When you love pumpkin pie and cheesecake, you’re going to flip over this loopy scrumptious dessert hybrid! These Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it’s bursting with pumpkin taste.

Mini Pumpkin Cheesecake Recipe

It’s no secret the one factor I like greater than cheesecake is a mini cheesecake state of affairs! They’re so cute, so creamy, and a lot simpler than baking a complete cheesecake. That’s as a result of they’re baked in a muffin pan, and don’t require the fuss of a water tub, or an in a single day chilling session.

So in the event you’re a beginner to the world of cheesecake, it is a nice recipe to begin with! Actually, any of my mini cheesecakes are: mini chocolate cheesecakes, mini cheesecakes, mini espresso cheesecakes, mini key lime cheesecakes, mini baileys Irish cream cheesecakes.

Pumpkin cheesecake ingredients

Mini Pumpkin Cheesecake Components:

  • Graham Crackers Crumbs: I counsel shopping for the pre-crushed graham cracker crumbs, which makes measuring a breeze! However you’ll be able to undoubtedly make your individual by processing just a few sheets of graham crackers although a meals processor. You need them to be tremendous positive crumbs!
  • Granulated Sugar: Sweetens our crust with out including an excessive amount of moisture (so it bakes up good and crispy!).
  • Salt: I counsel positive sea salt, however no matter you could have available will work.
  • Melted Butter: I choose unsalted, however in the event you solely have salted, merely omit the salt referred to as for within the graham cracker crust.
  • Cream Cheese: Full-fat! And make sure your cream cheese is softened earlier than mixing, in any other case once you go to beat the cream cheese, it’ll clump up. And will even harm your meals processor/blender/mixer. You’ll need to let it sit out in a heat space for at the least half-hour, however ideally an hour.
  • Pumpkin Puree: NOT PUMPKIN PIE MIX! Which is loaded with spices and sugars and stuff we don’t need. Home made pumpkin puree will work, however the texture will fluctuate as a result of the water content material of do-it-yourself pumpkin puree is commonly larger than canned pumpkin.
  • Bitter Cream: Full-fat and at room temperature! When you can’t discover bitter cream, your greatest wager is full-fat greek yogurt, which is able to add the same thick and creamy texture to the cheesecakes.
  • Molasses: Enhances the pumpkin taste. Use common power molasses, not the blackstrap selection, which is just too overpowering for this recipe.
  • Brown Sugar: I choose gentle brown sugar, however darkish brown sugar will work in a pinch. When you’re not weighing your elements, you’ll want to pack the brown sugar into the measuring cup when measuring.
  • Vanilla Extract: All the time use pure vanilla, and never imitation vanilla! A bourbon vanilla extract would even be beautiful on this recipe.
  • Eggs: You’ll want one entire egg and one egg yolk. Chances are you’ll discard the egg white or reserve it for one more use.
  • Spices: Cinnamon, ginger, nutmeg, and cloves make up our do-it-yourself pumpkin spice mix! When you choose to make use of pumpkin spice as an alternative, I counsel utilizing 2 and 1/2 teaspoons instead of all the referred to as for spices.
  • Flour: Only a pinch thickens up the batter, yielding dense however creamy pumpkin cheesecakes.
  • Heavy Cream: Aka whipping cream! Don’t sub with milk… or anything!

mini pumpkin cheesecakes in pan

Find out how to Make Mini Pumpkin Cheesecakes

  1. You should definitely preheat the oven at the least half-hour earlier than you propose on baking. Line a 12-cup muffin tin with cupcake liners. Evenly spray the liners with nonstick baking spray to make sure your mini cheesecakes don’t stick! (If you wish to use a mini muffin tin, this recipe will yield about 24 mini cheesecakes. Cut back the baking time by 5 minutes).
  2. Make your crust! In a big bowl mix graham cracker crust elements. Press crust into cupcake liners, and bake for five minutes.
  3. Make your cheesecake filling! Mix your filling till tremendous clean. However ensure you mix on low pace as soon as the eggs have been added.
  4. Divide the filling evenly, pouring it on high of the crust. Bake till hyped up and just a bit bit jiggly within the middle.
  5. Preserve the mini cheesecakes within the pan and funky utterly. Then place the pan within the fridge to sit back for at the least 3 hours. When you attempt to serve them earlier than they’re absolutely chilled, they’ll be too tender and sort of mushy in texture. So plan forward time smart.
  6. When able to serve, high with whipped cream (store-bought or do-it-yourself) and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.


In search of extra pumpkin dessert inspiration? Take a look at my 16 scrumptious pumpkin recipes to rejoice fall.

Extra Pumpkin Cheesecake Recipes:


Mini Pumpkin Cheesecake

Ashley Manila

Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it is bursting with pumpkin taste.

Prep Time 20 minutes

Prepare dinner Time 28 minutes

Inactive time: 3 hrs 30 minutes

Course Dessert

Delicacies Cheesecake

Servings 12 mini cheesecakes


For the Crust:

  • 1 cup (120g) graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 and 1/2 Tablespoons (49g) unsalted butter melted

For the Cheesecake:

  • 12 ounces (340g) full-fat block model cream cheese softened
  • 2/3 cup (150g) pure pumpkin puree
  • 2 and 1/2 Tablespoons (35g) full-fat bitter cream
  • 1 Tablespoon (14ml) molasses
  • 1/2 cup (106g) gentle brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 1 giant egg room temperature
  • 1 giant egg yolk room temperature
  • 1 teaspoon floor cinnamon
  • 1 teaspoon floor ginger
  • 1/4 teaspoon floor nutmeg
  • 1/4 teaspoon floor cloves
  • 1 teaspoon flour
  • 1/4 cup (57ml) heavy cream

Garnish (non-compulsory):

  • whipped cream
  • floor cinnamon
  • salted caramel sauce


For the Crust:

  • Preheat the oven to 350 levels (F). Line a 12-cup muffin tin with paper liners. Evenly spray the liners with nonstick baking spray, put aside till wanted.

  • In a big bowl mix graham cracker crumbs, sugar, salt, and melted butter. Utilizing a rubber spatula, stir nicely to evenly mix. Divide the filling evenly among the many ready liners, including about 1 heaping tablespoonful to every cup. Press the crust down firmly into a good layer (I take advantage of the again of a spoon to do that).

  • Bake within the preheated oven for five minutes then take away from the oven and put aside to chill. Within the meantime, make your filling.

  • Cut back the oven temperature to 300 levels (F). 

For the Cheesecake:

  • In a big bowl, utilizing an electrical hand mixer, beat the softened cream cheese, pumpkin puree, bitter cream, and molasses till nicely mixed and really clean. 

  • Add within the brown sugar and vanilla and beat clean, scraping down the edges and backside of the bowl as wanted. 

  • On low pace, add within the egg and egg yolk and beat till simply mixed. Don’t over combine. 

  • On low pace, beat within the spices, flour, and heavy cream, simply till mixed. 

  • Divide the filling evenly amongst cups, pouring it on high of the ready crust layer. The molds will likely be very full.

  • Bake within the preheated oven for 18 minutes, then flip off the oven and depart the door closed for one more 10 minutes.

  • Take away the pan from the oven and place the pan on a wire rack to chill utterly. As soon as cool to the contact, place the pan within the fridge to sit back for at the least 3 hours. 

  • When able to serve, high with whipped cream and garnish with a sprinkle of cinnamon and/or a drizzle of salted caramel sauce, if desired.

Key phrase cheesecake, mini cheesecakes, pumpkin, pumpkin cheesecake, Thanksgiving dessert

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