These Mini Pumpkin Cheesecakes feature a smooth, creamy pumpkin cheesecake filling in a gingersnap crust. Perfectly spiced, bite-sized, and absolutely irresistible, these are perfect for fall baking and Thanksgiving!
Easy Mini Pumpkin Cheesecakes
Inspired by my classic mini cheesecakes, these mini pumpkin cheesecakes are the perfect dessert to add to your Thanksgiving dessert table – or enjoy anytime!
With a gingersnap cookie crust and pumpkin pie spice throughout, these mini pumpkin cheesecakes are full of warm fall flavors. And, to make things better, they’re easy to make. Easier than a full-size cheesecake for sure. All you need is a muffin pan, muffin liners, and a mixer.
Since these are individually sized, they’re perfect for sharing with friends and family. They’re easy to transport too and you don’t need to worry about slicing and serving. Just add some piped whipped cream on top and they’re ready to go!
Why You’ll Love This Recipe for Mini Pumpkin Cheesecakes
This mini pumpkin cheesecake recipe is one of my favorites for fall. Here’s why:
- Easier than a traditional cheesecake. If making a traditional pumpkin cheesecake with a water bath feels intimidating, these mini pumpkin cheesecakes are a great alternative. No water bath is needed and they bake and cool quicker.
- Incredible pumpkin flavor. The filling is made with pumpkin puree and pumpkin pie spice, infusing every bite with that warm pumpkin flavor.
- Perfect for the holidays. These mini cheesecakes are also wonderful during the holidays as they’re already individually sized, so no need for slicing, and also easy to transport.
This mini pumpkin cheesecake recipe begins with gingersnap cookie crumbs for the crust and ingredients like pumpkin puree and cream cheese for the filling.
(Scroll below to the printable recipe card for details and measurements.)
- Gingersnap cookie crumbs – For the gingersnap cookie crumbs, take approximately 6 ounces of gingersnap cookies and pulse them in a food processor until you achieve the desired consistency.
- Pecans – Adds texture to the crust and a slight nutty flavor.
- Brown sugar – Sweetens the crust.
- Butter – Helps hold the crust together.
- Salt – Balances out the sweetness.
- Cream cheese – Be sure to soften it to room temperature so it’s easy to combine.
- Sugar – Both white and brown sugar are used in the pumpkin cheesecake filling.
- Eggs – Provides structure to the filling. They should be room temperature.
- Pumpkin puree – Ensure that you use pure pumpkin puree and avoid pumpkin pie filling, as the latter is sweetened and already seasoned.
- Sour cream – Adds a bit of classic cheesecake tang to the filling and makes it extra creamy. it should be room temperature.
- Vanilla extract – For flavor.
- Pumpkin pie spice – I like to use my homemade pumpkin pie spice, though you can also grab it at the store.
- Flour – Helps bind the batter together.
- Whipped cream or whipped topping – You can use Cool Whip or homemade whipped cream to finish off the cheesecakes.
Feel free to try some other crusts instead of gingersnap. Here are a few ideas:
- Graham crackers (with ground cinnamon, brown sugar, and salt for a similar flavor)
- Chocolate graham crackers
- Biscoff cookies
- Oreo cookies
How to Make Mini Pumpkin Cheesecakes
This mini pumpkin cheesecake recipe follows the same steps as most cheesecakes, though you won’t need to worry about a water bath and the cooling time is much shorter.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)
- Make the crust. Combine the crust ingredients in a bowl until the mixture resembles wet sand. Place 2 tablespoons among 18 muffin liners, using the back of the spoon to press and compact the crust. Bake at 350F for 5 minutes, until slightly toasted.
- Make the cheesecake filling. Beat the cream cheese until fluffy and creamy. Add both sugars and continue mixing, then add the eggs one at a time. Add in the remaining filling ingredients. Blend until well combined.
- Bake. Scoop 1/4 cup of the mixture into each muffin liner, filling to the rim of the liner. Bake at 350F for 18 to 20 minutes.
- Cool. Cook the mini pumpkin cheesecakes at room temperature for 1 hour, then refrigerate for 2-3 hours to set completely.
- Add the topping. Fill a piping bag with whipped cream or Cool Whip. Pipe onto each cheesecake, and top with chopped pecans and pumpkin pie spice. Enjoy!
Tips for Success
Here are a few tips for making these mini pumpkin cheesecakes.
- It’s important to use all the ingredients at room temperature. This ensures easier mixing and also affects the baking process.
- Pack the crust in tightly. Be sure to press the crust mixture firmly into the muffin liner before baking it. Otherwise, it’ll crumble when you remove it from the pan.
- Cool to room temperature first. If you take the mini cheesecakes straight from the oven to the fridge, the filling will likely crack. Allow them to slowly cool on the counter then refrigerate to finish chilling.
Video: Mini Pumpkin Cheesecakes
Before serving, allow them to sit at room temperature for 15 minutes to soften. You can also prepare them in advance for upcoming gatherings, ensuring they sit at room temperature before serving and adding toppings just before serving.
- Fridge. Store leftovers in an airtight container and refrigerate for up to a week.
- Freezer. These can also be frozen – once the cheesecakes have cooled, place them in an airtight, freezer-safe container without the piped whipped cream and freeze for up to 2 months. To thaw, leave them in the refrigerator overnight or let them sit at room temperature for an hour to soften, then pipe fresh whipped cream on top before serving.
More Easy Pumpkin Desserts:
- Layered Pumpkin Cheesecake
- Pumpkin Slab Pie
- Pumpkin Dump Cake
- Mini Pumpkin Pies
- Pumpkin Scones
- Pumpkin Cake with Praline Frosting
Mini Pumpkin Cheesecakes
For the crust
- 1 & 1/4 cups gingersnap cookie crumbs
- 1/4 cup pecans , finely chopped
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter melted
- pinch of salt
For the cheesecake filling
- 16 ounces cream cheese , softened to room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs , room temperature
- 1 cup canned pumpkin puree
- 2 tablespoons sour cream , room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
For the topping
- whipped cream or Cool Whip (thawed) , for topping
- cinnamon or pumpkin pie spice , for dusting
- finely chopped pecans
- Preheat the oven to 350 degrees Fahrenheit. Prepare 18 muffin tray slots with muffin liners and set it aside.
- In a medium bowl, combine gingersnap cookie crumbs, chopped pecans, brown sugar, melted butter, and salt. Mix until the mixture resembles wet sand.
- Take 2 tablespoons of the crust mixture and place it in each muffin liner. Use the back of a spoon to press and compact the crust.
- Bake the crusts for 5 minutes until slightly toasted, then allow it to cool.
- In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy and creamy. Add both sugars and continue mixing. Gradually add one egg at a time, mixing until just combined. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and all-purpose flour. Blend everything together until well combined.
- Scoop a 1/4-cup of the cheesecake mixture and fill each muffin liner over the crust. Fill them to the rim of the muffin liner.
- Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until the cheesecake is set. Allow it to cool at room temperature for 1 hour, and then refrigerate for 2-3 hours to set completely.
- For the topping, fill a piping bag fitted with a star nozzle with fresh whipped cream or Cool whip. Make sure to clamp the other end to prevent any leaks.
- When the mini cheesecakes are ready to be served, pipe whipped cream onto each cheesecake, sprinkle them with chopped pecans, and dust them with pumpkin pie spice. Serve and enjoy!