I’m a big fan of pumpkin desserts, and these Mini Pumpkin Cheesecake Cupcakes are my new favorite. They’re soft, rich, and loaded with cozy fall flavors. If you want a dessert that’s as pretty as it is tasty, this easy recipe is a must-try for the season.
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Mini Pumpkin Cheesecakes Recipe
Pumpkin cheesecake cupcakes are a creamy version of the classic pumpkin cupcakes. These treats blend the best of two worlds: classic pumpkin spice cupcakes and rich, creamy cheesecake. Each cupcake features a tender pumpkin base, a luscious cheesecake center, and often a swirl or a dollop of cream cheese frosting on top.
The magic of these cupcakes lies in their texture and flavor. Moist pumpkin cake meets tangy, sweet cheesecake, all balanced with cinnamon, nutmeg, and pumpkin pie spice. These cupcakes are perfect for cozy gatherings or festive celebrations.
The desserts can be enjoyed with warm drinks or served as a dessert centerpiece for any fall event. They pair well with hot coffee, chai tea lattes, spiced apple cider, or even a glass of cold milk. For something a little more decadent, enjoy them with caramel hot chocolate or a pumpkin spice latte.
You can serve mini pumpkin cheesecakes alongside other seasonal favorites, such as roasted nuts, maple-glazed bacon, cinnamon donuts, or a cheese platter with dried fruits. The cupcakes also complement dishes like ginger cookies, apple crisp, and cranberry scones.
Here’s how to make the mini pumpkin cheesecakes:
Mini Pumpkin Cheesecakes
Nutrition
Ingredients
For the crust
- 1 cup graham cracker crumbs about 8 full sheets
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For the filling
- 8 oz cream cheese softened
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- Pinch of salt
Topping
- Whipped cream
- Sprinkle of cinnamon or crushed pecans
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide evenly between liners (about 1 tbsp each), press firmly to flatten.
- In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, egg, vanilla, and spices. Mix until creamy and fully combined.
- Spoon the mixture evenly over the crusts. Bake for 20–25 minutes, until centers are set and slightly jiggly.
- Let cool at room temperature for 30 minutes, then refrigerate at least 2 hours.
- Top with whipped cream and a dash of cinnamon if desired. Enjoy!
Notes
- Make it gluten-free by using GF graham crackers.
- Easily doubled for a party or holiday treat.
- Use a mini muffin pan for bite-size versions (adjust baking time to ~12–15 minutes).
- Stores well in the fridge up to 4 days.
SIMILAR RECIPES:
Pumpkin Cheesecake Variations
From this recipe, you can create other versions of the mini pumpkin cheesecakes. Here are some notable suggestions:
- Flavor Variations
- Pumpkin Swirl Cheesecakes swirl a bit of plain cheesecake batter with the pumpkin one for a marbled effect.
- Chocolate Pumpkin Mini Cheesecakes add 2 tbsp cocoa powder to the crust or drizzle with melted dark chocolate.
- Maple Pumpkin Cheesecakes replace brown sugar with maple syrup for a richer, fall-inspired flavor.
- Pumpkin Pecan Mini Cheesecakes add chopped candied pecans on top or into the crust for a sweet crunch.
- Pumpkin Cheesecake Bites (Crustless) skip the crust entirely for a lighter, low-carb version.
- Crust Variations
- Gingersnap Crust uses crushed gingersnap cookies instead of graham crackers for a spicy kick.
- Oreo Crust swaps graham crackers with crushed Oreos for a fun, indulgent twist.
- Almond or Oat Crust uses ground almonds or oats with a bit of honey and butter for a wholesome base.
- Topping Ideas
- Salted Caramel Drizzle includes caramel sauce and a pinch of sea salt.
- Coconut Whipped Cream and Toasted Coconut are great for dairy-free diets and add texture.
- Pumpkin Spice Whipped Cream mixes pumpkin pie spice into your whipped topping for extra flavor.
Mini Pumpkin cheesecake cupcakes are one of the most favorite recipes for celebrating fall. Whether you stick to the classic cupcakes or try out creative variations, these cupcakes never fail to impress. They’re simple enough for weekday baking yet special enough for holiday tables.