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Simple mini Pumpkin Cheesecakes recipe

Mini Pumpkin Cheesecakes

Tender mini pumpkin cheesecakes with a creamy cheesecake center and frosting swirl
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling time 2 hours
Total Time 2 hours 39 minutes
Course Dessert
Cuisine American
Servings 12

Nutrition

Calories: 210kcalCarbohydrates: 18gFat: 14gSugar: 10g

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.
Keyword autumn desserts, baking recipes, homemade dessert, pumpkin recipes
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