I have a Small Pumpkin Cheesecake Recipe that delivers perfectly spiced, ultra-creamy mini cheesecakes your Thanksgiving dessert table actually needs.

Jump to Recipe

I’m obsessed with these Mini Pumpkin Cheesecakes. I love how the pumpkin puree and cream cheese sing together, all creamy and spiced, not too sweet.

They’re tiny but serious, the kind of Small Pumpkin Cheesecake everyone fights over at the table. I bring them to Thanksgiving as one of my go-to Mini Cheesecakes For Thanksgiving because they travel, sit pretty, and handle my chaotic life.

And yes, I top them with whipped cream and a dusting of cinnamon. They’re small, bold, and stubbornly addictive.

Try one and you’ll understand why I can’t stop making them. Worth every crumb.

No doubt.

Ingredients

Print Recipe (No Advertisments)

Basically graham crumbs: crunchy base that soaks up butter, gives bite.
Plus butter: binds crumbs, adds richness and that buttery mouthfeel.
Granulated sugar: small sweet boost, keeps crust from tasting bland.
Cream cheese: creamy tangy backbone, makes the whole thing feel indulgent.
Light brown sugar: molasses warmth, gives the filling cozy caramel notes.
Extra granulated sugar: balances pumpkin’s earthiness, keeps sweetness steady.
Basically pumpkin puree: real pumpkin flavor, not the syrupy pie mix.
Eggs: give structure and a silky, set-but-tender bite.
Sour cream: adds brightness and a slight tang to the filling.
Vanilla: rounds flavors and makes it smell like home.
Pumpkin pie spice: warm spice hit, brings those classic fall vibes.
Cinnamon: little extra warmth, dust a smidge on top.
Kosher salt: wakes up sweetness and stops things tasting flat.
Heavy cream: whip it fluffy for a cool, light finish.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

16 ounces (450 g) cream cheese, softened (about 2 blocks)

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs, room temperature

1/2 cup sour cream

1 teaspoon pure vanilla extract

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon ground cinnamon plus more for dusting

1/8 teaspoon kosher salt

1 cup heavy cream for whipped topping, or 1 cup prepared whipped cream

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325 F and line a 12-cup muffin tin with paper liners or silicone cups; if you like cleaner edges, use foil liners inside paper ones.

2. Make the crust: combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar in a bowl; press about 1 to 1 1/2 tablespoons into the bottom of each liner, tamp down firmly with the back of a spoon and chill while you make the filling.

3. Beat the filling base: in a large bowl beat 16 ounces softened cream cheese on medium speed until smooth and mostly lump free, scraping the sides so you dont get chunks.

4. Add the sugars and pumpkin: add 3/4 cup packed light brown sugar and 1/4 cup granulated sugar and beat until incorporated, then beat in 1 cup pumpkin puree until uniform.

5. Add eggs and dairy: add the 2 room temperature eggs one at a time, mixing on low speed and scraping between additions, then mix in 1/2 cup sour cream and 1 teaspoon vanilla until smooth.

6. Spice and salt: stir in 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon ground cinnamon and 1/8 teaspoon kosher salt; mix just until combined, do not overbeat or you will add air and get cracks.

7. Fill and bake: divide the batter evenly among the liners (a cookie scoop works great), filling each nearly to the top; tap the tin on the counter to release air bubbles and bake 18 to 22 minutes until edges are set and centers still jiggle slightly.

8. Cool and chill: let the cheesecakes cool in the pan on a wire rack for 30 minutes, then remove to the fridge and chill at least 2 hours, ideally 4 or overnight for best texture.

9. Make the topping and finish: whip 1 cup heavy cream to soft peaks with a tablespoon of sugar if you want, or use prepared whipped cream; top each mini cheesecake with whipped cream and dust with a little extra cinnamon; if you want perfect release, run a warm knife around each liner before peeling.

10. Tips and hacks: use room temperature eggs and cream cheese to avoid lumps, low mixer speed keeps batter smooth, and if any cracks appear it still tastes great so dont stress.

Equipment Needed

1. Oven (set to 325 F)
2. 12-cup muffin tin plus paper liners or silicone cups (foil liners optional)
3. Food processor or zip-top bag and rolling pin for graham crumbs
4. Large mixing bowl and a smaller bowl (for crust mix)
5. Electric mixer (hand or stand)
6. Measuring cups and spoons
7. Rubber spatula and a spoon for tamping crust
8. Cookie scoop or small ice cream scoop for even filling
9. Wire cooling rack and refrigerator space for chilling

FAQ

Q: Can I make these ahead of time? A: Yes, totally. You can bake them, cool them, then refrigerate for up to 3 days. Let them sit at room temp 15 to 20 minutes before serving so they’re not too firm.

Q: Can I freeze the mini cheesecakes? A: Yup. Wrap each one well in plastic wrap and foil, freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp a bit before eating.

Q: My cheesecakes cracked, what happened? A: Cracks happen from overmixing, overbaking, or sudden temp changes. Mix just till smooth, don’t overbeat the eggs, and bake until centers gently jiggle. A water bath helps but isn’t required for minis.

Q: Can I use a different crust? A: Sure, use crushed gingersnaps, vanilla wafers, or even pretzels for a salty twist. Keep the butter proportion similar so the crust holds together.

Q: What’s the difference between pumpkin puree and pumpkin pie filling? A: Pumpkin puree is plain cooked pumpkin. Pumpkin pie filling has sugar and spices already added. Use puree for controlled flavor and sweetness.

Q: How do I make the whipped topping from scratch? A: Chill the bowl and beaters, whip 1 cup heavy cream with 2 to 3 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form. Don’t go too far or it turns grainy.

Mini Pumpkin Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: use crushed digestive biscuits (same volume) or finely crushed gingersnaps for a spicier crust; if using gingersnaps cut back the added sugar a little.
Unsalted butter: swap for melted coconut oil, same amount, for a hint of coconut; or use melted stick margarine if you need dairy free ish option.
Cream cheese: Neufchatel works one for one with a bit less fat and same texture, or use mascarpone for a richer, silkier filling (may be slightly sweeter).
1 cup heavy cream (for whipped topping): chill a can of full fat coconut milk and scoop the solid part to whip, or use 1 cup prepared whipped cream if you want to save time.

Pro Tips

1) Chill the crust after packing it in the liners. It firms up so the crust won’t crumble when you remove the cheesecakes, and it helps the base hold together when you slice or bite into them.

2) Use room temperature cream cheese and eggs, and mix on low speed. Cold ingredients cause lumps and overmixing adds air which makes cracks. If you do get tiny lumps, stop and scrape the bowl well then strain the batter through a fine mesh if needed.

3) Bake until the edges are set but centers still jiggle a bit. Carryover heat will finish them while they cool. Overbaking makes them dry and prone to cracks, underbaking makes them sink when chilled.

4) Cool slowly and chill overnight if possible. Let them come to room temp for about 30 minutes, then refrigerate several hours or overnight for the best texture and cleaner slices. Run a warm knife around each liner before peeling to help them release cleanly.

Mini Pumpkin Cheesecake Recipe

Recipe by Francis Mead

0.0 from 0 votes

I have a Small Pumpkin Cheesecake Recipe that delivers perfectly spiced, ultra-creamy mini cheesecakes your Thanksgiving dessert table actually needs.

Servings

servings

Calories

431

kcal

Equipment: 1. Oven (set to 325 F)
2. 12-cup muffin tin plus paper liners or silicone cups (foil liners optional)
3. Food processor or zip-top bag and rolling pin for graham crumbs
4. Large mixing bowl and a smaller bowl (for crust mix)
5. Electric mixer (hand or stand)
6. Measuring cups and spoons
7. Rubber spatula and a spoon for tamping crust
8. Cookie scoop or small ice cream scoop for even filling
9. Wire cooling rack and refrigerator space for chilling

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces (450 g) cream cheese, softened (about 2 blocks)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon plus more for dusting
1/8 teaspoon kosher salt
1 cup heavy cream for whipped topping, or 1 cup prepared whipped cream

Directions

Preheat oven to 325 F and line a 12-cup muffin tin with paper liners or silicone cups; if you like cleaner edges, use foil liners inside paper ones.
Make the crust: combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar in a bowl; press about 1 to 1 1/2 tablespoons into the bottom of each liner, tamp down firmly with the back of a spoon and chill while you make the filling.
Beat the filling base: in a large bowl beat 16 ounces softened cream cheese on medium speed until smooth and mostly lump free, scraping the sides so you dont get chunks.
Add the sugars and pumpkin: add 3/4 cup packed light brown sugar and 1/4 cup granulated sugar and beat until incorporated, then beat in 1 cup pumpkin puree until uniform.
Add eggs and dairy: add the 2 room temperature eggs one at a time, mixing on low speed and scraping between additions, then mix in 1/2 cup sour cream and 1 teaspoon vanilla until smooth.
Spice and salt: stir in 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon ground cinnamon and 1/8 teaspoon kosher salt; mix just until combined, do not overbeat or you will add air and get cracks.
Fill and bake: divide the batter evenly among the liners (a cookie scoop works great), filling each nearly to the top; tap the tin on the counter to release air bubbles and bake 18 to 22 minutes until edges are set and centers still jiggle slightly.
Cool and chill: let the cheesecakes cool in the pan on a wire rack for 30 minutes, then remove to the fridge and chill at least 2 hours, ideally 4 or overnight for best texture.
Make the topping and finish: whip 1 cup heavy cream to soft peaks with a tablespoon of sugar if you want, or use prepared whipped cream; top each mini cheesecake with whipped cream and dust with a little extra cinnamon; if you want perfect release, run a warm knife around each liner before peeling.
Tips and hacks: use room temperature eggs and cream cheese to avoid lumps, low mixer speed keeps batter smooth, and if any cracks appear it still tastes great so dont stress.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.