Mini Pumpkin Cheesecake

Course: Dessert

Cuisine: Amercian, American Thanksgiving, Holidays

Keyword: healthy pumpkin cheesecake, mini cheesecake recipes, thanksgiving cheesecake

Prep Time: 45

Cook Time: 15

Chilling: 2

Total Time: 3

Servings:

Calories: 188kcal

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.

Print Recipe

Equipment

1 Food Processor or Blender
1 muffin pan
12 Parchment Paper Liners

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.

Notes

FLOUR: option to substitute with whole wheat pastry flour.

STORAGE: cheesecakes can be stored in an airtight container or tightly covered with plastic wrap in the fridge for 3 days.

FREEZE: freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.

Nutrition