These Mini Pumpkin Cheesecakes have a smooth, creamy, and perfectly spiced pumpkin cheesecake filling that sits on top of a gingersnap cookie crust. This dessert is not only perfect for pumpkin season, but also for any family holiday gathering!
This recipe was originally published in November of 2020, but was updated on September 6, 2023 with newer content and fresh pictures.
These pumpkin cheesecake bites have a smooth and creamy cheesecake base that's filled with pumpkin flavor. Both pumpkin puree and pumpkin spice are used!
And instead of using a classic graham cracker crust, I used gingersnap cookies. It makes for a perfect fall dessert!
Looking for more pumpkin desserts? Then check out these: pumpkin ice cream, pumpkin bread with cream cheese frosting, and pumpkin pie bars.
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Why You'll Love These Cheesecakes
- They have aĀ gingersnap crust.
- The creamy pumpkin cheesecake is bursting with pumpkin spice flavor.
- Real pumpkin is also used.
- They're easily made inside of a muffin pan.
- They're topped with whipped cream!
One of the reasons why I love mini cheesecakes is because they bake so much faster compared to a regular sized cheesecake. You do not need a water bath either and they can bake directly in a muffin pan.
If you're looking for the perfect thanksgiving dessert to serve this holiday season, you've got to make this cheesecake!
Expert BAKING TIPS
- Muffin Pan:Ā Use a 12-countĀ muffin panĀ (no springform pan needed) lined withĀ cupcake liners. I recommend lining your muffin cups with paper liners, but if you donāt have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients:Ā You want both your cream cheese and egg to be at room temperature before you start baking. I always recommend pulling these ingredients out of the refrigerator 1 hourĀ before baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Homemade Whipped Cream: An optional topping for the cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and Ā¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
INGREDIENTS NEEDED
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Ginger Snap Cookies: Just buy a box from your local grocery store. You could also use graham cracker crumbs if you'd prefer a graham cracker crust.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Pumpkin Puree: I recommend Libby's Pumpkin Puree (not sponsored). I love the flavor and the moisture it adds to the cheesecakes. Be sure not to use pumpkin pie filling, for they are not the same.
- Heavy Whipping Cream:Ā āThis is needed to make the whipped cream (optional). Do not use heavy cream.
Instructions
Here are the step by step instructions on how to make this mini pumpkin cheesecake recipe.
Step 1: Make the crust. Use a food processor to crumble the cookies into fine crumbs. Then combine the crumbs, brown sugar, and melted butter in a small bowl.
Step 2: Bake the crust.Ā Evenly distribute the cookie crumbs into the cupcake liners, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool.
Step 3: Beat the cream cheese. In a large bowl of a stand mixer, beat together the cream cheese, sugar, vanilla extract, pumpkin spice, and cinnamon on high speed until smooth.
Step 4: Add the wet ingredients.Ā Add the pumpkin puree on medium speed and mix until combined. Then mix in the egg just until combined.Ā
Step 5: Bake. Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Bake for 15-18 minutes.
Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Storing Tips
Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
If leaving in the muffin pan, cover them with plastic wrap or aluminum foil.
FREQUENTLY ASKED QUESTIONS
The cheesecakes are done baking when they barely jiggle when moving the pan. You can also touch the centers and if it's firm, they're done.
Yes! This is a perfect dessert to make the night before. Simply let the cheesecakes chill overnight and then serve the next day.
Do not substitute pumpkin pie filling for pumpkin puree for they are very different. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
You can use a mini cheesecake pan if you have one.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. š
Happy Baking!
More Cheesecake Recipes
š Recipe
Mini Pumpkin Cheesecakes with Gingersnap Crust
Equipment
- 12-count muffin pan
- Food Processor
- Electric Stand Mixer
Ingredients:
Gingersnap Crust
- 12 gingersnap cookies, crumbs (about 1 cup)
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
Pumpkin Cheesecake
- 12 ounces brick-style cream cheese, room temperature
- ā cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- Ā¼ teaspoon ground cinnamon
- ā cup pumpkin puree
- 1 large egg, room temperature
Instructions:
- Preheat the oven to 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Gingersnap Crust
- Place the cookies into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and mix in the brown sugar and melted butter until combined.
- Evenly disperse the cookie crumbs into the cupcake liners, pressing down firmly (use your fingers or a Ā¼ measuring cup). Bake forĀ 8 minutesĀ and set aside to cool while making the cheesecake filling.
Pumpkin Cheesecake
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, sugar, vanilla extract, pumpkin spice, and cinnamon on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the pumpkin puree and mix on medium speed until combined. Then add the egg, mixing just until incorporated.
- Evenly distribute the pumpkin cheesecake filling over the top of the gingersnap crust (I use a 1.5 tablespoon cookie scoop). Bake at 325 degrees for 15-18 minutes, or until the tops of the cheesecakes are set (they should barely jiggle).
- Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
- Serve the cheesecakes with whipped cream and extra pumpkin spice sprinkled over the top.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Muffin Pan:Ā Use a 12-countĀ muffin panĀ (no springform pan needed) lined withĀ cupcake liners. I recommend lining your muffin cups with paper liners, but if you donāt have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients:Ā You want both your cream cheese and egg to be at room temperature before you start baking. I always recommend pulling these ingredients out of the refrigerator 1 hourĀ before baking.
- Cheesecake Filling:Ā I used my 1.5 tablespoonĀ cookie scoopĀ to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill:Ā It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Homemade Whipped Cream:Ā An optional topping for the cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and Ā¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
Nutrition
These are so cute and fun to make! My family loved them! I particularly liked the ginger snap crust.š
Iām going to make the crust out of pumpkin snaps adding a little more ginger to the crust mixture.
That sounds delicious, Rhonda!