Mini Pumpkin Cheesecakes Recipe

If you’re in the mood for a delicious, Autumn inspired dessert you are going to love these Mini Pumpkin Cheesecakes. These individual desserts have the classic texture of standard cheesecake, however the filling has been infused with pumpkin flavor.

Then if that wasn’t good enough, each mini cheesecake is topped with a simple homemade whipped topping. And to take this dessert one step further in regards to flavor, pumpkin pie spice is sprinkled over the top.

It is the perfect dessert to make when the leaves begin to fall and the weather begins to turn cooler. In fact, it is now my favorite dessert to make when we have friends over for a bon-fire or a tailgate party.

However, they have also become a traditional Thanksgiving dessert on our holiday table as well. Instead of having a single large pumpkin pie, I make these mini cheesecakes so we can eliminate the need for cutting, serving and storing pumpkin pie.

Best of all, they can be made ahead of time and stored in the refrigerator or freezer. Then all I have to do is add the whipped topping and pumpkin pie spice and the dessert is ready to be served.

It is the perfect recipe to make a few days ahead of Thanksgiving. Then you can spend the remaining days leading up to the holiday to make Cranberry Sauce, Corn Casserole, Scalloped Potatoes and of course the star of dinner, your Thanksgiving Turkey and Dressing.

Here’s What You’ll Need

Crust:

• Graham crackers – 6 full sheets
• Granulated sugar
• Salted butter

Filling:

• Cream cheese, softened
• Granulated sugar
• Large Egg
• Pumpkin puree
• Vanilla extract
• Pumpkin pie spice
• All-purpose flour

Whipped Topping:

• Heavy cream
• Powdered sugar
• Pumpkin pie spice

3 Steps To Make Mini Pumpkin Cheesecakes

Here are the three simple steps to creating these delicious mini cheesecakes. And it all starts with the crust.

However, before making the bottom crust, be sure to line the muffin cups with cupcake liners. This recipe will make approximately 9 mini cheesecakes, therefore if you have a standard 12 hole muffin tin, you will leave 3 holes empty.

Step 1: Make The Bottom Crust

Once you have the muffin tin prepared begin making the crust. Break the graham crackers into smaller pieces and place the pieces in a food processor. Pulse until small crumbs form.

If you don’t have a food processor you can make the crumbs by placing the in a large resealable bag. Then use a rolling pin or flat meat mallet to crush the crackers into crumbs.

However there is even a more simple way to get graham cracker crumbs. Many grocery stores sell graham cracker crumbs already processed. Look in the aisle next to where the whole graham crackers are located to find them.

Once you have the graham cracker crumbs place them in a bowl and add the sugar and the melted butter and stir until well combined. Then spoon one tablespoon into each cupcake liner and press firmly so that the crust becomes one solid piece.

Once the crust is made, place the muffin tin in the refrigerator or freezer while you make the filling. Although this isn’t absolutely necessary, it will help the crust firm up before the filling gets added on top of it.

Step 2: The Pumpkin Cheesecake Filling

Before making the cream cheese filling it is crucial that the cream cheese is softened to room temperature. Otherwise your mini pumpkin cheesecake filling will have clumps of cream cheese throughout.

To make the filling beat the softened cream cheese and sugar in a medium size bowl until a smooth mixture forms. Then add the pumpkin puree, vanilla extract, pumpkin pie spice, and flour and stir until well incorporated.

Now add the egg and beat one final time until the mixture is nice and smooth. Then scoop the batter evenly in the prepared muffin cups and smooth out the tops. Now they are ready for the oven.

Step 3: The Topping

Although you could serve the mini pumpkin cheesecakes as is, you can make them even more delicious by topping them with a simple homemade whipped cream. Yes you could grab a tub of prepared whipped topping, however it is easy to make your own with two simple ingredients.

In another medium mixing bowl mix the heavy cream and powdered sugar together on high power until stiff peaks form. Then add a dollop of the whipped topping on each cheesecake.

Then to add that extra dash of flavor and color sprinkle a little pumpkin pie spice over the top of each cheesecake. Not only does it make them look impressive, you will also get another layer of pumpkin flavor in each bite.

Let Your Mini Pumpkin Cheesecakes Chill

Before adding the topping it is important to let the mini cheesecakes chill in the refrigerator to become firm. To do this allow them to cool to room temperature.

Then place them in an air tight container in the refrigerator or at least 2 hours before serving. You can keep the muffin liners on them as they chill or carefully remove them before placing them in the refrigerator.

Storing Leftovers and Freezing Options

To store the mini pumpkin cheesecakes, place them in a closed container and store them in the refrigerator for up to 5 days. However, it is best to store them without the whipped topping if at all possible. Although I have stored them in the refrigerator with the homemade whipped topping before and they are still delicious.

You can also store them in the freezer if you want to store them for later use. Place them in an airtight container or a resealable freezer bag. They can be stored in the freezer for up to 2-3 months.

Then when you are ready to enjoy them simply thaw them in the fridge or at room temperature. Add the whipped topping and pumpkin pie spice and your dessert is ready!

Mini Pumpkin Cheesecakes Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

Crust

• 3/4 cup graham cracker crumbs (6 full sheets)
• 1/4 cup granulated sugar
• 1/4 cup salted butter, melted

Filling

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 Tablespoon all-purpose flour

Whipped Topping

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Garnish

• pumpkin pie spice

INSTRUCTIONS

Preheat the oven to 350°F (175°C). Then prepare a muffin tin by placing cupcake liners in 9 holes.

Make the Bottom Crust:

In a medium bowl, add the graham crackers, sugar and melted butter and stir until well combined. Place 1 tablespoon of the graham cracker mixture into each cupcake liner.

Make The Filling:

In a medium bowl make the filling by beating the cream cheese with the sugar until smooth, being sure to scrape down the sides as needed. Add the pumpkin puree, vanilla, pumpkin pie spice, and flour and beat until well mixed. Add the egg and continue to beat until well mixed.

Divide the cheesecake batter between the prepared muffin cups, smoothing out the top.

Bake Time:

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let them cool to room temperature.

Then place the mini pumpkin cheesecakes in the refrigerator to chill for at least 2 hours before serving.

The Topping:

Prior to serving place the heavy cream and powdered sugar in a medium mixing bowl and mix with a hand mixer until stiff peaks form. Place a dollop of the whipped cream on the top of each cheesecake and dust the top with pumpkin pie spice.

Enjoy! Mary

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