These Mini Pumpkin Cheesecakes are everything you love about fall wrapped up into a bite-sized dessert. Creamy, spiced pumpkin filling sits on a buttery graham cracker crust—baked in muffin tins for a mess-free treat that’s ideal for parties, potlucks, or cozy nights at home.
The first time I made these, I was hosting a small Friendsgiving and wanted a dessert that felt special but didn’t require slicing or plating. These cheesecakes came out perfectly—rich, smooth, and layered with autumn flavor in every bite.
They’re made with simple pantry ingredients like cream cheese, canned pumpkin, sugar, and warm spices. Top with whipped cream, a sprinkle of cinnamon, or crushed pecans to make them festive. The individual size means they’re easy to store, transport, and (most importantly) enjoy.
Whether you’re planning a fall gathering or just craving a seasonal treat, these mini pumpkin cheesecakes are the perfect solution—quick, flavorful, and adorable on any dessert table.
Mini Pumpkin Cheesecakes – Creamy, Spiced & Perfectly Portable Fall Dessert
Ingredients
Method
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix graham crumbs, brown sugar, and butter. Press 1 tbsp into each liner.
- Bake crusts for 5 minutes. Let cool slightly.
- Beat cream cheese until smooth. Add pumpkin, sugar, egg, vanilla, and spices. Mix until creamy.
- Spoon filling into each crust (about ¾ full).
- Bake 18–20 minutes or until centers are set.
- Cool completely, then chill in fridge at least 2 hours.
- Top with whipped cream and serve.