Mini Pumpkin Cheesecakes

Short Description

These mini pumpkin cheesecakes are creamy, spiced, and perfectly portioned. Each bite delivers a buttery crust, rich pumpkin filling, and a hint of cinnamon and nutmeg. Ideal for autumn gatherings or whenever you want a cozy dessert without committing to a full-size cheesecake.

Why You’ll Love This Recipe

• Individual servings make them easier to serve and share.

• The pumpkin adds warmth and fall flavor, perfect for cooler weather.

• Cream cheese base is luxuriously smooth and balances the sweet pumpkin.

• The recipe is relatively simple, and most steps can be done ahead.

• They pair well with whipped cream or a drizzle of caramel for extra indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese, softened

• Granulated sugar

• Brown sugar

• Pumpkin puree

• Egg

• Vanilla extract

• Ground cinnamon

• Ground ginger

• Ground nutmeg

• Ground cloves

• Salt

• Graham crackers (or digestive biscuits), crushed

• Unsalted butter, melted

Directions

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease the wells.

2. In a bowl, combine crushed graham crackers and melted butter until the mixture resembles wet sand. Press about a tablespoon of crust mixture into the bottom of each muffin well to form a firm base.

3. In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and brown sugar, mixing until light and creamy.

4. Into the cream cheese mixture, add pumpkin puree, egg, and vanilla extract. Mix to combine.

5. Stir in ground cinnamon, ginger, nutmeg, cloves, and salt until the spices are evenly distributed. Do not overmix.

6. Spoon the pumpkin filling over the crusts, filling each well nearly to the top, leaving a little space for rising.

7. Place the muffin tin on a baking sheet and bake for about 18–22 minutes, or until the centers are set but still slightly jiggly.

8. Turn off the oven, crack the oven door, and allow the cheesecakes to cool inside for about 30 minutes to prevent cracking.

9. After cooling, refrigerate for at least 4 hours, preferably overnight, to fully set.

Servings and timing

• Servings: Makes about 12 mini cheesecakes

• Prep Time: 20 minutes

• Bake Time: 18–22 minutes

• Cooling Time: 30 minutes in oven + at least 4 hours in refrigerator

Variations

• Spiced Crust: Use gingersnap cookies instead of graham crackers for more spice.

• Pecan Topping: Add chopped toasted pecans on top just before serving.

• Maple Flavor: Substitute some of the sugar with maple syrup and garnish with a drizzle of maple.

• Salted Caramel: Drizzle salted caramel sauce over the top for a contrast of sweet and salty.

• Chocolate Swirl: Swirl melted chocolate into the batter before baking for a marbled effect.

Storage/Reheating

• Storage: Keep mini cheesecakes in an airtight container in the refrigerator for up to 3–4 days.

• Freezing: Freeze without whipped toppings. Wrap each cheesecake in plastic wrap then aluminum foil. Freeze for up to 1 month. Thaw in refrigerator overnight before serving.

• Reheating: These are best served cold. If you prefer warm, let sit at room temperature for 15–20 minutes rather than reheating in oven or microwave, which can affect texture.

FAQs

What size pan or muffin tin should I use?

Use a standard 12‑cup muffin tin. Paper liners help with removal; alternatively, you can grease the wells well.

Can I use a springform pan instead of minis?

Yes. If you use a 9‑inch springform pan, bake longer (about 45–55 minutes) and adjust cooling accordingly.

Do I need to bake them in a water bath?

A water bath isn’t necessary for mini cheesecakes. Cooling in the oven with the door cracked helps prevent cracks.

Can I omit eggs?

Eggs are essential for structure. Omitting them would lead to a very soft or runny filling. There are vegan alternatives, but recipe adjustments would be needed.

What can I use instead of pumpkin puree?

You could use butternut squash puree or sweet potato puree seasoned with pumpkin pie spice.

How do I prevent cracks on top?

Avoid overmixing, bake until centers are just set, and allow them to cool gradually in the oven with door cracked.

Can I make these ahead of time?

Yes. They can be made a day ahead and stored in the refrigerator until needed.

What’s the best serving temperature?

They are best served chilled, straight from fridge, though letting them sit 10–20 minutes at room temperature can improve flavor.

Can I reduce sugar?

You can slightly reduce sugar, but cheesecakes rely on balance; reducing too much may affect taste and texture.

How do I freeze them with toppings?

Freeze without toppings; add whipped cream, nuts, or sauces after fully thawing to maintain texture.

Conclusion

Mini pumpkin cheesecakes offer all the flavor of a classic pumpkin cheesecake in a charming, single‑serving package. They are creamy, warmly spiced, and ideal for preparing ahead of time. Whether for a holiday dessert table, a cozy dinner, or just a seasonal treat, these mini cheesecakes bring comfort and delight with every bite.