Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are the ultimate fall dessert, blending rich pumpkin flavors with creamy cheesecake in a delightful individual serving. Perfect for Thanksgiving gatherings or cozy nights at home, these mini treats bring warmth and sweetness to your table. Each bite feels like a hug from autumn, making them an irresistible indulgence that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (canned or homemade)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (adjust to taste)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin spice blend
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of each muffin liner.
- In another bowl, beat softened cream cheese and sugar until smooth. Mix in pumpkin puree, eggs, vanilla extract, and pumpkin spice until well blended.
- Pour the filling over the crusts in the muffin tin until about three-quarters full.
- Bake for 20-25 minutes until set but still slightly jiggly in the center. Allow to cool at room temperature before refrigerating for at least two hours.
- Serve chilled with optional whipped cream on top.
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg