These Mini Pumpkin Cheesecakes are beautifully layered with an ultra-creamy pumpkin filling and fluffy individual cheesecake. They’re delicious on their own or topped with a cloud of cinnamon whipped cream. Perfectly portioned for parties, they’re a delicious holiday treat! Plus, the recipe includes step-by-step photos.
Are you still in the mood for cheesecake? I certainly am! I'm embracing the holiday spirit and sharing a tasty array of sweet dessert recipes. After yesterday’s mini pecan pie cheesecake, today’s treat is a mini pumpkin cheesecake and then tomorrow is the no bake mini chocolate cheesecake.
Mini desserts are perfect for parties and gatherings—they're adorable, easy to serve, individually portioned, small batch and just the right size for indulging and makes an ideal dessert for Thanksgiving.
Most pumpkin cheesecake recipes mix the pumpkin and cheesecake together, which is certainly easier. However, I prefer the stunning effect of layering them, as I did in the pumpkin cream cheese cake. This approach not only creates a visually beautiful presentation but also adds a contrast in flavor and texture that will impress your guests at parties or weddings.
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Why you'll love it?
- Perfect mini dessert for Thanksgiving or fall
- Ultra creamy and luscious filling
- No water bath
- Individual pumpkin cheesecakes
- Small batch recipe
- Pretty layered pumpkin cheesecake
- 100% from scratch!
- Delicious on its own or even better with cinnamon whipped cream!
How to make mini pumpkin cheesecake?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
👩🍳 Tip: Make sure you use a standard 12-count muffin pan and not a mini muffin pan.
👩🍳 Pro tip: While eggs are the primary ingredient for setting, a touch of flour in the pumpkin cheesecake filling helps it firm up without becoming runny. The result? A perfectly creamy texture!
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Step 9 - Divide pumpkin batter on top of the crust. Gently tap the pan on the counter a few times to help the filling settle into an even layer.
Step 10 - Divide the cheesecake batter on top of the pumpkin batter, tap the pan again, and bake at the same temperature for 20 to 24 minutes. Cool and then refrigerate.
Serving
These mini pumpkin cheesecakes are yummy on their own, but they’re even more irresistible when topped with cinnamon whipped cream.
👩🍳 To make cinnamon whipped cream, just whip together heavy cream, ground cinnamon, and confectioners' sugar until thick and fluffy. For specific measurements, check the recipe card.
While cheesecakes are typically best served at room temperature for a creamier texture, I suggest enjoying these pumpkin cheesecake cups straight from the fridge due to the cinnamon whipped cream topping.
Storage & Freezing
- Cheesecake bites without cinnamon whipped cream can be made and refrigerated for 3 to 4 days or frozen for up to a 2 months. Just thaw them overnight in the refrigerator.
- Cheesecake bites with whipped cream can be refrigerated for 2 to 3 days or frozen for up to 2 months. Just be sure to store them in a large enough container to keep the whipped cream intact and prevent any mess in the freezer.
Recipe tips
- Make sure you use a standard 12-count muffin pan and not a mini muffin pan.
- This recipe will make 14 mini pumpkin cheesecakes, but you can easily cut the recipe in half or double it if needed.
- Make sure to set all of your ingredients for the filling out ahead of time to come to room temperature.
- I recommend using full-fat cream cheese and sour cream for a richer texture and flavor.
- Use 100% pumpkin puree and not pumpkin pie filling.
- Use plain full fat Greek yogurt instead of sour cream.
More pumpkin desserts
Mini Pumpkin Cheesecakes
Ingredients
Graham cracker crust:
- 1 cup graham cracker crumbs
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Pumpkin filling
- 1 ½ cups pumpkin puree
- 2 eggs
- ½ cup light brown sugar packed
- ¼ cup heavy cream
- 1 tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Cheesecake filling
- 8 ounces cream cheese softened
- 3 tablespoon sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Cinnamon whipped cream (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- Toasted pecans optional
Instructions
Crust
- Preheat oven to 325F (160C) and line two muffin tins with 14 paper liners. Set aside.
- Stir graham cracker crumbs, ¼ cup sugar and 1 teaspoon ground cinnamon together in a bowl. Add melted butter and stir until ingredients are moistened and completely combined.
- Scoop about 1 slightly heaped tablespoon of the crust mixture into each liner of your prepared muffin tin. Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring they are evenly packed into the bottom of each liner.
- Bake for 5 minutes and then place the pan on a wire rack to cool while you prepare the filling. Keep oven temperature at 325°F.
Pumpkin filling
- Add all pumpkin filling ingredients into a large bowl. Beat using an electric beater, until it is smooth and evenly combined. Set aside.
Cheesecake filling
- In a medium bowl, combine the cream cheese and sour cream. Using an electric mixer, beat on high speed until the mixture is smooth and creamy.
- Add the sugar and vanilla extract and mix until fully combined. Mix in the egg, on medium speed until just combined.
Bake
- Evenly distribute pumpkin batter between all 12 crusts and then top them with the cheesecake filling.
- Bake at 325°F (163°C) for 20 to 24 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool in the pan for 1 hour and then transfer to the refrigerator for 3-4 hours or overnight. Top with cinnamon whipped cream and toasted pecans, if desired.To make cinnamon whipped cream, Place the ingredients in a bowl and beat on high until the cream is thick enough to pipe/dollop. Pipe or dollop with cream, and garnish with a toasted pecan.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Lori
Why can you not use the mini muffin pan? I have done this with other cheesecake recipes.
Maria Doss
Hi Lori, We specify regular muffin pan because the recipe was developed using a standard muffin pan. Since the title includes "mini cheesecakes" readers sometimes assume a mini muffin pan is required. However, if you prefer to use a mini muffin pan, feel free to do so! Just keep in mind that you'll likely end up with about twice as many cheesecakes. Wish you a great Thanksgiving - Maria ♡