These mini pumpkin cheesecakes are silky, warmly spiced, and downright irresistible. They bake in a muffin pan, chill beautifully, and deliver all the cozy fall flavor in the perfect little bite. This is my go-to make-ahead dessert for parties and holidays.
Mini Pumpkin Cheesecake Recipe (Creamy, No Fuss)
Equipment
- 1 12-cup muffin pan lined with paper liners
- 12 Paper liners
- 1 Mixing Bowl
- 1 Electric Mixer hand or stand
- 1 Small pan for hot water in oven (optional)
- 1 Spoon or flat-bottomed cup to press crust
- 1 Wire rack
Ingredients
Crust
- 1 cup graham cracker crumbs or gingersnap crumbs for extra spice
- 2 tbsp light brown sugar or granulated sugar
- 0.5 tsp ground cinnamon optional
- 1 pinch fine sea salt
- 4 tbsp unsalted butter melted; dairy-free butter works too
Filling
- 16 oz cream cheese full-fat, room temperature
- 0.75 cup pumpkin puree not pumpkin pie filling
- 0.5 cup granulated sugar
- 2 tbsp light brown sugar adds caramel notes; can replace with more granulated
- 0.25 cup sour cream or plain Greek yogurt
- 2 eggs large, room temperature
- 1.5 tsp pure vanilla extract
- 2 tsp pumpkin pie spice or 1 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + pinch clove
- 1 tbsp cornstarch or all-purpose flour
- 0.25 tsp fine sea salt
For serving
- whipped cream lightly sweetened
- ground cinnamon
- caramel sauce
- toasted pecans chopped
Instructions
Prep the pan and oven
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners. For extra moisture, place a small pan of hot water on the lower rack while baking.
Make the graham crust
- Stir graham crumbs, brown sugar, cinnamon, and salt together. Mix in melted butter until the texture resembles wet sand. Divide evenly among the liners (about 1 heaping tablespoon each) and press firmly with the back of a spoon or a small flat-bottomed cup.
Parbake the crust
- Bake the crusts for 5 to 6 minutes, just until fragrant. Cool slightly while you make the filling.
Beat the cream cheese base
- In a mixing bowl, beat cream cheese on medium speed until completely smooth and no lumps remain, 1 to 2 minutes. Add granulated sugar and brown sugar; beat until silky. Scrape the bowl.
Add pumpkin and flavorings
- Mix in sour cream, pumpkin puree, vanilla, pumpkin pie spice, salt, and cornstarch on low speed just until combined. Scrape the bowl well.
Incorporate the eggs
- Add eggs one at a time, mixing on low until just blended. Avoid overmixing to keep air out of the batter.
Fill and bake
- Divide the filling among the cups, filling almost to the top. Tap the pan gently to release air bubbles. Bake 16 to 18 minutes, until edges are set and centers still have a slight jiggle.
Cool gradually
- Turn off the oven, crack the door, and let cheesecakes rest for 10 minutes. Move the pan to a rack and cool to room temperature.
Chill for the perfect set
- Refrigerate at least 2 hours, preferably overnight, until fully set.
Garnish and serve
- Top with whipped cream, a dusting of cinnamon, a drizzle of caramel, and chopped pecans if you like. Serve chilled.
Notes
Why You’ll Love This Mini Pumpkin Cheesecake
- Perfectly portioned: no slicing, no stress, just neat little bites.
- Creamy texture with a crunchy graham crust and gentle pumpkin spice.
- Make-ahead friendly and freezer-friendly for easy entertaining.
- Foolproof method with no water bath required for minis.
- Simple pantry ingredients with flexible swaps.
Mini Pumpkin Cheesecake Ingredients & Substitutions
For the crust
- 1 cup (120 g) graham cracker crumbs – or gingersnap crumbs for extra spice
- 2 tbsp light brown sugar – or granulated sugar
- 1/2 tsp ground cinnamon – optional but lovely
- Pinch of fine sea salt
- 4 tbsp (56 g) unsalted butter, melted – dairy-free butter works too
For the filling
- 16 oz (454 g) full-fat cream cheese, room temp – dairy-free cream cheese works; texture will vary slightly
- 3/4 cup (180 g) pumpkin puree – not pumpkin pie filling
- 1/2 cup (100 g) granulated sugar
- 2 tbsp light brown sugar – adds caramel notes, can replace with more granulated
- 1/4 cup (60 g) sour cream – or plain Greek yogurt
- 2 large eggs, room temp
- 1 1/2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice – or 1 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + pinch clove
- 1 tbsp cornstarch – or 1 tbsp all-purpose flour
- 1/4 tsp fine sea salt
For serving
- Lightly sweetened whipped cream, cinnamon, caramel sauce, or toasted pecans
Step-by-Step Instructions to Make Mini Pumpkin Cheesecake
Prep the pan and oven
Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners. For extra moisture in the oven, place a small pan of hot water on the lower rack while baking.
Make the graham crust
Stir graham crumbs, brown sugar, cinnamon, and salt together. Mix in melted butter until the texture resembles wet sand. Divide evenly among the liners, about 1 heaping tablespoon each. Press firmly with the back of a spoon or a small flat-bottomed cup.
Parbake the crust
Bake the crusts for 5 to 6 minutes, just until fragrant. Cool slightly while you make the filling.
Beat the cream cheese base
In a mixing bowl, beat cream cheese on medium speed until completely smooth and no lumps remain, 1 to 2 minutes. Add granulated sugar and brown sugar; beat until silky. Scrape the bowl.
Add pumpkin and flavorings
Mix in sour cream, pumpkin puree, vanilla, pumpkin pie spice, salt, and cornstarch on low speed just until combined. Scrape the bowl well.
Incorporate the eggs
Add eggs one at a time, mixing on low until just blended. Avoid overmixing to keep air out of the batter.
Fill and bake
Divide the filling among the cups, filling almost to the top. Tap the pan gently to release air bubbles. Bake 16 to 18 minutes, until edges are set and centers still have a slight jiggle.
Cool gradually
Turn off the oven, crack the door, and let cheesecakes rest for 10 minutes. Move the pan to a rack and cool to room temperature.
Chill for the perfect set
Refrigerate at least 2 hours, preferably overnight, until fully set.
Garnish and serve
Top with whipped cream, a dusting of cinnamon, a drizzle of caramel, and chopped pecans if you like. Serve chilled.
Tips for Success
- Use room-temperature dairy for an ultra-smooth filling with no lumps.
- Mix on low speed and avoid overbeating to prevent cracks and sinking.
- Do not overbake: remove when the centers still wobble slightly.
- Cool gradually, then chill fully for clean bites with perfect texture.
- Press crusts firmly so they slice cleanly and do not crumble.
Variations of Mini Pumpkin Cheesecake
- Gingersnap Crust: Swap graham crumbs for gingersnaps for extra spice.
- Maple Kissed: Replace 2 to 3 tbsp sugar with pure maple syrup and add 1/4 tsp maple extract.
- Chocolate Swirl: Dot batter with 1/4 cup melted chocolate and swirl with a skewer.
- Gluten-Free: Use gluten-free graham crackers or cookies and cornstarch instead of flour.
- Pecan Streusel: Top halfway through baking with a quick pecan-brown sugar crumble.
Serving Suggestions: What to Pair with Mini Pumpkin Cheesecake
- Freshly whipped cream and a sprinkle of cinnamon or nutmeg.
- Warm salted caramel and toasted pecans for crunch.
- Coffee, chai latte, or a small pour of tawny port for dessert hour.
- Thanksgiving dessert board with apple pie bars and chocolate truffles.
Storage & Reheating Instructions
- Refrigerate: Store covered for up to 5 days.
- Freeze: Freeze on a tray until firm, then wrap individually and store up to 2 months. Thaw overnight in the fridge.
- Reheating: Cheesecake is best served chilled. If you prefer a softer bite, let sit at room temperature 15 to 20 minutes before serving.
Memories Made Around the Table
One chilly October, I surprised my family with a plate of these minis after dinner. By the time the kettle whistled for tea, they had quietly disappeared, whipped cream kisses and all.
FAQs
Can I make these ahead? Yes. They are ideal make-ahead desserts. Bake, chill, and keep covered in the fridge up to 2 days or freeze for longer.
Can I use pumpkin pie filling? No. Use pure pumpkin puree. Pie filling contains sugar and spices that will throw off the balance and texture.
Do I need a water bath? Not for minis. A simple pan of hot water on the lower rack adds gentle moisture without the fuss of a full bath.
Can I bake without liners? Yes, but liners make removal easier. If skipping, lightly grease the cups and loosen edges with a thin knife once cooled.
How do I prevent cracking? Use room-temp ingredients, mix on low, avoid overbaking, and cool gradually before chilling.
Final Thoughts
Mini Pumpkin Cheesecake is that perfect blend of cozy spice, creamy richness, and effortless presentation. Bake a batch now and tuck a few in the freezer for a sweet little fall moment anytime.