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Mini Pumpkin Cheesecakes

Creamy Mini Pumpkin Cheesecakes for Cozy Fall Nights

Indulge in these Mini Pumpkin Cheesecakes, the perfect fall dessert filled with rich pumpkin spice flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers You can use gluten-free options.
  • 1/4 cup Granulated Sugar Substitute with coconut sugar for a healthier choice.
  • 1/2 cup Salted Butter Unsalted butter works; adjust added salt accordingly.
For the Filling
  • 16 oz Softened Cream Cheese Ensure it's at room temperature.
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not filling.
  • 3/4 cup Dark Brown Sugar Light brown sugar can be swapped.
  • 1/2 cup Heavy Whipping Cream Coconut cream is a great dairy-free alternative.
  • 2 large Eggs Use vegan egg replacements if needed.
  • 2 teaspoons Pumpkin Pie Spice Make your own using cinnamon, nutmeg, and ginger.
  • 1 teaspoon Vanilla Extract Aim for pure vanilla extract.

Equipment

  • Oven
  • Muffin Pans
  • food processor
  • electric mixer
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and prepare muffin pans with cupcake liners.
  2. In a food processor, crush the graham crackers into fine crumbs.
  3. Combine crushed graham crackers, granulated sugar, and melted butter in a bowl. Stir until it sticks together.
  4. Spoon the crust mixture into cupcake liners, filling about two-thirds full and press down.
  5. Bake crusts for 7 minutes, then let cool.
  6. Beat softened cream cheese until smooth, then gradually add pumpkin puree, dark brown sugar, heavy whipping cream, eggs, pumpkin pie spice, and vanilla extract until just combined.
  7. Pour the filling into each crust, filling three-quarters full.
  8. Bake for 20-22 minutes until centers are slightly jiggly yet set.
  9. Cool for 30 minutes, then chill in the refrigerator for at least 3 hours or overnight.
  10. Remove from liners and top with whipped cream or other toppings before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Ensure the cream cheese is at room temperature to avoid lumps. Let the mini cheesecakes chill overnight for the best flavor.

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