Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are the perfect fall dessert that combines the creamy, tangy richness of classic cheesecake with the warm spice of pumpkin pie in a neat, hand-held bite. Made in a standard muffin tin with no water bath and no springform pan, they feature buttery graham cracker crusts and silky, spiced centers. They are make-ahead friendly, portion-controlled, and easy enough for total beginners.
Equipment
- Standard 12-cup muffin tin
- Parchment cupcake liners
- Electric hand mixer or stand mixer
- Food processor or a zip-top bag and rolling pin for the crumbs
- Cookie scoop for filling the cups evenly
- Wire cooling rack
- Piping bag and star tip (optional) for the whipped cream
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Small flat-bottomed glass or spoon for pressing the crust
Ingredients
For the Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs about 9 full sheets, or 150g
- 5 tablespoons unsalted butter melted, 71g
- 2 tablespoons light brown sugar 25g, packed
- 1/2 teaspoon ground cinnamon
- 1 pinch fine salt
For the Pumpkin Cheesecake Filling
- 16 ounces full-fat cream cheese two 8-ounce blocks, softened to room temperature, 454g
- 1/2 cup granulated sugar 100g
- 1 tablespoon all-purpose flour 8g
- 1/2 cup canned pure pumpkin puree not pie filling, 122g
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 cup sour cream at room temperature, 60g
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
For the Whipped Cream Topping
- 1/2 cup cold heavy whipping cream 120ml
- 2 tablespoons powdered sugar 15g
- 1/2 teaspoon vanilla extract
- salted caramel sauce for drizzling, optional
- 1 pinch pumpkin pie spice for dusting
Instructions
- Place an oven rack in the center position and preheat oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper or parchment liners.
- Pulse about 9 full graham cracker sheets in a food processor until fine crumbs form. Measure 1 1/4 cups crumbs into a medium bowl and stir in brown sugar, cinnamon, and salt. Pour in melted butter and stir until the mixture resembles damp sand and clumps together when squeezed.
- Spoon a heaping tablespoon of crumb mixture into each lined muffin cup and press down firmly using the bottom of a small flat glass or the back of a spoon. Bake for 5 minutes until toasty and set, then move tin to a wire rack to cool. Leave oven on at 325°F.
- Beat softened cream cheese in a large bowl with a hand mixer on medium-low for 1 to 2 minutes until completely smooth. Add granulated sugar and flour, then beat for another minute until no grainy sugar remains. Scrape down the sides and bottom of the bowl.
- Add pumpkin puree, pumpkin pie spice, remaining cinnamon, and salt. Mix on low speed until the batter is a uniform creamy orange with no white streaks. Add sour cream and vanilla extract, then mix on low until smooth. Scrape the bowl once more.
- Add eggs one at a time, mixing on the lowest speed just until each egg disappears into the batter. Stop as soon as the batter looks smooth and glossy. Give the batter a few gentle folds by hand with a spatula.
- Use a cookie scoop or 1/4 cup measure to divide batter evenly among the 12 cooled crusts, filling each about three-quarters full. Tap the tin on the counter a few times to release air bubbles and level the tops. Wipe away any drips on the tin.
- Bake at 325°F for 22 to 27 minutes, avoiding opening the oven door during the first 15 minutes. Cheesecakes are done when edges look set and centers still jiggle slightly like gelatin, and tops look matte instead of shiny. Remove tin and set on a wire rack.
- Let cheesecakes cool in the tin on the wire rack for 20 to 30 minutes until no longer hot to the touch. Loosely cover the tin with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Chill a mixing bowl and beaters in the freezer for 10 minutes. Add cold heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Beat on medium-high for 2 to 3 minutes until stiff peaks form. Pipe or dollop onto each cheesecake, then drizzle with salted caramel sauce and dust with pumpkin pie spice. Serve chilled.
Notes
- Start with room-temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.
- Use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- If your pumpkin puree looks watery, blot it with a paper towel before measuring so the cheesecakes set properly.
- Keep the mixer on low speed after adding eggs to avoid whipping in extra air, which causes cracks.
- Press the crust firmly into the muffin cups so it stays crisp and holds together when you lift the cheesecake out.
- Do not overbake; pull them when the centers still wobble slightly, as they finish setting as they cool.
- Cool the tin on the counter before chilling to prevent cracks from sudden temperature changes.
- Chill overnight for the best flavor and creamiest texture.
- Store untopped cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freeze untopped cheesecakes on a baking sheet for 2 hours, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
- Swap graham crackers for crushed gingersnaps for a spicier crust, or fold 1/3 cup mini chocolate chips into the batter before filling.
- For mini muffin bites, use 1 tablespoon crust and 1 tablespoon filling per cup and bake for 12 to 15 minutes to make about 36 bites.
Nutrition
Serving: 1Mini CheesecakeCalories: 300kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 12gFiber: 1gSugar: 13g
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