These cute pumpkin mini cheesecakes are perfect for fall! With a creamy filling and a tasty graham cracker crust, they make a sweet treat for any occasion.
Who can resist these little pumpkin bites? They are so easy to pop into your mouth—just make sure to save some for later! I love serving them with a dollop of whipped cream on top.
Key Ingredients & Substitutions
Graham Crackers: They create a delicious, crunchy crust. If you’re gluten-free, use gluten-free graham cracker crumbs or crushed almond flour cookies instead for a nutty flavor.
Cream Cheese: This is essential for a rich, creamy filling. Light cream cheese works too, but it may change the texture slightly. You can also try mascarpone for a different taste.
Pumpkin Puree: Make sure to use plain canned pumpkin puree, not pumpkin pie filling, to control the sweetness. If fresh pumpkin is available, roast and puree it for even better flavor!
Spices: The traditional pumpkin spices are key for that autumn flavor. Feel free to adjust the amounts based on your preference. You can also substitute pumpkin pie spice for the mix of individual spices.
How Do I Ensure My Mini Cheesecakes Set Perfectly?
Getting the cheesecake to set just right can be tricky, but with these steps, you’ll have success:
- Beat the cream cheese until smooth and incorporate the sugar and spices well to avoid lumps.
- Add eggs one at a time, mixing just until blended to prevent overmixing, which can cause cracks.
- Monitor your baking time closely; underbaked cheesecakes may sink, while overbaking can dry them out.
- Let them cool completely before refrigerating. Overnight chilling helps them firm up nicely.
These tips should help you achieve smooth, creamy cheesecakes with a perfect texture! Enjoy tasting your delicious creations!
How to Make Pumpkin Mini Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full crackers)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 25 minutes for baking, and then you’ll need at least 3 hours in the fridge to chill and set. It’s great because you can prepare this ahead of time for parties or family gatherings!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 325°F (163°C). While that heats up, line a muffin tin with paper liners or lightly grease each cup to keep the cheesecakes from sticking.
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Stir until the mixture looks like wet sand. Next, press about 1 tablespoon of this mixture into the bottom of each muffin cup.
3. Bake the Crusts:
Pop the muffin tin into the oven and bake the crusts for about 5 minutes. Once they are done, take them out and let them cool while you work on the filling.
4. Prepare the Cheesecake Filling:
In a big bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Then, add the sugar and vanilla, mixing it all together. Next, stir in the pumpkin puree and spices (cinnamon, ginger, nutmeg, and cloves) until everything is blended well.
5. Add the Eggs:
Now, it’s time to add the eggs! Crack them in one at a time, mixing just enough to combine each egg into the mixture. Be careful not to overmix; we want it fluffy, not too dense!
6. Fill the Cups:
Spoon the filling evenly into the muffin cups, filling each one almost to the top. They won’t rise much, so it’s safe to fill them closer to the edge!
7. Bake the Mini Cheesecakes:
Return the muffin tin to the oven and bake for about 20–25 minutes. You’ll know they’re done when the centers are set and only slightly jiggly. Keep an eye on them so they don’t overbake!
8. Cool and Chill:
Once baked, take the cheesecake out of the oven and let it cool to room temperature. Then, place them in the fridge for at least 3 hours (or preferably overnight) to fully set.
9. Serve:
When you’re ready to enjoy your mini cheesecakes, top each one with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Serve them chilled and enjoy your delightful pumpkin mini cheesecakes!
These little delights are perfect for fall gatherings, Thanksgiving, or just because you want something deliciously sweet! Enjoy!
Can I Use a Different Type of Crust?
Absolutely! If you want to switch things up, you can use crushed Oreos, vanilla wafers, or even a gluten-free cookie crust if you are looking for a gluten-free option.
How Do I Store Leftover Mini Cheesecakes?
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed within this time frame for optimal freshness!
Can I Freeze These Cheesecakes?
Yes, you can freeze them! After they are fully chilled, wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe bag. They will keep well for up to 2 months. Thaw in the fridge before enjoying!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute with mashed sweet potatoes or butternut squash puree for a similar flavor profile. Just make sure it’s unsweetened and pure!