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October 18, 2021 By Kathryn Donangelo 20 Comments

Mini Pumpkin Cheesecakes

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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!

one stack of three pumpkin cheesecake bites with whipped cream

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

top view of mini cheesecake bites with pumpkin and spices on white surface and plate

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.

three mini pumpkin pie cheesecake bites on white plate with whipped cream and spices

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.

macro show of mini pumpkin pie bites on white plate with one bite taken out of one.

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.

a group of mini pumpkin cheesecake bites on white plate with whipped ceam

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.

How do you know when mini cheesecakes are done? 

Mini cheesecakes are finished baking once they appear to be slightly firm. If the pumpkin pie cheesecake bites are still very jiggy, then they will need additional baking time. 

Why did my mini cheesecakes sink? 

If the cheesecakes have not had enough time to bake and are taken out of the oven too early, then they can sink due to the cheesecakes not being baked until firm.

What is the secret to a good cheesecake?

If you want the best cheesecakes, then you have to make sure the batter does not get overmixed and that the cheesecake has enough time to cook. Also, make sure the cream cheese is softened.

close view of stack of pumpkin pie cheesecakes with bite taken out of one. bites in the background on plate with whipped cream

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.

top view of cheesecake bites on white plate with whipped cream

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

CAN’T GET ENOUGH?

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on Pinterest, Instagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

three mini pumpkin pie cheesecakes on white plate with whipped cream

Mini Pumpkin Cheesecakes

 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.
5 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: can you freeze a pumpkin pie, easy pumpkin cheesecake, mini cheesecake bites
Prep Time: 5 minutes
Cook Time: 18 minutes
Chill Time: 3 hours
Total Time: 3 hours 23 minutes
Servings: 18 cheesecake bites
Author: Kathryn Donangelo

Equipment

  • Measuring cups and spoons
  • Food processor
  • Two cupcake pans
  • Cupcake or muffin liners
  • Wooden spoon
  • Large mixing bowl

Ingredients

For the Graham Cracker Crust

  • 1 sleeve graham crackers
  • 3 Tablespoons butter; melted
  • ¼ cup sugar

For the Cheesecake Filling

  • 16 ounces cream cheese; 2 packages softened
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 whole eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling*
  • 1 ½ teaspoon pumpkin pie spice

Instructions

  • Preheat oven to 350 degrees F. In a food processor, combine the graham crackers, melted butter and sugar. Pulse for a few minutes until the graham cracker mixture turns into a crumb-like consistency.
  • Line two REGULAR cupcake baking pans with paper liners and evenly divide the graham mixture among 18-20 cups.
  • With a rounded spice jar, firmly press onto the graham mixture to form a crust. Set aside.
  • In a large mixing bowl beat together the cream cheese, sugars, eggs, vanilla extract and pumpkin pie spice with an electric mixer until smooth. Fold in the pumpkin puree with a spatula until fully combined in the cheesecake batter.
  • With a tablespoon, spoon the mixture evenly on top of the graham cracker crusts. Bake for 15-18 minutes or until the middles are set and NOT jiggly.
  • Let the cheesecakes cool and remove paper wrappers. You could eat these immediately but I highly recommend placing the cheesecakes in the fridge to set for at least 3 hours. When ready to serve, top with whipped cream (optional) and enjoy!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

  • 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.
  • 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.

Like this recipe? Then you'll love these:

  • Mini Oreo Cheesecakes
    Mini Oreo Cheesecakes
  • Healthy Pumpkin Energy Bites
    Healthy Pumpkin Energy Bites
  • Easy Pumpkin Pie Ice Cream with Cinnamon Crust
    Easy Pumpkin Pie Ice Cream with Cinnamon Crust
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Filed Under: Desserts, Halloween, Holidays, Thanksgiving

Reader Interactions

Comments

  1. bernice@dishnthekitchen.com'Bernice says

    October 18, 2021 at 9:26 am

    5 stars
    These mini bites are such a great idea. I never feel like a whole slice of pumpkin pie after a huge Thanksgiving feast. It’s nice to have a little something sweet though.

    Reply
    • Kathryn Donangelo says

      October 20, 2021 at 8:52 am

      Right?! I agree! Thanks Bernice!

      Reply
  2. jennysg@me.com'Jenny says

    October 19, 2021 at 7:21 am

    5 stars
    These mini cheesecakes are gorgeous! I love the pumpkin flavor and they are a perfect size. The recipe goes into the collection of our all-time favorites. Thank you so much for sharing it.

    Reply
    • Kathryn Donangelo says

      October 20, 2021 at 8:51 am

      So happy to hear this! These cheesecakes are such a great dessert size- especially for the holidays 🙂

      Reply
  3. wakinguptojoy@gmail.com'Liz says

    October 19, 2021 at 10:51 am

    5 stars
    What a cute little treat! Perfect for the holidays!

    Reply
    • Kathryn Donangelo says

      October 20, 2021 at 8:50 am

      🙂 thanks!

      Reply
  4. lindawarren5@gmail.com'Linda says

    October 20, 2021 at 8:40 am

    5 stars
    I am a sucker for anything pumpkin, not to mention cheesecake, so these definitely had to be made. These little babies are the perfect treat when I’m craving pumpkin pie and the perfect serving size. Next time I’m trying them with the gingersnap crust. Yum!

    Reply
    • Kathryn Donangelo says

      October 20, 2021 at 8:50 am

      Love the gingersnap crust idea! Thank you Linda!

      Reply
  5. thefoodblog.net@gmail.com'Colleen says

    October 20, 2021 at 9:02 am

    5 stars
    I was looking for a pumpkin dessert that was easy to make and these adorable mini cheesecakes were perfect and delicious. Thank you!

    Reply
    • Kathryn Donangelo says

      October 24, 2021 at 5:44 pm

      5 stars
      Thanks so much!

      Reply
  6. homecookedharvest@gmail.com'Tristin says

    October 21, 2021 at 8:16 am

    5 stars
    These little cheesecakes were so cute, me and my daughter just had to try them! So good, highly recommend!!

    Reply
    • Kathryn Donangelo says

      October 24, 2021 at 5:44 pm

      Thank you! So happy you made them with your daughter 🙂

      Reply
  7. BakingGypsy@AOL.com'Tammy says

    October 21, 2021 at 11:29 am

    5 stars
    Your mini cheesecakes are the perfect treat for the holiday season. I love anything pumpkin and these are now on my holiday menu. Lovely little dessert!

    Reply
    • Kathryn Donangelo says

      October 21, 2021 at 2:51 pm

      5 stars
      Thank you so much! I hope you love these pumpkin cheesecake bites!

      Reply
  8. info@veronikaskitchen.com'Veronika says

    October 22, 2021 at 4:59 am

    5 stars
    These mini muffins came out just perfect! I love the balance of flavors and going to make them again this weekend for my family!

    Reply
    • Kathryn Donangelo says

      October 22, 2021 at 10:15 am

      5 stars
      Thanks so much!

      Reply
  9. askchefdennis@gmail.com'Chef Dennis says

    October 24, 2021 at 8:58 am

    5 stars
    I made these delicious little pumpkin cheesecakes for dinner and everyone loved them!

    Reply
    • Kathryn Donangelo says

      October 24, 2021 at 5:41 pm

      Glad to hear that Dennis!

      Reply
  10. scienceandcrumbs@gmail.com'Aya says

    October 24, 2021 at 9:23 am

    5 stars
    These mini pumpkin cheesecakes are to die for! They are delicious and taste just like pumpkin pie. I made them for a few of my friends who were coming over, and they loved it!

    Reply
    • Kathryn Donangelo says

      October 24, 2021 at 5:42 pm

      So happy you all loved these cheesecake bites!

      Reply

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