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The BEST Mini Pumpkin Cheesecakes

The BEST Mini Pumpkin Cheesecakes for Cozy Fall Indulgence

The BEST Mini Pumpkin Cheesecakes combine irresistible flavors and effortless preparation for the perfect fall dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 cheesecakes
Course: Easy Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ¼ cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 cup Graham Crackers Feel free to substitute with gluten-free graham crackers if needed.
  • ½ cup Salted Butter, melted Unsalted butter works too, just add a pinch of salt.
For the Filling
  • 16 oz Softened Cream Cheese Ensure it's at room temperature for a smooth mix.
  • 1 cup Pumpkin Puree Canned puree is a time-saver but homemade works well if drained properly.
  • ½ cup Dark Brown Sugar Light brown sugar can be a suitable substitute.
  • ½ cup Heavy Whipping Cream Sour cream can be swapped for a tangy twist.
  • 2 large Eggs Let them come to room temperature for easier mixing.
  • 1 tbsp Pumpkin Pie Spice Mix cinnamon, nutmeg, and ginger if you're out.
  • 1 tsp Vanilla Extract Pure vanilla is preferred, with imitation as a backup.
For the Topping
  • 1 cup Whipped Cream Homemade whipped cream takes it over the top!
  • 1 tsp Cinnamon Consider adding a dash of nutmeg for extra warmth.

Equipment

  • oven
  • food processor
  • mixing bowl
  • cupcake liners
  • Muffin Pans

Method
 

How to Make the BEST Mini Pumpkin Cheesecakes
  1. Preheat your oven to 325°F (163°C). Prepare two muffin pans by lining them with cupcake liners.
  2. In a food processor, blitz the graham crackers into fine crumbs. Combine with ¼ cup granulated sugar and melted butter, mixing until you achieve a wet sand-like consistency.
  3. Press about 1½ tablespoons of the crumb mixture into each cupcake liner, creating a sturdy base. Bake in the preheated oven for 7 minutes, then allow them to cool completely.
  4. In a mixing bowl, beat the softened cream cheese until smooth. Add the remaining granulated sugar, pumpkin puree, dark brown sugar, heavy cream, eggs, pumpkin pie spice, and vanilla extract. Mix until just combined.
  5. Spoon about ¼ cup of the creamy filling over each cooled crust, filling them to about three-quarters full. Bake for 20-22 minutes, or until the centers are set with a slight jiggle.
  6. Once baked, transfer the mini cheesecakes to a wire rack to cool before refrigerating. Allow them to chill for at least 3 hours.
  7. Top each cheesecake with a dollop of whipped cream and a sprinkle of cinnamon just before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 22gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to three days in the fridge. Individually wrap each cheesecake to freeze for up to one month.

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