Mini Pumpkin Cheesecakes

A wire baking rack containing four mini pumpkin cheesecakes topped with whipped cream.

Mini Pumpkin Cheesecakes are perfect little dessert bites with a whole lot of pumpkin spice flavour. They are easier to make than pumpkin pie and are the ideal individual dessert for your holiday table. Serve them with a dollop of whipped cream and a drizzle of salted caramel sauce.

As a hostess, I love mini desserts that offer a satisfying sweet treat in a convenient little package at family events and after dinner parties. So, I do have a more than a few mini dessert recipes to share with you!

Banoffee Pie minis feature the superb combination of bananas and caramel with a bit of rum thrown in for fun, while Cranberry Pomegranate Christmas Trifles are a no fuss, no bake dessert featuring store bought ingredients and leftover cranberry sauce.

Six mini pumpkin cheesecakes topped with whipped cream on a wire baking rack.

Mini Pumpkin Cheesecakes

Though there are so many delicious ways to celebrate fall, today I’m kicking off cozy sweater season with a delicious pumpkin recipe. This Mini Pumpkin Cheesecake recipe is one you’ll want to save for your family Thanksgiving menu plan.

My family isn’t picky, but they always request Pumpkin Cheesecake or Walnut Pumpkin Cream Cheese Tart instead of Pumpkin Pie for Thanksgiving dessert. I usually make a whole cheesecake in a springform pan, however this year I’m making minis! They are so simple to make, and everyone loves to have their own individual portion of dessert.

September also marks the beginning of pumpkin spice season, and these mini cheesecakes are packed full of everyone’s favourite fall flavour. From the graham cracker crust to the pumpkin cheesecake filling, these beauties are perfectly spiced to reflect the season.

An individual sized pumpkin cheesecake on a plate garnished with whipped cream and caramel sauce.

Ingredients for Mini Pumpkin Cheesecakes

These soul warming pumpkin cheesecakes contain all the usual ingredients that go into a classic pumpkin pie plus cream cheese. The crumb crust is much simpler and less time consuming than a pastry pie crust.

  • Vanilla Wafer Cookies
  • Pumpkin Pie Spice
  • Butter
  • Cream Cheese
  • Brown Sugar
  • Pumpkin Purée
  • Flour
  • Egg

The most recognizable brand of Vanilla Wafer Cookies is ‘Nilla wafers. Unfortunately, they are no longer available in Canada so I have started making these and my Bite Sized Berry Cheesecakes with Graham Cracker Crumbs. I either crush the crackers or buy them crushed in a box, ready to go.

Ingredients required to make Mini Pumpkin Cheesecakes.

Use full fat cream cheese and salted butter in this recipe. If you substitute with unsalted butter, please add a pinch or two of salt to the cream cheese mixture.

Sweeten this recipe with dark brown sugar or light brown sugar. The darker sugar, the deeper the flavour will be in the finished cheesecakes.

Be sure to use 100% pumpkin and not pumpkin pie filling. Feel free to buy a pie pumpkin and make homemade pumpkin puree… it’s worth it!

What is Pumpkin Pie Spice?

Pumpkin pie spice plays an integral role in this and many other fall baking recipes. Some people love this warming combination so much that they always keep a jar of pumpkin pie spice mix on hand. However, if you know the individual spice ingredients, it’s easy to make your own mix on demand.

A series of process photos showing how to make a cheesecake crumb crust in a food processor.

In fact, creating your own spice mixes as needed will give your baked products and dishes a much better flavour profile. The key is to begin with fresh spices. I cannot stress this enough. Thanksgiving is THE BEST time of the year to buy new baking spices because it is also the start of holiday baking season!

So, what are the spices in a ‘pumpkin pie’ spice mix? Let’s start with cinnamon, it makes up the bulk of the mix because it is present in the highest quantity. Then there’s ginger, cloves, allspice, and nutmeg (or a hint of mace if you can find it).

My formula for pumpkin spice mix is 2 teaspoons of ground cinnamon to 1 1/4 teaspoons ground ginger, 1/2 teaspoon each of ground allspice and ground nutmeg with 1/4 teaspoon of ground cloves. This spice formula will make just enough to use in this Mini Pumpkin Cheesecake recipe.

A series of process photos showing how to make pumpkin cheesecake filling and portion it out in a muffin tin.

How to Make Mini Pumpkin Cheesecakes

For this mini dessert recipe, you will need a 12-cup muffin pan and paper or parchment muffin tin liners. Alternatively, you can make, bake, store, and serve them in 4 oz (1/2 cup) glass jars for a paper-free presentation.

Unlike traditional, full-sized baked cheesecake recipes, these Mini Pumpkin Cheesecakes don’t need a water bath to keep them moist while they bake. Their small size allows them to cook evenly without added humidity, so they don’t crack on the top.

They are also amazing because they can be easily made in one bowl and take 10 – 15 minutes to prep for baking!

A wire baking rack containing six mini pumpkin cheesecakes topped with whipped cream.

The Biscuit Base Layer

Start by preheating the oven to 325 F and lining a muffin tin with paper liners. Alternatively, grease 4 oz glass jars with butter.

Next, place the graham crackers/vanilla wafer cookies and pumpkin pie spice in a food processor* and process until they are uniformly crushed. You will need approximately 1 1/4 cup graham cracker crumbs to make the base layer for 12 mini pumpkin cheesecakes.

Drizzle the melted butter into the food processor and pulse to combine. The crumb mixture should resemble wet sand. Next, scoop 1 1/2 Tablespoons crust mixture into each paper liner/glass jar and press firmly to create cheesecake base.

A wire baking rack containing six mini pumpkin cheesecakes topped with whipped cream.

Bake the cheesecake bases for 6 – 10 minutes, or until the edges brown slightly. Set aside and allow to cool to room temperature.

*If you don’t have a food processor, place the biscuits in a heavy-duty freezer bag and squeeze out all of the air. Use a rolling pin to crush the biscuits until they are all the same size. Pour them into a mixing bowl, then add the spice mixture and butter. Stir to combine and proceed as outlined.

Make the Pumpkin Cheesecake Filling

Use a stand mixer or hand-held mixer to cream the 8 ounces cream cheese and brown sugar together for 3-5 minutes. Beat cream cheese mixture until there are no remaining lumps and the mixture is smooth.

Close up of a mini pumpkin cheesecake dessert topped with whipped cream.

Next, mix 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, and 1/2 tablespoon flour into the softened cream cheese mixture. Ensure it is well incorporated before you add the egg. Finally, slowly beat in the large egg until just combined. Do not overmix.

Scoop 2 1/4 tablespoons cheesecake mixture into each muffin liner/jar.

Bake the cheesecakes in a 325 F oven for 12-15 minutes or until the edges are set and the middle slightly wobbles.

Remove cheesecakes from oven and allow to cool to room temperature in the muffin tin/glass jars. Cover the tin with plastic wrap or place mini cheesecakes in airtight container (or cover jars with lids) and refrigerate for 2 hours or overnight.

An individual sized pumpkin cheesecake on a plate garnished with whipped cream and caramel sauce.

To serve, remove cheesecakes from muffin tin or decorate directly in the jar. Pipe whipped cream on each cheesecake and sprinkle with pumpkin pie spice. Drizzle with caramel sauce, if desired.

How to Store Mini Pumpkin Cheesecakes

Store your Mini Pumpkin Cheesecakes in an airtight container in the refrigerator for up to 3-4 days. The toppings do not store well, so I recommend garnishing just before serving.

You can freeze the cheesecakes for more extended storage for 2-3 months. Allow frozen cheesecakes to thaw in the refrigerator before serving.

A whipped cream topped mini pumpkin cheesecake with a bite taken out and dripping with caramel sauce.
PInterest image featuring mini pumpkin cheesecake topped with whipped cream.

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Mini Pumpkin Cheesecakes recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 12 servings

Mini Pumpkin Cheesecakes

One mini pumpkin cheesecake topped with whipped cream on a wire cooling rack.

Mini Pumpkin Cheesecakes are perfect little dessert bites with a whole lot of pumpkin spice flavour. They are as easy to make as pumpkin pie and are the ideal individual dessert for your holiday table. Serve them with a dollop of whipped cream and a drizzle of caramel sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 35 minutes

Ingredients

Base Layer Ingredients

  • ½ (11-ounce) box vanilla wafer cookies or graham crackers
  • 2 teaspoons pumpkin pie spice*
  • ¼ cup (½ stick) salted butter; melted

Cheesecake Layer Ingredients

  • 1 (8 oz) package of cream cheese; softened
  • ⅓ cup dark brown sugar; packed
  • ½ cup pumpkin purée
  • 2 teaspoons pumpkin pie spice
  • ½ Tablespoon all-purpose flour
  • I large egg

Optional Toppings

  • Whipped Cream, Caramel Syrup, Pumpkin Pie Spice

Instructions

FOR THE BISCUIT BASE LAYER

  1. Preheat oven to 325 F and line a muffin tin with paper liners.
  2. Place vanilla wafer cookies and pumpkin pie spice in a food processor and process until they are uniformly crushed.
  3. Drizzle the melted butter into the food processor and pulse to combie. Mixture should resemble wet sand.
  4. Scoop 1 1/2 Tablespoons crust mixture into each paper liner and press firmly to create cheesecake base.
  5. Bake for 6 - 10 minutes, or until the edges brown slightly. Set aside and allow to cool to room temperature.

FOR THE PUMPKIN CHEESECAKE LAYER

    1. Use a stand mixer or hand held mixer to beat the cream cheese and brown sugar together until light and fluffy, about 3-5 minutes. Ensure there a no remaining lumps and the mixture is smooth.
    2. Add the pumpkin purée, pumpkin pie spice, and flour to the cream cheese mixture and mix until well incorporated.
    3. Slowly beat in the large egg until just combined. Do not overmix.
    4. Scoop 2 1/4 Tablespoons cheesecake mixture into each muffin liner.
    5. Bake in 325 F oven for 12-15 minutes or until the edges are set and the middle slightly wobbles.
    6. Remove cheesecakes from oven and allow to cool to room temperature in the muffin tin, Cover with plastic wrap (or place mini cheesecakes in airtight container) and refrigerate for 2 hours or overnight.
    7. To serve, remove cheesecakes from muffin tin. Pipe whipped cream on each cheesecake and sprinkle with pumpkin pie spice. Drizzle with caramel sauce, if desired.







Notes

*Pumpkin Pie Spice Mix - 2 teaspoons of ground cinnamon to 1 1/4 teaspoons ground ginger, 1/2 teaspoon each of ground allspice and ground nutmeg with 1/4 teaspoon of ground cloves.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 63Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 39mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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26 comments

  1. Jenny

    The cheesecakes came out so delicious and they look gorgeous too! We had so much fun making them with my nieces, thanks so much!

    Reply

    1. Bernice Hill

      Great to hear! Thanks for trying out this mini cheesecake recipe Jenny.

  2. Enriqueta E Lemoine

    Bernice, these mini pumpkin cheesecakes are to die for; I’m making a full 9-inch version this coming weekend to surprise my family. Thanks for the recipe and the inspiration.

    Reply

    1. Bernice Hill

      I think they will like this surprise. Happy baking Enriqueta!

  3. Veronika

    I love these little cheesecake bites! They’re so much easier to serve at a party than regular slices of cheesecake. We’re freezing the rest to enjoy at Halloween.

    Reply

    1. Bernice Hill

      That’s a great idea Veronika. They freeze really well.

  4. Carrie Robinson

    How much fun are these little bite-sized pumpkin cheesecakes?? These would be the perfect addition to that Thanksgiving dessert table this year. 🙂

    Reply

    1. Bernice Hill

      Yes! I hope you enjoy them as much as we will Carrie.

  5. Tammy

    Anything with pumpkin is right up my alley. You’ve combined two of my favorites with these delightful little treats and they look SO good! I cannot wait to make these for the holiday!

    Reply

    1. Bernice Hill

      I’m so glad Tammy! Happy baking!

  6. Kathryn

    These little cheesecakes were so good and easy to make. Loved every bite of them, thanks for the recipe.

    Reply

    1. Bernice Hill

      I’m thrilled that you loved these minis so much Kathryn. Thanks for try this recipe!

  7. Marta

    I absolutely loved these mini pumpkin cheesecakes for the brunch I hosted. Everyone loved them and there wasn’t a single one left.

    Reply

    1. Bernice Hill

      Excellent idea! Who doesn’t love cheesecake at brunch?!

  8. Elaine

    These cute little morsels are now my favorite. My hubby can’t get enough of them so now I’m making another batch today!

    Reply

    1. Bernice Hill

      Excellent. If you freeze them, you’ll be ahead of prep work on Thanksgiving!

  9. Gloria

    I love pumpkin everything. This is perfect for Thanksgiving. A great alternative to pumpkin pie. Great for taking to potlucks.

    Reply

    1. Bernice Hill

      Yes they are perfect for potlucks and a great ‘make ahead’ option. I can’t wait to serve them to my family on Monday.

  10. Melinda

    Yum! These mini pumpkin cheesecakes will be absolutely perfect for an upcoming social gathering I have planned. Love that these are bite-sized so folks can just grab one and enjoy dessert with any big mess as they mingle. I so appreciate that you’ve included a recipe for pumpkin pie spice mix too.

    Reply

    1. Bernice Hill

      Yes, not everyone keeps a jar of pumpkin spice handy. So glad everyone loved the cheesecakes, thanks for letting me know Melinda.

  11. nancy

    I’m not usually a fan of pumpkin flavour drinks or treats. But i may be persuaded by this mini cheesecake recipe. Adding to the list to make this weekend.

    Reply

    1. Bernice Hill

      They’re so cute and small I know you won’t be able to resist, Nancy.

  12. Helen at the Lazy Gastronome

    These are awesome! Perfect for a party buffet table and so easy to make. And the best part is how delicious they are!

    Reply

    1. Bernice Hill

      Yes! They’re little bites of yum. Thanks for stopping by Helen!

  13. Oscar

    These mini pumpkin cheesecakes are an absolute delight! The combination of creamy cheesecake and spiced pumpkin flavor is perfect for the fall season. Plus, their individual portions make them a great choice for gatherings or a cozy night in.

    Reply

    1. Bernice Hill

      Yesss! That’s exactly what I was trying to say Oscar. Thank you!

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