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Pumpkin Mini Cheesecakes

Irresistible Pumpkin Mini Cheesecakes for Effortless Enjoyment

These Pumpkin Mini Cheesecakes combine creamy pumpkin goodness with a buttery crust for a festive treat that’s easy to make and perfect for gatherings.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free graham crackers if needed.
  • 1/4 cup Granulated Sugar Consider using brown sugar for a richer flavor profile.
  • 1 teaspoon Ground Cinnamon Nutmeg or ginger can add a different kick.
  • 1/2 cup Unsalted Butter Feel free to use vegan butter for a dairy-free option.
Filling Ingredients
  • 1 cup Heavy Whipping Cream Coconut cream is a great non-dairy substitute.
  • 8 ounces Cream Cheese Dairy-free cream cheese works well for those with dietary restrictions.
  • 1/2 cup Powdered Sugar Can be swapped with powdered erythritol for a sugar-free option.
  • 1 cup Pumpkin Puree Always opt for 100% pure pumpkin puree for the best results.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract is key for optimal taste.
  • 1 teaspoon Pumpkin Pie Spice Create your own mix using cinnamon, nutmeg, and ginger.

Equipment

  • mixing bowls
  • electric mixer
  • Baking cups or mini springform pans

Method
 

Preparation Instructions
  1. Prepare Containers: Arrange 8 baking cups or mini springform pans on a flat surface.
  2. Make Crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter until resembling wet sand. Press into the bottom of cups.
  3. Chill Crust: Refrigerate the crusts for at least 15 minutes to set.
  4. Whip Cream: Beat cold heavy whipping cream until stiff peaks form, about 3-5 minutes.
  5. Mix Cheesecake Filling: In another bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin, vanilla, and spice, mixing well.
  6. Fold Cream: Gently fold whipped cream into the cheesecake mixture without deflating.
  7. Assemble: Spoon the filling over the chilled crusts, smoothing the tops.
  8. Chill: Cover and refrigerate for at least 3-4 hours, preferably overnight.
  9. Garnish & Serve: Top with whipped cream, salted caramel, or chopped pecans before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 270kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 1200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor and texture, chill overnight. Garnish creatively for an irresistible finish.

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