If you're craving a cozy fall dessert that's rich, creamy, and perfectly portioned, these Mini Pumpkin Cheesecake bites are just what you need! With a buttery graham cracker crust and smooth pumpkin spice filling, they're a guaranteed crowd-pleaser for any autumn gathering.
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I love pumpkin and all the tasty treats you can make with it! I've recently shared my pumpkin fluff, pumpkin bread pudding, soft pumpkin cookies, my favorite pumpkin pie with graham cracker crust, and now these tasty treats!
Why This Recipe Works
- Perfect Texture: Cream cheese and pumpkin puree create a creamy, velvety filling. From my pumpkin cheesecake cookies and pumpkin bread with cream cheese filling, I knew I had to share these tasty mini pumpkin cheesecakes, too.
- Balanced Flavor: Pumpkin pie spice and brown sugar add warmth without overpowering.
- Easy Crust: Graham crackers, butter, and sugar make a simple but flavorful base. I use graham cracker crusts for my lemon meringue pie, white chocolate cheesecake, Christmas cheesecake, and this delicious chocolate pumpkin pie.
- No Cracks: Cornstarch keeps the tops smooth and picture-perfect.
What This Recipe Needs
- Graham Crackers: Provide a crisp, buttery crust that balances the creamy filling.
- Cream Cheese: The base for a rich, silky texture.
- Pumpkin Puree: Adds moisture, color, and signature fall flavor.
- Brown Sugar: Enhances caramel notes and complements the spice blend.
- Pumpkin Pie Spice: Brings that classic pumpkin pie aroma.
- Cornstarch: Keeps the cheesecakes from cracking as they cool.
Substitutions
- Use gingersnap cookies instead of graham crackers for a spiced crust.
- Swap the brown sugar with white sugar for a lighter flavor.
- Try gluten-free graham crackers to make the recipe gluten-free.
How to Make Graham Cracker Crust?
- Step 1: Place graham crackers in a food processor and pulse until fine crumbs form. Then add the sugar and salt, pulse again to mix. Then add the melted butter and pulse until mixed through. It should look like wet sand.
- Step 2: Press the crumbs into 12 lined cupcake tins. Then bake for 5 minutes.
How to Make Mini Pumpkin Cheesecake?
- Step 3: Cream the butter and sugar.
- Step 4: Beat in the eggs, then add in the pumpkin and vanilla. Mix the cream cheese and brown sugar for 2-3 minutes until fluffy and well combined. I recommend using a mixer on medium-high.
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- Step 5: Reduce the speed to low and beat in the eggs. Once the eggs are mixed in, add the pumpkin, vanilla, pumpkin pie spice, cornstarch, and salt.
- Step 6: Divide the batter between the 12 pre-baked crusts in the cupcake pan.
- Step 7: Bake the cheesecakes until set. Then, allow the cheesecakes to cool to room temperature and refrigerate for about 30 minutes before removing them from the cupcake tin.
- Step 8: Once chilled, pop them out, top with whipped cream, and enjoy!
Expert Tips
- Let the cream cheese come to room temperature before mixing to prevent lumps.
- Avoid overmixing the batter once eggs are added to keep the texture smooth.
- Chill for at least 30 minutes before serving for the perfect set.
- Use a cookie scoop for evenly sized cheesecakes every time.
Variations
- Add a chocolate drizzle for a chocolate-pumpkin twist.
- Top with candied pecans or caramel sauce for extra decadence.
- Make mini pumpkin swirl cheesecakes by marbling in plain cheesecake batter
Frequently Asked Questions
Yes! They chill beautifully and taste even better the next day.
Absolutely. Freeze after cooling, then thaw overnight in the fridge when wanting to eat.
Overbaking or skipping cornstarch can cause cracks. Bake until just set.
Store cheesecakes in the refrigerator, in an airtight container for 3-4 days. The crust does get a little soggy the longer it sits in the fridge, but they are still tasty!
Liners make removal easier, but you can lightly grease the pan instead.
More Related Recipes
If you like this recipe, make sure to check out my pecan pie cookies, churro cheesecake, red, white, and blue cheesecake salad, pecan pie brownies, and this old-fashioned pecan pie!
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Video
Mini Pumpkin Cheesecake
Ingredients
Crust
- 9 graham crackers full sheets
- 2 tbs brown sugar
- ¼ teaspoon salt
- 5 tbs unsalted butter melted
Filling
- 8 oz cream cheese softened
- ¼ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ teaspoon cornstarch
- 1 ½ teaspoon pumpkin pie spice
- Pinch salt
- Whipped cream for garnish
Instructions
Crust
- Preheat oven to 350°F and line a 12-cup cupcake tin with liners.
- Place graham crackers in a food processor and pulse until fine crumbs form. Add the sugar and salt, pulse a few more times, then add the melted butter and pulse until mixed through, and you have the texture of wet sand.9 graham crackers, 2 tbs brown sugar, ¼ teaspoon salt, 5 tbs unsalted butter
- Divide the crust mixture between the 12 lined cupcake liners and press the crumbs firmly into place, forming a thick bottom crust.
- Bake the crust for 5 minutes, then remove from the oven and allow the entire pan to cool.
Filling
- Mix the cream cheese and brown sugar for 2-3 minutes until fluffy and well combined. I recommend using a mixer on medium-high.8 oz cream cheese, ¼ cup brown sugar
- Reduce the speed to low and beat in the eggs. Once the eggs are mixed in, add the pumpkin puree, vanilla, pumpkin pie spice, cornstarch, and salt, and mix until combined.2 large eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 ½ teaspoon cornstarch, 1 ½ teaspoon pumpkin pie spice, Pinch salt
- Divide the filling evenly between the 12 cupcake liners in the cupcake tin. Fill each cupcake liner about ¾ full.
- Bake 10-12 minutes. The cheesecakes are done when the centers are slightly jiggly and the edges are set.
- Remove the cheesecakes from the oven and allow them to cool in the cupcake pan for ~20 minutes. I like to set the entire pan on a wire rack to allow the bottoms to cool. After 20 minutes, refrigerate the cupcake pan for an additional 20 minutes in the refrigerator. Then pop them out, top with whipped cream, and enjoy!Whipped cream
Notes
- Using cupcake liners makes these super easy to get out of the cupcake tins.
- Cornstarch helps prevent the tops of the cheesecakes from cracking.
- Use gingersnap cookies instead of graham crackers for a fun twist on the crust!
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