These Pumpkin Mini Cheesecakes are a sweet and creamy treat perfect for fall! With a lovely pumpkin flavor and a crunchy crust, they are just the right size for a quick dessert.
Making these little cheesecakes is a breeze! I love that I can pop them into the oven and enjoy them later. Plus, they are a hit at every gathering—everyone loves their cute portion size!
Key Ingredients & Substitutions
Graham Cracker Crumbs: A must for the crust! If you don’t have graham crackers, try digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: This gives the cheesecake its creamy texture. If you need a lighter option, use Neufchâtel cheese. For a dairy-free alternative, look for cream cheese made from nuts or tofu.
Pumpkin Puree: Canned pumpkin is super convenient. If you want to use fresh pumpkin, just roast and puree it before measuring.
Spices: The mix of cinnamon, nutmeg, and ginger brings warmth to the flavor. Feel free to adjust the spices to your taste or use a pre-made pumpkin pie spice mix if you’re short on time.
How Do You Get a Creamy Filling Without Overmixing?
Beating the cream cheese mixture requires care to avoid a dense texture. Here are some steps to keep it creamy:
- Make sure your cream cheese is at room temperature; this helps it blend smoothly.
- Beat on low speed when adding eggs. This prevents too much air from being whipped in, which can lead to cracks.
- Once you add the pumpkin and spices, mix just until combined—no need to over-mix!
- Keep an eye on the baking time; overbaking can lead to dryness.
How to Make Pumpkin Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
For the Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
For the Topping:
- Whipped cream (for piping)
- Ground cinnamon or pumpkin pie spice, for garnish
Time Needed:
This delightful recipe takes about 15 minutes to prepare, plus 22 minutes of baking time, and finally, at least 3 hours to chill and set in the fridge. In total, you’re looking at a little over 4 hours from start to finish, but it’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
First, preheat your oven to 325°F (160°C). This is important for even baking. While the oven is heating, line a muffin tin with paper liners or lightly grease the wells with non-stick spray or butter.
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, brown sugar, melted butter, and ground cinnamon. Stir everything together until the crumbs are evenly moistened. Then, press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup. This will be the base of your mini cheesecakes!
3. Prepare the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. This usually takes about 1-2 minutes. Next, add in the granulated sugar and vanilla extract, continuing to mix until combined.
4. Add the Pumpkin and Spices:
Now it’s time to mix in the pumpkin puree, ground cinnamon, nutmeg, and ginger. Beat these ingredients together until fully incorporated. Remember, you’re creating that delicious pumpkin flavor!
5. Incorporate the Eggs:
Next, add the eggs one at a time. Beat on low speed just until blended after each addition to keep the filling light and fluffy without over-mixing. Over-mixing can lead to cracks in your cheesecakes later, so be gentle!
6. Fill the Muffin Tin:
Carefully pour or spoon the pumpkin filling evenly over each crust in your muffin tin, making sure to fill almost to the top. This is going to make delicious mini cheesecakes!
7. Bake:
Put the muffin tin in your preheated oven and bake for about 18-22 minutes. You’ll know they’re done when the centers are set and a toothpick inserted in the middle comes out mostly clean.
8. Cool and Chill:
Once baked, remove the mini cheesecakes from the oven and let them cool completely in the pan on a wire rack. After they’ve cooled down, pop them in the fridge for at least 3 hours to fully set. This step is super important for that perfect texture!
9. Top and Serve:
Before serving, pipe a swirl of whipped cream on top of each mini cheesecake. For a little extra flavor and decoration, sprinkle some ground cinnamon or pumpkin pie spice on top. Then, enjoy these lovely pumpkin mini cheesecakes chilled!
They make for a perfect dessert, especially during the fall season. Happy baking!
Can I Use Light Cream Cheese Instead?
Yes, you can use light cream cheese! It will still give that creamy texture but with fewer calories. Just ensure it’s softened to room temperature for easy mixing.
How Do I Store Leftovers?
Store any leftover mini cheesecakes in an airtight container in the fridge for up to 4 days. They can also be frozen—just wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 2 months.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until tender, then scoop out the flesh and puree it. Just make sure to remove any seeds or skins before measuring for the recipe!
How Can I Make These Cheesecakes Gluten-Free?
For a gluten-free option, substitute the graham cracker crumbs with gluten-free graham crackers or use a mix of almond flour and coconut flour for the crust. Check the labels to ensure all ingredients are gluten-free!
