For a richer flavor, use full-fat cream cheese. Be careful not to over-bake the cheesecakes. They should be set around the edges but still have a slight jiggle in the center. To make your own whipped cream, whip heavy cream with a tablespoon of sugar and a splash of vanilla extract until stiff peaks form. Garnish with a sprinkle of chopped pecans or a drizzle of caramel sauce for an extra touch.
Mini Pumpkin Cheesecake
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 40 mins
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SERVING24 People
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VIEWS152
Bite-sized autumnal bliss! These Mini Pumpkin Cheesecakes deliver all the creamy, spiced goodness of classic cheesecake in an adorable, single-serving package. Forget fussy water baths and endless cooling – pure pumpkin perfection awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol66 mg
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Fiber1 g
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Protein5 g
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Saturated Fat8 g
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Sodium286 mg
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Sugar20 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
3 mins
In a small bowl, whisk together sugar, flour, cinnamon, nutmeg, cloves, and pumpkin pie spice. Set aside. (2 minutes)
03
Step
2 mins
In a large bowl, beat softened cream cheese with an electric mixer until light and fluffy. (3 minutes)
04
Step
5 mins
Add pumpkin puree, eggs, sour cream, vanilla extract, almond extract, and the sugar-spice mixture to the cream cheese. Beat until smooth and fully combined. (5 minutes)
05
Step
5 mins
Evenly divide the pumpkin cheesecake batter among the mini graham cracker pie crusts. (5 minutes)
06
Step
30 mins
Bake in the preheated oven until the cheesecakes are set, approximately 30 minutes. (30 minutes)
07
Step
10 mins
Let the cheesecakes cool on wire racks for 10 minutes. (10 minutes)
08
Step
1 hrs 30 mins
Refrigerate for at least 90 minutes before serving. (90 minutes)
09
StepJust before serving, top each cheesecake with a dollop of whipped cream and a pinch of cinnamon.
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Antonina Hoppefarrell
Apr 14, 2025I used a piping bag to fill the crusts, made it much easier and less messy.
Madelyn Kutch
Apr 1, 2025I added a gingersnap crust instead of graham cracker and it was amazing!
Jacynthe Brown
Mar 21, 2025Doubled the recipe for Thanksgiving, and they were a huge hit!
Jeanie Lemke
Dec 16, 2024The almond extract really makes a difference, don't skip it!
Garret Wuckert
Dec 10, 2024These were so easy to make and everyone loved them!
Kian Abbottstreich
Jul 3, 2024I made a caramel sauce to drizzle on top – so decadent!
Julianne Hilll
Apr 20, 2024Make sure your cream cheese is really soft or you'll get lumps.
Eusebio Treutel
Jan 26, 2024These are great to make ahead for parties!
Bernadine Jakubowski
Dec 22, 2023A little too sweet for my taste, I reduced the sugar by 1/4 cup and it was perfect.
Jimmie Lakin
Dec 22, 2023I had trouble finding mini crusts, so I used a regular muffin tin with cupcake liners, worked great!