These Mini Pumpkin Cheesecakes are everything you love about fall wrapped up into a bite-sized dessert. Creamy, spiced pumpkin filling sits on a buttery graham cracker crust—baked in muffin tins for a mess-free treat that’s ideal for parties, potlucks, or cozy nights at home.
The first time I made these, I was hosting a small Friendsgiving and wanted a dessert that felt special but didn’t require slicing or plating. These cheesecakes came out perfectly—rich, smooth, and layered with autumn flavor in every bite.
They’re made with simple pantry ingredients like cream cheese, canned pumpkin, sugar, and warm spices. Top with whipped cream, a sprinkle of cinnamon, or crushed pecans to make them festive. The individual size means they’re easy to store, transport, and (most importantly) enjoy.
Whether you’re planning a fall gathering or just craving a seasonal treat, these mini pumpkin cheesecakes are the perfect solution—quick, flavorful, and adorable on any dessert table.
PrintMini Pumpkin Cheesecakes – Creamy, Spiced & Perfectly Portable Fall Dessert
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Bite-sized pumpkin cheesecakes with spiced filling and graham cracker crust—perfect for fall parties or holiday dessert trays.
Ingredients
CRUST:
¾ cup graham cracker crumbs
2 tbsp brown sugar
3 tbsp melted butter
FILLING:
8 oz cream cheese, softened
½ cup canned pumpkin puree
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
Pinch of salt
TOPPINGS (optional):
Whipped cream
Crushed pecans
Cinnamon
Instructions
1. Preheat oven to 325°F. Line muffin tin with paper liners.
2. Mix graham crumbs, sugar, and butter. Press into liners.
3. Bake crusts 5 minutes. Let cool slightly.
4. Beat cream cheese until smooth. Add pumpkin, sugar, egg, vanilla, and spices. Mix well.
5. Fill each cup ¾ full with filling.
6. Bake 18–20 minutes until centers set.
7. Cool completely and refrigerate 2 hours.
8. Top with whipped cream and serve.
Notes
Can be made 1 day in advance.
For a nutty crust, replace graham crumbs with crushed pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 170
- Sugar: 10g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mini pumpkin cheesecakes, fall dessert, individual cheesecake