Go Back
+ servings
Seven mini pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon on an oval serving platter with an orange pumpkin and a piping bag filled with whipped cream on a white counter top.

The BEST Mini Pumpkin Cheesecakes

These delicious mini pumpkin cheesecakes are great for the holidays and they are so creamy your friends and family will not be able to resist them! These would be great for a dessert table or as a wonderful gift for family or friends. In addition to being incredibly simple to make you can also keep them in the fridge or you can freeze them in an airtight container and let them thaw at room temperature for 30 minutes to enjoy.
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 201 kcal

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
  • 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 two 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.

Notes

Important Tip: Make sure your cream cheese is at room temperature and it is smooth before adding the rest of the ingredients. If needed heat it in the microwave in 20 second intervals until smooth. Once the filling has been combined, do not over mix or you will have tiny bubbles in your cheesecake. 

Nutrition

Serving: 1 mini cheesecakeCalories: 201kcalCarbohydrates: 14.9gProtein: 3.6gFat: 14.6gSaturated Fat: 8.7gCholesterol: 64mgSodium: 157mgPotassium: 78mgFiber: 0.5gSugar: 10.4gCalcium: 34mg
Tried this recipe?Let us know how it was!