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Mini Pumpkin Cheesecakes

ByBrandie
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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.

Mini Pumpkin Cheesecakes on a white pie plate.

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.
Pumpkin Mini Cheesecakes recipe from The Country Cook, shown displayed on a white cake plate and topped with dollops of whipped cream.

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.

graham cracker crumbs, sugar and melted butter In a bowl.

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.

graham cracker crumbs pressed into the bottom of cupcake liners.

Meanwhile, in a stand mixer or with an electric hand mixer, beat the cream cheese until smooth.

cream cheese beaten until smooth in a bowl.

Add in sugar, eggs, sour cream, pumpkin, pumpkin pie spice and vanilla and beat until combined.

eggs, pumpkin puree and pumpkin pie spice added to softened cream cheese mixture.

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.

pumpkin cheesecake filling added to graham cracker crusts in a muffin pan.

Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.

fully baked mini pumpkin cheesecakes in a muffin pan.

Top with whipped cream, if desired. 

mini pumpkin cheesecakes, a single cheesecake shown on a white platter with a bite removed.

CRAVING MORE?

MINI PUMPKIN CHEESECAKES

Mini Pumpkin Cheesecakes

These Easy Mini Pumpkin Cheesecakes are delicious little individual bites of pumpkin-spiced cheesecakes with a graham cracker crust!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling time: 30 minutes
Servings: 12
Author: Brandie @ The Country Cook

Ingredients

For the crust:

For the cheesecake:

  • 2 (8 ounce) blocks cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¾ cup pumpkin purée (pure pumpkin not pumpkin pie filling)
  • 1 ½ 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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Sodium: 104mg | Fiber: 1g | Sugar: 13g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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5 Comments

  3. 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?

    Reply