Mini Pumpkin Cheesecake, these easy fall desserts are simple to make and extra tasty! They are perfect for the holidays or just a tasty treat!
I love pumpkin and all the tasty treats you can make with it! I’ve recently shared my pumpkin fluff, pumpkin pie cookies, my favorite pumpkin pie with graham cracker crust, and now these tasty treats!
The combo of cream cheese and pumpkin is always a winner. From my pumpkin cheesecake cookies, pumpkin bread with cream cheese filling, and pumpkin cupcakes with cream cheese frosting, I knew I had to share these tasty mini pumpkin cheesecakes.
What you need for mini pumpkin cheesecakes:
Crust
- Graham Crackers- I use a full package/ 9 sheets
- Brown Sugar
- Salt
- Butter- I use unsalted
Filling
- Cream Cheese
- Brown Sugar
- Eggs
- Pumpkin Puree
- Vanilla Extract
- Cornstarch- to prevent the cheesecake from cracking
- Pumpkin Pie Spice
- Salt- just a pinch
For this recipe, I like to make a graham cracker crust. Just like my white chocolate cheesecake, and my lemon meringue pie, a graham cracker crust is so easy to make and is super tasty with this recipe.
How to make graham cracker crust?
- 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.
- Press the crumbs into 12 lined cupcake tins. Then bake for 5 minutes.
Pro Tip: For a fun twist on the crust, substitute the graham crackers for gingersnaps cookies!
How to make mini pumpkin cheesecakes?
- Cream the butter and sugar.
- Beat in the eggs, then add in the pumpkin, vanilla, Mix the cream cheese and brown sugar 2-3 minutes until fluffy and well combined. I recommend using a mixer on medium high.
- Reduce speed to low and beat in the eggs. Once the eggs are mixed in, add the pumpkin, vanilla, pumpkin pie spice, cornstarch, and salt.
- Divide batter between the 12 pre baked crusts in the cupcake pan. Then bake until just set.
- Once done baking, allow cheesecakes to cool to room temperature, then refrigerate for about 30 minutes before removing from the cupcake tin.
- Once chilled pop them out, top with whipped cream and enjoy!
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Why do we use cornstarch in cheesecake?
Cornstarch helps prevent the top of the cheesecakes from cracking as they cool.
Can you double the recipe?
Yep! Just double all the ingredients.
How to store mini pumpkin cheesecakes?
Store cheesecakes in the refrigerator, in an air tight container for 3-4 days. The crust does get a little soggy the longer they sit in the refrigerator, but they are still tasty!
Can you freeze mini cheesecakes?
Yes! Bake, cool, then freeze in a freezer safe container. They should keep for at least 1-2 months in the freezer. When ready to eat, just thaw the day before in the refrigerator.
Why I love this mini pumpkin cheesecake recipe?
This recipe is so easy and doesn’t need any crazy fancy ingredients. It’s fast and always tasty.
If you like this recipe, make sure to check out my mini pecan pie cookies, churro cheesecake, pecan pie brownies, and this old-fashioned pecan pie!
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 of 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
- Dive the crust mixture between the 12 lined cupcake liners and press the crumbs firmly into place forming a thick bottom crust.
- Bake crust for 5 minutes then remove from oven and allow entire pan to cool.
Filling
- Mix the cream cheese and brown sugar 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 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 of salt
- Divide the filling evenly between the 12 cupcake liners in the cupcake tin. You want to 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 from oven and allow the cheesecakes 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 too. After 30 minutes refrigerate cupcake pan in the refrigerator for another 20 minutes. Then pop them out, top with whipped cream and enjoy!
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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