Best Mini Pumpkin Pie Cheesecakes
Mini Pumpkin Pie Cheesecakes are the perfect fall treat, combining rich cream cheese and pumpkin flavors in a bite-sized dessert. These individual cheesecakes rest on a buttery graham cracker crust, spiced with warmth and topped with a dollop of whipped cream. Ideal for gatherings or cozy nights, they are simple to make and sure to impress your guests.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/3 cup granulated sugar (divided)
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar until combined.
- Line a muffin tin with cupcake liners and press about 1 tbsp of the crumb mixture into each liner.
- In another bowl, beat cream cheese and remaining sugar until smooth. Add pumpkin puree, eggs, pumpkin pie spice, and vanilla; mix well.
- Spoon about 2 tbsp of filling over each crust.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool at room temperature before refrigerating. Serve chilled with whipped cream on top.
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 172
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 42mg
Keywords: For extra spice, add a pinch of nutmeg or cloves to the filling. Consider using ginger snap cookies instead of graham crackers for a unique twist.