Mini Pumpkin Cheesecakes
Perfectly creamy and spiced, these Mini Pumpkin Cheesecakes are a festive fall dessert that’s easy to make and always a hit at parties!
Servings: 24
Equipment
- Mini Muffin Tin
- Mini Muffin Tin Liners
- Mixing Bowl
- Handheld Mixer
- Food Processor
Ingredients
Graham Cracker Crust
- 10 Graham Crackers
- ¼ cup Butter, softened
- 2 tablespoons Granulated Sugar
Pumpkin Filling
- 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
Topping
- Whipped Cream
- Cinnamon
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350℉ and line your mini muffin tin with mini muffin liners.
- Process the graham crackers in your food processor until they turn into crumbs, then add in the sugar and butter and process again.
- Add about 1 tablespoon of the graham cracker crumbs to each liner and press down, for the crust.
Make the Filling
- In a mixing bowl, beat the cream cheese and sugars together with a hand mixture until smooth.
- Add in the pumpkin puree, egg, pumpkin pie spice, and vanilla and beat again until smooth.
- Add about 1 ½ to 2 Tablespoons of the filling into each mini muffin liner, it should reach the top of the liner.
- Bake for about 15-20 minutes, or until there are cracks in the top of the mini cheesecakes.
Cool and Top
- Cool at least 30 minutes before adding any whip topping or removing the liners.
Notes
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
Calories: 115 | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 80mg | Carbohydrates: 12g | Fiber: 0g | Sugar: 9g | Protein: 2g
Nutrition
Calories: 115kcal
