These Pumpkin Mini Cheesecakes are fun, bite-sized treats packed with creamy goodness and a hint of spice. Perfect for fall festivities or whenever you crave something sweet!
Honestly, I can’t resist the smooth pumpkin flavor topped with a crunchy crust. They’re so cute, you’ll want to share—but good luck with that! 😄
Making these mini cheesecakes is a breeze! Just mix, pour, and bake. Plus, they’re easy to grab and go, making them a hit at parties!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. If you’re gluten-free, you can use crushed gluten-free cookies or almond flour mixed with a little sugar and melted butter as a substitute.
Canned Pumpkin Puree: Essential for that classic pumpkin flavor! If you don’t have canned, you can use homemade pumpkin puree. Just roast a sugar pumpkin and blend it until smooth. Be sure to drain excess liquid!
Cream Cheese: Provides the rich, creamy texture. You can replace it with vegan cream cheese if you want a dairy-free option, but make sure it’s a brand that can still whip up nicely.
Eggs: These help the filling set. If you’re looking for an egg substitute, try using 1/4 cup of applesauce or mashed banana for each egg, which adds a nice sweetness too.
What’s the Best Way to Avoid Overbaking the Cheesecakes?
To get that perfect creamy texture, pay attention during baking! Here are some tips:
- Keep the oven temperature steady at 325°F (163°C) for even baking.
- Check them around 18 minutes. The cheesecakes are done when the edges are set, but the centers should still have a slight jiggle.
- Once they come out of the oven, let them cool in the pan. This helps to prevent cracking.
- Finally, refrigerate well before serving; this allows them to firm up and enhances the flavor.
These little treats will be the star of your fall gatherings or cozy nights in!
How to Make Pumpkin Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 2 tablespoons all-purpose flour
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for dusting)
- Optional: Caramel sauce glaze
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 22 minutes of baking time, plus an additional 2 hours to cool in the fridge. So, overall, you’ll be looking at around 2 hours and 30 minutes before you can indulge in these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Begin by preheating your oven to 325°F (163°C). Grab a muffin tin and line it with paper liners or lightly grease each cup to prevent sticking. This will make it easier to remove the mini cheesecakes once they’re baked.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand. Take about a tablespoon of the mixture and press it firmly into the bottom of each muffin cup to form your crust. Set this aside while you prepare the filling.
3. Mix the Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or a stand mixer until it’s smooth and creamy. Add the granulated sugar and mix until well combined. Then, mix in the pumpkin puree, eggs, and vanilla extract until the mixture is silky and smooth.
4. Add Spices and Flour:
Now, sprinkle in the pumpkin pie spice and flour. Mix just until these ingredients are incorporated, being careful not to overmix. We want to keep that creamy texture!
5. Fill the Muffin Tin:
Using a spoon or a ladle, pour the filling evenly over the prepared graham cracker crusts in the muffin tin. Fill each cup nearly to the top, but watch out for overflowing!
6. Bake:
Place the muffin tin in the oven and bake for about 18-22 minutes. The centers should be set but will still have a slight jiggle—this is key for that creamy texture. Avoid overbaking to keep them soft and delightful!
7. Cool Down:
Once baked, remove the cheesecakes from the oven and let them cool in the pan for about 30 minutes at room temperature. After that, pop them in the refrigerator for at least 2 hours until they are fully chilled and firm. This step is essential for the best flavor and texture!
8. Serve and Enjoy:
When you’re ready to serve, carefully remove the mini cheesecakes from the muffin tin. Peel off any liners if you used them and arrange them on a serving platter. Top each mini cheesecake with a generous swirl of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. For an extra treat, drizzle some caramel sauce on top!
These mini pumpkin cheesecakes are ready to be enjoyed! They’re deliciously creamy, perfectly spiced, and ideal for any fall gathering or cozy night at home. Enjoy!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed Oreos, vanilla wafers, or even a gluten-free cookie mixture for a different flavor. Just follow the same measurements for butter and sugar based on the crust ingredients.
Can I Make These Cheesecakes in Advance?
Yes! You can prepare these mini cheesecakes up to two days in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to three days. To keep them fresh, avoid stacking them directly on top of one another if possible.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree it until smooth, and be sure to drain any excess moisture to prevent your cheesecake filling from being too wet.
