Mini Pumpkin Cheesecakes

This easy Mini Pumpkin Cheesecakes recipe is a popular autumn dessert sure to please any fall pumpkin cravings. Pumpkin pie spice with cinnamon and cream cheese pair perfectly with a yummy buttery graham cracker crust. Top with whipped cream for a fun holiday gathering spiced fall dessert.

For more pumpkin desserts try my Paula Deen’s pumpkin bars, pumpkin pecan dump cake, downeast Maine pumpkin loaf and my popular no bake pumpkin cheesecake.


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox.ย Plus youโ€™ll get great new recipes from us every week!

Save Recipe

Mini Cheesecake Recipe

The creamy cheesecake and cozy fall spices blend so well together for a rich and satisfying mini bites of deliciousness.

I love the ability to make them ahead of time in a muffin tin and their small size which makes them easy to transport to fall gatherings like potlucks or family parties.

These individual pumpkin cheesecakes are easy to eat and serve for a great pumpkin snack or a Thanksgiving dinner bite-sized treats.

For more easy pumpkin desserts try my pumpkin spice cake, pumpkin swirl cheesecake, pumpkin delight, pumpkin cheese cake balls and no bake pumpkin pie with cream cheese.

Ingredients

  • Graham Cracker Crumbs
  • Brown Sugar
  • Butter
  • Cream Cheese – softened to room temperature
  • Pumpkin Puree
  • Sour Cream
  • Egg
  • Granulated Sugar
  • Cinnamon
  • Pumpkin Pie Spice
  • Cornstarch
  • Vanilla – vanilla extract
  • Optional Topping – top with whipped cream or Cool Whip and pumpkin pie spice

How To Make Mini Pumpkin Cheesecakes

Step by step images for how to make mini pumpkin cheesecakes.

STEP ONE – Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.

STEP TWO – In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.

STEP THREE- In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.

STEP FOUR – Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.

STEP FIVE – Bake at 350 for 5 minutes.

STEP SIX – Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.

STEP SEVEN – Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract. Mix again, until well combined.

STEP EIGHT – Divide the cheesecake mixture between each of the muffin cups.

STEP NINE – Bake at 350ยฐF for 20 minutes.

STEP TEN – Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.

STEP ELEVEN – Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.

Be sure to cool the pumpkin cheesecakes for at least 2 hours so that they set properly and meld the flavors together for an enhanced texture and taste!

Storage Instructions

Store using an airtight container in the fridge for 3 to 4 days.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini pumpkin cheesecakes on cupcake liner.

Mini Pumpkin Cheesecakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes

Description

This easyย Mini Pumpkin Cheesecakes recipe is a popular autumn dessert sure to please any fall pumpkin cravings. Pumpkin pie spice with cinnamon and cream cheese pair perfectly with a yummy buttery graham cracker crust. Top with whipped cream for a fun holiday gathering spiced fall dessert.


Ingredients

1 cup graham cracker crumbs

2 Tablespoons brown sugar

3 Tablespoons butter

8 ounces cream cheese, softened

1/2 cup pumpkin puree

2 Tablespoons sour cream

1 egg

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 Tablespoon cornstarch

1/2 teaspoon vanilla

Optional- whipped cream and extra pumpkin pie spice for topping


Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
  2. In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
  3. In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
  4. Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
  5. Bake at 350 for 5 minutes.
  6. Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
  7. Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract. Mix again, until well combined.
  8. Divide the cheesecake mixture between each of the muffin cups.
  9. Bake at 350 for 20 minutes.
  10. Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
  11. Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.

Notes

Storage instructions: Store using an airtight container in the fridge for 3 to 4 days.

  • Prep Time: 20 minutes
  • Cool Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star