mini pumpkin cheesecakes

Creamy pumpkin spice cheesecakes are SO much easier than making a pumpkin pie from scratch. Plus two different topping choices for people to choose from!

Mini No-Bake Pumpkin Spice Cheesecakes

graham cracker crumbs

brown sugar

unsalted butter

heavy cream

tsp pumpkin pie spice

tsp vanilla extract

oz cream cheese, room temperature

sugar

caramel sauce

mini chocolate chips

pecans

Line 2 cupcake tins with cupcake liners.

In a medium bowl, stir together crust ingredients....

In a medium bowl, stir together crust ingredients. Press 1 to 2 Tbsp of the crust mixture into cupcake liners and chill for 2 hours.

In a large bowl, beat together heavy cream,...

In a large bowl, beat together heavy cream, pumpkin pie spice, and vanilla until stiff peaks form. Add in the cream cheese and sugar, beating until completely combined.

Pour mixture into the prepared pie crusts, smoothing...

Pour mixture into the prepared pie crusts, smoothing over the top with a rubber spatula. Cover and refrigerate at least 2 hours, Add 1 Tbsp caramel sauce to half of the pies and a sprinkle of chopped pecans. Add a sprinkle of chocolate chips to the other half of the pies. Refrigerate another hour before serving.

These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall!

Mini Pumpkin Cheesecakes

(25 grams) granulated sugar

(30 grams) unsalted butter, melted

brick-style cream cheese (softened

(100 grams) granulated sugar

vanilla extract

pumpkin pie spice

pumpkin

egg (room temperature)

Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.

Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and butter and mix until fully combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan (or 10 cavities in the muffin pan), making sure to press each one down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the crust:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1-2 minutes until smooth and creamy. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.

Evenly distribute the filling between all 12 cavities of the cheesecake pan (or 10 cavities in the muffin pan) and return to the oven.

Bake at 325°F for 15-20 minutes or until the tops of the cheesecakes are set.

Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. Once the cheesecakes are chilled, carefully remove them from the pan, serve, and enjoy!

To make the cheesecake filling:

This is a really great recipe and I've been making it for years. It's definitely a family and coworker favorite hahah I highly recommend this recipe. It's also SUPER easy really hard to screw it up.

Hi. Do you recommend putting the the mini cheesecakes on a tray and in a bath to prevent the cheesecake from cracking? 
I do that for a large cheesecake and when done I let them cool  off slowly with the oven door open.
I'm so excited to try this for Thanksgiving next week.

Thanks for this great recipe!  I made them earlier today and just finished eating my first one. It tasted awesome.   I say ‘first’ because I may be having a second very soon! ?  The crust was delicious - but like another reviewer mentioned, it was quite hard (not able to cut it with a fork).  I didn’t see a response to her comment so I was hoping you might be able offer a suggestion to help alleviate this problem.  

Thank you so much for the feedback! I absolutely love the flavor so I will definitely follow your tips. I'm a rookie baker so I am sure it was an overmixing issue.

I liked these but think 2 tablespoons of sugar in the crust was too much and made them too sweet.  It was difficult to get the disk off of the bottom even though i sprayed the pan.  I had to use a knife to pry it off.   I used gingersnaps.   Will probably make another batch to use up rest of pumpkin but use only one tablespoon for sugar in crust.   Want to try other mini cheesecake recipes too.

Making over 200 mini cheesecakes for a party. Easy to make and just yummy. I just want to comment on the number of cakes: I got about 25 to 30 mini cakes  (approx. 1 inch on the bottom) per recipe.

The pumpkin cheesecake has excellent flavor and consistency-soft like pumpkin pies, but still holds together on the plate.  My gingersnap crust was too hard, however-making it hard to pierce with a fork! The end product looks lovely but is difficult to eat without risking the crust shooting of the plate!  I did pack it down in my silicon baking cups pretty hard with a wooden cylinder-hope to try again and press firmly but not too hard; and see if that helps.

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Top 2 mini pumpkin cheesecakes recipes from across the web

The most viewed mini pumpkin cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Pumpkin Cheesecakes

The most viewed mini pumpkin cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine