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How to Make The Best Mini Pumpkin Cheesecakes {Recipe}

If you're searching for the best mini pumpkin cheesecakes recipe, you found it! Full of creamy pumpkin topping a warm spicy gingersnap crust, it's the perfect fall dessert! I am so looking forward to making these for fall parties and Thanksgiving dinner. 

Mini Pumpkin Cheesecake with whip cream topping and brown sugar

Anything related to pumpkin desserts is always a win.  I love pumpkin pie, pumpkin pound cake, pumpkin cookies, and pumpkin donuts.

Basically, anything that can have that delicious fall flavor baked into a special treat is just what my tastebuds love. When mixing pumpkin with cream cheese, brown sugar, and melted butter, something just short of magical happens, don't you agree? 

Slice of pumpkin pie with gingersnap crust and dollop of whipped cream

Mini pumpkin cheesecake with gingersnap crust

For the bottom crust of these mini cheesecakes, I used crushed gingersnap cookies. With the warm & rich spiciness of this cookie, I find it pairs really well with the creamy and sweet cheesecake filling.

If you are not a fan of gingersnaps, you can most certainly use a graham cracker crust. My friend Mel has a great recipe for an easy graham cracker crust that I use all the time.

Tools to have for mini pumpkin cheesecake

These are the kitchen items I find most helpful when making this recipe.

Other related recipes: Pumpkin Pecan Cheesecake, Brown Sugar Shortbread, Classic Sugar Cookies, Cherry Hand Pies, Homemade Cinnamon Swirl Bread, Nutella Sugar Cookies

What is Pumpkin Puree? 

You may be wondering, what exactly is pumpkin puree? Believe it or not, it is pure pumpkin that has been cooked and blended until smooth.

When shopping, look on the back of your canned pumpkin and it should say “100% Pumpkin.”

Pumpkin Pie filling, on the other hand, is a pureed pumpkin with added spices and sugar.

Since we are adding our ingredients for our pumpkin cheesecake, be sure to have the plain pumpkin puree. 

Pumpkins on table with orange cloth

How to Make Cheesecake Without a Springform Pan

What makes these pumpkin-flavored desserts so special is their size! Who can pass up a miniature bite of dessert?! Not me!

And the fact that I can make them in a mini-muffin tin is super easy and way less messy. 

I do own a springform pan, but to be honest, I've only used it once or twice. I find it challenging to bake in a water bath which is the traditional method for baking cheesecakes.

When using a mini or regular muffin pan, all you have to do is line it with paper cupcake liners and you're good to go! 

I also like the ruffled design the paper liners create on the outside of my mini cheesecake. 

Mini Pumpkin cheesecakes in a line

Mini pumpkin cheesecakes ingredients

For the Crust:
1 ½ c. crushed gingersnap cookies (approximately 25-30 cookies)
2 T. unsalted butter, melted

Pumpkin Cheesecake:

8 oz. package cream cheese, room temperature
1 cup light brown sugar, firmly packed
1 teaspoon salt
3/4 cup canned pumpkin (not pumpkin pie mix)

1 Tablespoon Plain Greek yogurt
1 egg
1 teaspoon pure vanilla extract

2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves

How to Make Mini Pumpkin Cheesecakes

Preheat oven to 350 degrees. Spray 24-cup mini muffin pan with non-stick cooking spray or place your mini- cupcake paper liners and set aside.

Put cookies in a large heavy-duty freezer bag and cover with a towel. Pound bag with a rolling pin until cookies are uniformly crushed into very small pieces. To make the process faster, you can also use a food processor.

Transferred crushed cookies to a glass bowl and add melted butter.

Stir with a fork until thoroughly combined.

Divide cookie crumb mixture into 24 equal parts and press into the bottom of each muffin cup firmly with your fingers to form a crust.

Bake in preheated oven for 8 – 10 minutes. Remove from oven and set aside.

Cream Cheese Batter on Mixing blades

How to Make Mini Pumpkin Cheesecake Filling

The filling for these mini pumpkin cheesecakes rivals pumpkin pie in my opinion. All you will need to add to your filling is cream cheese, pumpkin puree, brown sugar, pumpkin pie spices, an egg, and vanilla. 

In a large mixing bowl, combine cream cheese, brown sugar, and salt with a hand-held mixer.

Add pumpkin puree and Greek yogurt to cream cheese mixture and continue beating until combined.

Open egg in a separate bowl before adding to the cream cheese mixture. Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves.

Continue blending until all ingredients are thoroughly incorporated into the batter.

Whisking ingredients ina bowl for mini pumpkin cheesecakes

Evenly divide pumpkin cream cheese mixture between the 24 muffin-tin cups, placing on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan.

Place muffin tin on center rack of the oven and bake for 15 – 20 minutes, or until the tops are lightly browned and the pumpkin mixture has set.

Remove from oven and cool completely before removing mini-cheesecakes from the tin.

Refrigerate for several hours or overnight before serving.

Mini Pumpkin Cheesecake with whip cream topping and brown sugar

Optional Toppings to consider for mini pumpkin cheesecakes

  • Fresh whipped cream
  • Sliced almonds or chopped nuts
  • Cinnamon or nutmeg
  • Caramel sauce

These little mini cheesecakes will be the perfect dessert to serve at a party, bake sale, school snack or after a delicious slow cooker meal like our Crockpot Mac N Cheese

If you enjoy making this Mini Pumpkin Cheesecake recipe, please help me share the love by sharing on Facebook and Pinterest! 

And be sure to tag us @eatpicks- #eatpicks if you share on Instagram!

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Pin Image with pumpkins on bottom and pumpkin cheesecakes on top
Yield: 24

Mini Pumpkin Cheesecakes {Recipe}

Mini Pumpkin Cheesecake with whip cream topping and brown sugar

These little mini-pumpkin cheesecakes are full of creamy flavor and spicy ginger snap crust. Perfect for fall desserts after dinner or to serve at any gathering!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • Crust:
  • 

1 ½ c. crushed gingersnap cookies (approximately 25-30 cookies)

  • 2 T. unsalted butter, melted


  • Pumpkin Cheesecake:


  • 8 oz. package cream cheese, room temperature

  • 1 c. light brown sugar, firmly packed

  • 1 t. salt

  • 3/4 c. canned pumpkin (not pumpkin pie mix)
  • 1 T. Greek yogurt

  • 1 egg

  • 1 t. pure vanilla extract
  • 2 t. ground cinnamon

  • 1 t. ground nutmeg

  • 1 t. ground ginger

  • ½ t. ground cloves

Instructions

  1. Preheat oven to 350 degrees. Spray 24-cup mini muffin pan with non-stick cooking spray (or line with paper cupcake liners) and set aside.

    Put cookies in a large heavy-duty freezer bag and cover with a towel. Pound bag with a rolling pin until cookies are uniformly crushed into very small pieces. (This can also be done in a food processor). 
  2. Transferred crushed cookies to a glass bowl and add melted butter. Stir with a fork until thoroughly combined.  
  3. Divide cookie crumb mixture into 24 equal parts and press into the bottom of each muffin cup firmly with your fingers to form a crust. Bake in preheated oven for 8 – 10 minutes. Remove from oven and set aside. 
  4. In a large mixing bowl, combine cream cheese, brown sugar, and salt with a hand-held mixer. Add pumpkin puree and Greek yogurt to cream cheese mixture and continue beating until combined.
  5. Open egg in a separate bowl before adding to the cream cheese mixture. Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves. Continue blending until all ingredients are thoroughly incorporated into the batter. 
  6. Evenly divide pumpkin cream cheese mixture between the 24 muffin-tin cups, placing on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan. 
  7. Place muffin tin on center rack of the oven and bake for 15 - 20 minutes, or until the tops are lightly browned and the pumpkin mixture has set. Remove from oven and cool completely before removing mini-cheesecakes from the tin. Refrigerate for several hours or overnight before serving. 
  8. To serve, top with whipped cream and salted-caramel crunch or your favorite caramel sauce. If using homemade whipped cream, spoon it into a plastic sandwich bag and cut a small corner off one bottom side. Pipe onto individual mini-cheesecakes for greater control.

Notes

Note: Add a little more melted butter to hold cookie crumb mixture together, if necessary. However, do not add too much or the butter will compete with the flavor of the gingersnap crust. 

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 204mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g

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Original post 9/11/19

Updated Post 11/3/20

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