Easy Mini Pumpkin Cheesecakes Recipe
It’s no secret I love mini desserts. There is something so appealing about bite-size desserts. These simple bite-size mini pumpkin cheesecakes are no exception. Packed with familiar pumpkin spice flavors, these mini cheesecakes are perfect for all fall get-togethers.
updated from 2015
WHY I LOVE THIS RECIPE
- Quick fall dessert for entertaining: They’re quick to put together and bake, making them a great dessert when you don’t want to spend hours in the kitchen. Once baked and chilled, they can be stored in the refrigerator for several days, so they’re easy to make ahead.
- Easy to serve: There’s no slicing involved, just chill and serve.
- Easy to customize: The filling is easy to customize, too. Adjust the spices to your liking, or add little extras such as mini chocolate chips or finely chopped crystallized ginger.
- Small but special: Most of all, I love how pretty these little cheesecakes look when served. They’re already portioned, easy to pick up and serve, and make a simple pumpkin dessert feel a little more special.
GRAHAM CRACKER CRUST INGREDIENTS
I usually make cheesecake crust with graham crackers, but I also looked for a suitable substitute. I found that digestive biscuits, gingersnaps, or chocolate cookies are a perfect substitute. They taste great and are easy to source.
PREPARE AND BAKE THE CRUST
1. In a small chopper, crush the cookies into fine crumbs (steps 1-2). Depending on how sweet your cookies are, you can adjust the amount of sugar. I like to use brown sugar, along with melted butter.
Process until the mixture comes together. When you press some of the mixture between your fingers, it should hold together (steps 3-6).
2. For this recipe, I use a muffin pan with removable bottom disks. If you don’t have one, no worries; you can use a mini muffin pan lined with mini cupcake liners.
Place the disks into the muffin pan and spray the pan with non-stick baking spray. Spoon about 1 tablespoon of the crust mixture into each cavity (steps 1-4). Press the mixture firmly into the bottom using a small rolling pin or a small shot glass (steps 5-7).
Bake the crust at 350°F (180°C) for 8 minutes. Let the crust cool before filling with the pumpkin cheesecake filling (step 8).
PUMPKIN CHEESECAKE FILLING INGREDIENTS
PREPARE FILLING
1. In this recipe, I use full-fat cream cheese and sour cream. You can also use plain Greek yogurt if you don’t have sour cream. To sweeten the filling, you can use granulated or brown sugar. I use brown sugar because it has that yummy caramel, toffee-like flavor that we all love.
Mix cream cheese, sour cream, and brown sugar until creamy, for about 3 minutes (steps 1-4). To give pumpkin cheesecakes their characteristic flavor, use pumpkin puree, not pumpkin pie filling. You can also use homemade pumpkin puree. Mix pumpkin puree and spices into the cream cheese mixture (steps 5-8).
2. Next, you need to add cornstarch, vanilla, and egg. Why do I use starch? Starch interacts with egg proteins, preventing them from over-coagulating. As a result, it creates a more appealing, homogeneous cheesecake texture. It also helps keep the cheesecake firm.
Into the pumpkin batter, beat in starch, vanilla extract, and one whole egg. Beat just until combined (steps 1-7). With a tablespoon measure, spoon pumpkin cheesecake filling into a muffin pan with the crust on the bottom
BAKE AND COOL
Spoon pumpkin batter into a prepared muffin pan and bake at 325F for 18-20 minutes. Don’t open the oven during baking.
Once cool, gently push each mini cheesecake out from the bottom, using your fingers. Remove the metal disk and store cheesecakes in the fridge until ready to serve, up to 5-7 days (steps 1-4). Or freeze them for up to 3 months. Thaw cheesecakes at room temperature for 45 minutes before serving.
WHIPPED CREAM INGREDIENTS
Cheesecakes pair nicely with soft, fluffy whipped cream. Make it from scratch or use a store-bought whipped cream. To make whipped cream at home, you only need basic ingredients.
PREPARE AND DECORATE WITH WHIPPED CREAM
In a chilled bowl, beat cold heavy whipping cream on low speed until soft peaks are formed. Increase the speed to medium and beat in powdered sugar and vanilla extract. Beat until stiff peaks are formed but don’t overbeat (steps 1-5). Overmixed whipped cream is grainy and clumpy. Fit a large piping bag with a piping tip #1D and fill the bag with whipped cream (steps 6-8).
Immediately pipe whipped cream onto the cool cheesecakes. Pipe several stars on each cheesecake (steps 1-4). You can stop here, or for extra yumminess, sprinkle shaved chocolate, sprinkles, or drizzle caramel sauce onto the whipped cream (steps 5-8).
Aren’t these pretty? I love how whipped cream looks like flowers.
Another alternative is to use a piping tip #1M and pipe a pretty swirl onto the cheesecakes.
SUCCESS TIPS AND FAQ
- how to tell if mini cheesecakes are done?
- why do mini cheesecakes crack?
- how do I prevent a soggy crust?
- why do mini cheesecakes sink?
- why are my paper liners sticking?
- can I use different cookies for the crust?
- crust is falling apart
- what kind of pumpkin puree should I use?
- cheesecake filling feels lumpy
- can I make them ahead of time?
- cool the cheesecakes!
- cheesecake tips
How to tell if mini cheesecakes are done?
Edges should be completely set, and the center should still have a slight jiggle. If you see this, you can remove the pan from the oven. The cheesecakes will continue to set as they cool.
Why do mini cheesecakes crack?
The main culprits are overbaking, overmixing, and rapid cooling.
- Overbaking is particularly important: as the egg proteins continue to coagulate, the cheesecake becomes firmer and less flexible, so it can crack as it contracts during cooling. Look for a cheesecake that is set around the edges but still has a slight jiggle in the center.
- Mixing too vigorously can also incorporate excess air, which expands in the oven and contributes to cracks. Mix the filling just until smooth and combined rather than whipping it. To prevent overmixing, use room-temperature ingredients; they are easier to blend together
- Let them cool gradually rather than moving hot cheesecakes directly into the refrigerator.
How do I prevent a soggy crust?
- This can be due to excess moisture in the filling and the crust. Don’t use too much butter to prepare the crust mixture. Just enough to hold the crumbs together.
- Let the crust cool before adding the filling.
- Let the baked cheesecakes cool completely before refrigerating. If you seal them while they’re still warm, the trapped steam creates condensation inside the container, which can make the crust soggy and cause it to fall apart.
- Quick solution: remove completely cooled cheesecakes from the pan, place them into an airtight container lined with a couple of paper towel sheets to absorb excess moisture as needed.
Why do mini cheesecakes sink?
A slight dip is normal, but drastic sinking is caused by overmixing. Don’t overbeat the filling. Incorporating too much air can cause cakes to rise and fall rapidly as they cool.
Why are my paper liners sticking?
- When using cupcake liners, don’t try to peel them while they are still warm. Let the cheesecakes cool completely.
- Spray a lined muffin pan with a non-stick spray after baking the crust and just before pouring the filling into the pan.
- See the Things You Need section for recommended liners.
Can I use different cookies for the crust?
You can use cinnamon graham crackers, gingersnaps, chocolate cookies, homemade graham cracker dough, Biscoff cookies, whole grain cookies, and even ladyfingers for more neutral flavor.
Crust is falling apart
- Not enough melted butter or sugar to hold the crumbs together.
- Cookie crumbs that are too large don’t stick together well. Grind the cookies into a fine, sand-like mixture.
- Press the mixture firmly into the pan.
- Bake until golden brown around the edge.
- Let the baked crust cool before adding the filling.
What kind of pumpkin puree should I use?
Use thick, store-bought or homemade pumpkin puree, not pumpkin pie filling. When using homemade pumpkin puree, cook it over low heat to remove excess liquid so it’s thick.
Cheesecake filling feels lumpy
Use room temperature ingredients for a smooth, creamy filling.
Can I make them ahead of time?
Yes, mini cheesecakes, well covered, last for up to 3-4 days in the fridge. You can freeze undecorated cheesecakes for up to 3 months. Let them defrost in the container for 45 minutes.
Cool the cheesecakes!
Don’t be tempted to remove mini cheesecakes from the pan. Not yet. For best results, let cheesecakes cool completely before removing them from the pan or refrigerating. Refrigerate for the yummiest results.
Cheesecake tips
- I add cornstarch to help stabilize cream cheese filling.
- Unstabilized whipped cream lasts for a day before it gets soft and watery. Stabilized whipped cream (with gelatin) lasts four days in the fridge.
- It’s crucial that all the ingredients are at room temperature; otherwise, the filling can curdle.
- If you have pumpkin spice mix, use 1 teaspoon instead of individual spices in the recipe.
- More Cheesecake Baking Tips
THINGS YOU NEED
- Get all the tools in my Amazon Shop
- Muffin Pan with removable bottom disks
- Cupcake baking pans
- Cupcake liners
- Mixing bowls
- Piping Tip #2D or #1M
- Piping bags
- Handheld mixer
- Vanilla Extract
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Mini Pumpkin Cheesecakes
Equipment
- regular muffin pan or a mini cheesecake pan with removable bottom
- handheld mixer
Ingredients
Cheesecake Crust
- 3/4 cup cookie crumbs (use 9 graham crackers or 15 digestive cookies)
- 2 tbsp brown sugar 25-30 grams
- 2 ½ tbsp melted butter 35 grams
Pumpkin Cheesecake Filling
- 8 oz cream cheese 1 block, 226 grams
- 2 tbsp sour cream of Greek yogurt
- 1/3 to 1/2 cup brown sugar 70-105 grams, depending on the sweetness of the pumpkin puree
- 3/4 cup thick pumpkin puree
- 1 tbsp corn starch or potato starch 7.5-8 grams
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 large egg
- 1 tsp Vanilla Extract
Whipped Cream
- 1/2 cup heavy whipping cream 125 grams
- 1 tbsp powdered sugar 7.5-8 grams
- 1/2 tsp Vanilla Extract
Instructions
Cheesecake Crust
- Pulse cookies in a food processor to make fine cookie crumbs (3/4 cup cookie crumbs). Add brown sugar (2 tablespoons, 25-30 g) and melted butter (2 ½ tablespoons, 35 g). Pulse until cookie crumbs are well moistened and the mixture holds together when pressed with fingers.
Prepare Baking Pan
- Muffin Pan with Removable Bottom Disks – spray the pan with a non-stick spray before adding the crust mixture.Regular Muffin Pan – line the muffin pan with cupcake liners.
- Fill each muffin pan with 1 tablespoon of crust mix. Press it down with a small glass or rolling pin. Bake at 350°F/180℃ for 8 minutes. Remove from the oven and let cool completely.
Pumpkin Cheesecake Filling
- In a large bowl, beat room-temperature cream cheese (8oz, 226 g, 1 block), sour cream (2 tablespoons), and brown sugar (1/3 to 1/2 cup, 70-105 g) on low speed. Cream for 30 seconds until smooth.
- Beat in room-temperature pumpkin puree (3/4 cup), ground cinnamon (3/4 teaspoon), ground nutmeg (1/8 teaspoon), and ground ginger (1/4 teaspoon). Tip: Instead of individual spices, use 1 teaspoon of pumpkin spice blend.
- Beat in cornstarch (1 tablespoon, 7.5-8 g), Vanilla Extract (1 teaspoon), and lastly beat in room-temperature egg (1 whole large egg).
Bake Mini Pumpkin Cheesecakes
- Divide pumpkin cheesecake filling into a muffin pan.
- Bake mini cheesecakes at 325°F/165℃ for 18-20 minutes, or until the edges are baked and the center jiggles slightly. Remove from the oven and let cool to room temperature, then chill in the fridge for at least 4-8 hours.
Prepare Whipped Cream
- In a chilled bowl, beat chilled heavy cream (1/2 cup, 125 g) on low speed until soft peaks are formed. Beat in powdered sugar (1 tablespoon, 7.5-8 g) and Vanilla Extract (1/2 teaspoon). Beat until stiff peaks are formed, but don't overmix.
- Fit a piping bag with a #2D or 1M tip, then fill it with whipped cream.
How to Serve Mini Cheesecakes
- Remove cheesecakes from the muffin pan. Pipe freshly made whipped cream onto each cheesecake. Dust with chocolate shavings or ground cinnamon and serve.
Video
Notes
- Can I use pumpkin pie spice? How much? Instead of all the individual spices in this recipe, you can use one teaspoon of pumpkin pie spice.
- For how long do mini cheesecakes last? They keep well in the fridge for up to 3-4 days.
- How long does fresh whipped cream last? Freshly made, unstabilized whipped cream lasts up to a day, and if stabilized with gelatin, it will last up to 4 days. How to make stabilized whipped cream using gelatin.
- I don’t have sour cream. What else can I use? You can use Greek yogurt.
- I don’t have graham crackers. Can I use something else? You can use digestive biscuits, shortbread cookies, Oreo cookies, ladyfingers, and even chocolate cookies.
This recipe was originally published on November 20th, 2015. On July 17th, 2022, I updated this recipe with new step-by-step instructions, photos, and a video.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
