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!
Servings: 12 servings
Calories: 246kcal
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