Name: Mini Pumpkin Cheesecakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium apples, peeled, cored, and diced; 1 tablespoon lemon juice; 2 tablespoons granulated sugar; 2 tablespoons brown sugar (for apple filling); 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 cup all-purpose flour; 1/4 cup rolled oats; 2 tablespoons brown sugar (for topping); 1/8 teaspoon salt; 2 tablespoons cold butter, cubed; Non-stick spray or muffin liners

Why You’ll Love This Recipe

These mini cheesecakes are easy to make, perfectly portioned, and packed with festive flavor. They require less baking time than full-sized cheesecakes and are much simpler to serve. Plus, they can be made ahead and are freezer-friendly, making them a convenient and crowd-pleasing dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Melted butter
Granulated sugar
Cream cheese
Canned pumpkin puree
Brown sugar
Eggs
Sour cream
Vanilla extract
Pumpkin pie spice
Ground cinnamon
Salt
Whipped cream (optional, for topping)

Directions

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Spoon the crust mixture into each liner, pressing it down firmly. Bake for 5 minutes, then remove and set aside.
In a large bowl, beat softened cream cheese until smooth.
Add pumpkin puree, brown sugar, and granulated sugar. Beat until well combined.
Mix in the eggs, one at a time, followed by sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend until smooth and creamy.
Spoon the filling over the crusts, filling each liner nearly to the top.
Bake for 18–22 minutes, or until the centers are just set.
Let cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours to chill completely.
Top with whipped cream before serving, if desired.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 40 minutes

Variations

Gluten-Free: Use gluten-free graham crackers for the crust.
Maple Flavor: Add a tablespoon of maple syrup to the filling for a richer fall taste.
Nut Crust: Use crushed pecans or walnuts in place of graham crackers for a nutty twist.
Chocolate Swirl: Drop a spoonful of melted chocolate on top and swirl before baking.
Crustless: Skip the crust entirely for a lighter, crust-free version.

Storage/Reheating

Store mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months.
Thaw in the refrigerator overnight before serving. These are best enjoyed chilled and do not require reheating.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s well-drained and smooth to avoid excess moisture in the filling.

Why did my cheesecakes crack?

Overmixing the batter or overbaking can cause cracks. Bake just until the centers are set, and cool slowly.

Can I make these without a muffin tin?

You can use silicone molds or small ramekins, but baking times may vary.

How do I know when they’re done baking?

The edges should be set and the centers should still jiggle slightly. They will firm up as they cool.

Do I need to use a water bath?

It’s not necessary for mini cheesecakes, as they’re less prone to cracking than full-sized ones.

Can I make them ahead of time?

Yes, they’re perfect for making a day or two ahead and storing in the fridge.

What’s the best way to press the crust into the liners?

Use the bottom of a small glass or spoon to press the crust evenly into each liner.

Can I double the recipe?

Absolutely. Just use two muffin tins or bake in batches.

Is it okay to skip the sour cream?

Sour cream adds creaminess and a slight tang, but you can substitute with Greek yogurt or leave it out for a slightly firmer texture.

Can I serve them warm?

They’re best chilled, as the texture sets during refrigeration, giving that signature cheesecake consistency.

Conclusion

Mini pumpkin cheesecakes are a seasonal delight that combines everything you love about fall desserts in a convenient, personal-sized treat. Easy to make, beautiful to serve, and deliciously spiced, these little cheesecakes are a must-have for autumn gatherings, Thanksgiving, or whenever you want a sweet bite of pumpkin perfection.