Mini Pumpkin Cheesecakes

Hi there!

First of all, cheesecake is one of my most favorite desserts, so I decided that in the spirit of the fall season, I would make mini pumpkin cheesecakes. In fact, these cute little bite sized desserts are perfect for parties or even a big show stopper at the end of a family dinner. While most would think cheesecake as being extremely difficult to make, this recipe is so easy for anyone to replicate, even if you are in a time crunch. In other words, there is no excuse in the book as to why you cannot make these mini pumpkin cheesecakes. Most importantly, enjoy yet another fall recipe!!



  • 3/4 cup crushed graham crackers
  • 1 tablespoon light brown sugar
  • 1 1/2 tablespoons unsalted butter melted
  • 1/4 teaspoon cinnamon


  • 1 (8 oz) package cream cheese softened
  • 1/2 cup pumpkin puree
  • an egg
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla


  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. To begin, preheat the oven to 350°F and lightly spray a cupcake tin with nonstick cooking spray.
  2. Secondly, to make the crust, combine all the ingredients in a small bowl. Place a tablespoon of the mixture into each hole of the pan. Using a bottle or other flat surface, compact the crust into the bottom of each cup.
  3. After you have made the crust, to make the filling, in the bowl of a standard mixer fitted with the paddle attachment, beat the cream cheese, pumpkin, egg, yogurt, and sugar for 2 minutes or until well combined.
  4. Next, add the remaining filling ingredients and beat until smooth and combined.
  5. Divide the filling equally among each hole in the pan over the crusts.
  6. Bake for 20 minutes and cool completely.
  7. In the meantime, to make the topping, in the bowl of a standard mixer fitted with a whisk attachment, whisk all of the topping ingredients together for 5 minutes on high or until stiff peaks form.
  8. Finally, put the whipped topping into a piping bag fitted with a star tip or using a butter knife, pipe or spread the topping onto the cooled mini cheesecakes.
  9. Lastly, serve and enjoy!!

Overall, I am a huge fan of any type and flavor of cheesecake, but when fall time comes around, pumpkin cheesecake is definitely my favorite. When I thought about making up a recipe for a pumpkin cheesecake, I thought what would be better and even easier than to make mini pumpkin cheesecakes. Especially relevant, no water bath, quicker baking time, and easy serving to your guests. Most of all, I hope you enjoy this amazing fall dessert recipe!

Happy Baking!

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