Mini Pumpkin Cheesecake

I’ll be honest with you—every time I make these Mini Pumpkin Cheesecakes, I have to stop myself from eating them straight out of the fridge before serving.

They’re just too cute, too creamy, and too irresistible to wait. Big cheesecakes are nice, but sometimes you want something small, tidy, and just enough to satisfy that pumpkin spice craving without overdoing it. That’s exactly why I love these little ones.

Each mini cheesecake has a crunchy graham cracker crust, a smooth pumpkin filling with just the right amount of warm spices, and a swirl of whipped cream on top that makes them look like they came straight out of a bakery. But the best part?

They’re actually so simple to put together. No stress about cracked tops, no tricky water bath—just mix, bake, chill, and enjoy.

I usually make these for family gatherings, but honestly, I also keep a batch in the fridge “just because.”

They’re perfect for those cozy evenings when you want a sweet bite with your tea or coffee.

And if you bring them to a party? Don’t be surprised if they disappear before you even get one for yourself.

Table of Contents

Mini Pumpkin Cheesecake Recipe

Servings: 12 mini cheesecakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling & Chilling Time: 3–4 hours (or overnight)

Ingredients

For the Crust:

1 cup graham cracker crumbs (finely crushed)
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

8 oz (225 g) cream cheese, softened to room temperature
½ cup pumpkin puree (make sure it’s smooth and not watery)
⅓ cup brown sugar, packed
2 tablespoons granulated sugar
1 large egg, at room temperature
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
A small pinch of ground cloves (optional, for warmth)

For the Whipped Cream Topping:

½ cup heavy whipping cream, chilled
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Line a standard 12-cup muffin pan with cupcake liners. This helps in easy removal and keeps the shape neat.
In a mixing bowl, stir together the graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture looks like damp sand.
Scoop about 1 tablespoon of this mixture into each muffin liner.
Press it down firmly with the back of a spoon or the bottom of a small glass to create a compact crust.
Bake at 325°F (163°C) for 5 minutes. Remove and let cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and lump-free.
Add in pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Beat again until fully combined.
Scrape down the sides of the bowl to ensure everything is well mixed.
Add the egg and vanilla extract, then beat on low speed just until incorporated (don’t overmix, or the cheesecakes may crack).
Divide the cheesecake filling evenly among the prepared crusts, filling each liner about ¾ full.
Bake at 325°F (163°C) for 18–20 minutes, or until the centers are just set but still slightly jiggly when the pan is gently shaken.
Remove from the oven and let them cool in the pan for 30 minutes.
Transfer to the refrigerator and chill for at least 3 hours, or preferably overnight, for best texture.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract using a hand mixer on medium-high speed until stiff peaks form.
Transfer to a piping bag fitted with a star tip for neat swirls.
Once the cheesecakes are fully chilled, pipe a generous swirl of whipped cream on top of each mini cheesecake.
Serve chilled, directly from the fridge, for the perfect creamy texture.
Always use room-temperature cream cheese for a smooth filling.
Don’t skip chilling time — it’s essential for the cheesecakes to set properly.
For extra neatness, peel off the cupcake liners just before serving.
If making ahead, pipe the whipped cream topping right before serving to keep it fresh and fluffy.

How Do You Make Mini Pumpkin Cheesecake With a Graham Cracker Crust?

The base of these cheesecakes is always a simple graham cracker crust. It gives a crunchy bite under the creamy filling.

Crush the crackers finely: Use a food processor or a rolling pin until they look like sand.
Mix with melted butter and sugar: Butter helps it stick together and sugar adds flavor.
Press firmly into the liners: Pack it down with the back of a spoon or a flat glass.
Pre-bake for a few minutes: This keeps the crust crisp and ready for the pumpkin filling.

Can I Make Mini Pumpkin Cheesecakes Ahead Of Time?

Yes, they’re actually better when made ahead. Cheesecakes need time to chill and set.

Bake the cheesecakes a day earlier: This gives them enough time to cool and firm up.
Store in the fridge covered: Use plastic wrap or an airtight box so they don’t dry out.
Add whipped cream topping later: Keep the topping fresh by adding it right before serving.

Why Do Mini Pumpkin Cheesecakes Crack And How Can I Prevent It?

Small cracks can happen if the filling gets overmixed or baked too long.

Don’t overmix the batter: Too much air makes cracks during baking.
Bake at a lower temperature: Slow, gentle baking helps them stay smooth.
Avoid overbaking: Stop baking when the center is slightly jiggly.
Cool slowly: Let them cool in the pan first, then move to the fridge.

Can I Make Mini Pumpkin Cheesecake Without Eggs?

Yes, you can use egg replacements and still get a creamy cheesecake.

Use cornstarch and yogurt: Helps thicken the filling like eggs.
Use cream cheese with extra pumpkin puree: It keeps the texture smooth and rich.
Try store-bought egg replacers: They work well in baking and set the cheesecake nicely.

How Do I Keep The Crust From Getting Soggy?

A soggy crust can spoil the cheesecake, but you can easily prevent it.

Pre-bake the crust: A few minutes in the oven makes it firm.
Cool before adding filling: This locks the crumbs in place.
Use the right butter ratio: Too much butter makes the crust greasy and soft.
Line the pan well: Liners or silicone cups help block extra moisture.

Can I Make Mini Pumpkin Cheesecake In a Silicone Muffin Pan?

Yes, silicone pans work well and make removal even easier.

Grease lightly before filling: Even silicone benefits from a little oil or spray.
Place pan on a tray: Silicone bends easily, so a baking tray keeps it steady.
Cool fully before removing: The cheesecakes pop out clean once chilled.

Do Mini Pumpkin Cheesecakes Need a Water Bath?

No, mini cheesecakes usually don’t need a water bath. Their small size helps them bake evenly.

Low oven heat is enough: They set nicely without extra steam.
Shorter bake time helps: Minis don’t stay in the oven long enough to crack badly.
Chill properly after baking: Cooling slowly prevents texture problems.

What’s The Best Way To Store Mini Pumpkin Cheesecakes?

They keep well if stored correctly and stay fresh for days.

Keep in the fridge covered: Use a container with a lid or wrap tightly with plastic.
Store without topping: Add whipped cream only before serving.
Eat within 4 to 5 days: They taste best fresh.

Can Mini Pumpkin Cheesecakes Be Frozen?

Yes, they freeze really well and still taste delicious later.

Freeze without whipped cream: Add toppings after thawing.
Wrap each cheesecake separately: Use plastic wrap, then place in a freezer bag.
Thaw in the fridge overnight: This keeps the texture creamy and smooth.
Eat within 1 to 2 months: They’re at their best during this time.