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Mini Pumpkin Cheesecakes

Delicious Mini Pumpkin Cheesecakes for Easy Fall Entertaining

Mini Pumpkin Cheesecakes are a perfect treat for fall, combining creamy cheesecake with pumpkin spice.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Crackers Can substitute with gluten-free options
  • 2 tablespoons Sugar Brown sugar for richer flavor
  • 4 tablespoons Butter Melted coconut oil for dairy-free
Cheesecake Layer
  • 8 ounces Cream Cheese Room temperature or vegan cream cheese
  • 1 large Egg For vegan option, use flaxseed meal
  • 1 teaspoon Vanilla Extract
Pumpkin Layer
  • 1 cup Pumpkin Puree Use pure pumpkin, not pie filling
  • 1/2 cup Evaporated Milk Coconut or almond milk for dairy-free
  • 1/2 cup Brown Sugar White sugar can be used if out of brown
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt

Equipment

  • Muffin pan
  • mixing bowls
  • electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a bowl, mix crushed graham crackers, sugar, and melted butter until wet sand consistency. Press into muffin cups and bake for 10-12 minutes.
  3. Beat cream cheese with an electric mixer until smooth. Add egg, sugar, and vanilla, and mix until creamy. Chill for 30-40 minutes.
  4. In a new bowl, whisk an egg, then mix in pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until smooth.
  5. Distribute the cheesecake layer over the cooled crusts, then pour the pumpkin mixture on top.
  6. Bake for 45-55 minutes until edges are set and the center jiggles slightly.
  7. Let cool at room temperature, then refrigerate for at least two hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for easier blending. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.

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