These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall!
Fall is just around the corner and I’ve been patiently waiting to break out the pumpkin and start sharing some pumpkin recipes with you. I’ve actually been working ahead on recipes and I have some delicious treats lined up for this fall. I thought it would only be appropriate to start with these adorable Mini Pumpkin Cheesecakes.
I love mini desserts because they’re perfect for potlucks, family gatherings, and the perfect size to pick up and enjoy. I especially love mini cheesecakes because you can make them the night before, pop them in the refrigerator overnight, and dessert is ready to go the next day.
Another reason I wanted to share this recipe first is because a few blog friends and I are getting together to host a virtual baby shower for our friends Ashley, Denise, and Kristine. I’ve known these ladies since I started blogging back in 2014. We quickly became friends and well, the rest is history. I actually had the chance to meet all three of them last year at a blogging conference in Salt Lake City, Utah and they are even sweeter in person.
All three of these wonderful ladies will soon be adding another member to their families over the next few months and I couldn’t be happier for them. Since we can’t get together to celebrate with them in person, we’re all getting together to share some recipes to celebrate with them online.
So let’s start the celebration with these Mini Pumpkin Cheesecakes!
For the bottom of these mini cheesecakes, I went with a gingersnap crust. I think the spices in gingersnap cookies pairs beautifully with pumpkin cheesecake. If you’re not a fan of gingersnaps or want to try something else, you can use the graham cracker crust in this recipe.
As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. When it comes to the pumpkin in this recipe, make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pumpkin that’s been pureed (makes sense, right?) and will list pumpkin as the only ingredient on the back of the can. Pumpkin pie filling is actually pumpkin puree that’s been sweetened with spices added to it, so be sure to use the correct one for this recipe.
One important tip, make sure your cream cheese and egg are at room temperature before you start making these cheesecakes. Room temperature ingredients in cheesecakes always ensure a smoother and creamier filling with no lumps.
I also used a mini cheesecake pan for this recipe, here’s the same pan that I own and here’s another one that’s similar. If you don’t have one, you can also use a muffin pan. If you do use a muffin pan, I suggest using liners in the muffin pan so the cheesecakes are easier to remove. The cheesecakes will have some grooves on them from the liners, but they’re still delicious and bake up beautifully.
You can also top these cheesecakes with anything you like. I prefer to top these with some homemade whipped cream, salted caramel sauce, or both. Because, why not?
Mini Pumpkin Cheesecakes
Ingredients
For the crust:
- 12 gingersnap cookies (90 grams or 3/4 cup gingersnap cookie crumbs)
- 2 tablespoon (25 grams) granulated sugar
- 2 tablespoons (30 grams) unsalted butter, melted
For the pumpkin cheesecake filling:
- 8 ounces brick-style cream cheese softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 cup (185 grams) pumpkin puree (not pumpkin pie filling)
- 1 large egg room temperature
Instructions
To make the crust:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.
- Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and butter and mix until fully combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan (or 10 cavities in the muffin pan), making sure to press each one down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1-2 minutes until smooth and creamy. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.
- Evenly distribute the filling between all 12 cavities of the cheesecake pan (or 10 cavities in the muffin pan) and return to the oven.
- Bake at 325°F for 15-20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. Once the cheesecakes are chilled, carefully remove them from the pan, serve, and enjoy!
Notes
Be sure to check out the other recipes from all of the bloggers hosting this virtual baby shower too!
Roasted Butternut Squash Falafel Bites by She Likes Food
Maple Walnut Twice Bake Sweet Potatoes by Savory Nothings
Buttermilk Pumpkin Donuts by A Latte Food
Easy Pumpkin Danish by Pumpkin N’ Spice
Pumpkin Pie Crumb Bars by Bakerita
Mini Apple Crisps by Life Made Sweeter
Spicy Apple-Tomato Salsa by Floating Kitchen
Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven
Cinnamon Apple Brie Crostini by Flying on Jess Fuel
Apple Pie Bars by Bake.Eat.Repeat
Honey Apple Butter Greek Yogurt Dip by My Sequined Life
Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments
This post contains affiliate links, which pay me a small commission at no additional cost to you.
Sarah @Whole and Heavenly Oven says
September 14, 2017 at 8:53 amPumpkin cheesecake is seriously my FAVORITE thing once fall rolls around! These tiny adorable cheesecakes will give me every excuse to eat tons!
Danielle says
September 14, 2017 at 5:47 pmMine too, Sarah! Thank you! 🙂
marcie says
September 14, 2017 at 10:06 amMini cheesecakes are my favorite kind of cheesecake — they’re just too cute! It wouldn’t be fall without pumpkin cheesecake and these look just perfect Danielle!
Danielle says
September 14, 2017 at 5:47 pmMine too, especially because I can eat more than one haha! Thanks, Marcie! 🙂
Liz @ Floating Kitchen says
September 14, 2017 at 11:20 amMini everything! And especially cheesecake! These bites are perfect for Fall…and for celebrating our friends!
Danielle says
September 14, 2017 at 5:47 pmThank you, Liz!
ASHLEY - THE RECIPE REBEL says
September 14, 2017 at 4:58 pmI need a mini cheesecake pan like that — these are so cute! Mini desserts are so perfect for this time of year, if you can share 😉 Thank you so much for helping us celebrate!
Danielle says
September 14, 2017 at 5:48 pmI think you’d love one, Ashley! So happy for you too! 🙂
Denise | Sweet Peas & Saffron says
September 14, 2017 at 6:14 pmIt’s like you read my mind and knew I’ve been craving all the pumpkin these days! These look so delicious and so creamy!! Thanks so much, Danielle, it’s been so nice to get to know you over the years. We need to do another conference, although I guess I won’t be up for one for a little while 😉
Danielle says
September 15, 2017 at 9:29 amThank you, Denise! I’m so glad I met you ladies and hopefully we can get together again in person soon! 🙂
Carrie McCarthy says
September 15, 2017 at 8:30 amGood morning!
What exactly is piped onto the mini pumpkin cheesecakes?
Danielle says
September 15, 2017 at 9:30 amHi, Carrie! I made a batch of homemade whipped cream to use on top of these mini cheesecakes. You can find my recipe here: http://www.livewellbakeoften.com/homemade-whipped-cream/.
Izzy @ She Likes Food says
September 15, 2017 at 12:23 pmThese look amazing! Although, maybe a little dangerous because I would eat so many of them, haha! Perfect way to start the pumpkin season 🙂
Danielle says
September 15, 2017 at 7:47 pmHaha mini desserts can sometimes be a little dangerous around me too 😉 Thanks, Izzy!
Stacey @ Bake.Eat.Repeat. says
September 18, 2017 at 12:17 amThese little cheesecakes look amazing! Totally craving pumpkin cheesecake now! 🙂
Danielle says
September 18, 2017 at 1:29 pmThank you, Stacey!
Lizzie says
October 29, 2017 at 8:09 pmPerfect for the small gathering we’re invited to for Thanksgiving, thanks! I was looking at other pumpkin cheesecake recipes, but they were HUGE, coming in around 650+ calories per slice. Per. Slice. Just too much. I’m going to go the muffin tin route, so will make ten. They’ll still be generous.
Danielle says
October 30, 2017 at 11:34 amThat’s why I love mini desserts and they’re perfectly portioned too! 🙂 Hope you enjoy the mini cheesecakes!
Sarah says
November 21, 2017 at 6:31 pmGreat recipe, where can I find the mini cheesecake pans ?
Danielle says
November 22, 2017 at 9:46 amI actually got mine as a gift and I’m not sure where it came from. You can find them on Amazon though! 🙂
Teresa says
November 26, 2017 at 12:34 amSo glad I ran across this recipe. Made it for Thanksgiving and it turned out great! Made it with a graham cracker crust.
Danielle says
November 26, 2017 at 8:06 amSo glad you liked the mini cheesecakes, Teresa!
Sandra says
August 25, 2018 at 4:29 pmWould love to bake these for my niece’s wedding cookie table, how long in advance can you make these?
Do they freeze well?
Perfect for a fall wedding.
Thanks,
Sandra
Danielle says
August 26, 2018 at 4:58 pmYou can refrigerate them for 3-4 days. They will freeze well for up to 3 months too. You can just thaw overnight in the refrigerator.
Jamie Faull says
November 5, 2018 at 9:23 pmThis recipe was amazing! Super simple and D-licious! I’ve been a baker in the professional world for over 10 years and these little guys were a hit at Friendsgiving this year! I will be using this recipe again many times over! Thank you so much! I used the recipe with the Gingersnap Crust and made my own Chantilly cream for the top and they were fantastic, if I do say so myself! I also baked them in cupcake papers in a 12 count muffin pan (minus 2) and the papers came off easily with non-stick coconut spray. Filled almost to the top of the paper and baked for 25 minutes. I made 24 total. Thank you for this wonderful recipe, I cant wait to make them again for Thanksgiving!
Danielle says
November 6, 2018 at 10:08 amSo glad you liked the cheesecakes, Jamie!
Marcie says
November 12, 2018 at 5:20 pmI can do this with graham cracker crust also right?!
Danielle says
November 13, 2018 at 7:36 amYes, absolutely!
Leyah says
November 18, 2018 at 5:10 pmI absolutely LOVE this recipe! I’ve been searching high and low for a good pumpkin cheesecake recipe! Do you think it would be a good idea to use mini muffin pan with liners for these desserts if we can’t find the mini cheesecake pans you suggested?
Danielle says
November 18, 2018 at 6:13 pmThank you, Leah! It would be fine to use a mini muffin pan, you would need to reduce the baking time on the crust and the filling. I find that a regular muffin pan works well though.
Alan Meers says
December 5, 2018 at 11:26 pmI have made this many times, using a small ginger snap cookie for the crust has worked well. Have you done any baking with mini pecan pie?
Danielle says
December 6, 2018 at 8:46 amI have a mini pecan pie recipe here: https://www.livewellbakeoften.com/mini-pecan-pies/.