Pumpkin Cheesecakes Recipe

You want pumpkin. You want cheesecake. You want something adorable, delicious, and—most importantly—not stressful.
That’s where these Mini Pumpkin Cheesecakes come in hot (or cold, technically). They’re basically your favorite autumn dessert in cute little cupcake wrappers. Which means you can eat three and still feel like you’re being reasonable. 👀

So whether you’re hosting Friendsgiving, showing up to Thanksgiving like a dessert boss, or just hoarding sweet treats for your couch binge sessions (no judgment), this recipe is about to become your go-to.

Why This Recipe is Awesome

Let’s not overcomplicate things. These cheesecakes are tiny, tasty, and wildly easy to make. Here’s why they’re a win:

No water bath required. That’s for people who like stress. Not us.
Perfect portions. No slicing. No weird cracked middles. Just grab ‘n go deliciousness.
They’re freezer-friendly. Which means you can “accidentally” make too many and keep some for future cravings.
Pumpkin spice + cream cheese? A match made in dessert heaven.
They look fancy AF even though they’re stupidly simple.

Basically, this is the recipe that says, “Yes, I have my life together,” even if your laundry pile says otherwise.

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Ingredients You’ll Need

Let’s keep it real—most of this stuff is probably already lurking in your pantry. If not, it’s a quick grocery run away.

For the crust:

1 cup graham cracker crumbs (or just crush a sleeve of graham crackers, caveman-style)
2 tbsp sugar
4 tbsp melted butter (the real kind, please)

For the cheesecake filling:

8 oz cream cheese, softened (don’t fight it—let it chill on the counter first)
½ cup canned pumpkin puree (not pie filling—important!)
¼ cup brown sugar
1 large egg
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
Pinch of salt (don’t skip—salt brings the flavor together like a boss)

Optional toppings (but highly encouraged):

Whipped cream
Caramel drizzle
Crushed pecans
A sprinkle of cinnamon
Crushed gingersnaps

Step-by-Step Instructions

Ready to make magic? Let’s do this. It’s way easier than you think.

1. Preheat and prep

Heat that oven to 325°F (165°C). Line a muffin tin with paper liners—you’ll get 10–12 cheesecakes depending on how generous you are with your scoops.

2. Make the crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter until it’s giving damp sand vibes. Spoon about a tablespoon into each liner and press it down. Use the bottom of a shot glass if you’re feeling extra professional.

3. Bake the crusts

Pop them in the oven for 5 minutes. Just enough to give them a little toastiness. Let them cool while you work on the filling.

4. Mix the filling

In a medium bowl, beat the cream cheese until smooth. Add pumpkin, brown sugar, egg, vanilla, spices, and salt. Mix until it’s creamy, dreamy, and lump-free. If it looks like baby food, you’re doing it right.

5. Fill ’em up

Spoon the pumpkin cheesecake batter over the cooled crusts, filling each liner almost to the top (don’t worry—they won’t rise like cupcakes).

6. Bake

Bake for 18–22 minutes, until the centers are just set and the tops look matte. Don’t wait for browning—it’s cheesecake, not cookies.

7. Chill (literally)

Let the cheesecakes cool in the pan for 10–15 minutes, then transfer to the fridge for at least 2 hours. Overnight is even better if you’ve got the patience of a saint.

8. Top and serve

Right before serving, add whipped cream, caramel drizzle, or whatever your dessert-loving heart desires. Then try to eat just one. (You won’t.)

Common Mistakes to Avoid

Let’s keep these mini masterpieces from turning into mini disasters.

Using cold cream cheese. Your arm will fall off trying to beat it. Also, your batter will be lumpy. Ew.
Overbaking. They should still have a little jiggle in the middle when you take them out. Don’t get greedy.
Skipping the chill. You need to let these set. Warm cheesecake is not a vibe.
Confusing pumpkin puree with pumpkin pie filling. One is pure pumpkin; the other is sweetened and spiced and will throw off the whole flavor balance.
Over-topping. I know, I know—caramel is life. But don’t drown them. Let the pumpkin cheesecake shine.

Alternatives & Substitutions

Whether you’re out of stuff or just feeling rebellious, here are some easy swaps:

No graham crackers? Use crushed gingersnaps, vanilla wafers, or Oreos for a fun twist.
Want it dairy-free? Use dairy-free cream cheese and vegan butter. The texture changes slightly, but it still works.
Gluten-free? Use GF graham crackers or crushed almonds + sugar for the crust.
Spice it up. Add a dash of cloves or pumpkin spice blend if you’re feeling extra autumnal.
Make it crustless. Skip the crust and bake them in mini ramekins. They’re like pumpkin cheesecake soufflés. Fancy.

FAQ (Frequently Asked Questions)

Can I freeze these?

Totally! Wrap them individually in plastic wrap and toss them in a freezer bag. They’ll keep for up to 2 months. Just thaw in the fridge overnight before serving.

Do I need a mixer?

A hand mixer helps, but you can totally mix by hand if you’ve got the energy (or just rage-bake to burn calories before dessert).

Can I make them ahead of time?

YES. These are actually better the next day, so feel free to make them 24 hours ahead. Just hold off on toppings until you’re ready to serve.

What if I don’t have a muffin tin?

Use mini ramekins or silicone molds. Or go rogue and make a full 6-inch cheesecake using the same crust and filling—just bake longer (around 35–40 mins).

Are they super sweet?

Not at all! They’re more creamy and spiced than sugary. But you can up the sugar if you’ve got a raging sweet tooth.

Can I use maple syrup instead of sugar?

In the crust? Eh, it’ll get soggy. In the filling? Sure, but reduce other liquids slightly. It’s delicious with pumpkin.

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Final Thoughts

There you go—Mini Pumpkin Cheesecakes that are cute, cozy, and guaranteed to disappear faster than you can say “Thanksgiving leftovers.”

Whether you’re making these for a party, a fall potluck, or just because it’s Wednesday and you deserve something sweet, these little bites of joy are totally worth it.

So go whip up a batch, add some whipped cream flair, and pretend you’re on a baking show. You’ve got this. 🎃✨