Name: Mini Pumpkin Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: PT-488340H50M49S
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter, melted; 8 oz cream cheese, softened; 1/2 cup pumpkin puree (not pumpkin pie filling); 1/4 cup brown sugar; 1 egg; 2 tbsp sour cream; 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1/8 tsp ground ginger; Pinch of ground cloves; 1/8 tsp salt; Whipped cream (optional, for topping)

Why You’ll Love This Recipe

Perfect portion control—no slicing needed
Creamy texture with the comforting flavor of pumpkin pie
Easy to make in a muffin tin—no special equipment required
Great make-ahead dessert for entertaining
Freezer-friendly for longer storage

Ingredients

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

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Pumpkin puree (not pumpkin pie filling)
Brown sugar
Eggs
Sour cream
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Whipped cream (optional, for topping)

Directions

Preheat the oven and line a muffin tin with paper liners.
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of each muffin liner.
Bake the crusts for about 5 minutes, then set aside to cool slightly.
Make the filling by beating cream cheese until smooth. Add brown sugar, pumpkin puree, sour cream, eggs, vanilla, and spices. Mix until just combined.
Spoon the filling evenly over the crusts in the muffin tin.
Bake until the centers are set but still slightly jiggly—about 18–22 minutes.
Cool the cheesecakes in the pan, then chill in the refrigerator for at least 2 hours or until fully set.
Top with whipped cream before serving, if desired.

Servings and timing

This recipe yields 12 mini cheesecakes.
Prep time: 20 minutes
Cook time: 20 minutes
Cooling and chilling time: 2–3 hours
Total time: About 3.5 hours

Variations

Crust alternatives: Use gingersnap cookies or vanilla wafers instead of graham crackers.
Swirl in flavor: Add a swirl of caramel or maple syrup before baking.
Dairy-free option: Use dairy-free cream cheese and sour cream alternatives.
Mini pumpkin cheesecake bites: Use a mini muffin pan for bite-sized portions—reduce bake time accordingly.
Nut topping: Sprinkle chopped pecans or walnuts on top before baking for a crunchy contrast.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake individually and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating isn’t necessary, but you can let them sit at room temperature for 10–15 minutes before eating for a softer texture.

FAQs

Can I make these ahead of time?

Yes, these mini cheesecakes are perfect for making a day or two in advance.

What type of pumpkin should I use?

Use pure canned pumpkin puree, not pumpkin pie filling which contains added sugar and spices.

Can I use a mini muffin pan?

Yes, just reduce the baking time to about 10–12 minutes and keep a close eye on them.

Do I need to use a water bath?

No, a water bath isn’t necessary for these mini versions—they bake evenly without it.

How do I know when they’re done baking?

The centers should be slightly jiggly but not wet. They’ll firm up more as they cool.

Can I make them gluten-free?

Yes, just use gluten-free graham crackers or cookies for the crust.

What’s the best way to remove them from the liners?

Chilling them fully helps. If you’re serving without liners, grease the pan well and run a knife around the edges.

How should I top them?

Whipped cream, a dusting of cinnamon, caramel drizzle, or even crushed pecans all work beautifully.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and pureed very smooth, and strain excess moisture.

How long should I chill them?

At least 2 hours, but overnight is ideal for the best texture and flavor.

Conclusion

Mini Pumpkin Cheesecakes offer the rich, creamy indulgence of classic cheesecake with all the cozy spices of pumpkin pie—packaged into convenient, adorable portions. Whether you’re serving a holiday crowd or simply treating yourself, these easy-to-make desserts are a seasonal favorite you’ll return to year after year.