Mini Pumpkin Pie Cheesecakes

Wow, I am so excited to share these Mini Pumpkin Pie Cheesecakes. They look so cute and taste so yummy! I remember the first time I baked them, and oh my goodness, I was hooked. They are small, but they pack a big punch of cozy flavor.

I really love how the pumpkin filling tastes rich and sweet. Each bite makes me want another one, like right away. You should totally try making these at home. Trust me, you’ll be smiling with every little bite!

Why You’ll Love This Recipe

• Perfect Fall Dessert: Creamy cheesecake with pumpkin spice flavors in a personal-sized treat.
• Great for Parties: Individual portions make serving easy and mess-free.
• Make-Ahead Friendly: Chill them in advance and they’re ready to serve when needed.
• Balanced Flavor: Smooth, lightly spiced filling without being overly sweet or rich.
• Beginner Friendly: Simple steps make it approachable even for first-time cheesecake bakers.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Chill Time: 2-4 hours (or overnight for best results)
• Total Time: About 3 hours (including chilling)

Servings:
Makes 12 mini cheesecakes, great for a small crowd or family dessert.

Difficulty:
Easy, beginner-friendly recipe that looks impressive without a lot of effort.

Required Kitchen Tools

Make sure you have these tools ready before starting:

• 12-cup Muffin Pan: Standard size for perfectly portioned cheesecakes.
• Paper Liners: For easy removal of cheesecakes.
• Mixing Bowls: Separate bowls for crust and filling.
• Hand Mixer or Stand Mixer: To ensure smooth and creamy filling.
• Measuring Cups & Spoons: For accurate measuring of ingredients.
• Rubber Spatula: Helpful for scraping down the bowl.
• Small Cookie Scoop (optional): To portion crust and filling evenly.

Ingredients for Mini Pumpkin Pie Cheesecakes

Here’s everything you’ll need (full measurements in recipe card below):

For the Crust:

• Graham Cracker Crumbs: Classic base for a cheesecake crust.
• Light Brown Sugar: Adds a touch of sweetness and moisture.
• Unsalted Butter: Holds the crust together and adds richness.
• Ground Cinnamon: Warm spice that complements the pumpkin filling.

For the Filling:

• Cream Cheese: Full-fat, softened to room temperature for a creamy texture.
• Pumpkin Puree: Be sure to use pure pumpkin, not pumpkin pie filling.
• Egg: Helps set the cheesecake.
• Sour Cream: Adds tang and smoothness to balance sweetness.
• Granulated Sugar: Sweetens the filling just right.
• Ground Cinnamon: Essential for that pumpkin spice flavor.
• Fresh Ground Nutmeg: Adds depth and warmth.
• Ground Cloves: A little goes a long way to enhance the pumpkin flavor.
• All-Purpose Flour: Lightly thickens the filling.
• Vanilla Extract: Rounds out all the flavors.

Variations for Mini Pumpkin Pie Cheesecakes

• Gingersnap Crust: Swap graham crackers for crushed gingersnap cookies for an extra spiced crust.
• Add Pecans: Stir finely chopped pecans into the crust mixture for a nutty twist.
• Dairy-Free Option: Use dairy-free cream cheese and sour cream alternatives. Make sure they are plain and unsweetened.
• Extra Spice: Add a pinch of ground ginger or allspice if you like a bolder pumpkin spice flavor.
• Maple Sweetening: Replace some of the granulated sugar with pure maple syrup for a subtle maple flavor (adjust flour slightly if adding liquid).

How to Make Mini Pumpkin Pie Cheesecakes – Step-by-Step Instructions

1. Preheat and Prepare Muffin Pan

Preheat your oven to 325°F (163°C).
Line a standard 12-cup muffin pan with paper liners. Set aside.

2. Make the Crust

In a medium bowl, combine:

• 1 cup (100g) graham cracker crumbs
• 2 tablespoons (25g) light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons (42g) unsalted butter, melted

Mix until all crumbs are moistened.

Scoop about 1 tablespoon of crust mixture into each muffin liner.
Use the back of a spoon or a small flat-bottomed cup to press the crumbs firmly into an even layer.
Place the pan in the fridge while you prepare the filling to help set the crust.

3. Make the Pumpkin Cheesecake Filling

In a large bowl, beat together with a hand mixer (or stand mixer fitted with the paddle attachment):

• 8 ounces (226g) cream cheese, softened to room temperature
• 1/2 cup (120g) pumpkin puree
• 1/4 cup (50g) granulated sugar
• 2 tablespoons (30g) sour cream

Mix until smooth and creamy, scraping down the sides as needed.

Add:

• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon (8g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground cloves

Mix on low until just combined. Avoid overmixing to prevent cracks while baking.

4. Fill and Bake

Evenly divide the filling among the prepared crusts, about 2 tablespoons per liner. Smooth out the tops if needed.

Bake for 22-25 minutes, or until the centers are set but still slightly jiggly.
They will firm up as they cool.

5. Cool and Chill

Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Once cooled, refrigerate for at least 2 hours, preferably overnight for best texture.

Serving and Decoration

How to Serve Mini Pumpkin Pie Cheesecakes

These cheesecakes are best served chilled. You can enjoy them plain or dress them up depending on the occasion:

• With Whipped Cream: A dollop of lightly sweetened whipped cream adds a soft, airy texture that contrasts beautifully with the creamy filling.
• Dust of Cinnamon or Nutmeg: Lightly sprinkle a pinch of ground cinnamon or nutmeg on top of the whipped cream for an elegant touch.
• Caramel Drizzle: Drizzle warm caramel sauce over each cheesecake for a richer dessert.
• Crushed Pecans: Add a sprinkle of finely chopped toasted pecans for crunch and flavor.

These small cheesecakes are perfect for a Thanksgiving dessert table, fall parties, or as a sweet ending to a cozy dinner at home.

Storing Mini Pumpkin Pie Cheesecakes

How to Store

• Refrigerator:
  Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days. Keep them covered to prevent them from absorbing other flavors in the fridge.
• Freezer:
  To freeze, place the fully chilled cheesecakes on a baking sheet and freeze until firm (about 1-2 hours). Once frozen, transfer them to a freezer-safe container or zip-top bag. Freeze for up to 2 months.
  To serve, thaw overnight in the refrigerator.

Make-Ahead Tips

• These cheesecakes can be made a day or two in advance. In fact, they taste even better after chilling overnight, allowing the flavors to meld.
• If making for a party, decorate just before serving for the freshest look and texture.

Nutrition Information

Here’s an approximate nutrition breakdown per cheesecake (based on 12 servings):

Nutrient	Amount (per mini cheesecake)
Calories	180 kcal
Carbohydrates	16 g
Protein	3 g
Fat	12 g
Saturated Fat	7 g
Cholesterol	45 mg
Sodium	95 mg
Fiber	0.5 g
Sugar	10 g
Vitamin A	1200 IU
Calcium	40 mg
Iron	0.7 mg

Note: Nutrition values are estimates and may vary based on brands used and portion sizes.

Mini Pumpkin Pie Cheesecakes FAQs

1. Can I make these mini cheesecakes ahead of time?

Yes, you can make them 1-2 days ahead. In fact, they taste better after chilling overnight, as the flavors fully develop. Just keep them covered in the fridge until ready to serve.

2. Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is pre-sweetened and spiced, which would throw off the balance of this recipe. Stick to plain pumpkin puree for best results.

3. What if I don’t have sour cream?

You can substitute plain Greek yogurt for sour cream in equal amounts. It adds a similar tang and creaminess.

4. How do I prevent cracks in the cheesecake?

• Avoid overmixing the batter after adding the egg.
• Do not overbake. The centers should still have a slight jiggle when you take them out.
• Let them cool gradually at room temperature before refrigerating.

5. Can I make these gluten-free?

Yes, use gluten-free graham cracker crumbs and substitute a gluten-free all-purpose flour blend for the regular flour.

Conclusion

These Mini Pumpkin Pie Cheesecakes bring together the smoothness of cheesecake with cozy pumpkin spice flavors — all in a perfectly portioned dessert. They’re simple to make, beautiful to serve, and easy to customize with different toppings like whipped cream, caramel, or nuts. Whether you’re hosting a fall gathering, planning a Thanksgiving dessert, or just craving a seasonal treat, these mini cheesecakes are a wonderful addition to your table.

Take your time enjoying every creamy, spiced bite — and don’t forget to make a few extra because they’ll disappear quickly!