There’s something deeply comforting about a dessert that’s been portioned just for you. Mini pumpkin cheesecakes carry that feeling. Each one is a creamy, spiced bite that tastes like someone thought of you first.
You’ll learn how to make these individual pumpkin cheesecake cups in a muffin pan no water bath, no cracks, no stress. They chill into a smooth, sliceable texture that feels far more decadent than the short prep time suggests.
I’ve tested different methods for these over the years. This one delivers clean crusts, velvety pumpkin filling, and a cinnamon-forward flavor that keeps well in the fridge for several days.
Why These Cheesecake Cups Work for Fall Baking
Individual pumpkin cheesecakes offer something traditional pies don’t: control over serving, storage, and texture. They set faster. They’re easier to share. And the graham cracker crust holds firm without turning soggy.
These have become my go-to choice when I need something dependable but polished for fall gatherings. I’ve served them plain, topped them with whipped cream, or added a light dusting of cinnamon sugar. The result always feels like the best pumpkin cheesecake recipe—just sized right.
You can also scale this base into pumpkin cheesecake cupcakes or even pumpkin cheesecake muffins by adjusting the texture. But for now, stick with this version if you want that classic cheesecake finish in a manageable portion.
Ingredients That Hold Their Shape and Flavor
Cream cheese and pumpkin purée form the base of the batter. Use full-fat cream cheese—low-fat versions produce a thinner texture and a weaker set. The egg gives lift, while the brown sugar in the crust and granulated sugar in the filling offer balance.
Cinnamon, nutmeg, ginger, and cloves support the pumpkin without overpowering it. I recommend starting with the amounts listed, then adjusting by a pinch next time if you prefer more spice.
Make sure your ingredients are at room temperature. Cold cream cheese won’t whip properly, and you’ll end up with a lumpy batter no matter how long you mix.
A Practical Comparison: Graham Cracker Crust vs. Gingersnap Base
I’ve made these cheesecakes with both graham crackers and crushed gingersnaps. The gingersnap version brings more punch, which pairs nicely with a plainer filling. But in this case, I stay with graham crackers. The buttery cinnamon crust complements the spiced filling without competing.
If you plan to serve these with a sweet topping—like whipped cream or caramel drizzle—graham crackers give you better balance. Save the gingersnaps for something milder, like vanilla cheesecake or pumpkin mousse.
Mixing and Filling the Cheesecake Batter
After beating the cream cheese to remove any lumps, mix in the pumpkin purée and sugar until smooth. Then add the egg and remaining ingredients. Scrape down the sides of the bowl and mix again briefly to make sure the spices are evenly distributed.
The batter should look thick and glossy, with no streaks. If it still looks grainy, keep mixing in short bursts.
Spoon the filling over the baked crusts, filling each liner nearly to the top. Leave a small gap to allow for rise.
Baking and Chilling for Best Results
Bake at 325°F for about 18 to 20 minutes. You want the centers to look set but still wobble slightly when nudged. If they crack during baking, they likely baked too long or the oven ran hot. Use an oven thermometer if your results vary.
Cool them in the pan for 30 minutes before transferring to the refrigerator. The chill time matters. These need at least 4 hours—overnight is better. That’s when the texture firms up and the flavors settle.
You’ll find they’re smooth, creamy, and easy to remove from the liners the next morning. If you like this make-ahead approach, you might also enjoy these Pumpkin Cream Cheese Muffins for your fall planning.
How to Store and Serve Mini Pumpkin Cheesecakes
I keep them in an airtight container in the refrigerator for up to four days. The crust stays crisp, and the filling holds its shape without weeping.
For serving, you can dress them up or down. Add a spoonful of whipped cream, a dusting of cinnamon, or keep them bare and let the flavor speak for itself. If you’re making a dessert board, pair them with Pumpkin Chocolate Chip Muffins or even Classic Pumpkin Muffins for variety in shape and texture.
They also work well frozen. Wrap each in plastic and freeze for up to a month. Thaw in the fridge overnight.
Similar Recipes for Fall Baking Season
Mini fall desserts like these pumpkin pie cheesecake bites are easy to batch prep and serve. You might also want to try this Easy Pumpkin Cheesecake if you’re feeding a crowd. It uses a similar filling but bakes as a full-size version.
For more options, take a look at the full Fall Dessert Recipes collection. These recipes follow the same standard I use in my kitchen clear structure, steady flavors, and ingredients that work under pressure.
Share and Save for Later
If these mini pumpkin cheesecakes find their way into your kitchen, save this to your Pinterest board for later. The recipe holds up, season after season.
Let me know how they turned out. Leave a comment with your tweaks or questions, I read every one.
Mini Pumpkin Cheesecakes Recipe
These mini pumpkin cheesecakes combine smooth cream cheese, spiced pumpkin, and a buttery graham cracker crust in individually portioned treats. They’re simple to make using a muffin tin—no water bath or special equipment needed. Chill them thoroughly for the best texture and flavor.
Ingredients
- FOR THE CRUST
- 1 cup graham cracker crumbs (about 8 full crackers)
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- FOR THE PUMPKIN CHEESECAKE FILLING
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch of ground cloves
- Pinch of salt
Instructions
- PREHEAT AND PREP PAN: Preheat oven to 325°F (163°C). Line a standard 12-cup muffin pan with cupcake liners for easy removal and a clean crust.
- MAKE THE CRUST: In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until the texture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly using the bottom of a small glass or spoon to form a compact base. Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.
- PREPARE THE FILLING: In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and lump-free, about 2 minutes. Add pumpkin puree and granulated sugar, then beat again until fully incorporated. Add the egg, vanilla extract, cinnamon, nutmeg, ginger, ground cloves, and salt. Scrape down the sides of the bowl and continue mixing until the batter is smooth and even in texture.
- ASSEMBLE AND BAKE: Spoon the cheesecake filling evenly into each prepared liner, filling each almost to the top. Bake for 18 to 20 minutes, or until the centers are set but still have a slight jiggle when gently shaken. Remove the pan from the oven and allow the cheesecakes to cool in the pan for 30 minutes. Then transfer them to the refrigerator to chill for at least 4 hours or overnight for best results.
Notes
Use full-fat cream cheese for best texture. Make sure all ingredients are at room temperature before mixing to avoid lumps. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 203Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 54mgSodium 139mgCarbohydrates 18gFiber 1gSugar 12gProtein 3g
