Mini Pumpkin Cheesecake Recipe
Looking for a fun and festive fall dessert to make with your little ones? These Mini Pumpkin Cheesecakes are the perfect bite-sized treat for autumn!
They’re creamy, cozy, and filled with all the delicious pumpkin spice flavors we love this time of year. Even better? They’re easy to make, kid-friendly, and just the right size for little hands.
Whether you’re hosting a fall party, baking for Thanksgiving, or just want something sweet and seasonal to enjoy together, these mini cheesecakes are sure to be a hit!
🍂 Recipe Details:
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 2 hours
Makes: 12 mini cheesecakes
🧁 Ingredients:
For the crust:
1 cup graham cracker crumbs
2 tbsp brown sugar
3 tbsp butter
For the cheesecake filling:
8 oz cream cheese, softened
½ cup pumpkin purée
2 tbsp sour cream
1 egg
½ cup granulated sugar
½ tsp cinnamon
½ tsp pumpkin pie spice
½ tbsp cornstarch
½ tsp vanilla extract
Optional toppings:
Whipped cream
Extra pumpkin pie spice for sprinkling
👩🍳 How to Make Mini Pumpkin Cheesecakes:
Preheat & Prep:
Preheat your oven to 350°F. Line a muffin tin with cupcake liners and set aside.
Make the Crust:
In a microwave-safe bowl, melt the butter in 30-second intervals.
In a medium bowl, combine graham cracker crumbs, brown sugar, and the melted butter. Stir until well combined.
Divide the crust mixture evenly into the lined muffin cups and press down firmly to form a base.
Bake the crusts for 5 minutes, then remove from the oven.
Mix the Filling:
In a large bowl, use an electric mixer to blend together the cream cheese, pumpkin puree, sour cream, and granulated sugar until smooth.
Add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla, and mix again until fully combined.
Fill the Cups:
Spoon the cheesecake filling evenly into each muffin cup on top of the baked crust.
Bake:
Bake for 20 minutes at 350°F.
Let them cool completely before placing them in the fridge to chill for at least 2 hours.
Top & Serve:
Before serving, add a swirl of whipped cream and a sprinkle of pumpkin pie spice for a cute and cozy finish!
🎉 Kid-Friendly Tips:
Let kids help press the crust into the muffin liners.
Give them their own spoons to dollop the cheesecake filling.
Top with candy pumpkins or mini chocolate chips for extra fun.
These Mini Pumpkin Cheesecakes are the perfect little bites of fall flavor, and a great way to get kids involved in the kitchen. Bake a batch, share with friends, or keep them all to yourselves (we won’t tell!). 🍁
Happy fall baking! 🧡
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
- In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
- In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
- Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
- Bake at 350 for 5 minutes.
- Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
- Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract. Mix again, until well combined.
- Divide the cheesecake mixture between each of the muffin cups.
- Bake at 350 for 20 minutes.
- Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
- Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Notes
Bake Time: 25 min
Chill Time: 2 hours
Makes: 12 mini cheesecakes
