Mini Pumpkin Cheesecakes

Last Updated on November 15, 2021 by Kathryn Donangelo

These easy Mini Pumpkin Cheesecakes are sweet, indulgent, and the perfect treat for getting into the fall spirit! Creamy cheesecake bites with a graham cracker crust are simple to make and taste just like pumpkin pie.

PIN Mini Pumpkin Cheesecakes to try later!

MINI PUMPKIN CHEESECAKES

Cinnamon, nutmeg, sugar, and everything nice, this autumn recipe is rich with the classic ingredients of cheesecake, except this recipe has pumpkin and comes in muffin form to make it even more joyful to eat and serve.

Just like my sweet Pumpkin Pie Bars, this recipe fills the house with warm fragrances making the anticipation that much better. If you love classic Pumpkin Pie and Cheesecake, this recipe was made for you! 

These creamy Pumpkin Cheesecake Bites are filled with everything you could ever dream of in a cheesecake recipe. The crumbly graham cracker crust is mixed with smooth butter to create perfect textures that will just instantly melt in your mouth. 

Mini Pumpkin Cheesecakes are delicious whenever you are hoping for Fall flavors such as allspice, cloves, and, of course, pumpkin. 

Did I mention how easy these cheesecake bites are?! This recipe is made with little steps and will easily become one of your very favorite desserts! 

INGREDIENTS

Graham Crackers: The graham crackers are crushed into buttery goodness that is formed into tiny cheese crusts. Graham crackers are sweet and a great way to add additional yumminess to cheesecake!

Butter: Melted salted or unsalted butter is used to make the crust. The butter allows the crust to stick together and also gives it a balanced flavor.

Sugar: Both granulated brown and white sugars are needed to make the best cheesecake bites.

Cream Cheese: The cream cheese allows this dessert to be smooth, creamy, tangy with classic cheesecake flavors. Make sure the cream cheese is softened or it will be difficult to work with!

Eggs: You will need two whole eggs at room temperature to make this recipe. The eggs help bind the ingredients together while they cook.

Vanilla: Pure vanilla extract is what I like to use because it is full of rich flavors. You can find pure vanilla extract in the baking aisle at most grocery stores.

Pumpkin Pie Spice: Make your own pumpkin pie spice with nutmeg, cinnamon, ground cloves, allspice, and ginger and store it to use for other fall recipes. You can also just use storebought pumpkin pie spice if you want things to be a little easier.

Pumpkin Purée: Make sure to not confuse this ingredient with pumpkin pie filling. You can use homemade purée or canned pumpkin.

Optional: Whipped cream

HOW TO MAKE FRESH PUMPKIN CHEESECAKE

STEP ONE: Preheat the oven to 350 degrees Fahrenheit. In a food processor, combine graham crackers, melted butter, and sugar. Pulse this mixture a few times until the graham mixture turns into a crumbly texture.

STEP TWO: Line two regular cupcake baking pans with either silicon or paper liners and evenly divide the graham cracker crumbs among eighteen to twenty cups.

STEP THREE: With a rounded spice jar or back of a wooden spoon, press the graham crackers down to form a crust. Set aside.

STEP FOUR: In a large mixing bowl, beat together the cream cheese, sugars, egg, vanilla extract, and pumpkin pie spice until smooth and evenly mixed. With a spatula, fold the pumpkin purée into the cream cheese mixture until evenly combined.

STEP FIVE: Carefully, spoon the mixture evenly over the graham cracker crusts. Make sure to evenly divide the batter among the pan to have uniform servings.

Bake the cheesecakes for fifteen to eighteen minutes until the centers are set and not jiggly.

STEP SIX: Remove the mini bites from the oven and allow the cheesecakes to cool. Once the muffins are cool, remove the baking liners. Place the pumpkin cheesecake in the refrigerator to set for at least three hours or overnight.

When ready to serve, top these cheesecakes with homemade or storebought whipped cream and sprinkle each bite with pumpkin pie spice for extra love.

MINI PUMPKIN CHEESECAKE VARIATIONS

• For vegan pumpkin cheese, use vegan cream cheese and butter and substitute the eggs with cornstarch and vinegar or lemon juice.
  
  
• Gluten-free cheesecake will need gluten-free graham crackers (which are very easy to make, by the way).
  
  
• Top this cheesecake with chopped pecans, crushed graham crackers, chocolate, or caramel sauce.
  
  
• Instead of making a graham cracker crust, make a gingersnap crust.
  
  
• Make a brownie crust instead of graham cracker crust.

TIPS

• Be sure to use a fully preheated oven to make sure the cheesecakes properly bake.
• Make sure to use pumpkin purée instead of pumpkin pie filling. The two are very different! The labels will display the names.
• Do not overmix the ingredients are the bites will be flat.
• Allow the muffins to cool at room temperature before transferring them to the refrigerator.
• For the holidays, make this recipe the night before serving to save on time while preparing.

HOW TO STORE LEFTOVER CHEESECAKE BITES

Store the leftovers in an airtight container in the refrigerator for up to five days.

To freeze these mini cheesecakes, individually wrap them with parchment paper or place them in a freezer-safe container. Store the leftovers for up to four months.

When ready to enjoy the frozen cheesecakes, allow them to defrost in the refrigerator.

MORE FALL DESSERT RECIPES TO TRY:

• Apple Cinnamon Crisp
• Baked Pumpkin and Apple Oatmeal
• Spice Cookies
• Turkey Cookies
• Easy Snickerdoodle Recipe
• Pumpkin Banana Bread Bars
• Soft Pumpkin Muffins
• Chewy Pumpkin Spice Snickerdoodles

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