Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes: The Perfect Fall Dessert

Looking for a cozy, fall-inspired dessert that combines the richness of cheesecake with the warm flavors of pumpkin? These Mini Pumpkin Cheesecakes are perfect for any autumn gathering. With a buttery graham cracker crust, creamy cheesecake layer, and spiced pumpkin topping, these individual-sized treats are not only delicious but also easy to serve. Whether it’s for Thanksgiving, a Halloween party, or just a cozy night in, these mini cheesecakes will be a hit!

Ingredients

For The Crust:

• 1½ cups graham crackers, crushed
• 2½ tablespoons sugar
• ⅓ cup butter, melted

For The Cheesecake Layer:

• 8 oz cream cheese, room temperature
• 1 egg
• ¼ cup sugar
• ½ teaspoon vanilla extract

For The Pumpkin Layer:

• 7.5 oz pumpkin puree
• ½ cup evaporated milk
• 1 egg
• ⅛ cup brown sugar
• ⅛ cup sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin pan with 12 paper liners and lightly spray with nonstick cooking spray. Set aside.

Step 2: Make the Crust

In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 2 tablespoons of the mixture firmly into the bottom of each muffin liner, creating a smooth crust. Bake for 10-12 minutes until slightly golden, then remove from the oven and allow the crusts to cool completely.

Step 3: Prepare the Cheesecake Layer

In a separate medium bowl, beat the softened cream cheese until smooth and creamy. Add the egg, sugar, and vanilla extract, mixing until fully combined. Once mixed, place the cheesecake filling in the fridge to chill for 30-40 minutes. When the crust has cooled and the cheesecake mixture has chilled, evenly spoon the cheesecake filling over the graham cracker crusts.

Step 4: Make the Pumpkin Layer

In a new bowl, whisk the egg until it becomes light and fluffy. Add the pumpkin puree, evaporated milk, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir the mixture until everything is well combined and smooth.

Step 5: Layer the Pumpkin

Carefully spoon the pumpkin mixture over the cheesecake layer. For an even layer, pour the pumpkin mixture over the back of a spoon, letting it gently flow onto the cheesecake without disturbing it. This will create a beautifully layered dessert.

Step 6: Bake

Place the muffin pan in the preheated oven and bake for 45-55 minutes. The mini cheesecakes are done when the sides are set, but the center still has a slight jiggle.

Step 7: Cool and Serve

Remove the cheesecakes from the oven and allow them to cool completely at room temperature. For best results, chill the cheesecakes in the fridge for a few hours or overnight before serving. When ready to serve, you can garnish with whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12 mini cheesecakes
• Calories: 240 kcal per serving

The Perfect Fall Treat

These Mini Pumpkin Cheesecakes are a delightful dessert that brings together the flavors of fall in every bite. The spiced pumpkin layer perfectly complements the creamy cheesecake base, all resting on a buttery graham cracker crust. They’re easy to make, serve, and eat—making them ideal for any fall celebration or simple dessert craving.

Not only are these mini cheesecakes delicious, but their individual serving sizes make them a great option for parties and gatherings. You can also prepare them ahead of time and store them in the fridge, making your life a little easier when entertaining.

Enjoy these tasty bites of fall, and don’t be surprised if they become a regular feature at your autumn events!

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