This Mini Pumpkin Cheesecake Recipe is the ultimate fall dessert! They’re complete with a buttery ginger snap crust, a creamy cheesecake filling packed with pumpkin and the warm flavor of pumpkin spice, and fresh whipped cream. They’re a fun mini dessert that’s perfect for dinner parties and holidays!
This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links.
I love serving mini desserts for parties and holidays so that everyone can sample a few different types. And in my opinion they’re a lot more fun!
I love cheesecake, but an entire slice can be quite heavy. I had that in mind when I created this Mini Pumpkin Cheesecake Recipe.
Why you’ll love this recipe:
These Mini Pumpkin Cheesecakes will be your new favorite fall dessert. They’re creamy and delicious, and packed with cozy pumpkin spice flavor.
They come together quickly and can be made entirely in advance.
They’re a fun yet elegant dessert that’s perfect for entertaining.
Recipe ingredients:
Ingredient notes:
Cream cheese. For best results, use full fat cream cheese as it lends a richer flavor and texture. Be sure that it’s room temperature before you begin as it will be lumpy if it’s cold.
Pumpkin puree. Be sure to use either canned or homemade pumpkin puree. Do not use pumpkin pie filling as it contains sugar and other additives.
Egg. One large egg helps bind the cheesecake together.
Sour cream. A bit of sour cream adds a tangy flavor. It can be substituted with plain Greek yogurt.
Sugar. The crust and cheesecake include brown sugar, which can be substituted with granulated, coconut or maple sugar.
Ginger Snap Cookies. Pulse gingersnap cookies in your food processor or blender.
Butter. If you are using salted butter, omit the the salt from the crust.
Pumpkin pie spice. Use my homemade pumpkin pie spice or your favorite store bought brand.
Vanilla extract. This adds nice depth of flavor, but it may be omitted if you don’t have any on hand.
Whipped cream. This is not included in the recipe ingredients as it is in a separate post. Serve with homemade whipped cream right before serving, or pipe stabilized whipped cream decoratively over the top in advance. You may also use your favorite store bought brand.
Salted caramel sauce. You can take these pumpkin cheesecakes completely over the top with a little drizzle of salted caramel sauce. It’s completely optional, and can be found in the recipe card below.
How to make pumpkin pie cheesecake:
This pumpkin pie cheesecake recipe takes minimal prep and they bake up in a flash. The hardest part is waiting for them to set!
Pro tip: Prep the pumpkin cheesecakes up to 1 day in advance for the ultimate make ahead dessert.
See the recipe card below for the full recipe.
Combine the ginger snap crumbs, butter, sugar and salt in a small bowl.
Divide the crust evenly between the (12) cavities of your mini cheesecake pan or muffin pan lined, the use a wooden pastry tamper and bake at 350 degrees for 8-10 minutes. First I grind mine in a food processor or blender.
In a stand mixer or using a hand mixer, beat the cream cheese until smooth.
Beat in the sugar, pumpkin, egg, sour cream, pumpkin spice and vanilla until well incorporated.
Divide the filling evenly between the (12) cavities of your cheese cake pan.
Bake for 15-20 minutes or until set. Cool slightly, then remove from the pan, cool completely on a cooling rack and chill.
FAQs
Can I prepare these pumpkin cheesecake bites in a standard muffin pan?
You can certainly use a standard muffin pan lined with paper liners, but the cheesecakes will be larger and baking time will vary.
How do I make gluten-free mini pumpkin cheesecakes?
You can easily make these pumpkin cheesecakes gluten-free by substituting your ginger snaps with your favorite gluten-free graham crackers or cookies such as gluten-free gingersnaps or sandwich cookies.
Recipe notes:
Pro tip: Prep the pumpkin cheesecakes up to 1 day in advance for the ultimate make ahead dessert.
If you don’t have a mini cheesecake pan, just use a standard muffin or mini muffin pan lined with paper liners. Just be sure to keep an eye on them in the oven because cooking time will vary.
Prepare homemade whipped cream to dollop onto the cheesecakes just before serving, or pipe stabilized whipped cream decoratively on top of them in advance.
Store leftover cheesecakes in an air tight container in the refrigerator for up to 3 days.
If you made this dish and loved it, please leave a review and comment below. We would greatly appreciate it! Share your dish with us on Instagram, and tag me @gigisflours I’d love to see and share your delicious creation!
Hungry for more? Don't forget to follow me on Social media. You can follow me on Facebook, Instagram, and Pinterest for more pics and recipes. Don't forget if you make this please like, share and tag!
If you Liked this recipe, try some others and tag me!!
Also, There are 20 Recipes in my new e-book on kindle.
It is Homemade Cheesecakes Cookbook and right now your download is $1.99! Click the link to try it out!