Mini Pumpkin Spice Cheesecakes Recipe
These Mini Pumpkin Spice Cheesecakes are the ultimate fall treat—creamy, perfectly spiced, and irresistibly cute! With a buttery graham cracker crust and a velvety pumpkin cheesecake filling, they’re an effortless dessert for Thanksgiving, Halloween, or cozy autumn nights. Plus, they’re so easy to make—no water bath or stress required!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs or gingersnap crumbs for extra spice!
- ¼ cup granulated sugar or brown sugar for a deeper flavor!
- 6 tbsp melted butter salted or unsalted
- ½ tsp cinnamon
For the Cheesecake Filling:
- 12 oz cream cheese softened
- ½ cup canned pumpkin puree not pumpkin pie filling!
- ½ cup granulated sugar or maple syrup for a warm, caramel-like taste!
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice or DIY: ½ tsp cinnamon + ¼ tsp each ginger, nutmeg, cloves
- Pinch of salt
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Crushed pecans or pepitas
- Extra cinnamon or pumpkin spice
Instructions
Prep the Oven & Muffin Tin
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin tin with parchment liners (or grease well).
Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until it resembles wet sand.
- Spoon 1 tbsp of the mixture into each muffin cup.
- Press firmly with a shot glass or spoon to pack it down.
- Bake for 5 minutes. Let cool.
Prepare the Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add pumpkin, eggs, vanilla, pumpkin spice, and salt. Mix until combined but don’t overbeat (too much air causes cracks!).
Fill & Bake
- Pour filling over the crusts, filling each ¾ full.
- Bake for 18–20 minutes until edges are set but centers slightly jiggle.
- Let cool in the pan for 30 minutes, then refrigerate for at least 2 hours (overnight is best!).
Top & Serve
- Carefully remove cheesecakes from the tin.
- Add whipped cream, caramel drizzle, or nuts. Sprinkle with extra cinnamon and enjoy!
Notes
✔ Soft Cream Cheese = Smooth Filling: Cold cream cheese = lumps! If you forgot to soften it, microwave in 10-second bursts.
✔ Press the Crust Firmly: Loose crust = crumbly mess. A shot glass works wonders!
✔ Jiggly = Done: If the centers slightly wobble, they’re perfect. Overbaking makes them dry!
✔ Make Ahead & Freeze: Store in the fridge for 5 days or freeze (wrapped) for 2 months.
✔ Press the Crust Firmly: Loose crust = crumbly mess. A shot glass works wonders!
✔ Jiggly = Done: If the centers slightly wobble, they’re perfect. Overbaking makes them dry!
✔ Make Ahead & Freeze: Store in the fridge for 5 days or freeze (wrapped) for 2 months.