Mini Pumpkin Cheesecakes are the perfect make-ahead dessert for Halloween, Thanksgiving and holiday parties!
Mini Pumpkin Cheesecakes are the cutest little individual desserts! These tasty bites are so quick and easy to make and perfect for fall entertaining!
These tasty treats were a big hit at my house. Everyone loved them! The pumpkin cheesecakes are not too dense or too sweet, like some cheesecakes, they are just right. The individual size is also just the right amount for serving.
For these little cheesecakes, I used gingersnap cookies as the the crust. Using gingersnap cookies as the crust keeps these mini pumpkin cheesecakes both super easy and super yummy! Plus, you can have a cookie as a snack while you make the cheesecakes! Win-Win!
I hope that you enjoy the Mini Pumpkin Cheesecakes!
Pumpkin Cheesecake Ingredients
- pumpkin puree – 100% pure pumpkin (not pie filling)
- cream cheese – softened
- gingersnap cookies
- large egg
- light brown sugar
- vanilla
- pumpkin spice
Optional Garnish:
- whipped cream
- cinnamon
- Maple Bourbon Pecans – chopped and sprinkled on top to add flavor and crunch!
How to make Mini Pumpkin Cheesecakes
First, preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with 12 paper liners and spray the inside of the liners with non-stick cooking spray. Place one gingersnap cookie into the bottom of each paper liner.
Add the rest of the ingredients to a food processor and pulse until all ingredients are combined and the mixture is smooth. You can also mix in a bowl if you do not have a food processor.
Divide the pumpkin cream cheese mixture between the 12 muffin cups, about 2 heaping tablespoons per cup, on top of the cookie.
Place into the preheated oven, on the center rack, and bake at 325 degrees Fahrenheit for 25 – 30 minutes or until the filling is set but not browned. Insert a toothpick, it should come out moist but clean.
Transfer the cheesecakes to a cooling rack and allow them to cool completely. Refrigerate in an airtight container for at least 2 – 3 hours or overnight.
When ready to serve, garnish with whipped cream and a sprinkle of cinnamon or pumpkin spice.
Mini Pumpkin Cheesecakes
Ingredients
- 2/3 cup pumpkin puree 100% pure pumpkin (not pie filling)
- 8 ounces cream cheese - softened I use 1/3 less fat
- 12 gingersnap cookies
- 1 large egg
- 1/3 cup light brown sugar
- 1 teaspoon Vanilla
- 1 teaspoon pumpkin spice
Optional Garnish:
- whipped cream
- cinnamon
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with 12 paper liners and spray the inside of the liners with non-stick cooking spray. Place one gingersnap cookie into the bottom of each paper liner.
- Add the rest of the ingredients to a food processor and pulse until all ingredients are combined and the mixture is smooth. You can also mix in a bowl if you do not have a food processor.
- Divide the pumpkin cream cheese mixture between the 12 muffin cups, about 2 heaping tablespoons per cup, on top of the cookie.
- Place into the preheated oven, on the center rack, and bake at 325 degrees Fahrenheit for 25 - 30 minutes or until the filling is set but not browned. Insert a toothpick, it should come out moist but clean.
- Transfer the cheesecakes to a cooling rack and allow them to cool completely. Refrigerate in an airtight container for at least 2 - 3 hours or overnight.
- When ready to serve, garnish with whipped cream and a sprinkle of cinnamon.
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(This recipe was originally posted on October 22nd, 2018 and has been updated with a new recipe card.)
Great recipe! I made these yesterday and they were so easy and delish!
Thank you so much, Alex! I’m so happy to hear that you enjoyed them!
These look very tasty and beautiful as well! I especially like how you topped it with whip cream in that one photo.
Thank you so much, Kam! They are very tasty.