Description

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!

Ingredients

Scale

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

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Instructions

Step 1: Prepare the Crust

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

Step 2: Make the Pumpkin Cheesecake Filling

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

Step 3: Assemble & Bake

Spoon the cheesecake batter evenly over the cooled crusts, filling each cup about ¾ full.
Bake for 18–20 minutes, or until the center is set.
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

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

Notes

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.

Prep Time: 10 minutes
Chill Time: 2 hours
Cook Time: 20 minutes
Cuisine: American