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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes: Your New Fall Fave for Sweet Bliss

Mini Pumpkin Cheesecakes are a delightful bite-sized dessert featuring creamy pumpkin flavors, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for gluten-free version.
  • 2 tablespoons Granulated Sugar Use a low-calorie sweetener for a lighter option.
  • 5 tablespoons Melted Butter Coconut oil works for a dairy-free variant.
For the Filling
  • 8 ounces Cream Cheese Opt for low-fat cream cheese for lighter dessert.
  • 1 cup Pumpkin Puree Canned or homemade can be used.
  • 1/2 cup Brown Sugar Substitute with coconut sugar for a deeper taste.
  • 1 large Egg Replace with a flax egg for vegan alternative.
  • 1 teaspoon Vanilla Extract High-quality or homemade is best.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with a mix of cinnamon, nutmeg, and allspice.
  • 1 teaspoon Cinnamon Freshly grated offers the best aroma.
  • 1 teaspoon Nutmeg Freshly grated offers the best aroma.
  • 1 pinch Salt Balances sweetness.

Equipment

  • Muffin Tin
  • electric mixer
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press mixture into the bottom of muffin cups to form crusts.
  3. Beat cream cheese with an electric mixer until smooth. Gradually mix in pumpkin puree, sugars, and egg. Add vanilla, spices, and salt, blending until silky.
  4. Spoon the filling over the crusts in the muffin tin, filling them about three-quarters full.
  5. Bake for 18-22 minutes. Centers should set but still jiggle slightly.
  6. Allow to cool at room temperature, then refrigerate for at least 2 hours to set fully.
  7. Serve topped with whipped cream and a sprinkle of cinnamon if desired.

Nutrition

Serving: 1cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 3mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

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