These Mini Pumpkin Cheesecakes are the perfect bite-sized fall dessert, combining creamy cheesecake with warm pumpkin spice flavor. Made in a muffin pan, they’re easy to prepare, portioned just right, and ideal for holiday gatherings or a cozy treat at home. With a buttery graham cracker crust and a smooth, spiced pumpkin cheesecake filling, every bite tastes like autumn. These small batch pumpkin cheesecakes are also great for Thanksgiving dessert tables when you want something festive but not overwhelming.
One of the best things about these mini pumpkin cheesecakes is how versatile they are. You can top them with whipped cream, caramel sauce, or even a sprinkle of cinnamon for extra fall flavor. Because they’re individually portioned, they make serving easy and mess-free—no slicing required. These small batch pumpkin cheesecakes are perfect for anyone who wants a simple yet impressive pumpkin dessert recipe to enjoy during the fall season.
Ingredients
- 8oz cream cheese
- 1/3 cup + 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup pumpkin puree
- 1 + 1/4 teaspoons pumpkin pie spice
- 6 graham crackers (full sheets, 12 halves)
- 3 tablespoons unsalted butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Set cream cheese out. Place your cream cheese on a plate for 1 hour to come to room temperature. Set your egg out as well.
Step 2: Line your pan. Line your muffin pan with 12 cupcake liners.
Step 3: Make the crust. Melt the 3 tablespoons of unsalted butter and set aside. Add graham cracker sheets to food processor and pulse until fine crumbs. Add dark brown sugar and salt. Pulse to combine. Add melted butter and pulse until fully combined. It should resemble wet sand.
Step 4: Prepare the crust. Add one rounded tablespoon of crumbs into each cupcake liner. Use a small glass to press down the crumbs to form a crust.
Step 5: Bake the crust. Bake the crust for 5 minutes at 350°F. Set aside to cool completely. About 20 minutes.
Step 6: Make the filling. Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add egg and vanilla extract and beat for another minute until fully combined. Add pumpkin puree and pumpkin pie spice. Beat for 1-2 minutes until well combined and smooth.
Step 7: Pour filling into crusts. Divide the batter among the 12 cupcake liners. Gently tap the pan on the counter to release any air bubbles.
Step 8: Bake. Bake mini pumpkin cheesecakes at 325°F in a pre-heated oven for 21-23 minutes. Remove from oven and cool on a wire rack for at least one hour.
Step 9: Cool and chill. Then cover and refrigerate for at least 3 hours minimum, but for best flavor and texture chill overnight.
Step 10: Top with whipped cream and serve. Top mini pumpkin cheesecakes with freshly whipped cream and a dusting of ground cinnamon.
Why you’ll love these mini pumpkin cheesecakes
- Perfectly portioned – no messy slicing, just individual cheesecakes ready to enjoy.
- Full of fall flavor – warm pumpkin spice and creamy cheesecake make the ultimate seasonal pairing.
- Easy to make – baked in a muffin tin with simple ingredients you already have at home. You know you have a can of pumpkin puree waiting to be used!
- Small batch friendly – the recipe makes just the right amount, ideal for individuals, couples, or small gatherings.
- Great for the holidays – these mini pumpkin desserts are perfect for Thanksgiving, Friendsgiving, or any fall celebration.
Tips for the best mini pumpkin cheesecakes
- Use room temperature ingredients – the cream cheese and egg blend more smoothly and create a creamy texture.
- Don’t skip cooling the crust – letting the graham cracker crust cool before adding the filling helps prevent crumbling.
- Avoid overmixing the batter – mix just until the pumpkin puree and cheesecake batter are combined to prevent cracks.
- Bake low and slow – a lower oven temperature 325°F ensures the cheesecakes set evenly without drying out.
- Cool gradually – letting them rest in the oven with the door for a few minutes before moving to a wire rack will help prevent cracking.
- Chill before serving – refrigerate for at least 3 hours (or overnight) so the flavors set and the texture becomes perfectly creamy.
- Add your favorite topping – don’t forget to add your favorite cheesecake topping such as whipped cream, caramel, or chocolate sauce if you’re feeling fancy.
Frequently asked questions
Yes! These cheesecakes are a great make-ahead dessert. Bake them the day before, chill overnight, and serve the next day for the best flavor and texture.
For full-size cheesecakes, a water bath is common, but mini cheesecakes don’t require one. Baking at 325°F and cooling slowly will keep them smooth and crack-free. Don’t worry if they do crack. You’ll be topping them with whipped cream!
Store in an airtight container in the refrigerator for up to 4–5 days.
Yes! Canned pumpkin works perfectly. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling.
Whipped cream, caramel sauce, candied pecans, or a sprinkle of cinnamon are all delicious ways to finish these festive mini pumpkin cheesecakes.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Mini Pumpkin Cheesecakes
Ingredients
For the crust
- 6 graham cracker sheets (12 halves)
- 3 tablespoons unsalted butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
For the filling
- 8 oz cream cheese (room temperature)
- 1/3 cup + 3 tablespoons granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 & 1/4 teaspoon pumpkin pie spice
For the topping
- whipped cream
- ground cinnamon (optional)
Instructions
- Place your cream cheese on a plate for 1 hour to come to room temperature. Set your egg out as well.
- Line your muffin pan with 12 cupcake liners.
- Melt the 3 tablespoons of unsalted butter and set aside. Add graham cracker sheets to food processor and pulse until fine crumbs. Add dark brown sugar and salt. Pulse to combine. Add melted butter and pulse until fully combined. It should resemble wet sand.
- Add one rounded tablespoon of crumbs into each cupcake liner. Use a small glass to press down the crumbs to form a crust.
- Bake the crust for 5 minutes at 350°F. Set aside to cool completely. About 20 minutes.
- Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add egg and vanilla extract and beat for another minute until fully combined. Add pumpkin puree and pumpkin pie spice. Beat for 1-2 minutes until well combined and smooth.
- Divide the batter among the 12 cupcake liners. Gently tap the pan on the counter to release any air bubbles.
- Bake mini pumpkin cheesecakes at 325°F in a pre-heated oven for 21-23 minutes. Remove from oven and cool on a wire rack for at least one hour.
- Then cover and refrigerate for at least 3 hours minimum, but for best flavor and texture chill overnight.
- Top mini pumpkin cheesecakes with freshly whipped cream and a dusting of ground cinnamon.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
So easy to make! And super delicious. I topped mine with a homemade pecan praline sauce and it was a crowd fav!
Yay! So glad you enjoyed them! Homemade pecan praline on top sounds amazing 😊