Mini Pumpkin Cheesecakes
These Easy Mini Pumpkin Cheesecakes are delicious little individual bites of pumpkin-spiced cheesecakes with a graham cracker crust!
A FUN HANDHELD FALL DESSERT
These adorable little mini pumpkin cheesecakes are the perfect fall dessert. They are super simple to make and are easy to serve to family and friends. They are creamy and perfectly spiced with the pumpkin pie flavors.
TIPS FOR MAKING PUMPKIN CHEESECAKE
- There will be some batter leftover for this recipe, you could increase the amount of graham cracker crumbs or reduce the amount in each well and make about 3 more mini cheesecakes or discard the leftover batter.
- If you don’t have pumpkin pie spice, you can easily make it yourself with my Homemade Pumpkin Pie Spice recipe.
INGREDIENTS NEEDED: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)
- crushed graham crackers
- sugar
- melted salted butter
- softened cream cheese
- eggs
- vanilla extract
- sour cream
- pumpkin purée (not pumpkin pie filling)
- pumpkin pie spice
- whipped cream, for topping
HOW TO MAKE MINI PUMPKIN CHEESECAKES:
Preheat oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners, set aside. In bowl mix together graham cracker crumbs, sugar and melted butter.
Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. Bake for about 5 minutes, then remove and cool completely.
Meanwhile, in a stand mixer or with an electric hand mixer, beat the cream cheese until smooth.
Add in sugar, eggs, sour cream, pumpkin, pumpkin pie spice and vanilla and beat until combined.
Once crusts are cool spoon the cheesecake filling evenly (about 1/4 cup) into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
Top with whipped cream, if desired.
CRAVING MORE?
Mini Pumpkin Cheesecakes
Ingredients
For the crust:
- 1 cup crushed graham crackers
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter, melted
For the cheesecake:
- 2 (8 ounce) blocks cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup pumpkin purée (pure pumpkin not pumpkin pie filling)
- 1 1/2 teaspoon pumpkin pie spice
- Whipped cream, for topping
Instructions
- Preheat oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners, set aside.
- In bowl mix together graham cracker crumbs, sugar and melted butter.
- Spoon 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down.
- Bake in oven for about 5 minutes, then remove and cool completely.
- Meanwhile, in a stand mixer or with an electric hand mixer, beat the cream cheese until smooth.
- Add in sugar, eggs, sour cream, pumpkin, pumpkin pie spice and vanilla and beat until combined.
- Once crusts are cool, spoon the cheesecake filling evenly (about 1/4 cup) into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
- Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
- Top with whipped cream if desired.
Notes
- There will be some leftover batter for this recipe, you could increase the amount of graham cracker crumbs or reduce the amount in each and make about 3 more cheesecakes – or discard the leftover batter.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
As I don’t eat eggs can I substitute eggs or just skip them??
The last line- “you can discard remaining batter” yeah, right! It’s too delicious to waste!
Ha! Agreed!!
Thanks for sharing. Can’t wait to make them. For my mini cheesecakes I use vanilla wafers for the crust. I assume they would work with these also. Does the Graham cracker crust compliment the flavor or just a mixture to make a crust?
You could certainly do that! I love the texture and taste of graham cracker crumbs. Perhaps you can do a taste comparison with these! 🙂