Can I make mini pumpkin cheesecakes without a muffin tin?

Yes! You can use mini cheesecake pans with removable bottoms or even small ramekins. Adjust baking time accordingly – smaller containers may need less time, while deeper ones might need a few extra minutes.

Why did my mini pumpkin cheesecakes crack on top?

Cracking usually happens from overmixing (incorporating too much air), baking at too high a temperature, or cooling too quickly. Try mixing less once the eggs are added, checking your oven temperature with a thermometer, and cooling gradually as directed.

Can I use homemade pumpkin puree for mini pumpkin cheesecakes?

Absolutely! Just make sure to drain homemade pumpkin puree in a fine-mesh sieve lined with cheesecloth for at least 1 hour to remove excess moisture. This prevents your cheesecakes from becoming too wet.

How far in advance can I make mini pumpkin cheesecakes?

These mini pumpkin cheesecakes can be made up to 2 days ahead and stored in the refrigerator. Add the whipped cream topping just before serving for the best presentation.

Can I make this recipe in a regular cheesecake pan instead of making minis?

Yes! This recipe converts well to an 8-inch springform pan. Increase the baking time to approximately 45–55 minutes at 325°F. The cheesecake is done when the edges are set but the center still has a slight jiggle. Let cool before slicing.

Mini Pumpkin Cheesecake Recipes That Will Wow Your Fall Guests 2025

Name: Mini Pumpkin Cheesecake Recipes That Will Wow Your Fall Guests
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: For the crust:; 1½ cups graham cracker crumbs; ¼ cup granulated sugar; 5 tablespoons unsalted butter, melted; ¼ teaspoon ground cinnamon; For the filling:; 16 oz cream cheese, softened; ½ cup granulated sugar; ¼ cup packed light brown sugar; 1 cup pumpkin puree (not pie filling); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; 1½ teaspoons pumpkin pie spice; ¼ teaspoon salt; For the whipped topping (optional):; 1 cup cold heavy cream; 3 tablespoons powdered sugar; ½ teaspoon vanilla extract; Sprinkle of cinnamon or nutmeg for garnish

Mini Pumpkin Cheesecake Recipes That Will Wow Your Fall Guests

Print Recipe

These mini pumpkin cheesecakes combine rich, creamy filling with warm fall spices and a buttery graham cracker crust—perfectly portioned for Thanksgiving, potlucks, or a cozy fall treat.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours 45 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
5 tablespoons unsalted butter, melted
¼ teaspoon ground cinnamon
For the filling:
16 oz cream cheese, softened
½ cup granulated sugar
¼ cup packed light brown sugar
1 cup pumpkin puree (not pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
For the whipped topping (optional):
1 cup cold heavy cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Sprinkle of cinnamon or nutmeg for garnish

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press 1 tbsp into each muffin liner. Bake 5 minutes, then cool slightly.
Lower oven temp to 325°F (165°C). Beat cream cheese until smooth. Add sugars and mix until fluffy. Blend in pumpkin puree, then eggs one at a time. Stir in vanilla, flour, spices, and salt.
Divide filling evenly over crusts. Bake 20–25 minutes until centers are just set. Cool in oven with door ajar 15 minutes. Cool completely, then refrigerate at least 2 hours.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Top each cheesecake with whipped cream and sprinkle with cinnamon or nutmeg.

Notes

These mini cheesecakes store well in the fridge for 5 days or can be frozen (without topping) up to 2 months. For a gluten-free version, use almond flour crust. Avoid overmixing once eggs are added to prevent cracks.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg

Keywords: mini pumpkin cheesecake, pumpkin spice desserts, fall cheesecake bites, thanksgiving desserts, easy pumpkin cheesecake, holiday cheesecake, no water bath cheesecake

Find it online: https://harmonymeal.com/mini-pumpkin-cheesecake/