Mini pumpkin cheesecake combines the best part of creamy cheesecake with pumpkin spice flavor. It’s the perfect bite sized dessert for any fall celebration including Thanksgiving!

Mini pumpkin cheesecakes on plate.

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Mini Pumpkin Cheesecake Recipe

When fall arrives, I get so excited to start making all the pumpkin recipes! I make this easy cheesecake recipe every year, as well as my favorite pumpkin cake, pumpkin blondies and pumpkin bars.

Is there any such thing as too much pumpkin? In my world, the answer is no! This time of year I’m eating pumpkin everything…pumpkin chocolate chip cookies, pumpkin chili and roasted pumpkin seeds by the handful.

This pumpkin cheesecake is one of my favorite recipes! It has a smooth, velvety texture like my favorite easy cheesecake bars and is bursting with pumpkin spiced flavor like my pumpkin cheesecake bars recipe. The miniature sized portion is also the perfect fall treat just like this mini pumpkin pie!

Recipe Ingredients

Pumpkin cheesecake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Gingersnaps: These ginger cookies make the perfect base for these tiny pumpkin desserts.
  • Sugar: I like to add a little granulated sugar to the crust for a little extra sweetness.
  • Butter: Melted, salted butter helps bind the crust together and helps cut the sweetness.
  • Cream cheese: Every great cheesecake filling starts with cream cheese, and this one is no different.
  • Brown sugar: I love the way brown sugar helps balance the pumpkin flavor.
  • Pumpkin: I use homemade pumpkin puree, but canned works well too.
  • Eggs: Just 1 large egg keeps the filling together.
  • Vanilla: I like to add a little vanilla extract to bring out all the flavors of the filling.
  • Sour cream: This gives a little tang and adds creaminess.
  • Flour: It doesn’t require much to give the filling structure.
  • Pumpkin pie spice: Cinnamon, nutmeg, and cloves, and allspice give this cheesecake its spice.
  • Toppings: Whipped cream and caramel sauce complete these sweet desserts.

How to Make Mini Pumpkin Cheesecakes

The process of making mini pumpkin cheesecake in a four step photo collage.
  • Crust. Instead of a traditional graham cracker crust, I chose to use a gingersnap crust and I love that it adds so much flavor. The gentle spice from the gingersnaps works perfectly with the pumpkin! I crushed mine with a food processor, but a plastic bag and a rolling pin works great, too.
  • Filling. Next you’ll whip up the filling. Mine is a little more yellowish because I used homemade pumpkin puree, but it works great with either fresh or canned puree.
  • Bake. I baked my cheesecakes in my favorite mini cheesecake tin, but they would also work wonderfully in a muffin tin. Because the mini cheesecakes are a little tricky to get out, I would recommend using paper liners if you’re using a muffin tin. You could also easily make this recipe into a full size pumpkin cheesecake by doubling the recipe and baking it in a 9- or 10-inch springform pan.
  • Chill. Once they have baked, it’s important to let them chill completely before serving. I topped mine with whipped cream and some caramel sauce (If buying store-bought, I love the Torani brand sauce!) and they were absolutely amazing that way! They taste like pumpkin pie, except richer and more decadent. This easy recipe is definitely going to be a favorite dessert all throughout the fall!
Pumpkin cheesecake on plate with whipped cream.

Recipe FAQs

Can it be frozen?

Yes! This recipe actually freezes very well. Just wrap the pumpkin cheesecake in plastic wrap or foil and store in the freezer in a freezer bag. I wouldn’t store for any longer than a month. If making the minis, I would wrap each mini cheesecake individually then place all in large freezer bag.

Do you have to cool the cheesecakes before chilling in the fridge?

Yes, this is an important step! The cheesecakes needs to come to room temperature first and should not be warm when refrigerating. Once they have cooled down, transfer to the fridge and let chill for at least 1 hour (or overnight is even better).

Does the cream cheese need to be softened?

Yes! The cream cheese should be at room temp before mixing the filling. Check out these tips for how to soften cream cheese.

Other mini cheesecake recipe to make include these mini cheesecakes with vanilla wafers, mini peppermint cheesecakes and mini cookies and cream cheesecakes!

More Fall Desserts

Mini Pumpkin Cheesecake

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 35 minutes
Refrigerate: 1 hour
Total Time: 1 hour 45 minutes
Servings: 9
This light, tender, and flavorful pumpkin cheesecake is so simple and easy to make. It's bursting with pumpkin flavor and has a smooth, velvety texture. 
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Video

Ingredients 

Crust

  • 10 gingersnaps
  • 2 to 3 Tablespoons melted, salted butter
  • 1 to 2 teaspoons granulated sugar

Filling

  • 1 (8-ounce) package cream cheese , softened
  • ¾ cup light brown sugar , packed
  • 1 cup pumpkin puree , homemade or canned
  • 2 Tablespoons sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice

Topping

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
  • Using a food processor (or a plastic bag and a rolling pin), pulse the gingersnaps until finely crumbled.
  • In a medium bowl, mix the crushed gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the tin. Bake 8 minutes. Let cool slightly.
  • While the crust is cooling, in a large bowl, beat together the cream cheese and brown sugar with an electric mixer until well blended. Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling evenly into the muffin cups, filling nearly to the top.
  • Bake 20 to 25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Let cool and chill in refrigerator at least one hour.
  • When ready to serve, pipe whipped cream on top and drizzle with caramel sauce.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variation: This recipe would also taste delicious with a classic graham cracker crust, Oreo crust or a salted pretzel crust.
Large cheesecake: To make into a full size, check out this pumpkin cheesecake.
Stabilized whipped cream: Use this stabilized whipped cream and the piped cream will hold all day. 
Make-ahead: These can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled. Don’t add the whipped cream until serving.
Freezer Instructions: You can even make them a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw on the counter or  in the microwave at 30% power for 30 to 45 seconds.

Nutrition

Calories: 259kcal, Carbohydrates: 30g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 59mg, Sodium: 158mg, Potassium: 165mg, Fiber: 1g, Sugar: 22g, Vitamin A: 4746IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Photography and recipe contributed by Alicia from The Baker Upstairs for I Heart Naptime.

Mini pumpkin cheesecakes on plate.