Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration! They combine all the flavors of pumpkin pie in a delicious individual sized treat.

Mini Pumpkin Cheesecake with whipped cream

Does anyone else come from a family like mine? Where the dessert table is always at least as big as the meal? Seriously. I have never once been to a family holiday where there was only one dessert option. Usually it’s more like 3 or 4….and sometimes even more.

There’s no hiding the fact that my family is dessert obsessed….which is both amazing and also incredibly dangerous. Because sometimes you just can’t choose between them. Cheesecake vs. pumpkin pie? That’s definitely NOT a decision I want to have to make. And with these mini pumpkin cheesecakes, you don’t have to!

They’re mini so you can still enjoy the rest of what’s being offered. And pumpkin + cheesecake because BOTH are necessary elements of a holiday dessert table!

These cheesecakes really are the best of both worlds. They combine all the flavors of pumpkin pie in a rich, creamy cheesecake. And let’s not forget about that graham cracker crust. Top them with whipped cream and cinnamon and you literally have the ULTIMATE holiday dessert…in cupcake sized form.

Mini Pumpkin Cheesecakes with bite taken

what you’ll need for this recipe

Graham cracker crumbs – Graham cracker crumbs form the base of these mini cheesecakes. I used 1 1/4 cups, which can either be purchased as crumbs or “homemade” by crushing whole graham crackers using a rolling pin or food processor.

Granulated sugar – I used granulated sugar both in the crust and in the filling. Between the two, I used 3/4 cup total.

Brown sugar – I also used brown sugar in both the crust and filling for a total of 3/4 cup.

Salted butter – Butter is the “glue” that keeps the crust together. I used 1/4 cup of melted salted butter.

Pumpkin puree – Pumpkin puree is the main ingredient in the filling. This recipe calls for 1 1/2 cups, which is nearly one whole 15 ounce can.

Eggs – Eggs act as a binding agent for the filling. I used 3 whole large eggs.

Spices – Spices are a must when it comes to pumpkin treats! I used a combination of 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon salt. You can feel free to substitute 2 1/2 teaspoons of pumpkin pie spice (plus the salt) for the other individual spices.

Cream cheese – I used 24 ounces of softened cream cheese, which adds a creamy cheesecake texture to this recipe.

Vanilla extract – Finally, 1 teaspoon of vanilla extract rounds out the flavor and softens the spices beautifully.

Roundy's eggs and butter, Smidge and Spoon Sugar

how to make mini pumpkin cheesecakes

In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar, and melted butter. Mix well.
Divide evenly among 24 regular sized muffin tins (*lined with cupcake liners) and press down firmly. Chill while filling is being prepared.
In a large mixing bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
In a separate bowl combine softened cream cheese, 1/2 cup granulated sugar, and vanilla. Blend until creamy.
Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
Scoop 1/3 cup filling into each muffin cup.
Bake at 350° for 25-30 minutes or until centers are set.
Cool on a wire rack.
Refrigerate, covered, 2-3 hours or until ready to serve.

CAN YOU USE MINI MUFFIN TINS IN PLACE OF REGULAR SIZE?

This recipe uses regular sized muffin tins, but can be made in mini muffin tins with some slight adjustments. You may decide you want to cut the recipe in half, as it will make quite a few. If you decide NOT to cut the recipe in half, here are the adjustments you’ll need to make:

Divide graham cracker crumb mixture evenly among 72 mini muffin tins
Divide cheesecake filling evenly among 72 mini muffin tins (approx. 1.5 Tbsp. each)
Decrease baking time to 20 minutes

Hand reaching for Mini Pumpkin Cheesecake

CAN YOU PREP THESE IN ADVANCE?

Yes, you can prepare both the crusts and the filling in advance. To prepare the crusts in advance, simply press into the pans, bake, cool, and cover tightly with foil until ready to use. To prepare the filling in advance, mix all the ingredients according to recipe instructions and refrigerate until ready to use.

HOW DO YOU STORE CHEESECAKE?

These can be stored in the refrigerator, covered, for up to one week. They can also be stored in the freezer. To store cheesecakes in the freezer, wrap them in plastic wrap or aluminum foil and place them in a heavy duty freezer bag.

Mini Pumpkin Cheesecakes on wooden table

Love cheesecake? Be sure to check out these recipes, too!

And if you’re looking for more pumpkin desserts, here are some of our favorites!