These mini pumpkin cheesecakes are packed with cozy fall flavors: creamy pumpkin cheesecake filling, warm pumpkin pie spice, and a sweet, buttery graham cracker crust. Mini cheesecakes are the perfect make-ahead holiday dessert for easy entertaining.
There's something magical about the combination of pumpkin and cream cheese. These mini pumpkin cheesecakes combine the rich, creamy texture of cream cheese 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.
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 your friends and family.
Mini Pumpkin Cheesecake Ingredients
Granulated Sugar: The sweetness of granulated sugar balances the tanginess of the cream cheese and the earthiness of the pumpkin.
Graham Crackers: Graham cracker crumbs provide the base for the delicious classic sweet graham cracker crust. They are the perfect base anytime you are making mini cheesecakes. To make the graham cracker crumbs, put the graham cracker cookies in a plastic zip lock bag and crush them using a rolling pin or use a food processor.
Salted 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. Make sure not to confuse pumpkin puree 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 and keep it extra creamy.
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 your oven to 325°F and line two regular-sized muffin pans with paper liners. This recipe makes 24 mini pumpkin cheesecakes, so you'll need 24 liners. Then, break up 14 graham cracker sheets (rectangle) with your hands and place them in the bowl of a food processor.
- Pulse the food processor until the graham crackers reach the consistency of fine crumbs.
- In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Mix the butter crumb mixture with a fork until it bcomes the consistency of wet sand. This will form your graham cracker crumb mixture for the crust.
- Fill each liner with 1 ½ tablespoons of the melted butter crumb mixture. Then, using the back of a flat-bottomed, round measuring cup, press down firmly with the bottom to form the crust.
- Bake the crust for seven minutes, then remove and let cool while you make the filling.
- For the filling, beat the cream cheese with an electric mixer 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 the ½ cup of granulated sugar, pumpkin puree, brown sugar, heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract.
- Mix on medium-low speed until just combined. Scrape down the sides and bottom of the mixing bowl and mix again on low until thoroughly combined.
- Pour about ¼ cup (4 tablespoons) of the cream cheese mixture on top of the crust until all cups are evenly filled.
- Bake the mini pumpkin cheesecakes at 325°F for 20-22 minutes. The center of each pumpkin cheesecake should still be slightly jiggly.
- Remove the mini pumpkin cheesecakes from the oven and let each muffin pan cool on a wire rack. Once cooled, pinch the sides of the cupcake liners and pull straight up to remove. Then refrigerate for at least three hours or overnight. Before serving, top each mini pumpkin cheesecake with 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 & 1M Piping Tip(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 and not mix well with the pumpkin mixture, 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 save time making the graham cracker crust, place the graham crackers in a food processor and pulse until it reaches the consistency of course sand.
- Don't Overmix: When mixing the cheesecake filling, be careful not to overmix. Overmixing 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. They'll last for up to three days. I love using these plastic cupcake containers to save space in the fridge and transport them to events. Top each mini pumpkin cheesecake with whipped cream right before serving.
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 gingersnap 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 leftovers 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 your fork and enjoy 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
Equipment
Ingredients
- ¾ cup granulated sugar (divided) ¼ cup for crust, ½ cup for filling
- 2 cups finely crushed graham cracker crumbs 14 graham cracker sheet rectangles
- 6 tablespoons salted butter melted
- 24 ounces cream cheese room temp
- 15 ounces pumpkin puree
- ¼ cup dark brown sugar
- ⅓ cup heavy whipping cream
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- First, preheat your oven to 325°F and line two regular-sized muffin pans with paper liners. This recipe makes 24 mini pumpkin cheesecakes, so you'll need 24 liners. Then, break up 14 graham cracker sheets (rectangle) with your hands and place them in the bowl of a food processor.
- Pulse the food processor until the graham crackers reach the consistency of fine crumbs.
- In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Mix the butter crumb mixture with a fork until it bcomes the consistency of wet sand. This will form your graham cracker crumb mixture for the crust.
- Fill each liner with 1 ½ tablespoons of the melted butter crumb mixture. Then, using the back of a flat-bottomed, round measuring cup, press down firmly with the bottom to form the crust.
- Bake the crust for seven minutes, then remove and let cool while you make the filling.
- For the filling, beat the cream cheese with an electric mixer 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 the ½ cup of granulated sugar, pumpkin puree, brown sugar, heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract.
- Mix on medium-low speed until just combined. Scrape down the sides and bottom of the mixing bowl and mix again on low until thoroughly combined.
- Pour about ¼ cup (4 tablespoons) of the cream cheese mixture on top of the crust until all cups are evenly filled.
- Bake the mini pumpkin cheesecakes at 325°F for 20-22 minutes. The center of each pumpkin cheesecake should still be slightly jiggly.
- Remove the mini pumpkin cheesecakes from the oven and let each muffin pan cool on a wire rack. Once cooled, pinch the sides of the cupcake liners and pull straight up to remove. Then refrigerate for at least three hours or overnight. Before serving, top each mini pumpkin cheesecake with whipped cream and a sprinkle of cinnamon, if desired.
Danielle says
This is the best recipe I have EVER found! The Savory Cipolla you have outdone yourself again!! This is delicious.
Esme Slabbert says
Amazing, love any and all mini cheesecakes. These do look so hugely tempting. Pinned it
I visited you via THE HAPPINESS IS HOMEMADE PARTY!
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!