Mini Pumpkin Cheesecakes feature an easy cookie crust with a simple pumpkin and cheesecake filling that can be made in advanced and perfect for large groups!

We have waited all summer for a break in the hot temperatures. Then our thoughts immediately turn to fall and everything pumpkin. We love these mini pumpkin cheesecakes. They are bursting with the delicious combo of pumpkin and cream cheese!

Recipe Ingredient Notes

1 cup graham cracker crumbs
3 Tablespoons butter
1 ½ Tablespoons sugar
8 ounces cream cheese
⅓ cup sugar
1 egg
1 teaspoon vanilla
½ cup pumpkin puree
1 ½ teaspoons pumpkin pie spice

How to Make Mini Pumpkin Cheesecakes

Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 1/2 Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
In a medium size mixing bowl combine the cream cheese, 1/3 cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
Remove about 1/4 of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about 1/2 to 2/3 full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
Bake in a 300 degree oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.
They are delicious with whipped topping on them.

Storage Suggestions

Mini Pumpkin Cheesecakes can be stored in the refrigerator, covered, for up to 5 days. They can also be stored in the freezer. If freezing, wrap them in aluminum foil or plastic wrap, and place them in a heavy duty freezer bag.

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Stack of three mini cheesecakes with a swirl of caramel on top. A bite is taken out of the top cheesecake, revealing a creamy interior and crumbly crust.

Mini Pumpkin Cheesecakes Recipe

5 from 2 votes

Mini Pumpkin Cheesecakes feature an easy cookie crust with a simple pumpkin and cheesecake filling that can be made in advanced and perfect for large groups!

12 servings

Prep Time 15

Cook Time 30

Total Time 45

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Ingredients

Equipment

Instructions

Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 ½ Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
In a medium size mixing bowl combine the cream cheese, ⅓ cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
Remove about ¼ of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about ½ to ⅔ full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
Bake in a 300℉ oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.
They are delicious with whipped topping on them.

Notes

Recipe slightly adapted from Cincy Shopper

Nutrition

Calories: 131 kcal · Carbohydrates: 15 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 166 mg · Potassium: 88 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 1801 IU · Vitamin C: 1 mg · Calcium: 41 mg · Iron: 1 mg

Cuisine: American

Cost: $13

Author: Steph Loaiza

Course: Dessert

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Questions & Reviews

Terri Moyer-Uecke says:

could these be frozen for later use?
Cyd says:

These will freeze great in a freezer container!
Rose says:

Can these bake up successfully in a muffin cup? I am worried about getting them out of my muffin tins without destroying them. Even if I grease the cups, I still worry.
Cyd says:

We made these in regular sized muffin tins. When it was time to remove them from the pan, I ran a small paring knife around the edge to help loosen them. They came out of the pan just fine.
Tammy B says:

I do not have Graham cracker crumbs. Do you think crushed ginger snaps would work?
Momma Cyd says:

Anything with crushed ginger snaps is delicious.
Linda says:

Can I just use cinnamon instead of pumpkin slice? I don’t like nutmeg.
Momma Cyd says:

Sure, these are easy to make to your own liking.
Pauline says:

Hello! These look absolutely delicious! Would it be possible to cook them in the instant pot just like in your "Easy Instant Pot Mini Cheesecakes Recipe"? Thank you :-)
Momma Cyd says:

We haven't yet tried it and when we try new recipes like this it usually takes some trial and error.