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three mini pumpkin pie cheesecakes on white plate with whipped cream
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4.20 from 40 votes

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.
Prep Time5 minutes
Cook Time18 minutes
Chill Time3 hours
Total Time3 hours 23 minutes
Course: Dessert
Cuisine: American
Keyword: can you freeze a pumpkin pie, easy pumpkin cheesecake, mini cheesecake bites
Servings: 18 cheesecake bites

Equipment

  • Measuring cups and spoons
  • 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!

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.