Mini Pumpkin Cheesecakes are the perfect fall treat that combines creamy, spiced pumpkin filling with a classic graham cracker crust—all in an irresistible handheld size. I love how they’re easy to serve at gatherings, look charming on a dessert table, and deliver the comforting flavors of autumn in every bite. Whether I’m prepping for Thanksgiving or just want a cozy weekend indulgence, these mini cheesecakes never fail to satisfy.
Why You’ll Love This Recipe
I love this recipe because it’s rich, creamy, and full of warm fall spices, but in a portion-controlled, bite-sized format. It’s also incredibly easy to make ahead, and the mini size means no slicing, no mess—just grab and enjoy. Plus, the combination of tangy cream cheese and spiced pumpkin hits all the right notes of sweet and savory.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 (15-ounce) can pumpkin puree
1 (8-ounce) package cream cheese, softened
2 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Whipped cream, for topping (optional)
Gingersnap cookies, for garnish (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners.
In a medium bowl, I combine graham cracker crumbs, 1/4 cup sugar, and melted butter, then press the mixture firmly into the bottom of each muffin liner to form the crust.
In a large bowl, I beat the softened cream cheese until smooth. Gradually, I add in 1 cup of sugar and mix until fully combined. Then, I beat in the eggs one at a time.
I mix in the pumpkin puree, cinnamon, ginger, cloves, and salt until the batter is smooth and creamy.
I pour the cheesecake mixture over the prepared crusts, filling each muffin liner about three-quarters full.
I bake for 20 to 25 minutes, just until the edges are set and the centers have a slight jiggle.
After baking, I let the cheesecakes cool completely in the muffin tin, then transfer them to the refrigerator to chill for at least 2 hours.
Right before serving, I top them with whipped cream and gingersnap cookies, if I’m feeling fancy.
Servings and Timing
This recipe makes about 12 mini cheesecakes. Prep takes around 20 minutes, bake time is 20–25 minutes, and I allow at least 2 hours for chilling. Altogether, I like to budget about 3 hours from start to serving.
Variations
Sometimes I switch things up by using a gingersnap crust instead of graham crackers for an extra spiced twist. I’ve also added a swirl of chocolate ganache or a layer of cranberry sauce under the pumpkin filling—both were huge hits. For a lighter version, I’ve used low-fat cream cheese and reduced the sugar, which still delivered great results.
Storage/Reheating
I store leftover mini cheesecakes in an airtight container in the fridge for up to 3 days. If I want to freeze them, I wrap each one individually in plastic wrap and place them in a freezer-safe container—they’ll keep for up to 2 months. To enjoy from frozen, I let them thaw in the refrigerator overnight. I don’t reheat these since they’re meant to be served chilled.
FAQs
How do I store leftover Mini Pumpkin Cheesecakes?
I keep leftovers in the fridge, tightly sealed in a container, and they stay fresh for up to 3 days.
Can I freeze Mini Pumpkin Cheesecakes?
Absolutely. I wrap each one in plastic wrap and freeze them in a sealed container for up to 2 months. When I’m ready to serve, I thaw them in the fridge overnight.
Can I make these ahead of time?
Yes, I often make them a day or two before an event. They hold up well in the fridge and actually taste better once fully chilled.
Can I use a different type of crust?
Definitely. I’ve swapped the graham cracker base with crushed gingersnaps, Oreos, or even Biscoff cookies for extra depth.
Why did my mini cheesecakes crack?
If I overmix the batter or bake them too long, they tend to crack. I try not to overbeat and keep a close eye on baking time to avoid this.
Conclusion
Mini Pumpkin Cheesecakes are everything I want in a fall dessert—rich, flavorful, easy to make, and absolutely adorable. They’re ideal for entertaining or just treating myself to something special. With endless ways to customize and a short ingredient list, they’ve quickly become one of my seasonal go-to recipes. Give them a try—I think you’ll love them as much as I do.
Mini Pumpkin Cheesecakes are bite-sized desserts featuring a spiced pumpkin filling over a buttery graham cracker crust. Perfect for fall gatherings or cozy indulgences, they offer rich flavor in a no-fuss, handheld form.
Total Time:3 hours
Yield:12 mini cheesecakes
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 (15-ounce) can pumpkin puree
1 (8-ounce) package cream cheese, softened
2 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Whipped cream, for topping (optional)
Gingersnap cookies, for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each liner to form the crust.
In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and mix until combined. Beat in the eggs one at a time.
Add pumpkin puree, cinnamon, ginger, cloves, and salt. Mix until smooth and creamy.
Pour the cheesecake batter over crusts, filling each about 3/4 full.
Bake for 20–25 minutes until edges are set and centers jiggle slightly.
Cool completely in the tin, then refrigerate for at least 2 hours.
Top with whipped cream and gingersnap cookies before serving, if desired.
Notes
For extra spice, use a gingersnap crust instead of graham crackers.
Chill for at least 2 hours to fully set the cheesecakes.
Don’t overmix the batter to avoid cracks.
Can be made 1–2 days in advance and stored in the fridge.
Freezes well for up to 2 months when individually wrapped.
