Mini Pumpkin Cheesecakes

Last Updated on July 21, 2022 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 Cheesecake Recipe to try later!

MINI PUMPKIN CHEESECAKES

Pumpkin season is finally here again! I have the perfect Fall dessert for you and it’s loaded with pumpkin flavor and warm spices. Mini Pumpkin Cheesecake Bites are the best way to enjoy cheesecake and a perfect size dessert. If you love mini desserts, you’ll love my Mini M&M Cookies, Mini Cannoli Bites, and Mini Blueberry Muffins.

This Fall recipe is rich with warm spices, traditional ingredients of a classic 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! 

WHY YOU’LL LOVE THESE EASY MINI PUMPKIN CHEESECAKES

• These cheesecake bites are made in a few simple steps and can be made the day ahead.
• You DO NOT need a water bath- woo hoo!
• Instead of making 1 whole cheesecake, you get 18 mini cheesecakes.

INGREDIENTS

Graham Crackers: The graham crackers are crushed and mixed with melted butter to make the sweet graham cracker crust. To make graham cracker crumbs, place in food processor and blend until fine crumbs form. If you do not have a food processor, feel free to place crackers in a Ziplock bag and crush with a rolling pin.  

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 brown sugar and granulated white sugar is 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 store-bought pumpkin pie spice if you want things to be a little easier.

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

HOW TO MAKE MINI 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 muffin tins with either silicon or paper cupcake 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 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 a couple of hours or overnight.

When ready to serve, top these cheesecakes with homemade or store-bought whip cream and sprinkle each bite with pumpkin pie spice for extra flavor.

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. Simple swap the graham crackers for gingersnap cookies.
• 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 over-mix the ingredients are the bites will be flat.
• Allow the muffins to cool at room temperature on a wire rack before transferring them to the refrigerator.
• For the holidays, make this recipe the night before serving to save on time while preparing.
• Add a dollop of whipped cream or scoop of vanilla (or pumpkin pie ice cream) to the tops of the cheesecake bites!

HOW TO STORE LEFTOVER CHEESECAKE BITES

Store the leftovers in an airtight container or cover dish tightly with plastic wrap 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 PUMPKIN DESSERTS

• Baked Pumpkin and Apple Oatmeal
• Pumpkin Banana Bread Bars
• Soft Pumpkin Muffins
• Chewy Pumpkin Spice Snickerdoodles

MORE MINI CHEESECAKE RECIPES TO TRY:

• Mini Oreo Cheesecakes (made with an Oreo crust)
• Chocolate Chip Cheesecake Bites
• Funfetti ‘Dunkaroo’ Cheesecake Bites
• Best Ever Mini Cheesecake Bites
• Snickerdoodle Cheesecake Bites (made with cookie crust)
• Apple Pie Cheesecake Bites

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!

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 20 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.