These single serving Mini Pumpkin Cheesecakes will make a delicious addition to your fall desserts. Serve them topped with whipped cream and a sprinkle of pumpkin pie spice and savor the taste of autumn in every bite.

Easy Mini Pumpkin Cheesecakes Recipe

These single serving mini pumpkin cheesecakes are made in a standard size cupcake pan so there’s no special equipment needed to make them. I typically yield 14 depending on how I divide the crust and filling ingredients. They can be made up to 1 week in advance and kept chilled in the refrigerator or you can freeze them for up to 2 months for make ahead preparation. To make Mini Pumpkin Cheesecakes:

Preheat the oven to 350°F. Line 14 cups of standard size muffin pan with seasonal cupcake liners. Spritz bottom lightly with cooking spray to prevent sticking. The yield may vary slightly depending on how the filling is divided.
To Make the Crust: Toss together graham cracker crumbs with the brown sugar and melted butter.
Sprinkle a heaping 1 1/2 tablespoons into each cup and press the crumbs firmly onto the bottoms. Chill for 10-15 minutes while you make the filling.
To Make the Mini Pumpkin Cheesecake Filling: Use an electric mixer to beat together softened cream cheese and pumpkin puree until smooth. This is best done using a mixer it won’t come together by hand using a whisk.
To the mixing bowl add sugar, cornstarch, pumpkin pie spice, salt and vanilla, beating until combined. Add the large eggs one at a time beating well after each addition, scraping the side of the bowl to combine periodically.
I like to use an ice cream scoop to evenly divide the mixture between the muffin cups filling about 3/4 full. You can use a 1/4 cup measuring cup, too.
Bake the mini cheesecakes in the preheated 350°F oven for 20-25 minutes or until the tops are dry to the touch and the centers are set when the pan is gently shaken.
Let cool in the pan for 20 minutes then remove to a cooling rack to cool completely.
Chill for at least 2 hours or overnight. Remove liners and serve topped with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

How to Make the Best Mini Pumpkin Cheesecakes Recipe

Ingredients you’ll need to make homemade Mini Pumpkin Cheesecakes: Softened cream cheese, pumpkin puree from a 15 ounce can, large eggs, sugar, pumpkin pie spice, salt, graham cracker crumbs, melted butter and light brown sugar for the crust.
Kitchen gadgets you’ll need: A standard size 12 cup muffin-cupcake pan, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer and a rolling pin or similar to crush the graham crackers. You could also process the graham crackers in a food processor.
I find it easiest to use a shot glass or a pastry tamper to pack the crust into the bottom of the paper liners. You may also be able to use a teaspoon in a pinch to make these pumpkin tarts.
You can expect the cheesecakes to puff up slightly while baking and because of this you may see some cracks form on the tops. Don’t panic, as the mini cheesecakes cool they will settle and typically the cracks minimize considerably and sometimes disappear altogether. It’s the nature of these little cheesecakes.
It’s important to allow these cheesecakes ample time to chill and set prior to removing the paper liners.
How do you make homemade sweetened whipped cream? If you’d like to make your own whipped cream you certainly can. A good rule of thumb is; you can expect one cup of heavy cream to make around two cups of fresh whipped cream. To make it, whip the heavy cream on medium high speed using a stand mixer or a hand mixer until stiff peaks form. Don’t overbeat. Add two to three tablespoons of granulated sugar, gradually while beating and you can also add flavor using one teaspoon of vanilla extract. Homemade whipped cream should be made and used the day it’s whipped since it’s not as stable as frozen whipped topping.
Store Mini Pumpkin Cheesecakes in an airtight container chilled for up to one week.
You can freeze these pumpkin cheesecakes for up to 2 months. Thaw in the refrigerator and enjoy.

More Pumpkin Recipes to Make

There are so many used for pumpkin so get cracking and make the most of harvest flavors. More pumpkin recipes you may also like to try:

Skip the long lines at the drive through and make your own Pumpkin Spice Latte at home.
Start your day with a stack of Pumpkin French Toast.
Serve a bowl of Pumpkin Spice Crumble with a scoop of vanilla ice cream for dessert.
Pumpkin Bread with Cream Cheese Filling is delicious warm or chilled.
The kiddos will flip for homemade Pumpkin Whoopie Pies.
Mini Pumpkin Pies topped with a dollop of whipped cream will make another single serving dessert for your holiday table.
Delight the chocolate lovers with this Chocolate Chip Pumpkin Bread.
Keto Pumpkin Truffles from Low Carb Yum.

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