Bake up this Mini Pumpkin Cheesecake recipe during the fall season. Miniature pumpkin cheesecakes are quick, easy, and the perfect size sweet treat for your Thanksgiving dessert table.
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Looking for more pumpkin dessert recipes? Check out Pumpkin Brownies, Pumpkin Layer Cake, and Healthy Pumpkin Pie Bars.
Not looking for mini? Try my full-size Pumpkin Cheesecake Recipe!
Why You Should Make This
- No water bath and no springform pan required!
- Minimal prep and less effort, but same delicious pumpkin pie cheesecake flavor!
- Perfect size dessert for school bake sales or holiday parties for kids.
- Adorable, sweet little mini desserts to serve for Thanksgiving or any family holiday.
Recipe Ingredients
Mini pumpkin cheesecake bites start with a classic graham cracker crust and then that smooth cheesecake filling. Here’s more detail about what we need from the grocery store:
graham cracker crust:
- graham crackers – honey graham crackers are always my go-to. Or, make a spicy gingersnap crust with gingersnap cookies.
- pecans – substituting out some of the graham crackers in the crust with pecans adds a delicious nutty bite. Walnuts or almonds will also work.
- sugar – regular granulated sugar adds a little sweetness. If you want a less sweet graham cracker crust, coconut sugar is a good substitute.
- salt – just a pinch of salt enhances all the flavors.
- unsalted butter – butter binds the crust as well as provides that special buttery flavor.
cheesecake filling:
- cream cheese – use one block (8 ounces) of full-fat cream cheese at room temperature.
- yogurt – I like whole milk Greek yogurt or Skyr yogurt. Both are extra thick and tangy. Sour cream can be used in its place.
- canned pumpkin – make sure to use pure pumpkin puree and not pumpkin pie filling (see FAQs below).
- vanilla extract – a splash of vanilla rounds out the cheesecake flavor.
- sugar – you can use any granulated sugar you prefer, whether that’s regular white sugar, light or dark brown sugar, or coconut sugar.
- whole eggs – eggs bind the filling together as well as provide a light structure.
- flour – while untraditional, flour absorbs excess moisture in the batter and helps prevent sinking. I use regular all-purpose flour, but you can also use whole wheat pastry flour.
- ground spices – a warming mix of cinnamon, nutmeg, ginger, and cloves makes this cheesecake taste like pumpkin pie. Option to swap out the mix of spices for 1 1/2 teaspoons pumpkin pie spice instead.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Mini Pumpkin Cheesecakes
Individual pumpkin cheesecakes are easier and faster than baking a traditional cheesecake. Here are the step-by-step instructions:
Line a muffin tin with liners and preheat the oven to 325ºF.
Make the crust:
In a small blender or food processor, process graham crackers, pecans, sugar, and salt into fine crumbs. Add melted butter and pulse until combined.
Divide graham cracker crumbs between the muffin cups (about 1 tablespoon per cheesecake). Flatten with a small cup or tablespoon and bake crusts for about 8 minutes.
Make the cheesecake filling:
In a large bowl with an electric hand mixer, beat cream cheese until light and fluffy, about 1 minute.
Add yogurt, sugar, pumpkin, and vanilla, beating again until combined. Add eggs, mixing on low-medium speed (do not over mix).
Fold in flour and pumpkin pie spice with a rubber spatula.
Bake:
Distribute cheesecake batter on top of baked graham cracker crusts, filling each muffin cup ¾ way full and bake for 12-17 minutes, until the edges are set and the middle slightly jiggles.
TIP
Baking time will vary based on your oven. Start checking the cheesecakes at the 12-minute mark. If edges are golden brown, cheesecakes are done.
Cool and Chill: Allow miniature cheesecakes to cool to room temperature. Transfer to an airtight container and chill in the fridge for at least 2 hours.
Tips for Perfect Mini Pumpkin Cheesecakes
Here are some of my expert tips for making the best mini pumpkin cheesecake recipe:
- room temperature ingredients are key: the cream cheese mixture will mix better with room temperature ingredients. I like to set the cream cheese, yogurt, and eggs out on the counter for at least 30 minutes – 1 hour before mixing.
- do not over mix: it’s important to keep in mind that once you add the egg to the filling, you must mix it slowly. Beating the eggs too much will cause the filling to be airy instead of creamy. It also runs the risk of cracking.
- cool completely: cheesecakes must be completely chilled before enjoying. I first cool them to room temperature on a wire rack, then transfer them to the fridge for at least 2 hours, or overnight.
Serving Suggestions
Mini pumpkin cheesecake pies are a show stopping dessert at Thanksgiving or any fall gathering with family and friends during the holiday season.
Finish the top of the cheesecakes with a dollop of homemade whipped cream, pinch of cinnamon, drizzle of caramel sauce, or chopped nuts for a special presentation.
How to Store Leftover Mini Pumpkin Cheesecakes
Leftover pumpkin cheesecakes can be stored in an airtight container or tightly covered with plastic wrap in the fridge for 3 days.
Recipe FAQs
What’s the difference between pumpkin puree and pie filling?
Pure pumpkin puree is one ingredient, pumpkin. Pumpkin pie filling is pumpkin puree that has been sweetened with sugar and seasoned with warm spices.
How do you keep mini cheesecakes from cracking?
Do not overmix the batter. Overmixing will create too much air, which will rise in the oven and then collapse upon cooling, causing it to crack.
Why did my mini cheesecakes collapse?
Mini cheesecakes will sink in the middle if the batter is too wet. The addition of flour helps to prevent sinking.
Do mini cheesecakes freeze well?
Yes! Although the crust will soften once thawed, the mini cheesecakes can be frozen. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
Let me know if you make this Mini Pumpkin Cheesecake recipe by leaving a comment and star rating below! It helps others learn more about the recipe too. Xx Ashley
Mini Pumpkin Cheesecake
Ingredients
For the Crusts:
- 6 sheets graham crackers
- ⅓ cup chopped pecans
- 1 tbsp granulated cane sugar
- pinch of salt
- 2 ½ tbsp unsalted butter, melted
For the Filling:
- 1 (8 ounces) cream cheese, room temperature
- ¼ cup Greek yogurt or Skyr yogurt, whole milk, room temperature
- ⅔ cup canned pumpkin
- 1 teaspoon vanilla extract
- ⅓ cup granulated cane sugar
- 2 large eggs, room temperature
- 2 tablespoons flour, see notes
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1/8 teaspoon cloves
Instructions
- Preheat oven to 325ºF. Line 12 muffin tins with grease-proof liners; set aside.
- Make the crust: In a small blender, process graham crackers, pecans, sugar, and salt into fine crumbs. Then pulse together with melted butter until combined. Evenly divide graham cracker mixture between the 12 liners (about 1 tablespoon per liner), pressing with back of tablespoon to flatten. Bake crusts for 8 minutes; set aside to cool.
- Meanwhile prepare the cheesecake filling: With an electric hand mixer, beat together cream cheese until smooth, about 1 minute. Add yogurt, granulated sugar, pumpkin, and vanilla, beating again until well combined. Add in eggs, mixing on low-medium speed (don’t over-mix). Gently fold in flour and pumpkin pie spice until fully incorporated.
- Bake: Evenly distribute cheesecake batter on top of baked graham cracker crusts, filling ¾ way full. Bake for 12-17 minutes at 325ºF, until the edges are set and the middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
- Chill and serve: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for at least 2 hours before serving. Top with whipped cream for a special presentation.
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