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If you love pumpkin pie and cheesecake, these Mini Pumpkin Cheesecakes are about to become your new favorite dessert! They’re creamy, perfectly spiced, and have a buttery graham cracker crust, all packed into bite-sized perfection.
Whether you’re making them for Thanksgiving, Halloween, or just because you can’t get enough pumpkin spice, these little cheesecakes bring all the cozy fall flavors in the easiest way possible. No water bath, no fuss—just pure, creamy pumpkin goodness!
🎃 What You’ll Need
👉 For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
👉 For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 large egg
👉 For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- A sprinkle of cinnamon or nutmeg for garnish
🧁 How to Make Mini Pumpkin Cheesecakes
1️⃣ Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2️⃣ Make the crust – In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside.
3️⃣ Prepare the filling – In a mixing bowl, beat the cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and cinnamon until smooth. Add the egg and mix just until combined.
4️⃣ Fill & bake – Spoon the cheesecake batter over the crusts, filling each liner about ¾ full. Bake for 15-18 minutes or until the centers are just set.
5️⃣ Cool completely – Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
6️⃣ Whip up the topping – Beat heavy whipping cream, powdered sugar, and vanilla until soft peaks form. Pipe or spoon onto chilled cheesecakes and sprinkle with cinnamon or nutmeg.
✨ Easy Variations & Tips
🥧 Want a Different Crust? Swap graham crackers for gingersnap crumbs or Oreos!
🔥 Extra Spice? Add a dash of nutmeg or clove for a stronger fall flavor.
🍫 Chocolate Twist? Drizzle with melted chocolate or top with mini chocolate chips.
❄️ Make Ahead? These cheesecakes store beautifully in the fridge for up to 5 days or can be frozen for up to 3 months!
💡 What to Serve with Them?
- A drizzle of caramel sauce for extra indulgence
- Candied pecans for a crunchy topping
- A hot cup of chai or pumpkin spice latte to bring out all the cozy vibes
These Mini Pumpkin Cheesecakes are creamy, spiced just right, and the perfect little bite of fall. They’re easy to make, great for holiday gatherings, and best of all—you don’t need to share a whole slice!
