Description
Mini fall-inspired cheesecakes with a buttery graham cracker crust and creamy pumpkin-flavored filling. Perfect for holiday gatherings or bite-size desserts.
Ingredients
Crust:
1 cup graham cracker crumbs
3 tbsp sugar
4 tbsp unsalted butter, melted
Filling:
8 oz cream cheese, softened
1/2 cup pumpkin puree
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
Pinch of salt
Optional Topping:
Whipped cream
Caramel drizzle
Chopped pecans
Instructions
1. Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp into the bottom of each muffin cup to form the crust.
3. In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until fully combined.
4. Spoon filling over crust in muffin cups, filling almost to the top.
5. Bake for 18–20 minutes, until the centers are set.
6. Cool to room temperature, then refrigerate for at least 1 hour before serving.
7. Top with whipped cream, caramel, or pecans if desired.
Notes
Use room temperature cream cheese for a smooth filling.
Mini cheesecakes can be made ahead and stored in the refrigerator for 2–3 days.
Adjust spices to taste for a more or less pronounced fall flavor.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Dessert, Fall Recipe, Bite-Size Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Mini Cheesecakes, Fall Dessert, Pumpkin Cheesecake, Bite-Size Dessert