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Mini Pumpkin Cheesecakes Recipe Easy Fall Dessert

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These irresistible mini pumpkin cheesecakes capture the essence of autumn in every creamy, dreamy bite. Perfect for parties, holiday gatherings, or a cozy night at home.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • Pinch of salt
  • Whipped cream (optional)
  • Ground cinnamon or nutmeg (optional)
  • Crushed graham crackers (optional)
  • Caramel drizzle (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease lightly if using silicone molds.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a spoon or the bottom of a small glass.
  4. Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
  5. Add the pumpkin puree, sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until well combined and no lumps remain.
  6. Spoon the filling evenly over the prepared crusts in the muffin tin. The liners should be about ¾ full.
  7. Bake for 18-22 minutes, or until the tops are set and slightly puffed but still jiggly in the center.
  8. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  9. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cheesecakes to set completely.
  10. Optional: Top with whipped cream, a sprinkle of cinnamon, crushed graham crackers, or a drizzle of caramel right before serving.

Notes

[‘Make sure your cream cheese and egg are at room temperature before mixing for a smooth filling.’, ‘Press the crust firmly to ensure it holds together.’, ‘Avoid overmixing the filling to prevent cracks.’, ‘Let the cheesecakes cool completely before refrigerating to prevent condensation.’, ‘Customize the spices or toppings to suit your preferences.’]

Nutrition

Keywords: mini pumpkin cheesecakes, fall dessert, pumpkin spice, easy cheesecake recipe, holiday dessert

Find it online: https://blixfood.com/mini-pumpkin-cheesecakes-recipe-easy-fall-dessert/