First, preheat the oven to 325°F. Then, line two regular-sized muffin tins with paper liners. This recipe makes 24 mini pumpkin cheesecakes, so you'll need 24 liners.
- Combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter in a medium bowl to make the graham cracker crust.
- Fill each liner with 1-2 tablespoons of this mixture, then press down firmly with the bottom of a ¼ measuring cup to form the crust.
- Bake for 7 minutes, then remove and let cool while you make the filling.
- For the pumpkin cheesecake filling, beat the cream cheese until smooth and creamy. If it's still cold, you may need to warm it up in the microwave for a few seconds. Then add ½ cup of granulated sugar, pumpkin puree, brown sugar, heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract. Mix until just combined.
- Pour about ¼ cup of this cream cheese mixture into each cup on top of the crust.
- Fill all cups evenly, then bake for 20-22 minutes. The center should still be slightly jiggly.
- Remove the mini pumpkin cheesecakes from the oven and let the trays cool completely on a wire rack. Then refrigerate for at least 3 hours or overnight. Before serving, top each mini pumpkin cheesecake with fresh whipped cream and a sprinkle of cinnamon, if desired.
Suggested Equipment
- (2) Twelve Cup Muffin Pans
- Cupcake Liners
- Electric Hand Mixer
- Wire Cooling Rack
- Piping Bag (optional)
Tips for Making Mini Pumpkin Cheesecakes
- Use Room Temperature Ingredients: Before you begin, ensure the cream cheese, eggs, and heavy cream are all at room temperature. Cold cream cheese will be stiff, not incorporate into the other ingredients producing white speckled dots. Room temperature or warm cream cheese (not hot) will ensure a smoother, creamier cheesecake filling. I like to warm my cream cheese in the microwave in 20-second intervals until smooth.
- Use a Food Processor: To cut down on time making the graham cracker crust, place the crackers in a food processor and combine until it reaches the consistency of fine crumbs.
- Don't Overmix: When mixing the cheesecake filling, be careful not to overmix. Overmixing the cheesecake batter can incorporate too much air into the filling, leading to cracks in your mini pumpkin cheesecakes.
- Let Them Cool: After baking, let your mini pumpkin cheesecakes cool completely in the muffin pan before removing them. As they cool, they will shrink slightly in the muffin pan and will be easier to remove.
- Store Properly: Store any leftover mini pumpkin cheesecakes in an airtight container in the refrigerator. I love using these plastic cupcake containers to store them in the refrigerator and to transport them if bringing to a party. They'll last for up to three days in these containers if refrigerated.
Substitutions & Variations
- Chocolate Chip Pumpkin Cheesecakes: Add mini chocolate chips to the cheesecake batter before baking. The chocolate and pumpkin flavors pair wonderfully together.
- Pecan Pumpkin Cheesecakes: Top each mini cheesecake with a pecan half before baking for a crunchy, nutty addition.
- Oreo Crust Pumpkin Cheesecakes: Substitute graham crackers with crushed Oreo cookies (cream filling removed) for a chocolatey crust.
- Pumpkin Cheesecake with Ginger Snap Crust: Substitute graham crackers with crushed ginger snap cookies for a spicier, more flavorful crust.
- Pumpkin Spice Latte Cheesecakes: Add a teaspoon of instant espresso powder to the cheesecake batter for a fall-inspired coffee flavor.
- Caramel Drizzle Pumpkin Cheesecakes: Drizzle caramel sauce over the cooled cheesecakes for a sweet and gooey addition.
- Mini Pumpkin Cheesecake with Maple Whipped Cream: Add a splash of maple syrup to your whipped cream for a lovely autumn flavor that pairs perfectly with pumpkin.
Storage Suggestions
These mini pumpkin cheesecakes are best served once fully chilled. Store any leftover mini cheesecakes in an airtight container and refrigerate for up to three days. If making in advance, wait to top them with whipped cream until right before serving.
To make in advance, wrap each individual mini cheesecake in plastic wrap and place in the freezer for up to one month. To enjoy, unwrap and refrigerate overnight or let it come to room temperature for 30 minutes, then top with whipped cream.
FAQs
You can use a mini muffin tin to make mini cheesecake bites. Adjust the baking time, as mini cheesecakes will cook faster than regular-sized ones.
If you prefer fresh pumpkin puree over canned pumpkin, you can use it. Just be sure to drain it well to remove any excess moisture.
Yes, you can easily make the graham cracker crust in advance and refrigerate until you're ready to add the filling.
This mini pumpkin cheesecake recipe is both elegant and satisfying. Combining the creamy cheesecake and the warm pumpkin flavor creates the perfect balance of flavors.
Whether you're looking for a quick and easy fall dessert or a crowd-pleasing addition to your holiday dessert table, these mini pumpkin cheesecakes will please even the pickiest eaters.
So grab a fork, and indulge in every mouthwatering bite of these irresistible mini pumpkin cheesecakes.
More Pumpkin Recipes
Easy Pumpkin Cheesecake Mousse (With Cool Whip)
Easy Pumpkin Muffins With Cake Mix
The BEST Mini Pumpkin Cheesecakes
Ingredients
- ¾ cup granulated sugar (divided) ¼ cup for crust, ½ cup for filling
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 24 ounces cream cheese (room temp)
- 1 cup canned pumpkin puree
- ¼ cup dark brown sugar
- ¼ cup heavy whipping cream
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- First, preheat the oven to 325°F. Then, line two regular-sized muffin tins with paper liners. This recipe makes 24 mini pumpkin cheesecakes, so you'll need 24 liners.
- Combine the crushed graham cracker crumbs, ¼ cup of granulated sugar, and melted butter in a medium bowl to make the graham cracker crust.
- Fill each liner with 1-2 tablespoons of this mixture, then press down firmly with the bottom of a ¼ measuring cup to form the crust.
- Bake for 7 minutes, then remove and let cool while making the filling
- For the pumpkin cheesecake filling, beat the cream cheese until smooth and creamy. If it's still cold, you may need to warm it up in the microwave for a few seconds. Then add ½ cup of granulated sugar, pumpkin puree, brown sugar, heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract. Mix until just combined.
- Pour about ¼ cup of this cream cheese mixture into each cup on top of the crust.
- Fill all cups evenly, then bake for 20-22 minutes. The center should still be slightly jiggly.
- Remove the mini pumpkin cheesecakes from the oven and let the trays cool completely on a wire rack. Then refrigerate for at least 3 hours or overnight. Before serving, top each mini pumpkin cheesecake with fresh whipped cream and a sprinkle of cinnamon, if desired.
Gina Poe says
I finally got a chance to make them and they are now my all-time favorite. I Leo pumpkin pie and this is that level of delicious x2!. I used the variation suggested with cinnamon graham crackers, and yum! The vanilla suggested by the link is also my favorite. I had forgotten about that brand - I use so much vanilla in my life that I am always buying it wherever I happen to be, so thanks for the link to my favorite, Neilsen Massey, which I can now remember to buy instead of the others. Finally, if you don't have dark brown sugar, you can use light brown or even white sugar and just add molasses for that depth of taste. Thanks for adding this delicious recipe to my life.
Michelle says
Not sure what I did.. but I had only enough crust for 12, and enough cheesecake filling for 36.... but I made it work and made 30 all together. Looking forward to enjoying every bite on Thanksgiving tomorrow! Thanks for the recipe!
Gina Poe says
I cannot wait to try making these!