Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes combine the rich creaminess of cheesecake with the warm, comforting essence of pumpkin, these mini treats are perfect for satisfying your autumn cravings. With a buttery graham cracker crust as the base, each bite offers a balance of sweet and spiced flavors.

Whether you’re hosting a cozy gathering or simply treating yourself, this recipe is a delightful way to celebrate the season’s bounty. Get ready to embrace the charm of fall with every delectable bite of this easy pumpkin cheesecake.

Are you hosting a fall gathering? If you’ve got a party to attend or you’re having people over for a harvest party, Halloween party, or holiday get-together, mini desserts are the perfect choice. Try my gourmet chocolate bark for an easy-to-share treat. Peanut butter Oreo cheesecakes can’t be beat, and for something a bit more traditional, try these spice cupcakes with the creamiest cream cheese frosting – they’re the perfect spice palette for fall.

What are Mini Cheesecakes?

Don’t you love mini, bite-sized desserts? They’re easy to serve, easy to eat with your fingers, and even help you not to over-indulge in sweets if that’s a goal of yours, especially around the holidays. these individual pumpkin cheesecakes are no exception.

Mini cheesecakes are just small, 2-bite desserts with all the creamy sweet flavors of traditional cheesecake in a smaller portion. They’re typically baked in a muffin tin. They usually have a chocolate or graham cracker crumb crust and a cheesecake filling with fruit or some type of drizzle on top. They look beautiful on a cookie tray and are excellent for serving at a party since they don’t require plates and forks to eat them.

Why You Need to Make These 2-Bite Pumpkin Cheesecakes

• Perfectly Spiced for Fall: These mini pumpkin cheesecakes use all-spice and cinnamon to perfectly capture all the flavors we associate autumn.
• Easy to Serve: They’re perfect for on-the-go snacking, tucking in a lunch box, or serving at a party or on a cookie tray.
• Easy to Make: While cheesecake can be tricky to bake, mini cheesecakes are pretty much no-fail. Anyone can make these.

How to Decorate Pumpkin Cheesecake

Mini Pumpkin Cheesecakes shine on their own, but if you want to top them to make them a bit more special, here are a few ideas:

• Get a squirt can of whipped cream and squeeze a bit on the top of each cheesecake.
• Add a drizzle of caramel sauce.
• Sprinkle on chopped pecans or walnuts for some extra crunch.
• Scoop a side of vanilla ice cream.
• Sprinkle a bit of cinnamon, nutmeg, or pumpkin pie spice on top (especially yummy with some whipped cream, on top, too!). You might even enjoy a hit of espresso powder on top.
• Add a dusting of powdered sugar.
• Make a combo! Drizzle some caramel, then add a squirt of whipped cream and give it a sprinkle of your favorite fall spice. Perfection!

Ingredients

For the Crust

• Graham crackers – If you prefer a different base, you can use vanilla wafers or even gingersnap cookies! Chocolate oreo crumbs are yummy if you want a touch of chocolate flavor. Sometimes you can find pre-crushed graham crumbs at your grocery store baking aisle so you don’t have to crush them.
• Cinnamon – For a different flavor, you can experiment with nutmeg or pumpkin pie spice, or leave it out altogether.
• Sugar – Brown sugar or a sugar substitute will work, or you can omit the sugar and use more graham crackers if you don’t want the extra sugar.
• Unsalted butter – Margarine or a dairy-free butter alternative work too.

For the Cheesecake Filling

• Cream cheese – I’m a fan of full-fat cream cheese for making cheesecake, but if you really want a lighter version, use low-fat cream cheese. (Don’t use fat-free)
• Powdered sugar
• Egg whites
• Almond extract – Vanilla extract is a great substitute if you’re not a fan of almond flavor, or you can leave it out altogether.

For the Pumpkin Swirl

• Pumpkin puree – You can use homemade pumpkin puree if you want, but I just used canned.
• Cinnamon – Nutmeg or pumpkin pie spice can be used for a different flavor, but I love good old cinnamon.
• Allspice – Cloves or ginger can provide a similar warmth to the filling if you don’t have allspice.
• All-purpose flour – A high-quality gluten-free flour blend will work fine in this recipe if you need to substitute.

How to Make

STEP ONE: Preheat the oven and prep the pan. Preheat the oven and line a muffin pan with liners.

STEP TWO: Prep the crust. In a mixing bowl, combine the crushed graham crackers, unsalted butter, cinnamon, and sugar. Mix until the crumbs are a moist, sand-like texture. Add the crumbs to the bottom of each cupcake liner. Press down firmly on the crumbs

STEP THREE: Make the cheesecake filling. Add the cream cheese to a bowl of a stand mixer. Mix until smooth. Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes. Add the egg whites, one at a time on low, until incorporated. Do not overbeat the mixture.

STEP FOUR: Divide the mixture. Take half of the cheesecake mixture and divide it among the muffin cups.

STEP FIVE: Make the pumpkin swirl. Mix the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl. Add ½ tablespoon of the pumpkin cheesecake mixture to each muffin cup.

STEP SIX: Finish the cheesecakes. Add the remaining 1/4 of the cheesecake mixture to each of the muffin cups. Layer with remaining pumpkin swirl on top of each individual cheesecake. You should have a few layers of the plain cheesecake and pumpkin cheesecake mixes. Use a toothpick to swirl through each individual cheesecake to make an inside swirl pattern.

STEP SEVEN: Bake. Bake for 25-30 minutes or until set. Remove from the oven and allow them to cool fully before removing them from the pan.

STEP EIGHT: Serve. Serve cold or at room temperature, as-is, or decorated if you prefer.

Notes and Recipe Tips

• Keep a close eye on the cheesecakes and check them towards the end of the bake time. When they’re still just a touch jiggly but the inside feels set (not liquidy), they’re ready.
• When you press the crust into the muffin liners, use the back of a spoon or even a small glass to push the crumbs down nice and tight. This helps the cheesecake base stick together better so they’re easier to eat with your fingers.
• Don’t ‘over-swirl’ your cheesecakes! Swirl just a little so the swirls are still visible in the finished cheesecakes.

FAQs

How to Store Mini Cheesecakes

Your cheesecakes should stay refrigerated except when you’re serving them since they contain dairy products. After you’ve served your dessert, you can place any leftover mini pumpkin cheesecakes in an airtight container and store them in the refrigerator, too. They should stay nice and fresh for about 3 days. After that, you should be able to eat them for up to a week or so, but they might start to dry out.

Can I freeze mini cheesecakes?

Absolutely! Just store them in a freezer-safe container or large Ziploc freezer bag. They’ll keep well for up to 3 months. You can eat them frozen or let them thaw in the fridge if you prefer.

Can I Make This Recipe Ahead of Time?

Yes, you can! These mini cheesecakes store very well in the freezer, so you can make them ahead and freeze them until you’re ready to serve them. I recommend decorating them after they’ve thawed, as most decorations for these won’t freeze or thaw well.

Can This Recipe Be Made Gluten-Free?

Yes, you can make gluten-free mini pumpkin cheesecakes! Use gluten-free graham crackers and a gluten-free flour blend if you can’t have gluten. I don’t recommend making this recipe dairy-free, but you can try dairy-free cream cheese and butter if you want to experiment.

More Dessert Recipes

• Chocolate Ganache Mini Cherry Cheesecakes
• Blueberry Vanilla Almond Granola Crumble
• Lemon Sour Cream Cake

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