Pumpkin season is the best season.
I love pumpkin desserts, pumpkin drinks, savory pumpkin dishes, and DEFINITELY decorating pumpkins. Which is probably why I love #PumpkinWeek oh so much. I mean, we are going to be sharing FOUR new pumpkin recipes this week and the first is this delicious recipe for mini pumpkin cheesecakes.
Mini pumpkin cheesecakes with graham cracker crust are everything.
Okay, mini pumpkin cheesecakes with gingersnap crust are also delicious. But, I opted for the easy graham cracker crust this time. If you wanted to take it up a notch, you could definitely use cinnamon graham crackers because … YUM.
Impress everyone this holiday season with mini pumpkin cheesecakes.
Please don’t get mad that I’m talking about Thanksgiving in September. But, these cute little desserts would make a PERFECT dessert for that family holiday. If you love this idea but have some vegan friends and family, grab this recipe.
You’ll need these ingredients and tools to make the most perfect mini pumpkin cheesecakes.
If you like these mini pumpkin cheesecakes, you’ll also love these recipes on The Beard and The Baker:
Mini Pumpkin Cheesecakes
Ingredients
Method
- Preheat oven to 350 degrees F. Line 12 muffin tins and set aside.
- Add graham crackers, melted butter, sugar, and salt to a food processor. Pulse until fine, a little thicker than sand.
- Scoop into 12 lined muffin cups. Using a spoon and fingers, push into lined muffin cups until flat against bottom.
- Place in oven and bake for 15 minutes.
- Remove from oven and set aside until pumpkin cheesecake filling is prepared.
- Add cream cheese, canned pumpkin, sugar, vanilla extract, pumpkin pie spice and egg into stand mixer or large bowl. Mix with stand or hand mixer until fully combined. Scrape with a rubber spatula, if necessary, then mix until combined.
- Scoop into all 12 graham cracker crusts. Once all are filled, bang muffin pan on counter to level out the cheesecake filling.
- Place back in oven and cook for another 15 minutes.
- Remove from oven and let cool at room temperature for about an hour.
- Then, cover the entire muffin tin with plastic wrap and place in refrigerator for at least 3 hours or overnight.
- Add heavy whipping cream, sugar, vanilla bean paste, and salt to stand mixer or large bowl.
- Mix in stand mixer or with hand mixer and mix until fluffy – about 5-7 minutes.
- Once cheesecakes are ready to be served, pipe whipped cream on top and then a sprinkle of pumpkin pie spice!
These look so yummy and I love that they are in the mini form!
I can never turn down a cheesecake. I love the mini size. They are so pretty too!
What a delicious fall treat!
That cream cheese and pumpkin mixture sounds so good. Do I have to make the crust? Can I just eat it out of the bowl?
These are so impressive! I love the topping on these too. Just gorgeous.
I love all things cheesecake, and these mini pumpkin cheesecakes look amazing!
These mini cheesecakes are seriously the cutest! I love the idea of using cinnamon grahams for the crust – so yummy!
I need to try mini cheesecakes. They look so deliciously cute and you don’t have to share. Win win!
These are so cute, and so much easier than a big cheesecake! I can’t wait to make these for my family! We love pumpkin!
I love the color and Hannah these are decorated so cute!
I love bite sized desserts for a dessert buffet- so I can sample and graze. Perfect for the holidays.