Mini Pumpkin Cheesecakes Recipe

Kristan Roland | Confessions of a Cookbook Queen

Mini Pumpkin Cheesecakes will bring joy to any Fall get-together. You won't be able to resist.

Mini Pumpkin Cheesecakes Photo

Cheesecake has always been one of my favorite desserts. Which makes the fact that I never bake them a little strange. Don’t get me wrong – I buy the heck out of them. But baking is a whole different ballgame.

Did you know that cheesecakes are incredibly fickle? It’s true! I’ve read so many different instructions when it comes to cheesecake – water bath, no water bath, cold oven, a sprinkle of pixie dust. I don’t even know, you guys. But dessert shouldn’t be this complicated. I mean, who does cheesecake think it is? Katherine Heigl?

Mini Pumpkin Cheesecakes Picture

Most cheesecake recipes require like twenty eight packages of cream cheese. How is that even possible? Do people know how much cream cheese COSTS? Why does already made cheesecake cost less than baking one yourself? That’s the opposite of how things are supposed to work.

As it turns out, the solution to my cheesecake drama has been right under my nose all along. Mini cheesecakes! Okay, I don’t really have mini cheesecakes under my nose, but I have heard of them and seen them around, so you know what I mean.

These mini pumpkin cheesecakes are the answer to my prayers. Not my Ryan Gosling prayers, or my no wrinkles prayers, just my cheesecake prayers, mind you. But I’ll take it. And they are pretty darn spectacular.

Mini Pumpkin Cheesecakes Image

Not only do they whip up in a snap with no pixie dust required, but they’re absolutely perfect – creamy, pumpkin-ey, and spicy with a ginger snap crust. If these aren’t the perfect Fall treat, we may need to stop being friends. They’re also perfect for sharing -- individual servings for the win!

It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin!

Disclaimer: This post used to feature a giveaway provided to you by Le Creuset. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Le Creuset products.

Kristan just cracks us up! Hello, pumpkin week - make sure you check out her recipe for pumpkin cupcakes with cream cheese frosting too.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Mini Pumpkin Cheesecakes Recipe

      24 Servings


For the Crust:
  • 30 Gingersnap Cookies, Crushed, makes about 1 1/2 cups of crumbs
  • 3 tablespoons Granulated Sugar
  • 6 tablespoons Salted Butter
For the Cheesecake:
  • 16 ounces Cream Cheese, Softened to room temperature
  • 2/3 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 large Eggs, Room temperature
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 1 15 ounce can Pumpkin


  1. Preheat oven to 325°F. Line 24 muffin tins with paper liners and set aside.
  2. In a medium bowl combine cookie crumbs, sugar, and melted butter until it resembles fine sand. Spoon about a level tablespoonful into each prepared muffin tin, spreading along the bottom with the back of your spoon.
  3. In the bowl of your mixer, beat cream cheese, sugar, and vanilla on medium speed until smooth. Add eggs one at a time, blending well after each and scraping the sides of the bowl. Fold in pumpkin and spices with a spatula until combined.
  4. Pour filling into prepared tins, filling about 1/2 - 2/3 of the way full. Bake for roughly 20 minutes or until centers are set.
  5. Remove and let cool in pans for about 30 minutes before removing from pan to finish cooling on wire rack.
  6. Top with whipped cream before serving, if desired.


Cooking Method:
, , , , , , ,
Related Recipes:
Pumpkin Recipes, Cheesecake Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Pumpkin Week Recipes, Party Food Recipes, Fall Recipes
Recipe Yields:
24 cheesecakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kristan Roland
Recipe Yields: 24 cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 70 minutes

Nutrition Facts

Serving Size 1 cheesecake
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 78
Calories 128

% Daily Value*
Total Fat 10g
  Saturated Fat 6g
Sodium 83mg
Total Carbohydrate 7g
  Dietary Fiber 1g
  Sugars 6g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!

Show Comments