Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are the perfect bite-sized dessert for fall! Creamy, spiced pumpkin cheesecake sits atop a buttery graham cracker crust, making each bite absolutely irresistible. Whether for Thanksgiving, a cozy treat, or meal prepping a sweet snack, these mini cheesecakes are easy to make and even easier to love!

Why You’ll Love This Recipe

• Perfectly Portioned: No slicing needed—just grab and enjoy!
• Rich & Creamy: Smooth cheesecake with warm pumpkin spice flavor.
• Make-Ahead Friendly: Chill overnight for an effortless dessert.
• Easy to Customize: Swap the crust or add toppings to make it your own.

Ingredients You’ll Need

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons melted butter

For the Pumpkin Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ¼ cup sugar
• 1 egg
• ½ teaspoon vanilla extract
• ½ teaspoon pumpkin spice
• ¼ teaspoon cinnamon
• 1 tablespoon all-purpose flour

For Topping (Optional):

• Whipped cream
• Caramel drizzle
• Crushed graham crackers

Tools You’ll Need

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or whisk
• Spoon or spatula

How to Make Mini Pumpkin Cheesecakes

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Spoon about 1 tablespoon of the crust mixture into each muffin cup and press down firmly.
4. Bake for 5 minutes, then let cool while making the filling.

Step 2: Make the Pumpkin Cheesecake Filling

1. In a mixing bowl, beat cream cheese until smooth.
2. Add pumpkin puree, sugar, egg, vanilla, pumpkin spice, cinnamon, and flour. Mix until creamy and well combined.

Step 3: Assemble & Bake

1. Spoon the cheesecake batter evenly over the cooled crusts, filling each cup about ¾ full.
2. Bake for 18–20 minutes, or until the center is set.
3. Remove from oven and let cool at room temperature for 10 minutes. Then, refrigerate for at least 2 hours (or overnight) to fully set.

Step 4: Serve & Enjoy

1. Remove cheesecakes from the muffin tin and peel off the liners.
2. Top with whipped cream, caramel drizzle, or crushed graham crackers for extra flavor.
3. Serve chilled and enjoy!

What to Serve with Mini Pumpkin Cheesecakes

• Hot Coffee or Spiced Tea – Complements the warm flavors.
• Vanilla Ice Cream – A creamy pairing for extra indulgence.
• Candied Pecans – For added crunch and sweetness.

Tips for the Best Mini Pumpkin Cheesecakes

• Use Room Temperature Ingredients – This ensures a smooth, lump-free filling.
• Don’t Overmix – Overbeating can add too much air, leading to cracks.
• Chill Before Serving – This helps the flavors meld and texture firm up.
• Make It Gluten-Free – Use gluten-free graham crackers for the crust.

How to Store & Freeze

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap individual cheesecakes in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Can I make these without a crust?
Yes! Simply pour the cheesecake batter into the muffin tin and bake as directed.

What can I use instead of graham crackers?
Try crushed gingersnaps, vanilla wafers, or Oreos for a fun twist.

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s well-pureed and not too watery.

Conclusion

These Mini Pumpkin Cheesecakes are the ultimate fall treat—creamy, spiced, and packed with pumpkin goodness! They’re easy to make, great for gatherings, and sure to be a crowd favorite.

Try them out and let me know how they turn out!

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Chill Time: 2 hours

Cuisine: American

Nutritional Information (Per Serving)
Calories: 180 | Protein: 3g | Carbohydrates: 15g | Fat: 12g | Fiber: 1g | Sodium: 120mg

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