These Mini Pumpkin Cheesecakes are miniature versions of pumpkin pie cheesecake. They are beautifully layered, baked in a muffin tin, and topped with cinnamon whipped cream. Perfectly portioned for individual serving for Thanksgiving or holiday parties.
Most pumpkin cake cheesecake recipes simply mix the pumpkin purée into the cheesecake batter, which is certainly the easier method.
But I love the elegant look and flavor contrast of layering creamy cheesecake with a spiced pumpkin pie filling. Not only does it create a beautiful, eye-catching presentation, but the distinct layers also offer a more complex taste and texture—perfect for impressing guests at holiday parties, Thanksgiving, or even fall weddings.
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Reasons to love
- Perfectly portioned miniature desserts for Thanksgiving, fall gatherings, or holiday parties
- Ultra creamy and luscious pumpkin cream cheese filling
- No fussy water bath required
- Small batch—just the right amount for a cozy celebration
- Beautifully layered cheesecake for a stunning presentation
- Made completely from scratch, including the buttery graham cracker crust
- Delicious on their own, or even better with a dollop of cinnamon whipped cream on top!
Mini Cheesecake Baking Pan
Mini cheesecakes are usually baked in a standard 12-cup muffin pan, not a mini muffin pan—despite the name! This makes them the perfect size for individual servings and ideal for home bakers using what they already have on hand. For easy release and cleanup, be sure to line the muffin cups with paper liners or parchment circles.
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 tablespoons 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
Make Graham Cracker Crust
- Prep: Preheat oven to 325°F (160°C) and line two standard muffin pans with 14 paper liners. Set aside.
- Mix. 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 thoroughly combined.
- Fill. Scoop about 1 slightly heaped tablespoon of the crust mixture into each liner of your prepared muffin tin. Use a tablespoon measure 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. 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.
Make Pumpkin filling
- Beat. Add all pumpkin filling ingredients into a large bowl. Beat using an electric beater until it is smooth and evenly combined. Set aside. Rinse and dry beaters.
Make Cheesecake filling
- Beat. In a medium bowl, combine the cream cheese and sour cream. Using the electric mixer, beat on high speed until the mixture is smooth and creamy.
- Finish. Add the sugar and vanilla extract and mix until fully combined. Mix in the egg, on medium speed until just combined. 👉 Beat until smooth and creamy, but do not overmix. Overbeating incorporates too much air, causing the cheesecake to puff up during baking and then sink as it cools.
Bake
- Fill. Evenly divide the pumpkin batter among all 14 crusts, then spoon the cheesecake filling on top.
- Bake. Bake at 325°F (160°C) for 20 to 22 minutes or until the tops of the cheesecakes are set.
- Cool. Remove from the oven and place the pan on a wire rack to cool. Once cooled, transfer the pans 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 the cream on top of the cheesecakes, 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.
Watch how to make it
Recipe tips
- Make sure you use a standard 12-count muffin pan and not a mini muffin pan.
- This amazing recipe will make 14 mini pumpkin cake 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 Philadelphia 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.
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.
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👩🍳 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!
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.
Ways To Serve
These individual mini pumpkin cheesecakes in a cup are delicious all on their own—but they’re absolutely irresistible topped with cinnamon whipped cream or even brown sugar whipped cream (just like the one we serve with sweet potato pie!).
While cheesecake recipes are usually best at room temperature for that extra creamy texture, I recommend enjoying these muffin tin cheesecakes straight from the fridge—the chilled topping adds a refreshing contrast that pairs perfectly with the spiced pumpkin filling.
How to make cinnamon whipped cream?
To make cinnamon whipped cream, add one cup heavy whipping cream, 2 tablespoons confectioners' sugar, and 1 teaspoon ground cinnamon into a large bowl. Beat using an electric beater until thick and stiff peaks form. Pipe or dollop the cinnamon whipped cream on top of the layered cheesecake with pumpkin, and garnish with toasted pecans.
Storage & Freezing
- Cheesecake bites without cinnamon whipped cream can be made and refrigerated for 3 to 4 days or frozen for up to 2 months. Just thaw them overnight in the refrigerator.
- Layered 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.
More mini cheesecake recipes
Looking for more fall baking recipes or perfectly portioned Thanksgiving desserts? These mini cheesecake muffin bites are just the thing—easy to serve, full of flavor, and always a crowd-pleaser!
- These No-bake mini cheesecakes are super creamy, rich yet light, not overly sweet, and are impressive enough for parties.
- No-bake mini chocolate cheesecakes feature a chocolate graham cracker crust and creamy chocolate cheesecake filling and are topped with a rich chocolate ganache.
- These mini pecan pie cheesecakes are the ultimate dessert mashup! Nestled in a pecan graham cracker crust, each creamy cheesecake cup bite is generously topped with a luscious, gooey caramel pecan sauce that’s simply irresistible. Perfectly portioned for holiday parties, they’re a delicious small treat!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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 ♡