Mini Pumpkin Cheesecakes Recipe

These creamy Mini Pumpkin Cheesecakes are made with a crunchy gingersnap cookie crust, pure pumpkin puree, cream cheese, sour cream, and a warm pumpkin pie spice blend. This recipe creates perfectly portioned, rich, and tangy desserts with a smooth, velvety texture. Perfect for any autumn gathering or holiday dessert table, this recipe makes 18 individual cheesecakes, ideal for sharing.

Mini Pumpkin Cheesecakes Ingredients

• 18 gingersnap cookies
• 8 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/4 teaspoon fine salt
• 2 eggs, at room temperature
• 1 1/4 cup sour cream, divided
• 1/3 cup heavy cream
• 1 15-ounce can pure pumpkin puree
• 1 tablespoon pumpkin pie spice, plus more for dusting

How To Make Mini Pumpkin Cheesecakes

1. Prepare the crust and pan: Preheat your oven to 300°F (150°C). Line 18 standard muffin cups with paper liners. Place one whole gingersnap cookie flat in the bottom of each liner to create the crust.
2. Make the pumpkin cheesecake filling: In a large bowl, use an electric mixer on medium-high speed to beat the softened cream cheese, granulated sugar, brown sugar, and salt until the mixture is smooth and creamy, about 2 to 3 minutes. Scrape down the sides of the bowl. Reduce the mixer speed to low and beat in the eggs one at a time, mixing just until combined. Beat in 1/3 cup of sour cream and the heavy cream. Finally, stir in the pumpkin puree and pumpkin pie spice until everything is smooth and well combined.
3. Bake, top, and chill: Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Bake for 40 to 45 minutes, or until the filling is just set. You can test for doneness by inserting a sharp knife into the center; it should come out moist but clean. Remove from the oven and top each cheesecake with a heaping tablespoon of the remaining sour cream, using the back of a spoon to gently spread it over the top. Let the cheesecakes cool completely in the muffin tin on a wire rack. Once cool, refrigerate them for at least 4 hours or overnight until cold and firm. Dust with a little extra pumpkin pie spice before serving.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you begin. This helps them combine easily and results in a smoother, lump-free cheesecake filling.
• Don’t Overmix the Eggs: When you add the eggs, mix on low speed just until they are incorporated. Overmixing can add too much air to the batter, which can cause the cheesecakes to crack as they bake.
• The Chilling Time is Crucial: Don’t skip the 4-hour chilling period. This time is essential for the cheesecakes to fully set and for the flavors to deepen. They will be firmer and taste much better after chilling.
• Choose Pure Pumpkin Puree: Be sure to buy 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the flavor and texture of this recipe.

What To Serve Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are delicious on their own, but a dollop of fresh whipped cream on top makes them even better. For extra flavor, you can add a drizzle of salted caramel sauce or a sprinkle of toasted pecans. They pair wonderfully with a hot cup of coffee, a spiced chai latte, or a cozy glass of apple cider for the perfect fall treat.

How To Store Mini Pumpkin Cheesecakes Leftovers

• Refrigerate: Store leftover cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Keeping them covered prevents them from drying out or absorbing other food odors.
• Freeze: To freeze, place the cheesecakes on a baking sheet in the freezer until firm. Once solid, wrap each one individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Mini Pumpkin Cheesecakes Nutrition Facts

• Calories: 215 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 145mg
• Total Carbohydrate: 20g
• Sugars: 16g
• Protein: 4g

Frequently Asked Questions

• Can I use a different cookie for the crust? Yes, absolutely! If you don’t have gingersnaps, you can use vanilla wafers, shortbread cookies, or even crushed graham crackers mixed with a little melted butter. Just press the crumb mixture into the bottom of the liners.
• Why did my cheesecakes crack on top? Cracks are usually caused by overbaking or by mixing the batter too much after adding the eggs. Bake them just until the center is set but still has a very slight wobble. The sour cream topping is a great way to cover any small cracks that might appear.
• Can I make these ahead of time? Yes, these are the perfect make-ahead dessert. They require at least 4 hours to chill and set properly, so making them the day before you plan to serve them is ideal.

Try More Recipes:

• Chocolate Marshmallow Pumpkin Pie Recipe
• Pumpkin-Brownie Swirl Pie Recipe
• Ginger Pumpkin Tart Recipe