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Savor the cozy flavors of Mini Pumpkin Cheesecakes, perfect single-serve treats with a creamy, spiced filling and crisp crust. These pumpkin cheesecakes are ideal for fall gatherings or make-ahead desserts. Try this mini cheesecake recipe for a delightful, stress-free treat!

Why You’ll Love This Recipe

Perfectly Portioned: Individual servings make sharing easy for this pumpkin cheesecake.
No-Fuss Baking: No water bath needed for these mini cheesecakes.
Make-Ahead Friendly: Chill overnight for a set texture in this pumpkin dessert.
Fall Flavors: Warm spices shine in every bite of these mini cheesecakes.
Versatile Toppings: Customize with whipped cream or spices for this pumpkin cheesecake.

Ingredients for Mini Pumpkin Cheesecakes

Here’s what you’ll need for these mini cheesecakes (makes 12):

Crust:
- 1 cup (100g) graham cracker crumbs
- 3 tbsp (45g) unsalted butter, melted
- 1 tbsp (12g) brown sugar
Filling:
- 8 oz (225g) full-fat cream cheese, softened
- ½ cup (100g) granulated sugar
- ½ cup (120g) pumpkin purée
- 1 large egg, room temperature
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- 1 tsp vanilla extract
Topping (optional):
- ½ cup (120ml) whipped cream
- Pinch of cinnamon for dusting

Equipment

12-cup muffin pan
Paper liners or nonstick spray
Food processor or rolling pin for crumbs
Mixing bowls and spatula
Electric mixer or whisk
Measuring cups and spoons

Ingredient Tips

Cream Cheese: Full-fat cream cheese ensures a creamy, firm set for this pumpkin cheesecake.
Pumpkin Purée: Use pure pumpkin, not pie filling, for authentic flavor in these mini cheesecakes.
Crust: Swap graham crackers for gingersnaps for a spicier base in this pumpkin dessert.
Spices: Adjust cinnamon or nutmeg by a pinch for a bolder pumpkin cheesecake.
Egg: Room-temperature egg blends smoothly for a glossy mini cheesecake batter.

Directions for Mini Pumpkin Cheesecakes

Let’s make these delightful Mini Pumpkin Cheesecakes!

Prepare the Crust

I crush 1 cup graham crackers into fine crumbs using a food processor or rolling pin.
I mix with 3 tbsp melted butter and 1 tbsp brown sugar until combined.
I press 1 tbsp of the mixture into each of 12 muffin cups lined with paper liners, using a spoon to compact evenly, and bake at 325°F (165°C) for 5 minutes.
I let cool while preparing the filling for this pumpkin cheesecake.

Make the Filling

I beat 8 oz softened cream cheese with ½ cup granulated sugar and 1 tsp vanilla until smooth.
I add ½ cup pumpkin purée, 1 egg, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves, mixing until glossy and streak-free for these Mini Pumpkin Cheesecakes.
I scrape the bowl to ensure even spice distribution.

Fill and Bake

I spoon the filling into the cooled crusts, filling each liner nearly to the top (about 2 tbsp per cup).
I bake at 325°F (165°C) for 18–20 minutes until the centers wobble slightly.
I cool in the pan for 30 minutes, then chill in the fridge for at least 4 hours, preferably overnight, for this mini cheesecake.

Garnish and Serve

I remove the cheesecakes from the liners.
I top each with a dollop of whipped cream and a pinch of cinnamon, if using, for these pumpkin Mini Pumpkin Cheesecakes.
I serve chilled for the best texture.

Nutrition

Prep Time: 15–20 minutes
Bake Time: 18–20 minutes
Chill Time: 4+ hours (preferably overnight)
Total Time: ~5 hours
Servings: 12 (1 cheesecake per serving)
Calories: ~200 kcal per serving (without topping)
Macros per Serving: 18g carbs, 3g protein, 12g fat, 0.5g fiber

Variations for Mini Pumpkin Cheesecakes

Try these twists on this mini cheesecake recipe:

Gingersnap Crust: Use crushed gingersnaps for a spicier base in these Pumpkin Cheesecake Bites.
Caramel Drizzle: Add a caramel topping for a sweet twist on this pumpkin cheesecake.
Chocolate Swirl: Swirl 2 tbsp melted dark chocolate into the filling for a rich mini cheesecake.
Nut Topping: Sprinkle chopped pecans for crunch in this pumpkin dessert.
Spice Boost: Increase cinnamon to ¾ tsp for a bolder pumpkin cheesecake flavor.

Serving Ideas:

Pair with hot coffee or chai for a cozy dessert.
Serve with fresh berries for a tart contrast.
Enjoy with a glass of dessert wine for elegance.

Storage

I store these mini cheesecakes in an airtight container in the fridge for up to 4 days. The crust stays crisp, and the filling holds its shape. For longer storage, I wrap individually in plastic and freeze for up to 1 month, thawing in the fridge overnight before serving.

Serving Tips

Presentation: Serve these Mini Pumpkin Cheesecakes chilled on a dessert platter for charm.
Garnish: Top with whipped cream or cinnamon for flair in this pumpkin dessert.
Pairing: Pair with coffee or berries to complement the mini cheesecake.
Portion Size: 1 cheesecake per person as a dessert.
Occasions: Perfect for fall parties, holidays, or make-ahead treats.

FAQs About Mini Pumpkin Cheesecakes

Here are answers to some common questions about Mini Pumpkin Cheesecakes:

Can I use low-fat cream cheese for this pumpkin cheesecake?
Full-fat cream cheese is best for a firm set in Mini Pumpkin Cheesecakes; low-fat may be thinner.

How do I prevent cracks in these mini cheesecakes?
Bake until just set with a slight wobble and cool gradually for this pumpkin dessert.

Can I make this pumpkin cheesecake ahead?
Yes, chill overnight for the best texture in Mini Pumpkin Cheesecakes.

Can I freeze these mini cheesecakes?
Freeze for up to 1 month, wrapped individually, for this pumpkin dessert.

What pairs well with this pumpkin cheesecake?
Coffee, berries, or dessert wine enhance the flavors.

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Conclusion

Mini Pumpkin Cheesecakes are creamy, spiced delights perfect for fall. This mini cheesecake recipe is a must-try. Make this pumpkin dessert, share with loved ones, and enjoy the cozy flavors!