Best Mini Pumpkin Pie Cheesecakes
Indulge in the flavors of fall with these Best Mini Pumpkin Pie Cheesecakes! Each bite offers a creamy cheesecake filling infused with pumpkin and warm spices, all nestled in a buttery graham cracker crust. Topped with whipped cream and a sprinkle of cinnamon, these adorable mini desserts are perfect for cozy gatherings or holiday celebrations. Easy to make and irresistibly delicious, they’re sure to become your new favorite treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (not pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Whipped cream for topping (optional)
Instructions
- 1. Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter. Press mixture into muffin tin liners.
- 2. In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, cinnamon, nutmeg, and ginger; mix until well combined.
- 3. Fill each crust with the pumpkin mixture until three-quarters full.
- 4. Bake for 20-25 minutes until set but slightly jiggly in the center. Allow to cool at room temperature then refrigerate for at least two hours.
- 5. Top with whipped cream and a dusting of cinnamon before serving.
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg