Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are the perfect single-serving fall dessert. Creamy, spiced, and full of pumpkin flavor, they’re ideal for Thanksgiving, holiday parties, or any autumn gathering. Top each one with a dollop of whipped cream and a sprinkle of pumpkin pie spice for a beautiful and delicious finishing touch. Every bite captures the warm, cozy flavors of the pumpkin desserts season.

Easy Mini Pumpkin Cheesecakes Recipe

These single-serving Mini Pumpkin Cheesecakes are a fun and easy fall dessert that look as good as they taste. Made right in a standard cupcake pan, there’s no need for fancy equipment, just simple ingredients and a little bit of mixing. This recipe typically yields about 14 mini cheesecakes, depending on how you divide the crust and filling ingredients. They’re perfectly portioned for parties, potlucks, or holiday dessert tables.

Another bonus? You can make them ahead of time! These little pumpkin cheesecakes will keep well in the refrigerator for up to a week, or you can freeze them for up to two months for a make-ahead treat that’s ready when you are. Creamy, spiced, and full of cozy pumpkin flavor, they’re the perfect two-bite taste of autumn.

Checkout this quick list of ingredients to make Mini Pumpkin Cheesecakes: (Scroll down for the full printable recipe card.)

Cream Cheese – Softened cream cheese forms the cheesecake layer.
Pumpkin – Canned pumpkin puree gives these cheesecakes their signature flavor.
Sugar – Granulated sugar for sweetness.
Spices – Pumpkin pie spice and salt.
Crust – Graham cracker crumbs, melted butter and light brown sugar for the crust.

How to Make the Best Mini Pumpkin Cheesecakes Recipe

Heat Oven and Prepare Pan – Preheat the oven to 350°F. Line wells of a standard size muffin pan with seasonal cupcake liners.
Make the Crust – Toss together graham cracker crumbs with the brown sugar and melted butter. Press the crumbs firmly onto the bottoms. Chill for 10-15 minutes while you make the filling.
Make the Mini Pumpkin Cheesecake Filling – Use an electric mixer to beat together softened cream cheese and pumpkin puree until smooth. This is best done using a mixer it won’t come together by hand using a whisk.
Add Sugar and Spice – Add sugar, cornstarch, pumpkin pie spice, salt and vanilla, beating until combined.
Add the Eggs – Add the eggs one at a time beating well after each addition
Divide the Pumpkin Cheesecake Mixture – I like to use an ice cream scoop to evenly divide the mixture between the muffin cups filling about 3/4 full. You can use a 1/4 cup measuring cup, too.
Oven – Bake the mini cheesecakes per the baking time in the recipe until the tops are dry to the touch and the centers are set when the pan is gently shaken.
Cool – Let cool in the pan to room temperature then chill thoroughly.
Serve – Remove liners and serve topped with whipped cream and a sprinkle of pumpkin pie spice.

Kitchen Equipment to Make Mini Pumpkin Cheesecakes

A standard size 12 cup muffin tin. I recommend having two on hand in the event you can yield more than 12 cheesecakes.
Large bowl and small bowl.
Measuring cups and spoons.
Stand mixer or hand mixer.
Food processor or a rolling pin to crush the graham crackers.
Wire rack for cooling the cheesecakes.

Recipe Variations, Tips and Substitutions

Pumpkin Pie Spice Substitution – In place of pumpkin pie spice you can use individual spices to create your own. Blend 1 teaspoon ground cinnamon, 1/2 teaspoon, ground ginger, 1/4 teaspoon ground cloves or allspice and 1/4 tsp ground nutmeg.
Yield May Vary Slightly – I recommend having an extra cupcake pan on hand. I am able to yield 14 cheesecakes with this recipe but this could vary slightly depending on how the pumpkin mixture is divided.
Press the Crust Firmly into the Pan – I find it easiest to use a shot glass or a pastry tamper to pack the crust into the bottom of the paper liners. You may also be able to use a teaspoon in a pinch to make these pumpkin tarts.
Cracking – You can expect these mini cheesecakes to puff up slightly while baking and because of this you may see some cracks form on the tops. Don’t panic, as the mini cheesecakes cool they will settle and typically the cracks minimize considerably and sometimes disappear altogether. It’s the nature of these little cheesecakes.
Chill Thoroughly – It’s important to allow these cheesecakes ample time to chill and set prior to removing the paper liners for easy release.
Whipped Cream – You can top these cheesecakes with Cool Whip or fresh whipped cream.
Homemade Sweetened Whipped Cream – You can expect one cup of heavy cream to make around two cups of fresh whipped cream. Homemade whipped cream should be made and used the day it’s whipped, since it’s not as stable as frozen whipped topping. Regardless of amount, the prep is the same.
How to Make Whipped Cream – Whip 1 cup of heavy cream and 1/2 teaspoon vanilla extract on medium-high speed using an electric mixer. Gradually add two to three tablespoons of granulated sugar while beating, adjusting the sweetness to taste. Decorate tops of cheesecakes.

Storage and Leftovers

Leftovers – Store Mini Pumpkin Cheesecakes in an airtight container, covered with plastic wrap or aluminum foil chilled in the refrigerator for up to one week.
Freezer – You can freeze these pumpkin cheesecakes for up to 2 months. Thaw in the fridge and enjoy.

More Pumpkin Recipes to Make

There are so many used for pumpkin so get cracking and make the most of harvest flavors. More pumpkin recipes you may also like to try:

Skip the long lines at the drive through and make your own Pumpkin Spice Latte at home.
Start your day with a stack of Pumpkin French Toast.
Serve a bowl of Pumpkin Spice Crumble with a scoop of vanilla ice cream for dessert.
Pumpkin Bread with Cream Cheese Filling is delicious warm or chilled.
The kiddos will flip for homemade Pumpkin Whoopie Pies.
Mini Pumpkin Pies topped with a dollop of whipped cream will make another single serving dessert for your holiday table.
Delight the chocolate lovers with this Chocolate Chip Pumpkin Bread.
Keto Pumpkin Truffles from Low Carb Yum.

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