Mini Pumpkin Cheesecakes with Gingersnap Crust

This Mini Pumpkin Cheesecake Recipe is a cozy fall favorite—perfect for holidays, dinner parties, or any time you want a small, elegant dessert. Each miniature cheesecake has a buttery graham cracker crust, a smooth pumpkin cheesecake filling flavored with warm pumpkin pie spice, and is lovely served with a dollop of whipped cream or a drizzle of salted caramel.

Mini desserts let guests sample several treats and keep portions light, which is especially welcome with rich desserts like cheesecake. These mini pumpkin cheesecakes deliver all the flavor of a full-size cheesecake in a single bite-sized portion, so you can indulge without feeling weighed down.

Why you’ll love this recipe

• These mini pumpkin cheesecakes combine creamy cheesecake texture with bright pumpkin flavor and cozy pumpkin pie spice.
• They come together quickly and can be baked ahead and chilled, making them ideal for entertaining.
• Small portions make them easy to serve and enjoy alongside other desserts.

Recipe ingredients

• Cream cheese – Use full-fat cream cheese, softened to room temperature for a silky filling.
• Pumpkin puree – Use pure pumpkin puree (canned or homemade), not pumpkin pie filling.
• Egg – One large egg helps bind and set the filling.
• Sour cream – Adds a touch of tang; plain Greek yogurt is an acceptable substitute.
• Sugar – Brown sugar adds depth; granulated, coconut, or maple sugar can be substituted if desired.
• Graham cracker crumbs – For a gluten-free version, pulse gluten-free graham crackers or gingersnap cookies.
• Butter – Melted to bind the crust; omit added crust salt if using salted butter.
• Pumpkin pie spice – Provides classic warming spices.
• Vanilla extract – Enhances overall flavor (optional if unavailable).
• Whipped cream or stabilized whipped cream – For serving; pipe or dollop just before serving.
• Optional salted caramel sauce – A small drizzle of salted caramel elevates the dessert (optional).

See the recipe section below for exact ingredient quantities and the full method.

How to make pumpkin cheesecake

This recipe is straightforward: prepare a simple graham cracker crust, mix a creamy pumpkin-flavored cheesecake filling, fill the mini cups, bake until set, and chill. The most important step is allowing the cheesecakes to cool and chill fully so they hold their shape.

Pro tip: Prepare the mini cheesecakes up to one day in advance. Chill them overnight for the best texture and easier slicing or serving.

1. Mix graham cracker crumbs, brown sugar, melted butter, and a pinch of salt to form the crust.
2. Press the crust mixture into the bottoms of a 12-cup mini cheesecake pan and bake at 350°F (175°C) for 8–10 minutes until lightly golden. Cool while you prepare the filling.
3. Beat softened cream cheese until smooth. Add brown sugar, pumpkin puree, sour cream, the egg, pumpkin pie spice, and vanilla; beat until creamy and well combined.
4. Divide the filling evenly among the 12 crusts, leaving a little space at the top.
5. Bake on the middle rack for about 15–20 minutes or until centers are set. Begin checking at 10 minutes since oven temperatures vary.
6. Cool 20 minutes on a wire rack, then remove each cheesecake from the pan. Chill in the refrigerator for at least 3 hours or overnight before serving.

Recipe FAQs

Recipe notes

• Make-ahead: These taste best after chilling for several hours or overnight. Prepare them a day ahead to save time on the event day.
• If you don’t have a mini cheesecake pan, a standard muffin or mini muffin pan with liners will work; baking time may be longer for larger portions.
• Top with fresh whipped cream right before serving, or pipe stabilized whipped cream in advance if you need durability for display or transport.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More pumpkin recipes you’ll love:

• Gluten-free pumpkin bread
• Pumpkin chocolate chip bread
• Pumpkin pecan pie
• Easy pumpkin pie bars with oat crust
• Classic pumpkin pie from scratch

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Mini Pumpkin Cheesecake Recipe

Servings: 12 mini cheesecakes | Prep Time: 30 mins | Cook Time: 30 mins | Chilling Time: 3 hrs | Total Time: 4 hrs

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon salt

For the filling:

• 8 ounces cream cheese, softened
• 1/2 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 tablespoon sour cream (or plain Greek yogurt)
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons pumpkin pie spice

Optional salted caramel sauce:

• 1/2 cup granulated sugar
• 2 tablespoons water
• 2 drops fresh lemon juice
• 1/4 cup heavy cream
• 2 tablespoons butter, cubed
• 1/2 teaspoon finishing salt (such as fleur de sel)

Instructions

1. Preheat oven to 350°F (175°C). Place inserts into a 12-cup mini cheesecake pan or use paper liners in a mini muffin pan; spray lightly with cooking spray if using inserts.
2. Combine graham cracker crumbs, brown sugar, and salt in a small bowl. Stir in melted butter until the crumbs are evenly moistened. Press about 1 tablespoon plus 1 teaspoon of the crust mixture into each cavity and press down firmly.
3. Bake crusts on the middle rack for 8–10 minutes or until lightly golden. Cool on a wire rack while preparing the filling.
4. Beat cream cheese until smooth. Add brown sugar, pumpkin puree, sour cream, egg, pumpkin pie spice, and vanilla. Beat until the mixture is smooth and well combined.
5. Spoon the filling into each crust, leaving a little space at the top. You may have a small amount of filling leftover.
6. Bake for 15–20 minutes or until centers are set. Start checking for doneness at 10 minutes. Cool 20 minutes on a wire rack. Gently remove each cheesecake from the pan and refrigerate for at least 3 hours or overnight.
7. Optional: Prepare the salted caramel by melting sugar with water and lemon juice over medium heat until caramelized, then whisk in cream and butter off the heat and finish with salt. Cool slightly before drizzling over cheesecakes.