Mini Pumpkin Cheesecakes
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Mini Pumpkin Cheesecakes bring the flavors of Fall in a bite-sized dessert that have a graham cracker bottom topped with a creamy pumpkin cheesecake filling. Easy to make and perfect for Fall gatherings!
Pumpkin is The Official Flavor of Fall
If you ask me, pumpkin and pumpkin spice are the official flavors of fall.
Now that we have established that, you need to give these mini pumpkin cheesecakes a try.
Cheecake typically involves complicated baking, refrigerating and waiting – basically patience but not this one. Sure, it will take a few hours to set but these are actually quite easy to make.
Want another pumpkin recipe? Try our 4-Ingredient Pumpkin Dip or Pumpkin Spice Muffins. These Pumpkin Chocolate Chip Bars are delicious too!
Why You’ll Love This Recipe
- It is easy to make – Mix, bake and then refrigerate. Super easy!
- It is delicious – If you love pumpkin or pumpkin spice you will love this dessert.
- Can be made for a crowd – Adjust the servings to how many you need and you can make several pans of these in no time.
What You Need to Make Mini Pumpkin Cheesecakes
- Graham Cracker Crumbs – You can make your own by pulsating graham crackers or buy the premade crumbs
- Brown Sugar
- Butter
- Cream Cheese – Can use fat free or light
- Pumpkin Puree– You want 100% pumpkin not pumpkin pie filling
- Sour Cream– Can use fat free or light
- Egg
- Granulated Sugar – Plain white sugar works best but can use a sugar alternative
- Cinnamon
- Pumpkin Pie Spice – If you can find this in-store, try our Homemade Pumpkin Pie Spice recipe
- Cornstarch
- Vanilla – I prefer pure vanilla extract but you can use imitation vanilla too
- Whipped Cream – Optional but adds to the overall flavor
Helpful Tips
- Store leftovers in fridge in an airtight container for a few days. The bottoms may get a little soft but they are still edible and delicious.
Mini Pumpkin Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp. brown sugar
- 3 tbsp. butter
- 8 ounces cream cheese softened
- ½ cup pumpkin puree
- 2 tbsp. sour cream
- 1 egg
- ½ cup granulated sugar
- ½ tsp. cinnamon
- ½ tsp. pumpkin pie spice
- ½ tbsp. cornstarch
- ½ tsp. vanilla
- Optional- whipped cream and extra pumpkin pie spice for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
- In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
- In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
- Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
- Bake at 350 for 5 minutes.
- Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
- Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract. Mix again, until well combined.
- Divide the cheesecake mixture between each of the muffin cups.
- Bake at 350 for 20 minutes.
- Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
- Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
