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Mini Pumpkin Cheesecakes

Jessie M
These mini pumpkin cheesecakes have an amazing creamy texture and perfectly spiced. All the taste of a pumpkin pie in cheesecake form. This recipe is easy to make and is sure to be a crowd pleaser. A great dessert for the Fall season.
5 from 1 vote
Prep Time 25 mins
Cook Time 17 mins
Chill Time 3 hrs
Servings 12 mini cheesecakes



  • 1 & 1/4 C graham crackers crumbs
  • 1/4 C melted butter

Cheesecake Filling

  • 16 ounces cream cheese at room temperature
  • 1/3 C white sugar
  • 1/3 C brown sugar
  • 1/4 C sour cream at room temperature
  • 3/4 C pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1 egg, plus 1 egg yolk at room temperature


  • Preheat oven to 350 F. Grease a standard sized muffin pan and line with muffin liners.


  • In a medium sized bowl mix graham cracker crumbs and melted butter together. You want it to have the texture of wet sand. Divide the crumb mixture evenly amongst the muffin tins and press crumbs firmly into the bottom.
  • Bake for 5 minutes then remove from oven and allow the curst to cool slightly.

Cheesecake Filling

  • Use a hand held mixer or stand mixer with the whisk attachment on. Add the softened cream cheese into the bowl and whisk on medium speed until creamy.
  • Add in the sugars, sour cream, pumpkin puree, pumpkin pie spice, ground cinnamon, salt, and vanilla extract. Mix until well combined.
  • Add in the egg and egg yolk. Whisk on a low speed just until combined.
  • Add the cheesecake batter to each muffin well. The batter should fill the well up to the muffin liner top.
  • Tap the pans on the counter a few times to release air bubbles.
  • Bake for 15-17 minutes. The top should look set and middle should still have a little jiggle to it.
  • Remove from oven and cool on the counter until the cheesecakes are room temperature.
  • Place the cheesecakes (still in the pan) in the fridge for at least 3 hours to chill.
  • When ready to eat remove from the muffin tins, remove the paper liners, and top with whipped cream.
  • Enjoy!


Store in the fridge.
It is important to use room temperature ingredients for this recipe. 
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