Go Back
Mini Pumpkin Cheesecakes Recipe
Humaira ilyas

Mini Pumpkin Cheesecakes Recipe

These Mini Pumpkin Cheesecakes are creamy, rich, and perfectly spiced for fall.They combine smooth pumpkin filling with a buttery graham cracker crust.Perfect for holidays, parties, or small-batch dessert cravings.Individually portioned and easy to serve — no slicing required
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons melted butter
  • 8 oz cream cheese softened
  • ½ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • Pinch of salt

Method
 

  1. Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press about 1 tablespoon of crust mixture into each liner and flatten firmly.
  4. Beat cream cheese until smooth and creamy.
  5. Add pumpkin puree, brown sugar, egg, vanilla, pumpkin pie spice, cinnamon, and salt.
  6. Mix until fully smooth and combined.
  7. Spoon filling evenly over each crust.
  8. Bake for 18–20 minutes until centers are set.
  9. Cool completely, then refrigerate for at least 2 hours before serving.

Notes

  • Make sure cream cheese is fully softened for a lump-free texture.
  • Do not overmix after adding the egg.
  • Chill well for best flavor and structure.
  • Top with whipped cream or caramel drizzle for extra indulgence.

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)