There’s something enchanting about the scent of pumpkin spice wafting through the kitchen as the days grow shorter and the leaves begin to change. I’m thrilled to share my recipe for Baked Mini Pumpkin Cheesecakes—an irresistible treat that brings the cozy flavors of fall right to your table. These delightful mini cheesecakes are not only gluten-free but also dairy-free, making them a perfect solution for gathering friends and family without worrying about dietary restrictions. Their crunchy cereal crust delivers a satisfying texture that beautifully contrasts with the creamy, spiced pumpkin filling, finished off with a sweet caramel drizzle that you can’t help but love. Whether you’re hosting a fall gathering or just treating yourself on a quiet evening, these little joys promise to brighten your day. Ready to add a touch of autumn magic to your dessert table? Let’s dive into the details!

Why Are These Cheesecakes So Irresistible?

Heavenly flavors: These Baked Mini Pumpkin Cheesecakes combine the charm of pumpkin spice with velvety creaminess that melts in your mouth.
Gluten-free and dairy-free: Perfect for accommodating a variety of dietary needs, you can serve them worry-free at gatherings.
Time-saving treat: With a quick preparation and bake time, you can have these delectable desserts ready in no time.
Versatile options: Customize them easily by adding chocolate chips or swapping pumpkin for sweet potato for a delightful twist.
Crowd-pleaser: Whether it’s a cozy autumn evening or a festive gathering, these mini cheesecakes will enchant everyone at the table. If you love easy yet impressive desserts, be sure to check out my Mini Key Lime and Mini Vegan Biscoff.

Baked Mini Pumpkin Cheesecakes Ingredients

• Ready to create these delightful treats? Here’s everything you’ll need!

For the Crust

Gluten-Free Cereal – This toasted rice cereal acts as a satisfying base for the crust; feel free to swap it with any crunchy cereal or plain granola.
Maple Syrup – Adds a natural sweetness to the crust; other liquid sweeteners, like agave, can be a great alternative.
SunButter – Binds the crust together while giving it a creamy texture; you can replace it with almond butter for a different flavor profile.
Salt – A must for balancing all the flavors in the crust!

For the Filling

Pumpkin Puree – The star of the show! Use canned or homemade for a stunning flavor; ensuring it’s 100% pure pumpkin will give the best results in these baked mini pumpkin cheesecakes.
Vegan Cream Cheese – Provides that beloved creamy texture reminiscent of traditional cheesecake; substitute with a cashew-based cream for a nut-free option if needed.
Coconut Milk – Adds a lovely richness to the filling; opt for full-fat for an extra decadent experience.
Vanilla Extract – Enhances the overall flavor of both the filling and the caramel drizzle without needing substitution.
Salt – Vital for balancing the sweetness; don’t skip it!

For the Caramel Drizzle

Coconut Oil – Ensures a smooth consistency for your drizzle; you can use another neutral oil if you prefer.
Maple Syrup – Also used here, it sweetens the drizzle beautifully; feel free to experiment with other sweeteners if you like.
SunButter – Gives that delicious creaminess to the caramel drizzle; replace it with tahini for a nut-free option if you wish.
Salt – Just a pinch enhances the flavor of the caramel for a perfectly balanced drizzle.

With these ingredients, you’re on your way to crafting delightful Baked Mini Pumpkin Cheesecakes that are sure to impress!

Step‑by‑Step Instructions for Baked Mini Pumpkin Cheesecakes

Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C) and greasing a muffin tin. In a food processor, blend the gluten-free cereal, maple syrup, SunButter, and a pinch of salt until the mixture resembles coarse crumbs. Firmly press this mixture into the base of each muffin cup, creating an even layer. Pre-bake the crusts in the oven for 10 minutes, until slightly golden.

Step 2: Make the Filling
While the crust cools, prepare the filling for the Baked Mini Pumpkin Cheesecakes. In a clean food processor, combine the pumpkin puree, vegan cream cheese, coconut milk, maple syrup, vanilla extract, and another pinch of salt. Blend on high until everything is smooth and creamy, ensuring all the ingredients are well combined. The filling should have a luscious, homogenous texture.

Step 3: Fill the Muffin Cups
Once your filling is ready, carefully scoop it into the pre-baked crusts. Fill each muffin cup about three-quarters full, allowing room for the cheesecakes to rise slightly while baking. Smooth the tops with a spatula for an even appearance. Now, it’s time to bake the mini cheesecakes again!

Step 4: Bake
Place the filled muffin tin back in the oven and bake for 33 minutes. You’ll know they are done when the tops appear set and slightly puffed but still have a soft, creamy appearance. Avoid over-baking as they will firm up more while cooling. Once they are ready, remove the muffin tin from the oven.

Step 5: Chill
Allow the cheesecakes to cool at room temperature for about 30 minutes, then transfer the muffin tin to the refrigerator. Let the Baked Mini Pumpkin Cheesecakes chill for at least 8 hours, or preferably overnight. This chilling time is crucial for developing the right texture, making them firm yet creamy and delightful.

Step 6: Prepare Caramel Drizzle
Before serving, whip up your delicious caramel drizzle! In a small bowl, whisk together SunButter, maple syrup, melted coconut oil, a pinch of salt, and a splash of vanilla extract until it reaches a smooth consistency. Adjust the thickness by adding more coconut oil or syrup based on your preference—aim for a pourable texture that will beautifully complement the cheesecakes.

Step 7: Serve
Once the cheesecakes have set, carefully remove them from the muffin tin by running a knife around the edges. Place them on a serving platter and drizzle the caramel sauce generously over each mini cheesecake. For the final touch, consider adding a sprinkle of chopped pecans or a dollop of coconut whipped cream to enhance the presentation and flavor.

Make Ahead Options

These Baked Mini Pumpkin Cheesecakes are perfect for meal prep, allowing you to enjoy delightful desserts without the last-minute rush! You can prepare the crusts and filling up to 3 days in advance—simply keep them stored separately in airtight containers in the refrigerator to maintain their freshness. When you’re ready to serve, pour the filling into the pre-baked crusts and bake as instructed. For the best flavor and texture, be sure to chill them for at least 8 hours before serving; this resting time enhances the creaminess. With these make-ahead options, you’ll have tasty, festive treats at your fingertips, perfect for those busy fall days!

Storage Tips for Baked Mini Pumpkin Cheesecakes

Fridge: Keep leftovers in an airtight container in the refrigerator for up to 5 days to maintain their delicious flavor and texture.

Freezer: For longer storage, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.

Thawing: When ready to enjoy your Baked Mini Pumpkin Cheesecakes, simply transfer them to the fridge for several hours or overnight to thaw gently.

Reheating: If you prefer them warm, place a cheesecake on a microwave-safe plate and heat for 15-20 seconds until just warmed through; serve with additional caramel drizzle if desired.

Expert Tips for Baked Mini Pumpkin Cheesecakes

Perfect Pressing: Ensure crust is pressed firmly into the muffin cups to keep them intact after baking.

Watch the Fill: Don’t overfill the cupcake liners; leave about a quarter inch for the filling to expand as it bakes.

Chill Time: Chill the cheesecakes overnight for the best flavor and texture. Patience pays off!

Alternative Sweeteners: If you need a sweeter taste, feel free to experiment with other sweeteners in the caramel drizzle!

Savor the Serve: For an added touch, top each cheesecake with coconut whipped cream and a sprinkle of chopped pecans for a delightful crunch.

Baked Mini Pumpkin Cheesecakes Variations

Feel free to get creative with these Baked Mini Pumpkin Cheesecakes for a delightful twist on this autumn favorite!

Sweet Potato Substitute: Swap pumpkin puree with sweet potato puree for a unique flavor experience that still captures fall vibes. This simple change can unveil a subtly different sweetness, offering a memorable taste that guests will adore.
Nut-Free Crust: Replace SunButter with tahini or pumpkin seed butter for a deliciously nut-free alternative. These swaps maintain that creamy texture while ensuring everyone can enjoy the cheesecakes without allergens in mind.
Chocolate-Pumpkin Twist: Fold in chocolate chips into the pumpkin filling for a delightful chocolate-pumpkin cheesecake blend. The rich chocolate will not only enhance the flavor but also add a tempting surprise with each bite.
Spiced Infusion: Add a teaspoon of nutmeg or allspice to the filling for an extra layer of warm spice that enhances the pumpkin flavor. This small addition creates a must-try depth that truly captures the essence of fall.
Caramel Sauce Variations: Experiment with different flavored syrups in your caramel drizzle, like salted caramel or maple vanilla, to keep the drizzle exciting. Changing it up can elevate your cheesecakes to something uniquely yours.
Coconut Flakes: For added texture, sprinkle unsweetened coconut flakes on top of the filling before baking. It introduces both flavor and a delightful crunch that complements the creamy nature of these cheesecakes.
Miniature Cheesecakes: Consider making bite-sized versions by placing the crust mixture into mini muffin tins. This creates cute, dainty desserts perfect for gatherings or as a sweet snack!
Fruity Topping: Top each cheesecake with a spoonful of fresh berries or a fruit compote for a refreshing twist. The tartness of berries pairs beautifully with the sweet, creamy cheesecake, creating a harmonious balance.

These variations not only allow you to tailor the recipe to suit different tastes and dietary needs but also keep the fun in home baking alive! If you’re looking for more inspiration, check out my High Protein Muffins for another delightful treat. Enjoy experimenting!

What to Serve with Baked Mini Pumpkin Cheesecakes

Indulge in the cozy flavors of fall by pairing these delightful treats with complementary dishes and drinks that make your dessert experience even more memorable.

Coconut Whipped Cream: A light, fluffy topping that adds a tropical touch, perfectly balancing the rich cheesecakes’ sweetness.
Chopped Pecans: Toasted nuts enhance the crunch and provide a warm, nutty flavor that elevates each bite. Just sprinkle some on top for that perfect finishing touch!
Spiced Apple Cider: Warm, spiced apple cider offers a nostalgic fall flavor that harmonizes beautifully with the pumpkin notes in the cheesecakes.
Homemade Caramel Sauce: Drizzling some extra caramel on top or serving it on the side allows guests to personalize their dessert experience, adding more sweetness!
Dark Chocolate Shavings: Adding a sprinkle of dark chocolate gives a rich twist that pairs surprisingly well with the pumpkin flavor—perfect for the chocolate lovers!
Fresh Pear Slices: Crisp, juicy pear slices provide a refreshing contrast to the creamy cheesecakes, enhancing the dessert’s overall freshness.
Nutty Coffee: Brewed coffee with nutty undertones complements the cheesecakes’s flavors, making it a delightful pairing for those cozy evenings.
Vegan Vanilla Ice Cream: A scoop of dairy-free vanilla ice cream adds a creamy element that rounds out your pumpkin-themed dessert spread, inviting guests to indulge.

Baked Mini Pumpkin Cheesecakes Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! For the best flavor, opt for 100% pure pumpkin puree, which can be found in cans or made fresh at home. Look for canned variations without added spices or sweeteners, as this ensures that you have complete control over flavoring your Baked Mini Pumpkin Cheesecakes.

How should I store my leftover mini cheesecakes?
To keep your leftovers fresh, store the Baked Mini Pumpkin Cheesecakes in an airtight container in the refrigerator for up to 5 days. Make sure they are fully cooled before sealing them to prevent condensation, which can affect the creamy texture.

Can I freeze these cheesecakes?
Yes, you can freeze your Baked Mini Pumpkin Cheesecakes with ease! First, wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container. They can be kept in the freezer for up to 3 months. When you’re ready to indulge, simply thaw them in the fridge overnight.

What should I do if my crust crumbles after baking?
Very good question! If your crust crumbles, it’s often due to under-pressing before baking or insufficient binding ingredients. Make sure to press the crust mixture firmly into the muffin cups and consider adding a bit more SunButter or syrup if necessary. This will help create a more cohesive texture.

Are these cheesecakes safe for my dairy-allergic friend?
Yes, these mini pumpkin cheesecakes are perfect! They are both gluten-free and dairy-free, making them suitable for most dietary restrictions. Always double-check the labels of your ingredients, especially the vegan cream cheese and any substitutes, to ensure they meet your friend’s dietary needs.

How long do these cheesecakes need to chill?
Patience is key! It’s best to chill your Baked Mini Pumpkin Cheesecakes for at least 8 hours, but overnight is ideal. This time allows the flavors to meld together beautifully and the texture to firm up, giving you the most delightful cheesecake experience when you serve them.