This Mini Pumpkin Cheesecake recipe combines all the cozy, spiced flavors of pumpkin pie with the creamy goodness of cheesecake, perfect for any occasion! Single serving pumpkin cheesecakes are perfect whether you’re hosting a get-together or just craving something sweet after dinner, these mini cheesecakes are easy to make and guaranteed to be a hit!
If you’re a fan of pumpkin desserts, I’ve got a whole collection of pumpkin recipes to try including: Pumpkin Donut Hole Muffins, Pumpkin Cake with Salted Caramel Frosting and impressive yet simple Pumpkin Cheesecake Trifle.
Mini Pumpkin Cheesecake Recipe
Mini Pumpkin Cheesecakes have quickly become one of my favorite fall treats, and I have a feeling they’ll be yours, too! There’s just something about the combination of warm pumpkin spice and creamy cheesecake that makes every bite feel like pure comfort on a cool autumn day. Every time I make these, they’re gone within minutes – my family absolutely devours them!
The best part? They’re surprisingly easy to whip up, and since they’re mini-sized, they feel a little indulgent but not too heavy. Whether you’re a die-hard pumpkin fan or just looking for a fun, festive dessert, these cheesecakes hit all the right notes.
I remember the first time I made these, I was a little nervous about the whole “cheesecake” thing— it always seemed so complicated. But trust me, this recipe is beginner-friendly and foolproof! You’ll get that perfect creamy texture without all the fuss of a full-sized cheesecake, and the mini portions make them ideal for sharing (or, let’s be real, keeping all to yourself). Plus, they’re super versatile—you can top them with whipped cream, caramel drizzle, or even crushed nuts for a little extra flair. Once you take that first bite, I promise you’ll be hooked!
Not wanting to make mini cheesecakes? Find the full size pumpkin cheesecake recipe in the recipe card at the end of this post.
Why You’ll Love This Recipe
- Easy to Make: Don’t let the cheesecake part scare you! This recipe is simple, and because they’re mini-sized, they’re quicker to bake and cool than a full-sized cheesecake. Even if you’re not a pro in the kitchen, you’ll nail it every time with this recipe.
- Perfectly Portion-Controlled: These mini cheesecakes are just the right size! Whether you’re serving them at a fall gathering or enjoying a treat for yourself, they offer the perfect balance of rich, creamy, and spiced flavors in every bite.
- Festive and Versatile: Not only do they taste like fall, but they look the part, too! You can dress them up with a dollop of whipped cream, a sprinkle of cinnamon, or even a caramel drizzle to make them extra special for any occasion. They’re sure to impress both family and friends!
How to Make Mini Pumpkin Cheesecake
These pumpkin cheesecakes are mini! This means they take a fraction of the time to bake as a regular-sized cheesecake, yet they taste just as good. As always, you can find the full printable recipe card at the end of this post.
Graham Cracker Crust
- Preheat oven to 350°F
- Prepare crust by combining crust ingredients in a small bowl.
- Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle to press down the crumbs, to form a crust.
Pumpkin Filling
- Beat the cream cheese until smooth.
- Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined.
- Add flour and vanilla, and beat until well combined.
- Pour filling into prepared crusts.
- Bake mini cheesecakes in pre-heated oven for 20 minutes.
- Remove from oven and cool for about 15 minutes.
- Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
- Top finished cheesecakes with freshly whipped cream and a dusting of ground cinnamon or pumpkin pie spice.
While they’re delicious on their own, these mini cheesecakes are the perfect canvas for toppings! Try a dollop of whipped cream, a sprinkle of crushed nuts, or even a caramel drizzle for added flavor and texture.
Storage Information
Refrigerator: After baking and chilling, store the cheesecakes in an airtight container in the fridge. They’ll stay fresh for up to 4-5 days, making them a great make-ahead dessert!
Freezing: If you want to save some for later, these mini cheesecakes freeze beautifully. Place them on a baking sheet to freeze individually for 1-2 hours, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. To enjoy, just thaw them in the refrigerator overnight. Top with whipped cream just before serving.
Variations to Try
- Swap out the traditional graham cracker crust for crushed gingerbread cookies. The warm spices in the gingerbread pair perfectly with the pumpkin filling.
- Add a layer of melted chocolate between the crust and the pumpkin cheesecake filling, or swirl some chocolate into the batter for a rich, indulgent twist.
- For a Southern-inspired variation, add a spoonful of pecan pie filling on top of each cheesecake before baking.
- Add a teaspoon of instant espresso powder to the cheesecake batter for a pumpkin spice latte twist.
- Replace some of the sugar in the filling with pure maple syrup for a deeper, more complex sweetness. Finish them off with a drizzle of maple syrup or a maple whipped cream topping.
How do I know when the cheesecakes are done?
The cheesecakes are done when the edges are set but the centers still have a slight jiggle. They’ll firm up as they cool. Overbaking can lead to cracks, so keep an eye on them toward the end of the baking time.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin thoroughly to get a smooth consistency. You may need to drain some of the excess water from fresh pumpkin puree so the filling doesn’t become too watery.
Can I use a muffin pan instead of a min cheesecake pan?
I made 12 mini cheesecakes using a mini cheesecake pan but this recipe can also be made in a muffin pan. If you buy the silicone muffin pans, it makes these cheesecakes easier to remove. You might need more graham cracker crust mixture if making the cheesecakes in the muffin pan.
Trish’s Tips
- Make sure your cream cheese is fully softened before mixing. This will give you a smooth batter and prevent lumps. You can leave it out on the counter for about 30-60 minutes to soften or microwave it for a few seconds.
- Use a cookie scoop or spoon to distribute the cheesecake filling evenly across the muffin tin cups. This ensures uniform baking and that all cheesecakes come out the same size.
- You can use 3/4 teaspoon pumpkin pie spice instead of the individual spices listed in the recipe (cinnamon, nutmeg, cloves.)
- I made 12 mini cheesecakes using a mini cheesecake pan but this recipe can also be made in a muffin pan. If you buy the silicone muffin pans, it makes these cheesecakes easier to remove. The mini cheesecakes may be a tiny bit of extra work to deal with initially, but once baked and cooled, they make a perfect small serving, with no cutting needed.
More Pumpkin Recipes to Try
- Pumpkin Cream Cold Brew
- Pumpkin Cream Cheese Bread
- Baked Pumpkin French Toast
- Pumpkin Cinnamon Bread
- Pumpkin Cupcakes
Pumpkin Cheesecake
Ingredients
12 Mini Cheesecakes
Crust
- ¾ cup graham cracker crumbs
- 1 tablespoon light brown sugar
- 2 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon
Filling
- 8 ounces cream cheese 1 package
- ½ cup pumpkin puree plus 1 tablespoon
- 1 large egg room temperature
- 2 tablespoons sour cream
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fresh ground nutmeg
- pinch of cloves
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
9 inch Cheesecake
Crust
- 1¾ cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 4 tablespoons butter melted
- ½ teaspoon cinnamon
Filling
- 24 ounces cream cheese 3 packages
- 15 ounces pumpkin puree 1 can
- 3 large eggs room temperature
- ¼ cup sour cream
- 1½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- ⅛ teaspoon cloves
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
For Mini Cheesecakes
- Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.¾ cup graham cracker crumbs, 1 tablespoon light brown sugar, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon
Prepare the Filling
- Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.8 ounces cream cheese, ½ cup pumpkin puree, 1 large egg, 2 tablespoons sour cream, ½ cup granulated sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon fresh ground nutmeg, pinch of cloves, 1 tablespoon all purpose flour, ½ teaspoon vanilla extract
- Pour filling into prepared crusts. Divide batter among the 12 spaces.
- Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
- Top finished cheesecakes with freshly whipped cream.
For Full Size Cheesecake
- Prepare crust by combining crust ingredients in a medium bowl. Mix to combine with a fork. Transfer to a 9 inch springform pan. Use a measuring cup or bottom of a glass to press down the crumbs, to form a crust.1¾ cups graham cracker crumbs, 3 tablespoons light brown sugar, 4 tablespoons butter, ½ teaspoon cinnamon
Pumpkin Filling
- Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.24 ounces cream cheese, 15 ounces pumpkin puree, 3 large eggs, ¼ cup sour cream, 1½ cups granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon fresh ground nutmeg, ⅛ teaspoon cloves, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract
- Pour filling into prepared crust.
- Bake cheesecake 1 hour. Open oven door and let cheesecake cool. Cover with plastic wrap and refrigerate 4 hours before serving.
- Top finished cheesecakes with freshly whipped cream.
Notes
Pan Choice I made 12 mini cheesecakes using a mini cheesecake pan but this recipe can also be made in a muffin pan. If you buy the silicone muffin pans, it makes these cheesecakes easier to remove. The mini cheesecakes may be a tiny bit of extra work to deal with initially, but once baked and cooled, they make a perfect small serving, with no cutting needed. Keep in mind that you may need to make more graham cracker crust mixture if using the muffin pan instead of the cheesecake pan. Storage Information Refrigerator: After baking and chilling, store the cheesecakes in an airtight container in the fridge. They’ll stay fresh for up to 4-5 days, making them a great make-ahead dessert! Freezing: If you want to save some for later, these mini cheesecakes freeze beautifully. Place them on a baking sheet to freeze individually for 1-2 hours, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. To enjoy, just thaw them in the refrigerator overnight. Top with whipped cream just before serving.
Nutrition
Originally published November 15, 2012.
Fantastic they do make more of the minis then stated about 3 dozen if you double the graham cracker crust, freezes great. Hasn’t anyone seen all those frozen cheese cakes at the store. Come on now. 🙂
I was a little frustrated with this recipe. The amount of crust was perfect for 12 but the batter actually made 24. So I had to stop what I was doing and drag everything back out to make more crust to accommodate the rest of the batter. That being said they were good and I probably will make again.
Were you using a mini muffin pan or a mini cheesecake pan? The mini cheesecake pan has larger wells than the muffin pan does.