These Mini Pumpkin Cheesecakes are the perfect bite-sized fall dessert! Creamy, spiced pumpkin filling in a buttery graham cracker crust, finished with a dollop of whipped cream and a sprinkle of cinnamon. They’re simple to make, and an ideal holiday party dessert. Make a batch of bite-sized mini cheesecakes for your holiday gatherings, they are easy to store or make ahead.
Mini Pumpkin Pie Cheesecakes
These Mini Pumpkin Cheesecakes are the perfect bite-sized treat for fall gatherings and holiday parties. If you love cozy fall desserts, you’ll also want to try my Crescent Roll Apple Dumplings or crowd-pleasing Pumpkin Pie Dump Cake.
Why You’ll Love These Mini Pumpkin Cheesecakes
• Perfectly Portioned – Bite sized desserts are great for parties or dessert trays.
• Easy to Make – No water bath required, and no springform pan needed.
• Warm Pumpkin Spice Flavor – Just the right amount of warm fall spices, with a rich and creamy texture.
• Make Ahead Friendly – Make a batch ahead and freeze for stress-free entertaining.
Whether you're baking for a crowd or just craving a little pumpkin treat, this recipe is a must-try.
I also like to serve these as Thanksgiving mini desserts so people can sample more than one treat and not get too full.
Ingredients in Mini Pumpkin Cheesecake Recipe
Just a few simple ingredients are needed to make these bite sized pumpkin cheesecakes:
- CRUST
Graham Crackers, Butter, Granulated Sugar - FILLING
Cream Cheese, Brown Sugar, Granulated Sugar, Pumpkin Puree, Egg, Pumpkin Pie Spice, Vanilla - TOPPING
Whipped Cream, Cinnamon
How to Make Easy Mini Pumpkin Cheesecakes
Preheat and Prep
• Preheat your oven to 350°F and line your mini muffin tin with mini muffin liners.
Make the Crust
• Add the graham crackers to a food processor and pulse until finely ground. Add the sugar and softened butter, then process again until the mixture resembles wet sand.
Add Crusts to Pan
• Spoon about 1 tablespoon of crust mixture into each liner and press down firmly to form the crust.
Mix the Filling
• In a mixing bowl, use a handheld mixer to beat the softened cream cheese with both sugars until smooth.
• Add the pumpkin puree, egg, pumpkin pie spice, and vanilla, and beat again until fully combined and creamy.
Fill and Bake
• Spoon about 1½ to 2 tablespoons of the pumpkin cheesecake filling into each liner, filling to the top.
• Bake for 15–20 minutes, or until the tops are set and begin to crack slightly.
Cool and Garnish
• Let the mini cheesecakes cool in the tin for at least 30 minutes. Top with a swirl of whipped cream and a light dusting of cinnamon before serving.
Storage Tips
Refrigerator: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3–4 days.
Freezer: For longer storage, freeze without topping for up to 2 months. Thaw in the fridge and add whipped cream just before serving.
Tips for Success
• Room temperature cream cheese blends more smoothly, preventing lumps.
• Don’t overbake – they’ll firm up as they cool.
• Use pure pumpkin puree, not pumpkin pie filling.
• Add a pecan half on top, or a drizzle of caramel sauce for extra flair!
Frequently Asked Questions About Mini Cheesecakes
What people are asking:
- Can I use a regular muffin tin?
Yes, you can make them into Pumpkin Cheesecake Cupcakes. Just increase the bake time to around 22–25 minutes, and use cupcake liners instead. - Can I make mini cheesecakes without liners?
Yes, but liners make removal easier. If not using liners, grease the pan well and use a thin knife to release the sides. - How do I keep mini cheesecakes from sinking or cracking?
Avoid overmixing the batter, don’t overbake, and let them cool gradually. Cracks are normal for minis. - Can I make these mini cheesecakes ahead?
Absolutely. They’re great made the day before and stored in the fridge. Just wait to add whipped cream until ready to serve. - Can I make them gluten-free?
Yes, use gluten-free graham crackers and double-check your vanilla extract and pumpkin puree to ensure they’re GF-friendly.
More Cozy Fall Dessert Recipes
Norwegian Apple Pie
Instant Pot Apple Crisp
Air Fryer Pumpkin Pie
Whether you serve these Pumpkin Cheesecake Minis at Thanksgiving, Friendsgiving, or a cozy family night in, these fall mini cheesecakes are sure to be a hit.
Want more easy fall desserts? Check out my Quick Pumpkin Pie Pudding or rich Instant Pot Pumpkin Cheesecake!
Perfectly creamy and spiced, these Mini Pumpkin Cheesecakes are a festive fall dessert that’s easy to make and always a hit at parties!
- 10 Graham Crackers
- ¼ cup Butter, softened
- 2 tablespoons Granulated Sugar
- 8 ounces Cream Cheese, softened
- ⅓ cup Brown Sugar
- ⅓ cup Granulated Sugar
- ½ cup Pumpkin Puree
- 1 large Egg
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- Whipped Cream
- Cinnamon
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Preheat the oven to 350℉ and line your mini muffin tin with mini muffin liners.
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Process the graham crackers in your food processor until they turn into crumbs, then add in the sugar and butter and process again.
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Add about 1 tablespoon of the graham cracker crumbs to each liner and press down, for the crust.
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In a mixing bowl, beat the cream cheese and sugars together with a hand mixture until smooth.
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Add in the pumpkin puree, egg, pumpkin pie spice, and vanilla and beat again until smooth.
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Add about 1 ½ to 2 Tablespoons of the filling into each mini muffin liner, it should reach the top of the liner.
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Bake for about 15-20 minutes, or until there are cracks in the top of the mini cheesecakes.
-
Cool at least 30 minutes before adding any whip topping or removing the liners.
Store in an airtight container in the fridge for up to 3-4 days.
Nutrition Information (per mini cheesecake):
Calories: 115 | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 80mg | Carbohydrates: 12g | Fiber: 0g | Sugar: 9g | Protein: 2g
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