If there was ever dessert that had fall and holiday written all over it, it would be these mini pumpkin cheesecakes! The pumpkin cheesecake filling is layered on a caramelized, buttery graham cracker crust piped with homemade whipped cream and a dash of pumpkin pie spice! This mini pumpkin cheesecake recipe is one of my favorite Fall treats I’ve ever created.
These little pumpkin cheesecake bites are the cutest and perfect for the holidays. I find these easier to make than a full size pie! That being said, you will have some pumpkin puree leftover, which you could use to make pumpkin streusel coffee cake, pumpkin pie cupcakes, or ice cream!
If you are hosting Thanksgiving this year, use our crockpot turkey recipe to cut down on the stress and free up your oven! You can also use this cranberry jello salad to wow your guests, and it only takes 10 minutes to prep. Fill the rest of the dessert table with simple recipes like Pumpkin Bread Pudding with Caramel Sauce, Chocolate Chip Cheesecake Cookies, or a classic key lime pie.
- Less prep work than the traditional pumpkin pie and cheesecake.
- Can be made ahead of time and decorated just before serving.
- The perfect size after a big holiday meal.
What Ingredients do I Need for Individual Pumpkin Cheesecakes?
- graham cracker crumbs
- granulated sugar
- salted butter – add a dash of salt if you are using unsalted butter
- cream cheese – bring the cheese to room temperature so it’s easy to mix and not lumpy
- white sugar
- eggs – room temperature eggs make the filling nice and creamy.
- pumpkin puree – make sure you don’t accidentally grab pumpkin pie filling, it’s not the same!
- vanilla extract
- pumpkin pie spice
- all-purpose flour
- heavy cream
- powdered sugar
- Ground cinnamon or pumpkin pie spice
Pro Tip: When making mini cheesecakes in muffin tins, parchment wrappers are much easier to peel compared to the paper liners.
How to Make The Best Mini Pumpkin Cheesecake Recipe
PREP: Line the muffin pan with parchment liners and preheat the oven.
MAKE THE CRUST: Combine the melted butter, graham crackers, and sugar in the food processor. Pulse until they are fine crumbs. Add a tablespoon into each liner.
MAKE THE FILLING: Beat the cream cheese and sugar in a large mixing bowl with an electric mixer or the bowl of a stand mixer on medium-high speed until smooth. Mix in the pumpkin puree, vanilla, pumpkin spice, and flour. Carefully stir in the eggs one by one. Divide the filling into the cupcake liners.
BAKE AND CHILL: Bake for 20-25 minutes, remove from the oven, and let them cool for 20 minutes on the counter. Transfer them to the refrigerator to set for at least 2 hours.
DECORATE AND SERVE: Whip the powdered sugar and cream together until stiff peaks form. Pipe onto each mini pumpkin cheesecake and dust with pumpkin pie spice or cinnamon.
- Chill the cheesecakes in the muffin pan in the fridge. This will make them much easier to lift out.
- The crumb crust caramelizes with the butter and sugar, making the flavor out of this world!
- Mini cheesecakes do not puff and crack as bad as the standard size. To reduce puffing and cracking, avoid over mixing the batter. This is why we recommend stirring the eggs in by hand.
- They will puff a bit while baking but will sink back down as they cool.
- Want to use a water bath to be on the safe side? Add a couple of inches of water to a shallow dish beneath the muffin tin in the oven.
- Whipped cream doesn’t store well, so top just before serving.
- If you are using a stand mixer, the paddle attachment works well for the filling. Be sure to switch to mixing by hand when you add the eggs.
- For an extra garnish, you can place mini gingersnaps on top!
- To save time, use whipped topping in the can.
October 21st is National Pumpkin Cheesecake Day! Be sure to celebrate!
Keep leftovers in the refrigerator for 5 to 7 days. To freeze, place the muffin pan in the freezer for at least 30 minutes, then transfer to a container or freezer for up to 3 months.
Yes! Just be sure it has completely cooled before adding it to the batter.
I have a delicious swirled pumpkin cheesecake recipe on the site that makes a gorgeous presentation. The recipes are very similar, and you can simply use the filling here in this recipe for a traditional pumpkin cheesecake. The cook time and details will vary with a full cheesecake, and a water bath will be necessary. I also use less butter in the graham cracker crust of my full cheesecake as it turns out too soggy. In these miniature cheesecakes, however, the crust caramelizes and turns out extra yummy.
Mini Pumpkin Cheesecakes
- 1 ½ cups graham cracker crumbs
- 1½ cup granulated sugar divided
- ½ cup salted butter melted
- 2 8-ounce packages cream cheese, softened
- 1 cup white sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ¼ cup powdered sugar
- Ground cinnamon or pumpkin pie spice for dusting
- Preheat the oven to 350°F.
- Fill muffin tins with 18 cupcake liners.
- In a medium bowl, stir together the melted butter, ½ cup sugar, and graham cracker crumbs until mixed.
- Divide the graham cracker crumb mixture (about 1 tablespoon per cupcake wrapper) into the muffin tins.
- In a large bowl, beat cream cheese with the remaining 1 cup sugar until smooth. Scrape down the sides of the bowl.
- Beat in pumpkin puree, vanilla, pumpkin pie spice and flour until well mixed.
- Gently stir in eggs until well mixed.
- Divide the cheesecake batter between the prepared muffin cups.
- Bake 20-25 minutes, or until the cheesecakes appear matte across the tops.
- Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. Chill at least 2 hours to set before serving.
- Whip heavy cream and powdered sugar until stiff peaks form. Pipe or dollop the whipped cream onto the cheesecakes and dust with pumpkin pie spice.
Store leftovers in the refrigerator for 5-7 days or freeze up to 3 months. Notes: If you WANT to use a water bath, fill a shallow baking dish with a couple inches of water and set it on the rack beneath the muffin tins. I recommend topping with whipped cream just before serving as whipped cream doesn’t store as well.