Mini Pumpkin Pie Cheesecakes Recipe

Pumpkin and cheesecake go hand in hand. If you have never tried the combination of the two you’re in for a treat! These adorable mini pumpkin cheesecakes take two of my favorite desserts to create the best twist on the classics. Whether you’re making this mini pumpkin cheesecake recipe for yourself to snack on throughout the week or for your Thanksgiving menu, these mini pumpkin cheesecakes will be your new favorite guilt-free indulgence. 

What is a mini cheesecake?

Exactly as it sounds! Mini bit-sized dessert cups of cookie crust, pumpkin pie flavored cheesecake heaven. Mini desserts are so fun to have out when hosting and these mini cheesecakes are the perfect addition to any mini dessert spread. 

Why pumpkin puree vs. pumpkin pie filling?

They’re very different!! Canned pumpkin puree is 100% straight pumpkin, nothing else. Pumpkin pie filling has added sugar and spices which is not what we’re looking for! Using pie filling instead of puree will result in mini cheesecakes that are much too sweet so be sure to grab the pumpkin puree when you’re shopping. 

Ingredients and Substitutes

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these mini pumpkin cheesecakes.

Vanilla wafer cookies: Substitute honey or cinnamon graham crackers if desired for a classic graham cracker crust. 

Pumpkin pie spice: You can substitute cinnamon, nutmeg allspice, or a combination of those spices for a similar pumpkin flavor.  

Salted butter: Unsalted butter and a pinch or two of salt work well as a substitute.  

Cream cheese: to give that creamy cheesecake flavor and texture without the full calorie profile we’re using 1/3 less fat cream cheese, you can use full fat if preferred 

Dark brown sugar: Light brown sugar is a good substitute if needed. Granulated white sugar can also be used; however, it doesn’t have quite the same flavor.  

Pumpkin puree: Be sure to use 100% pumpkin and not pumpkin pie filling for the creamy pumpkin filling.  

All-purpose flour: This helps make the cheesecakes a little denser and thicker; however, it can be omitted for a lighter, fluffier texture.  

Large egg

Tools needed to make these pumpkin cheesecake bites

Muffin tin 

Muffin liners – I love using these silicone ones!

Hand or stand mixer 

Mixing bowl 

Measuring tools 

Mixing tools 

Cookie scoop 

How to make mini pumpkin cheesecakes:

Step 1: Prep the crust

Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners. In a food processor, crumble the vanilla wafer cookies and pumpkin pie spice until well crushed and you have a bowl of fine crumbs. 

Pour in the melted butter and pulse to combine. The mixture should resemble wet sand.  

Step 2: Cook the crust

Using a 1 ½ Tablespoon cookie scoop, place one full scoop of crust in each liner in the muffin pan and press firmly into the bottom.  Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling. 

Step 3: Make the filling

To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and dark brown sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese.  

Mix in the pumpkin puree, pumpkin pie spice, and flour until incorporated.  

Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.  

Step 5: Fill the cups and bake

Place one and ½ scoop of the pumpkin cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins. 

Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.  

Step 6: Let cool and set

Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 2 hours or overnight for best results.  

When ready to serve, remove from the baking pan, top with syrup, whipped topping, and pumpkin pie spice, and serve. 

Topping suggestions for these mini cheesecakes

whipped cream, sprinkle of cinnamon or pumpkin pie spice, maple syrup, caramel sauce or just by themselves as a deliciously perfect fall dessert. 

How to store mini pumpkin cheesecakes

Store your Mini Pumpkin Cheesecakes in an airtight container in the refrigerator for up to 3-4 days. The toppings do not store well, so I recommend garnishing just before serving. You can freeze the cheesecakes for more extended storage for 2-3 months. They can be kept in the freezer for 2-3 months. Allow frozen cheesecakes to thaw in the refrigerator before serving. 

Do you need a water bath to cook these mini pumpkin cheesecakes?

One of the most beautiful things about making these Mini Pumpkin Cheesecakes is that you don’t need a water bath. Unlike a traditional, full-sized baked cheesecake, these mini cheesecakes cook evenly without the help of a water bath and don’t crack on the top. They are also amazing because they can be easily made in one bowl and take 15 minutes to prep for baking! 

If you like these easy pumpkin cheesecakes be sure to check out some of our other pumpkin recipes

• No-Bake Pumpkin Pie Bliss Balls Recipe
• Pumpkin Spice Granola
• Pumpkin French Toast Casserole
• Pumpkin Muffins with Chocolate Chips

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