Easy Miniature Pumpkin Cheesecake Recipe

Delicious Miniature Pumpkin Cheesecake is a vanilla and pumpkin cheesecake swirled together in a cupcake tin and topped with fluffy whipped cream.

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If you need to know one thing about me, it is that I’m a huge pumpkin fan. But I’m also a huge cheesecake fan, so when I combined the two into this miniature pumpkin cheesecake, oh lordy!

This is a delicious dessert that you have to bake this fall. It is easier than a regular cheesecake recipe, sets up sooner, and is a nice single-serving dessert.

When you mix the flavors of vanilla cheesecake and pumpkin cheesecake together, you do not get an overwhelming pumpkin flavor; you get just the right balance.

This is one of our favorite recipes to make, we love having these out when we have guests over because like I said, they are great single serving desserts.

Everyone can grab their own and you don’t have to worry about getting that perfect cut slice of cheesecake to serve to someone. 

I love pumpkin recipes for family gatherings. They’re the perfect opportunity to get my pumpkin on, haha! And you know, simple recipes are always the best.

Top it with some homemade whipped cream and you will have a delicious miniature pumpkin cheesecake that everyone will enjoy!

1. Being a single serving dessert, these adorable mini pumpkin cheesecakes are super handy to serve to guests.
2. This can easily be doubled to serve more guests or to save for later.
3. They are quicker and easier than your normal cheesecake recipe!

• Graham crackers
• Unsalted butter
• Pumpkin pie spice
• Light brown sugar
• Cream cheese
• Pure pumpkin puree
• Eggs
• Egg yolk
• Sour cream
• Granulated sugar
• Flour
• Vanilla bean paste or extract

1. Preheat oven to 350 degrees.
2. Place the graham cracker crumbs, butter, brown sugar, and pumpkin spice in a medium-sized bowl and mix together until combined.
3. Evenly distribute the mixture amongst 2 lined muffin tins (24 in total). Pack down the crumbs with your fingers and set them aside.
4. Beat the cream cheese with a hand mixer until fluffy in a large bowl.
5. Add the sugar, eggs, egg yolk, sour cream, flour, and vanilla. Beat this until thoroughly combined and scoop out about 1/2 of the mixture and set aside.
6. Add the pumpkin puree and pumpkin spice to the bowl. Mix until combined.
7. Fill each liner halfway with the vanilla mixture, saving just a tiny amount for the pretty swirl design on top (optional).
8. Fill them almost to the top with the pumpkin mixture.
9. Place two tiny dollops of the vanilla mixture on top, and with a skewer, drag the orange through the white to create a swirl effect.
10. Bake for 18-23 minutes, until the cheesecakes are a tiny bit jiggly.
11. Let sit on the counter until cooled completely. Serve immediately with whipped cream if desired.

DO I HAVE TO USE GRAHAM CRACKER CRUMBS?

No you do not, we just like that because it is normally what we use in our cheesecake recipes.

You can also use digestive biscuits, vanilla wafers or even golden oreos.

WHAT ELSE CAN I TOP THIS WITH?

If you are not a fan of whipped cream you could also try topping these with a drizzle of caramel sauce or chocolate sauce. 

Sprinkle a little pumpkin pie spice on top or cinnamon even, or you can just eat them plain, they are good any which way.

ANY ADDITIONS?

I LOVE these ideas for additions. I treid to get a wide variety of options for you.

• Gingersnap Crust: Swap the graham cracker crust for a spicy gingersnap crust made from crushed gingersnap cookies. It adds warm spices that enhance the pumpkin flavor, making these mini pumpkin cheesecakes even more delightful.
• Whipped Cream Topping: Top each cupcake with a swirl of homemade heavy cream whipped to perfection. A sprinkle of cinnamon on the whipped cream adds a touch of elegance to these perfect fall desserts.
• Chocolate Drizzle: Drizzle melted chocolate over the cooled cupcakes for a chocolatey twist. It’s a perfect treat for chocolate lovers and pairs well with the creamy pumpkin cheesecake filling.
• Caramel Sauce: Add a dollop of caramel sauce on top for an extra layer of sweetness. This addition turns your cupcakes into a perfect dessert for any family holiday gathering.
• Chopped Nuts: Sprinkle chopped pecans or walnuts over the cream cheese mixture before baking for a crunchy texture that complements the creamy cheesecake.
• Maple Syrup Glaze: Brush a light maple syrup glaze over the cupcakes after they cool for added sweetness and shine. It’s an adorable mini pumpkin cheesecake enhancement.
• Candied Ginger: Fold small pieces of candied ginger into the filling to amplify the warm spices and add a subtle zing to these mini desserts.
• Pumpkin Seeds: Garnish with roasted pumpkin seeds on top of the whipped cream for a festive look and additional crunch.
• Cranberries: Add dried cranberries to the crust or filling for a burst of tartness that balances the sweetness.
• Cinnamon Sugar Dusting: Lightly dust the finished cupcakes with a mixture of cinnamon and sugar for an extra layer of flavor that celebrates the pumpkin season.

ANY SUBSTITUTIONS?

Let me know in the comments how these turn out for you or if you have any ideas of your own!

• Digestive Biscuits: If you don’t have graham crackers, crushed digestive biscuits make an excellent sweet graham cracker crust alternative for the mini cheesecakes.
• Pumpkin Pie Filling: Use pumpkin pie filling instead of pumpkin puree, but omit the added pumpkin pie spice since the filling is already spiced.
• Greek Yogurt: Substitute the sour cream with plain Greek yogurt for a lighter option that maintains the creamy cheesecake texture.
• Gluten-Free Option: Use gluten-free graham crackers and flour to make these mini pumpkin cheesecakes suitable for those with dietary restrictions.
• Muffin Liners: If you don’t have cupcake liners, grease the muffin pan well with butter or cooking spray to prevent sticking.

These can be stored in an airtight container in the refrigerator for up to 5 days.

They can also be frozen!

To freeze, let cool completely and then place in an airtight container and they will keep for up to 6 months, let defrost in the refrigerator before eating.

Want a delicious and easy Fall recipe?

Then you absolutely have to make my Miniature Pumpkin Cheesecake!

If you’ve tried this MINIATURE PUMPKIN CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!