These pumpkin mini cheesecakes are like little slices of fall! With creamy pumpkin filling and a tasty crust, they are perfect for any celebration or a cozy night in.
They’re so cute and delicious that one is never enough! I like to top mine with whipped cream for a little extra fun. Who can resist a mini cheesecake, right? 🎃
Key Ingredients & Substitutions
Graham cracker crumbs: These provide a crunchy base. If you don’t have them, try using crushed digestive biscuits or even Oreo cookies for a chocolatey twist!
Canned pumpkin puree: Using canned pumpkin is super convenient and still provides great flavor. You can swap it with homemade pumpkin puree, just ensure it’s well-drained to avoid excess moisture.
Cream cheese: This gives the mini cheesecakes their rich and creamy texture. If you want a lighter version, use neufchâtel cheese or even a dairy-free cream cheese alternative for a vegan option!
Spices: Cinnamon, nutmeg, and ginger are classic for pumpkin treats. If you want a quicker option, pumpkin pie spice works well too. Just use about 2 teaspoons to cover all the spices in one go.
How Do You Achieve the Perfect Creamy Filling?
A smooth filling is key to your mini cheesecakes. Start with softened cream cheese; it should be at room temperature. Beat it well to remove any lumps.
- Mix all your filling ingredients together until well combined. Use an electric mixer for the best result!
- Add the eggs one at a time, mixing slowly after each addition. This will keep the mixture fluffy.
- Avoid overmixing after adding eggs to prevent too much air. This can lead to cracks during baking.
How to Make Pumpkin Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for dusting)
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 20-25 minutes of baking. After baking, you’ll want to cool and chill the cheesecakes for at least 3 hours, preferably overnight, making the total time about 4 hours, including cooling and chilling.
Step-by-Step Instructions:
1. Prepare the Muffin Pan:
Preheat your oven to 325°F (163°C). While it’s heating up, line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick spray to help with easy removal later.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix it all together until it’s well combined. Press about a tablespoon of this mixture firmly into the bottom of each muffin cup to create a nice crust. Set the pan aside while you prepare the filling.
3. Mix the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add the granulated sugar and vanilla extract, and beat until it’s fluffy. Then mix in the pumpkin puree, ground cinnamon, nutmeg, and ginger until everything is perfectly blended together.
4. Add the Eggs:
With the mixer on low, add the eggs one at a time. Make sure to beat well after each addition until the mixture is fully combined, but be careful not to overmix.
5. Fill the Cups:
Gently pour or spoon the creamy pumpkin filling evenly over the crusts in your muffin cups, filling them almost to the top.
6. Bake:
Place the muffin pan in the oven and bake for about 20-25 minutes. You want the centers to be set but still a little jiggly when you shake the pan. This ensures a creamy texture!
7. Cool the Cheesecakes:
Once they are baked, take the muffin pan out of the oven and allow the cheesecakes to cool in the pan for about 15 minutes.
8. Chill:
Carefully transfer the pan to the refrigerator and chill the mini cheesecakes for at least 3 hours, or better yet, overnight. This helps them set and makes them extra delicious!
9. Add the Toppings:
When you’re ready to serve, add a generous dollop of whipped cream on top of each mini cheesecake. Sprinkle a little ground cinnamon or pumpkin pie spice on top for a festive touch.
10. Serve and Enjoy:
These delightful mini cheesecakes are ready to be enjoyed! Serve them chilled and watch everyone delight in these creamy, pumpkin-flavored treats!
Can I Use Honey or Maple Syrup Instead of Sugar?
Yes, you can replace granulated sugar with honey or maple syrup! For every cup of sugar, use about 3/4 cup of honey or maple syrup. Just keep in mind that since these are liquid sweeteners, you may need to slightly reduce other liquid ingredients in the recipe, like the eggs or pumpkin puree.
How Do I Prevent Cracking on the Cheesecakes?
To prevent cracks, avoid overmixing the batter once you’ve added the eggs. Also, let the cheesecakes cool gradually to room temperature before chilling them in the fridge. Rapid temperature changes can cause cracks, so turning off the oven and leaving them inside for a few minutes helps!
Can I Freeze the Mini Cheesecakes?
Absolutely! You can freeze leftover mini cheesecakes. Just wrap each one tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To thaw, simply place them in the refrigerator overnight.
What If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can substitute it with ricotta cheese or a mix of sour cream and yogurt for a similar creamy texture. Just blend them well to ensure a smooth filling!
