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Mini Pumpkin Cheesecake

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. 

mini pumpkin cheesecakes on plate

Easy Pumpkin Cheesecake Bites

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 cakepumpkin 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…cookies, chili and roasted pumpkin seeds by the handful. This pumpkin cheesecake is one of my favorite recipes! It’s bursting with flavor and has a smooth, velvety texture. It’s the perfect make-ahead fall treat!

making gingersnap crust for pumpkin cheesecake

How to Make Pumpkin Cheesecake

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.

mixing pumpkin cheesecake filling

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 batter in muffin tin

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.

pumpkin cheesecake on plate with whipped cream

More Fall Desserts:

Mini Pumpkin Cheesecake

5 from 3 votes
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. 
Prep Time: 10 mins
Cook Time: 35 mins
Refrigerate: 1 hr
Total Time: 1 hr 45 mins
Servings: 9


For the crust:

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

For the filling:

For topping:


  • 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), crush the gingersnaps until fine.
    gingersnaps in food processor
  • Mix the gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the muffin tin. Bake 8 minutes, then remove from oven and let cool slightly.
  • While the crust is cooling, beat together the cream cheese and brown sugar until well blended. Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling into the muffin cups, filling nearly to the top.
    pumpkin mixture in glass bowl
  • Bake 20-25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Remove from oven and let cool. Chill in refrigerator at least one hour.
  • When ready to serve, top with whipped cream and drizzle with caramel sauce.



Large cheesecake: To make into a full size pumpkin cheesecake, just double this recipe and add an extra egg. Bake in a 9 or 10 inch springform pan at 350°F for 60 minutes. Turn off the oven and open the door slightly and keep cooking the cheesecake an additional 15 to 20 minutes. Remove from oven and allow to cool completely. Then refrigerate for 3 to 4 hours (preferably overnight). 

Calories: 266kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 169mg | Potassium: 158mg | Sugar: 22g | Vitamin A: 4780IU | Vitamin C: 1.2mg | Calcium: 67mg | Iron: 1.2mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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

mini pumpkin cheesecakes on plate

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