These mini pumpkin cheesecakes bring together a spiced pumpkin filling on a graham cracker crust with a swirl of cream cheese-stabilized whipped cream on top. They're perfectly portioned, festive, and irresistibly creamy with a topping that holds its shape for days. These little cheesecakes are perfect for holiday parties or anytime you want a perfectly portioned pumpkin-flavored treat!
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Mini pumpkin cheesecakes are the perfect bite-sized fall dessert. With a buttery graham cracker crust, spiced pumpkin filling, and cream cheese whipped cream on top, they deliver all the flavor of a classic cheesecake in a smaller, more approachable package. I love that they’re festive without being fussy. Just mix, bake, chill, and you’re ready to serve.
One of my favorite things about this recipe is how well it works for gatherings. Since everyone gets their own cheesecake, there’s no need for slicing or extra plates, and they look beautiful on a dessert table. Around here, they’ve quickly become a go-to for fall weekends and holiday dinners.
If you’re building a seasonal dessert spread, these little cheesecakes pair perfectly with other fall favorites. Try my pear puff pastry tarts for something light and elegant, pumpkin pie hand pies for a handheld option that’s always a hit, or apple pecan cheesecake if you want a show-stopping centerpiece dessert.
Why You’ll Love These Mini Pumpkin Cheesecakes
Ingredients at a Glance
Crust Ingredients
- Graham Cracker Crumbs. If you decide to use whole graham crackers, it will take about 8 whole crackers, finely crushed. I used prepared graham cracker crumbs. You can also use digestive biscuits, vanilla wafers, or gingersnap cookies.
- Granulated Sugar. Granulated sugar sweetens and balances the crust. Light brown sugar can be used for a deeper caramel flavor.
- Ground Cinnamon. Cinnamon adds warmth to complement the pumpkin filling. You can swap with pumpkin pie spice if that’s what you have.
- Unsalted Butter. Unsalted butter binds the crust together and adds flavor. Salted butter works too. Just omit the added pinch of salt in the filling.
Filling Ingredients
- Cream Cheese. Use full-fat brick-style cream cheese for the creamiest texture. Avoid whipped or tub varieties, which won’t set properly.
- Pumpkin Purée. Use 100% pure pumpkin (not pumpkin pie filling, which already has sugar and spices). Fresh homemade purée works too, just drain well.
- Light Brown Sugar. Brown sugar brings a subtle molasses depth of flavor. We recommend light brown sugar, but either light or dark brown sugar works.
- Granulated Sugar. Granulated sugar balances sweetness and keeps the texture smooth.
- Vanilla Extract. Vanilla extract adds flavor. Pure extract is best, but imitation works in a pinch.
- Spices. Ground cinnamon, nutmeg, ginger, and cloves (or use pumpkin pie spice blend as a shortcut).
- Salt. Use just a pinch of regular table salt to balance sweetness and enhance flavor.
- Egg. Egg provides structure and richness. Use a room-temperature egg for smoother mixing.
Topping Ingredients
- Cream Cheese. Cream cheese helps stabilize the whipped cream so it holds its shape for days. Mascarpone can be used for a slightly sweeter, milder flavor.
- Powdered Sugar. Powdered sugar sweetens while helping the topping hold its structure.
- Vanilla Extract. Vanilla extract rounds out the flavor. Almond extract can be swapped in for a flavor twist.
- Heavy Cream. Heavy cream whips into soft, fluffy peaks. Keep it cold for the best results.
How to Make It (Photo Tutorial)
These step-by-step photos show just how simple it is to make mini pumpkin cheesecakes. You’ll see exactly what each stage should look like.
Initial Step: Preheat oven to 325 F (163 C). Line a 12-cup muffin tin with paper liners.
How to Make the Crust
How to Make the Filling
How to Make the Topping
How to Get the Best Results
- Soften the Cream Cheese. Cold cream cheese will create lumps in the batter. Let it sit at room temperature before mixing.
- Use Pure Pumpkin Purée. Skip the canned pumpkin pie mix, which already has sugar and spices added.
- Mix Gently After Adding the Egg. Overmixing adds air to the batter, which can cause cracks or sunken centers.
- Don’t Overbake. The cheesecakes are ready when the edges look set and the centers still have a slight jiggle. They’ll firm up as they cool.
- Cool Gradually. Let them cool in the pan before chilling to prevent sinking.
Storage Instructions
Refrigerator: Store mini pumpkin cheesecakes in an airtight container for up to 5 days. Keep them chilled until ready to serve, since they contain dairy.
Freezer: For longer storage, wrap cheesecakes (without the whipped cream topping) individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before adding the topping.
Make Ahead Tips
- Bake 1-2 Days Ahead. Store cheesecakes in the fridge without topping, then decorate the day of serving.
- Prep the Crust Early. Mix and press the crusts into the muffin liners the day before. Cover and refrigerate, then add filling and bake the next day.
- Whipped Cream Shortcut. Make the stabilized whipped cream up to 24 hours in advance and keep it in the fridge. Give it a quick stir before piping.
- Freeze for Longer Storage. Wrap the cooled cheesecakes (without topping) individually and freeze for up to 2 months. Thaw overnight in the fride, then garnish.
- Party-Ready Trays. Arrange cooled, undecorated cheesecakes in a lidded container. On serving day, add whipped cream and garnishes for a fresh, polished look.
Variation Suggestions
- Gingersnap Crust. Swap the graham crackers for crushed gingersnap cookies for a more seasonal crust.
- Chocolate Swirl. Add a spoonful of melted chocolate to the filling and gently swirl with a toothpick before baking for a marbled look.
- Maple Whipped Cream. Use maple extract instead of vanilla for extra fall flavor.
- Nutty Texture. Sprinkle chopped pecans or walnuts on top of the whipped cream for a crunchy texture.
- Caramel Drizzle. A light drizzle of caramel sauce takes these mini cheesecakes over the top.
Serving Suggestions
- Holiday Dessert Platter. Arrange these mini cheesecakes alongside cookies, bars, and bite-sized treats.
- Individual Plates. Serve each cheesecake on a small dessert plate with a drizzle of caramel or chocolate sauce.
- Buffet Style. Place them on a tiered stand or rustic wooden board for an easy grab-and-go option at parties.
- Extra Garnish. Add a cinnamon stick, star anise, or sugared cranberries to the platter for a seasonal touch.
- Pair with Drinks. These mini cheesecakes go perfectly with coffee, spiced tea, or a glass of mulled cider.
More Mini Fall Desserts You’ll Love
If you enjoyed these mini pumpkin cheesecakes, here are a few more fall-inspired desserts to add to your baking list.
Moist and tender mini cakes with a festive red hue, finished with a drizzle of cream cheese glaze.
A rich, creamy cheesecake topped with an apple pecan topping. It's a dessert worth of your fall holiday table.
Flaky pastry pockets filled with spiced pumpkin pie filling. It's the perfect hand-held treat for fall.
Elegant puff pastry topped with ripe pear slices and a luscious almond cream.
A rustic free-form tart with thinly sliced apples, baked in a flaky crust. Super easy!
Buttery maple shortbread dipped in smooth chocolate for a cozy fall cookie.
These mini pumpkin cheesecakes are festive, creamy, and just the right size for sharing. They’re a sweet little treat that always feels special.
Mini Pumpkin Cheesecakes Recipe
These mini pumpkin cheesecakes bring together a spiced pumpkin filling on a graham cracker crust with a swirl of cream cheese-stabilized whipped cream on top. They’re perfectly portioned, festive, and irresistibly creamy with a topping that holds its shape for days. These little cheesecakes are perfect for holiday parties or anytime you want a perfectly portioned pumpkin-flavored treat!
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Equipment
Ingredients
Crust
- 1 cup graham cracker crumbs about 8 crackers
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Pumpkin Cheesecake Filling
- 8 oz cream cheese softened (Note 1)
- ½ cup pumpkin purée not pumpkin pie filling (Note 2)
- ⅓ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- pinch of salt
- 1 large egg room temperature
Cream Cheese Whipped Cream Topping
- 2 oz cream cheese softened (Note 1)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup heavy cream cold
- Optional Garnish
- Caramel drizzle
- Extra cinnamon or nutmeg for dusting
Instructions
- Preheat oven to 325 F (163 C). Line a 12-cup muffin tin with paper liners.
Make the Crust
- In a medium bowl, stir 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, and 4 tablespoons melted unsalted butter until combined.
- Divide evenly among liners (about 1 tbsp each) and press firmly with the back of a spoon or small jar.This creates a sturdy base that won’t crumble when you remove the liners.
Make the Filling
- In a large bowl, beat 8 oz softened cream cheese (Note 1) until smooth.
- Add ½ cup pumpkin purée (Note 2), ⅓ cup light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and pinch of salt. Mix until fully combined.
- Add 1 large egg and mix on low speed just until incorporated. Do not overmix (Note 7).
- Spoon filling over crusts, dividing evenly.Bake 20–22 minutes, until centers are just set.
- Let cool in the pan on a cooling rack for 30 minutes (Note 8), then transfer to the fridge and chill at least 2 hours (or overnight).
Make the Topping
- In a medium bowl, beat 2 oz cream cheese, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until smooth.In another bowl, whip ¾ cup heavy cream until soft peaks form.
- Fold whipped cream into the cream cheese mixture until fully combined and fluffy (Note 3).
- Pipe or spoon whipped cream onto cooled cheesecakes.Dust lightly with cinnamon or nutmeg and drizzle with caramel if desired.
Notes
- Always use softened cream cheese; cold cream cheese creates lumps in the batter and topping.
- Use 100% pumpkin, not canned pumpkin pie mix. The latter already has sugar and spices.
- The cream cheese base in the whipped cream helps it hold its shape for 2–3 days without deflating.
- Bake cheesecakes (without topping) up to 2 days ahead. Add whipped cream just before serving or the morning of your event.
- Freeze cheesecakes (without topping) up to 2 months. Thaw overnight in the fridge, then top before serving.
- Because they’re minis, they bake evenly without cracking.
- Overmixing incorporates too much air, leading to bubbles or cracks. Mix on low speed and stop once the egg disappears into the batter.
- Allow cheesecakes to cool gradually in the pan before chilling to prevent sinking centers.
Nutrition
Calories: 246kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 127mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2242IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Servings: 12 servings
Calories: 246kcal
