These Mini Pumpkin Cheesecakes have a buttery graham cracker crust, a rich cream cheese layer, and a spiced pumpkin topping. A must-try fall treat!
You know that feeling when fall finally rolls around, and suddenly everything needs to be pumpkin-flavored? That’s me. The second the leaves start changing, I’m stocking up on pumpkin puree like it’s going out of style.
I remember the first time I made these Mini Pumpkin Cheesecakes—it was for a last-minute family dinner. I had planned on making a regular pumpkin pie, but of course, I realized way too late that I didn’t have a pie crust. Classic me. So, I improvised with graham crackers, went the cheesecake route, and somehow ended up with these adorable little desserts that totally stole the show.
And you know what? I’m so glad I messed up that day because these are now a staple in my fall baking lineup. They’re perfectly creamy, just the right amount of sweet, and way easier to serve than a whole cheesecake. Plus, they’re small enough that you can totally justify having two (or three, no judgment here).
Why You’ll Love This Mini Pumpkin Cheesecakes Recipe?
- Two desserts in one – Can’t decide between cheesecake and pumpkin pie? These combine both!
- Perfectly portioned – No slicing or mess—just grab and enjoy.
- Make-ahead friendly – They taste even better after chilling overnight.
- No fancy equipment needed – No springform pans, no water baths, no stress.
Ingredient Notes:
Let’s talk about what makes these little cheesecakes so amazing.
- Graham crackers – The crunchy, slightly sweet base that holds it all together.
- Butter – Because every great crust needs some buttery goodness.
- Cream cheese – The star of the cheesecake layer. Make sure it’s softened for a smooth, lump-free texture.
- Pumpkin puree – Be sure to use pure pumpkin and not pumpkin pie filling!
- Evaporated milk – Helps the pumpkin layer stay creamy and smooth.
- Eggs – Bind everything together for that perfect texture.
- Sugars (white + brown) – A mix of sugars gives these the best balance of sweetness and depth.
- Pumpkin spice – That warm, cozy flavor we all know and love.
- Vanilla – Because everything tastes better with a little vanilla.
How To Make Mini Pumpkin Cheesecakes?
Step 1: Make the Graham Cracker Crust
Preheat your oven to 350°F and line a muffin tin with cupcake liners. Spray them lightly with nonstick spray so the cheesecakes pop out easily later.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Scoop a spoonful into each cupcake liner, pressing it down firmly to form the crust. Bake for 10-12 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Layer
In a mixing bowl, beat softened cream cheese until smooth—seriously, no lumps allowed! Add sugar, vanilla, and an egg, and mix until well combined. Chill the mixture in the fridge for 30 minutes, then spoon it over the cooled crusts, smoothing the tops.
Step 3: Make the Pumpkin Layer
In another bowl, whisk together the pumpkin puree, evaporated milk, egg, sugars, pumpkin spice, and salt. Stir until smooth. Carefully pour this over the cheesecake layer in each muffin cup, filling them almost to the top.
Step 4: Bake to Perfection
Want To Save This Recipe?
Bake at 350°F for 45-55 minutes. The edges should be firm, but the center should have a slight jiggle when you tap the pan. That’s how you know they’re done! Let them cool completely at room temperature before refrigerating.
Step 5: Chill & Serve
Refrigerate for at least 2 hours (or overnight for the best texture). When ready to serve, add a dollop of whipped cream, a sprinkle of cinnamon, or even a caramel drizzle for extra indulgence.
Storage Options:
- Refrigerator: Keep them in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
- Make-ahead tip: These are perfect for making a day or two in advance since the flavors get even better after chilling!
Variations and Substitutions
Want to switch things up? Here are some ideas:
- Gluten-Free – Swap the graham crackers for gluten-free crumbs.
- Dairy-Free – Use dairy-free cream cheese and coconut milk instead of evaporated milk.
- Different Crusts – Try crushed gingersnaps or Oreos for a fun twist.
- Extra Flavor – Add a little maple syrup or bourbon to the pumpkin layer for added depth.
What to Serve with Mini Pumpkin Cheesecakes?
- Whipped Cream – Because why not?
- Caramel Drizzle – Adds an extra layer of sweetness.
- Candied Pecans – A little crunch never hurt anyone.
- A Warm Drink – Pair with coffee, chai tea, or hot apple cider.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of puree?
Nope! Pumpkin pie filling has added sugar and spices, which would throw off the balance of the recipe.
What if I don’t have a muffin tin?
You can bake this in a small baking dish and cut it into squares—think pumpkin cheesecake bars!
Can I make these without eggs?
You can try using a flax egg, but the texture might be slightly different.
These Mini Pumpkin Cheesecakes are everything you love about fall in one perfect bite. They’re creamy, spiced just right, and ridiculously easy to make. Whether you’re baking them for a holiday party or just because you’re craving something pumpkin-y, they’re guaranteed to be a hit.
So, are you more of a pumpkin pie person or a cheesecake lover? With this recipe, you don’t have to choose! Give them a try and let me know what you think. Can’t wait to hear how they turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Pumpkin Cheesecakes
Ingredients
For The Crust:
- 1½ c graham crackers crushed
- 2½ tablespoon sugar
- ⅓ c butter melted
For The Cheesecake:
- 8 ounces cream cheese room temperature
- 1 egg
- ¼ c sugar
- ½ teaspoon vanilla
For The Pumpkin Layer:
- 7.5 ounces pumpkin puree
- ½ c evaporated milk
- 1 egg
- ⅛ c brown sugar
- ⅛ c sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
Instructions
- Start by preheating your oven to 350°F. Get a muffin pan and line it with liners then give it a mist of nonstick spray.
- For the crust combine 1½ cups of graham crackers with 2½ tablespoons of sugar and ⅓ cup of butter. Press this mixture into the bottoms of the liners. Pop them in the oven. Bake for around 10 to 12 minutes then let them cool down.
- Next, we'll move on to the cheesecake layer. Take 8 ounces of cream cheese. Beat it until it turns nice and smooth. Blend in an egg, ¼ cup of sugar and ½ teaspoon of vanilla extract. Let this mixture chill, in the fridge for 30 to 40 minutes. Once chilled spoon it over the crusts.
- Time for the pumpkin layer! Whisk an egg in a bowl then mix in 7.5 ounces of pumpkin puree, ½ cup of milk, ⅛ cup each of sugar and regular sugar along with some cinnamon (about half a teaspoon), nutmeg (just a pinch) and salt (another pinch). Gently pour this pumpkin mixture over our cheesecake layer.
- Now comes the baking part; Slide your creations into your preheated oven for 45 to 55 minutes. Until you notice that the edges have firmed up while still allowing a slight jiggle, at its center. Once they're done baking let them cool down before serving.
- Enjoy your treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
