I made these Best Mini Pumpkin Pie Cheesecakes with creamy layers of cream cheese and spiced pumpkin on a crunchy graham cracker crust topped with whipped cream, and I include them in my Thanksgiving Cheesecake Ideas because their miniature layers hide a surprising balance of flavors and textures.
I love a dessert that looks special but isnt fussy, and these Best Mini Pumpkin Pie Cheesecakes fit the bill. The creamy cream cheese layer with real pumpkin puree gives a familiar pumpkin pie flavor in a cute, handheld form and somehow everyone gets excited about them.
Ive ruined more than one dinner by insisting on dessert first, theyre that good, and friends keep asking where I found the idea. They slide right into any Best Pumpkin Desserts Thanksgiving spread and always get a spot on Thanksgiving Cheesecake Desserts lists.
Small, impressive, and oddly addictive, theyre worth stealing a bite before the crowd.
Ingredients
- Graham crumbs: Crunchy sweet crust, mostly carbs with a little fiber, low protein.
- Cream cheese: Rich, creamy fat and protein, gives tang and silky texture, not low calorie.
- Pumpkin puree: Adds moisture, fiber, vitamin A, mild sweetness, makes filling lighter.
- Sour cream: Tangy, slightly sour, adds creaminess and fat, balances all the sweetness.
- Eggs: Bind and lift the filling, add protein and structure so it sets.
- Heavy cream: Whipped into topping, pure fat, gives richness and silky mouthfeel.
- Brown sugar: Deep caramel sweetness, molasses notes, adds moisture and richer flavor.
- Vanilla: Tiny bit goes a long way, boosts flavor and adds warm aroma.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 150 g) crushed
- 5 tbsp unsalted butter, melted
- 2 tbsp light brown sugar packed
- 16 oz (2 packages) cream cheese softened to room temp
- 3/4 cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup sour cream room temp
- 2 large eggs room temp
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract, divided
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
How to Make this
1. Preheat oven to 325°F. Grease a 12-cup muffin tin or line with paper liners. Stir together 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter and 2 tbsp packed light brown sugar until moistened, then press about 1 to 1 1/2 tbsp into the bottom of each cup to form a firm crust. Bake 5 to 6 minutes, then let cool slightly.
2. In a large bowl beat 16 oz softened cream cheese until completely smooth and lump free, scraping the bowl often. Add 3/4 cup granulated sugar and beat until creamy.
3. Mix in 1 cup pumpkin puree (use pumpkin puree not pumpkin pie filling), 1/2 cup sour cream, 1 tsp of the 1 1/2 tsp vanilla, 1 1/2 tsp pumpkin pie spice and 1/4 tsp salt until just combined.
4. Add 2 large eggs one at a time, mixing on low speed and stopping as soon as each is incorporated. Dont overmix or youll introduce air that can cause cracking.
5. Divide the batter evenly among the prepared crusts, filling almost to the top but leaving a little room for rising. Tap the pan gently on the counter to pop big air bubbles.
6. Bake at 325°F for 18 to 22 minutes, or until the edges are set and the centers still jiggle a little when you shake the pan. Baking times vary so start checking at 18 minutes.
7. Let the cheesecakes cool in the tin on a wire rack for 30 to 45 minutes, then chill in the fridge at least 2 hours or overnight to fully set. Chilling overnight gives best texture.
8. For the topping whip 1 cup chilled heavy whipping cream with 2 tbsp powdered sugar and the remaining 1/2 tsp vanilla until soft to medium peaks form. Taste and add a touch more sugar if you like it sweeter.
9. Remove minis from the tin (run a thin knife around edges if needed), pipe or dollop whipped cream on each, sprinkle a little extra pumpkin pie spice or crushed graham crackers if you want, and keep refrigerated until serving.
Equipment Needed
1. Oven (preheat to 325°F)
2. 12-cup muffin tin plus paper liners or oil for greasing
3. Food processor or zip-top bag and rolling pin for crushing graham crackers
4. Measuring cups and spoons
5. Mixing bowls (one large for batter, one medium for crust/topping)
6. Electric hand mixer or stand mixer, for smooth cream cheese and whipped cream
7. Rubber spatula and wooden spoon
8. Wire cooling rack and baking sheet, to cool and catch drips
9. Piping bag or small spoon and a thin knife to loosen minis from the tin, dont skip the knife
FAQ
Best Mini Pumpkin Pie Cheesecakes Recipe Substitutions and Variations
- Graham cracker crumbs (1 1/2 cups, about 150 g): try crushed digestive biscuits (use same weight), crushed vanilla wafers, or gingersnaps for a warmer spice note, gluten free graham crumbs work too
- Unsalted butter (5 tbsp, melted): you can use salted butter (use same amount, skip or reduce the 1/4 tsp salt), melted coconut oil 1:1 for dairy free baking, or vegan butter (same volume) for a vegan crust
- Cream cheese (16 oz): Neufchâtel is fine 1:1 if you want less fat, mascarpone 1:1 makes it richer and silkier, or blended silken tofu (press and blend smooth) for a vegan alternative but texture will be slightly different
- Heavy whipping cream (1 cup, chilled): chilled coconut cream (same amount) for dairy free whipped topping, double cream if you’re in the UK (same volume), or pre-made whipped topping for a quicker but less fresh finish
Pro Tips
1) Let the cream cheese eggs and sour cream sit out till they’re truly room temp, not just a little soft. Cold ingredients = lumpy batter, and no amount of beating will totally fix that. If you’re in a hurry cube the cream cheese and microwave very short bursts or set the sealed package in warm water for a few minutes.
2) Do not overmix and try to keep air out of the batter, it causes cracks and sinking. Beat on low, add eggs one at a time, scrape the bowl, then tap the pan to pop big bubbles. If you want extra insurance, bake until the edges are set and the center still jiggles slightly, or use an instant read thermometer for about 150 to 155 F.
3) For easy removal chill fully then warm a thin knife under hot water and run it around each cake before popping them out, or freeze for 10 to 15 minutes to firm them up first. Using silicone tins or parchment liners also makes life way easier when unmolding.
4) Chill your bowl and whisk before whipping the cream and add the powdered sugar slowly, that gives firmer longer lasting peaks. If you need the topping to hold up for hours, fold in a tablespoon of mascarpone or a tiny bit of softened cream cheese to stabilize it.
Best Mini Pumpkin Pie Cheesecakes Recipe
I made these Best Mini Pumpkin Pie Cheesecakes with creamy layers of cream cheese and spiced pumpkin on a crunchy graham cracker crust topped with whipped cream, and I include them in my Thanksgiving Cheesecake Ideas because their miniature layers hide a surprising balance of flavors and textures.
12
servings
399
kcal
Equipment: 1. Oven (preheat to 325°F)
2. 12-cup muffin tin plus paper liners or oil for greasing
3. Food processor or zip-top bag and rolling pin for crushing graham crackers
4. Measuring cups and spoons
5. Mixing bowls (one large for batter, one medium for crust/topping)
6. Electric hand mixer or stand mixer, for smooth cream cheese and whipped cream
7. Rubber spatula and wooden spoon
8. Wire cooling rack and baking sheet, to cool and catch drips
9. Piping bag or small spoon and a thin knife to loosen minis from the tin, dont skip the knife
Ingredients
-
1 1/2 cups graham cracker crumbs (about 150 g) crushed
-
5 tbsp unsalted butter, melted
-
2 tbsp light brown sugar packed
-
16 oz (2 packages) cream cheese softened to room temp
-
3/4 cup granulated sugar
-
1 cup pumpkin puree not pumpkin pie filling
-
1/2 cup sour cream room temp
-
2 large eggs room temp
-
1 1/2 tsp pumpkin pie spice
-
1/4 tsp salt
-
1 1/2 tsp vanilla extract, divided
-
1 cup heavy whipping cream chilled
-
2 tbsp powdered sugar
Directions
- Preheat oven to 325°F. Grease a 12-cup muffin tin or line with paper liners. Stir together 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter and 2 tbsp packed light brown sugar until moistened, then press about 1 to 1 1/2 tbsp into the bottom of each cup to form a firm crust. Bake 5 to 6 minutes, then let cool slightly.
- In a large bowl beat 16 oz softened cream cheese until completely smooth and lump free, scraping the bowl often. Add 3/4 cup granulated sugar and beat until creamy.
- Mix in 1 cup pumpkin puree (use pumpkin puree not pumpkin pie filling), 1/2 cup sour cream, 1 tsp of the 1 1/2 tsp vanilla, 1 1/2 tsp pumpkin pie spice and 1/4 tsp salt until just combined.
- Add 2 large eggs one at a time, mixing on low speed and stopping as soon as each is incorporated. Dont overmix or youll introduce air that can cause cracking.
- Divide the batter evenly among the prepared crusts, filling almost to the top but leaving a little room for rising. Tap the pan gently on the counter to pop big air bubbles.
- Bake at 325°F for 18 to 22 minutes, or until the edges are set and the centers still jiggle a little when you shake the pan. Baking times vary so start checking at 18 minutes.
- Let the cheesecakes cool in the tin on a wire rack for 30 to 45 minutes, then chill in the fridge at least 2 hours or overnight to fully set. Chilling overnight gives best texture.
- For the topping whip 1 cup chilled heavy whipping cream with 2 tbsp powdered sugar and the remaining 1/2 tsp vanilla until soft to medium peaks form. Taste and add a touch more sugar if you like it sweeter.
- Remove minis from the tin (run a thin knife around edges if needed), pipe or dollop whipped cream on each, sprinkle a little extra pumpkin pie spice or crushed graham crackers if you want, and keep refrigerated until serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 126g
- Total number of serves: 12
- Calories: 399kcal
- Fat: 29.4g
- Saturated Fat: 17.2g
- Trans Fat: 0.13g
- Polyunsaturated: 4.4g
- Monounsaturated: 6.5g
- Cholesterol: 100mg
- Sodium: 257mg
- Potassium: 187mg
- Carbohydrates: 30.4g
- Fiber: 1.5g
- Sugar: 18.8g
- Protein: 5.9g
- Vitamin A: 1021IU
- Vitamin C: 2.1mg
- Calcium: 90mg
- Iron: 0.75mg
