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Pumpkin Mini Cheesecake

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Prep Time: 15 minutes     Cook Time: 30 minutes

5 from 4 votes

These cute pumpkin mini cheesecake desserts are perfect for the holidays. If you want something other than a steaming hot pumpkin latte or pumpkin cookies, try these mini cheesecakes. You only need 7 ingredients and it’s so easy to make. They might be small in size but they are BIG in flavor!

Three pumpkin mini cheesecakes stacked on top of each other.
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The gingersnap crust is crunchy and delicious while the pumpkin topping is sweet, creamy, and boasting that wonderful pumpkin taste we all know and love. A touch of pumpkin pie spice adds a warm, earthy touch to these cute little desserts.

Not only are these ideal for Halloween and Thanksgiving, but they’re great for the whole season. Pumpkin is a fall staple. When the weather cools down, it makes a welcome appearance and there are so many wonderful recipes you can make with it like these healthy pumpkin bars or my popular healthy pumpkin brownies.

Main Ingredients

The ingredients used to make pumpkin mini cheesecakes spread out on a table.

These super-easy cheesecakes don’t call for a lot of ingredients and every time I make them I’m impressed with how they come out. Here are the key ingredients you will need to make your own:

  • Gingersnap cookies: For the crust. Ginger is another great ingredient to use in fall recipes. It’s earthy and warming and complements the flavor of the pumpkin in the cheesecake. If you aren’t a ginger fan, substitute Nilla wafers or any other kind of cookie you prefer.
  • Sugar: To add the perfect amount of sweetness. White sugar makes an appearance in the crust and also the filling. If you’re using very sweet cookies you can reduce the amount of sugar in the crust. Just do a taste test before adding it all at once.
  • Cream cheese: For the filling. Use full-fat cream cheese for the richest taste. Let it sit at room temperature for a while before you begin to make the pumpkin mini cheesecake filling. This ensures it’s soft enough to mix in.
  • Pumpkin puree: The star of the cheesecake. It’s easier to buy a can of pumpkin puree than cook and mash your own, but either would work here. If you’re using the canned variety, make sure you choose 100% natural pumpkin puree and not pumpkin pie filling.
  • Pumpkin pie spice: To complement the pumpkin. Cinnamon, ginger, nutmeg, and more really enhance the flavor of pumpkin in the cheesecake. If you prefer, you can use these spices individually and tweak the amount of each one.

Instructions Overview

By now I bet you’re excited to find out just how simple this recipe is! Let’s have a look at how to make these precious little desserts.

First of all, you will warm up the oven and use paper cupcake liners to line muffin tin cavities. Crumble the cookies then mix them with the sugar and butter. Press this mixture into the cupcake liners and bake for 10 minutes.

Meanwhile, mix the cream cheese with the vanilla, sugar, and pumpkin pie spice. Then you can add in the pumpkin puree and finally the egg.

Divide this filling between the muffin cavities on top of the crusts. Bake them until the tops are just set. Let them cool for an hour then cover and chill for 3 hours before serving.

An overhead shot of mini pumpkin cheesecake topped with whipped cream.

Common Questions

How do you keep mini cheesecakes from sinking?

The best way to avoid this issue is to resist opening the oven door before the end of the baking time. If you do, you risk the cooler air interfering with the cooking process and the middles might sink. Yes, you can disguise this afterward with whipped cream on top, but it’s also useful to know how to avoid this in the first place.

How do you adjust the cooking time for mini cheesecakes?

You can follow this pumpkin mini cheesecake recipe as a guide to making other mini cheesecakes. Just like how mini cookies bake quicker than full-size ones, the same is true of other baked goods such as cupcakes and cheesecakes.

The crusts should take about 10 minutes and it should take about 20 minutes more after adding the filling. Remember ovens do vary. Some get slightly hotter while others run cool, so keep an eye on them to make sure they don’t burn.

How can you tell when a cheesecake is done cooking?

Whether you’re making a full-size cheesecake or this pumpkin mini cheesecake recipe, the same thing applies. A fully cooked cheesecake will be set at the edges, but still slightly jiggly in the center. If it looks like it’s almost set but only a tiny bit in the middle jiggles, it’s done. This is harder to determine with minis though. Whenever I’ve made these, they take exactly 20 minutes if that helps!

Is pumpkin puree healthy?

Oh yes, it’s really good for you! Pumpkin puree, whether canned or homemade, boasts plenty of antioxidants, vitamins, and minerals.

How should I store them?

Keep these cheesecakes refrigerated until you’re ready to serve them.

What is good served with these?

Top them with whipped cream if you like and sprinkle some pumpkin pie spice oven them just before serving.

Can I freeze pumpkin mini cheesecake?

These are freezer-friendly as long as you use an airtight container. Let them thaw before adding the whipped cream on top.

Can I make this dessert in advance?

Yes. Make the cheesecake a day ahead if you like.

Do I have to use muffin papers?

You could use reusable silicon wrappers if you prefer. These are a bit delicate so you will need some kind of wrapper.

A side view of mini pumpkin cheesecakes.

Chopnotch Tips

  • Try one of them semi-frozen for a very different, but still delicious result.
  • Make these a day ahead if you’re serving them as your Thanksgiving dessert this year. This frees up your time on the day itself and they’ll taste just as fresh.
  • If you’re freezing these, it’s best to freeze them on a tray first then you can transfer them into a Ziploc freezer bag and they won’t get misshapen or stick together.
Cinnamon sprinkled on top of whipped cream on top of mini cheesecakes.

Pumpkin mini cheesecake offers a twist on a Thanksgiving dessert, boasting the flavors of vanilla and warm spices in every bite.

Let us know what you think! Give this recipe a rating in the comments section below.


How to Make

Pumpkin Mini Cheesecake

A crumbly ginger crust is topped with a rich and creamy pumpkin layer. Finished with whipped cream, this is a winning fall dessert.
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 10 mini cheesecakes


For the crust:

  • 12 gingersnap cookies
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ cup pumpkin purée
  • 1 egg, room temperature
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To make the crust:

  • Preheat the oven to 325°F. Line 10 cavities of a muffin pan with paper cupcake liners and set aside. Crumble the gingersnap cookies into fine crumbs using a food processor or a Ziploc bag and rolling pin. Transfer the cookie crumbs into a mixing bowl and mix in the sugar and butter until well combined.
  • Pour the crust mixture evenly into the 10 muffin pan cavities and then press down on each one of them firmly to create an evenly packed layer at the bottom of each cavity. Bake for 10 minutes and then remove from the oven and let cool.

To make the filling:

  • Combine the cream cheese, sugar, vanilla, and pumpkin spice in a large mixing bowl and mix with an electric or stand mixer for 1 – 2 minutes until completely smooth. Add the pumpkin purée and continue to mix while also scraping the inside of the bowl until fully combined. Then mix in the egg until just combined.
  • Pour the filling mixture evenly into the 10 muffin pan cavities and bake for 15 – 20 minutes. Keep an eye on the oven and remove them once the tops are set.
  • Let them cool for 1 hour and then cover tightly with plastic wrap and chill in the refrigerator for 3 hours. Remove from muffin pan when ready to serve and optionally top with whipped cream and pumpkin pie spice. Enjoy!
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  • Try one of them semi-frozen for a very different, but still delicious result.
  • Make these a day ahead if you’re serving them as your Thanksgiving dessert this year. This frees up your time on the day itself and they’ll taste just as fresh.
  • If you’re freezing these, it’s best to freeze them on a tray first then you can transfer them into a Ziploc freezer bag and they won’t get misshapen or stick together.

Nutrition Facts

Calories: 196kcal (10%), Carbohydrates: 22g (7%), Protein: 3g (6%), Fat: 11g (17%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 47mg (16%), Sodium: 123mg (5%), Potassium: 108mg (3%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 3259IU (65%), Vitamin C: 1mg (1%), Calcium: 39mg (4%), Iron: 1mg (6%)
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