Go Back
–+ servings
Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes: Guilt-Free Fall Delight for Everyone

Indulge in delightful Mini Pumpkin Cheesecakes, guilt-free treats perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Substitute with gluten-free graham crackers for a gluten-free option.
  • 2 tablespoons Sugar Consider using brown sugar for a richer flavor.
  • 4 tablespoons Butter Use melted butter or coconut oil for a dairy-free substitute.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Ensure it's at room temperature for easier mixing; opt for vegan cream cheese for a dairy-free version.
  • 1 large Egg Substitute with flaxseed meal mixed with water for a vegan option.
  • 1 teaspoon Vanilla Extract
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Use pure pumpkin for a fresher taste.
  • 1/3 cup Evaporated Milk Swap with coconut or almond milk for a dairy-free alternative.
  • 1/2 cup Brown Sugar Additional white sugar can be used if desired.
  • 1 teaspoon Cinnamon Essential for warmth and classic fall flavor.
  • 1/4 teaspoon Nutmeg Complements cinnamon with subtle warmth.
  • 1/4 teaspoon Salt

Equipment

  • Muffin Pan
  • mixing bowls
  • electric mixer

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners and spray with nonstick cooking spray.
  2. Combine crushed graham crackers, sugar, and melted butter in a bowl. Press mixture into muffin cups and bake for 10-12 minutes until golden brown. Allow to cool.
  3. Beat room temperature cream cheese in a bowl until smooth. Gradually add egg, sugar, and vanilla, mixing until combined. Chill for 30-40 minutes.
  4. In another bowl, whisk the egg until frothy. Add pumpkin puree, evaporated milk, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir until smooth.
  5. Pour the pumpkin mixture over the chilled cheesecake in muffin liners, filling almost to the top.
  6. Bake for 45-55 minutes until edges are set and centers jiggle slightly. Cool at room temperature then refrigerate.
  7. Serve after chilling in the fridge. Enjoy plain or topped with whipped cream and a sprinkle of cinnamon.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for best texture. Pack the crust tightly to avoid crumbling. Chill cheesecakes thoroughly for enhanced flavor.

Tried this recipe?

Let us know how it was!