Mini Pumpkin Cheesecakes Recipe

I recently whipped up a batch of these Mini Pumpkin Cheesecakes recipe, and let me tell you—they’re the perfect cozy dessert for chilly evenings. The creamy filling, warm spices, and buttery graham crust? Total bliss in every bite.

I served them at a small fall get-together, and they disappeared in minutes! If you love festive flavors and easy desserts, this one’s for you. It even reminded me how versatile recipes can be—like the Cream Cheese Stuffed Mushrooms Recipe I love for savory snacks.

Additional Tips to Make These Mini Cheesecakes Even Better

Here are a few things I learned after making this recipe that made a big difference. Try these to level up your mini pumpkin cheesecakes!

• Use room-temperature cream cheese. This helps create that smooth, lump-free filling we all want.
• Chill overnight if possible. I know it’s hard to wait, but chilling them longer makes the texture even creamier.
• Line your muffin pan with good-quality liners. It makes removal easier and keeps the crust from sticking.
• Add a little orange zest. Just a pinch will brighten up the pumpkin flavor without overpowering it.
• Top just before serving. I found whipped cream and a cinnamon sprinkle stay freshest when added last minute.

Easy Ingredient Swaps and Flavorful Variations

Want to mix it up a bit? I’ve tried a few variations that worked really well—and they can fit into other dinner recipes or dietary needs too.

• Dairy-Free Option: Use dairy-free cream cheese and plant-based butter. It still comes out deliciously creamy.
• Sugar-Free Swap: Try using a sugar substitute like erythritol for a lower-carb dessert.
• Chocolate Lovers: Add a few mini chocolate chips to the filling or crust for a chocolate-pumpkin twist.
• Nut Crust Option: Swap graham crackers with crushed pecans and dates for a naturally sweet, gluten-free crust.
• Maple Syrup Drizzle: Just before serving, add a light drizzle of maple syrup for a rich, fall-inspired finish.

What You’ll Need to Make Mini Pumpkin Cheesecakes

Here’s the basic equipment I used while making this recipe, and why each piece is important.

• Muffin pan: Holds the individual portions while baking.
• Paper cupcake liners: Keeps the cheesecakes from sticking and makes them easy to serve.
• Mixing bowls: Needed for crust and filling prep.
• Hand mixer or whisk: To blend the cream cheese and ingredients smoothly.
• Spoon or small glass: Presses the crust into each liner evenly.
• Cooling rack: Helps the cheesecakes cool evenly before chilling.

How to Serve Mini Pumpkin Cheesecakes Perfectly

Presentation makes everything better! Here’s how I like to serve these little beauties.

I usually top each one with a generous swirl of whipped cream right before serving. Then I dust them with a pinch of ground cinnamon for that picture-perfect autumn vibe. If you’re making them for a holiday table, place them on a tiered dessert tray or white cake stand—it looks so elegant!

For extra flair, I sometimes add a mini cinnamon stick or a single pecan on top. It’s an easy way to impress guests. You can also explore Cheeseburger Soup Recipe if you’re planning a cozy, comfort-food themed dinner alongside these sweet treats!

How to Store Mini Pumpkin Cheesecakes

You’ll definitely want to keep a few of these on hand for later! Here’s how to store them properly:

• Refrigerate: Place them in an airtight container and refrigerate for up to 4 days. They stay fresh and creamy if stored well.

• Freeze: Freeze individually in a tray, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. Thaw in the fridge overnight before serving.

• Reheat (Optional): I don’t recommend reheating, since they’re meant to be served chilled. But if you prefer them slightly warm, let them sit at room temp for 30 minutes.

Why You’ll Love This Mini Pumpkin Cheesecake Recipe

This recipe quickly became one of my favorites—and here’s why you’ll probably love it too.

• Easy to Make: No water baths or tricky techniques—just mix, bake, and chill!
• Perfectly Portioned: The mini size makes it great for parties or snack-sized treats.
• Customizable: Easily swap ingredients to fit your needs or preferences.
• Full of Fall Flavor: The pumpkin, cinnamon, and spice combo is everything we love about autumn.
• Crowd-Pleaser: Everyone I’ve served these to has asked for the recipe!

More Things You Should Know Before You Bake

These quick insights will help you avoid common pitfalls and bake with confidence.

• Don’t use pumpkin pie filling. You need pure pumpkin puree so the spice balance stays right.
• Use full-fat cream cheese. It really makes a difference in texture and richness.
• Avoid overmixing the batter. Just mix until smooth; too much air can cause cracks.
• Check the oven early. My cheesecakes were perfect at 18 minutes, so don’t overbake!
• Let them cool before chilling. This helps prevent condensation from forming on the tops.

Ben Carraoli

Mini Pumpkin Cheesecakes Recipe

These Mini Pumpkin Cheesecakes are the perfect bite-sized treat for fall! Rich, creamy, and spiced just right, they sit on a buttery graham cracker crust and make an ideal dessert for Thanksgiving, Halloween, or cozy weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 12

Course: Dessert

Calories: 180

Ingredients Method

Ingredients

  

• For the Crust:
• 1 cup graham cracker crumbs – finely crushed crackers work best for a smoother base.
• 2 tbsp granulated sugar – adds a touch of sweetness to balance the tang of the filling.
• 3 tbsp unsalted butter melted – helps bind the crust and adds richness.
• For the Cheesecake Filling:
• 8 oz cream cheese softened – use full-fat and let it sit at room temperature for best texture.
• 1/2 cup granulated sugar – sweetens and balances the pumpkin and spices.
• 1/2 cup canned pumpkin puree – not pumpkin pie filling; pure puree gives the best result.
• 1 large egg – brings the filling together and helps it set during baking.
• 1 tsp vanilla extract – adds warmth and enhances the pumpkin spice flavor.
• 1 tsp pumpkin pie spice – gives that classic fall taste.
• 1/4 tsp ground cinnamon – a little extra spice to boost flavor depth.
• 1/4 tsp salt – balances sweetness and deepens flavor.
• Optional Topping:
• Whipped cream – adds a light creamy finish.
• Ground cinnamon – a dusting on top makes it feel festive.

Method

 

1. Start by preheating your oven to 325°F (163°C) and lining a muffin pan with 12 paper liners. In a small mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like damp sand.
2. Spoon about one tablespoon of the crust mixture into each liner. Press it down firmly using the back of a spoon or the bottom of a small glass to form an even base. Once all crusts are packed, bake them for 5 minutes. Remove from the oven and let them sit while you prepare the filling.
3. In a large bowl, beat the softened cream cheese until it’s smooth and lump-free. Add in the sugar and mix again until well combined. Then add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt.
4. Mix the ingredients together until the batter becomes silky and well-blended. Don’t overmix, but ensure everything is evenly incorporated. The result should be a creamy orange filling with a warm spice aroma.
5. Spoon the cheesecake filling over each prepared crust. Fill each liner nearly to the top – the filling won’t rise much while baking. Gently tap the pan on the counter to release any trapped air bubbles.
6. Place the pan in the oven and bake for 18–20 minutes. The centers should look set but still slightly jiggly in the middle. Don’t overbake, as that can cause cracking. Once done, let the cheesecakes cool in the pan for 30 minutes.
7. After cooling, transfer the mini cheesecakes to the refrigerator. Chill them for at least 2 hours – overnight is even better if you can wait! This step helps them set properly and develop flavor.
8. Before serving, top each cheesecake with a swirl of whipped cream and a sprinkle of cinnamon. They’re now ready to impress your guests or satisfy your fall dessert cravings!