Go Back
–+ servings
Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes to Sweeten Your Fall Gatherings

Delight in these Mini Pumpkin Cheesecakes, a healthier dessert option perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Can substitute with gluten-free graham crackers
  • 2 tablespoons Sugar Brown sugar can be used for added depth
  • 4 tablespoons Butter Melted or substitute with coconut oil
For the Cheesecake Layer
  • 8 ounces Cream Cheese At room temperature; or use vegan cream cheese
  • 1 large Egg Substitute with flaxseed meal mixed with water for vegan option
  • 1 teaspoon Vanilla Extract
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Not pumpkin pie filling
  • 1/2 cup Evaporated Milk Can swap with coconut or almond milk
  • 1/4 cup Brown Sugar Can replace with additional white sugar if needed
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg Highly recommended for authentic flavor
  • 1/4 teaspoon Salt

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners, coated lightly with nonstick spray.
  2. In a medium bowl, mix crushed graham crackers, sugar, and melted butter. Press firmly into the muffin cups and bake for 10-12 minutes until golden brown. Cool completely.
  3. In a bowl, beat cream cheese until creamy. Gradually add egg, sugar, and vanilla extract. Mix until smooth and chill for 30-40 minutes.
  4. Whisk an egg in another bowl. Add pumpkin puree, evaporated milk, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir until creamy.
  5. Spoon the cheesecake mixture over the cooled crusts, then pour the pumpkin mixture over that. Do not disturb the layers.
  6. Bake for 45-55 minutes until the edges are set. Cool at room temperature, then refrigerate for at least an hour.
  7. Serve chilled, optionally topped with whipped cream or caramel.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 99mgFiber: 1gSugar: 10gVitamin A: 1200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for better mixing. Refrigerate overnight for best flavor and texture.

Tried this recipe?

Let us know how it was!