I’m so excited to share these mini pumpkin cheesecakes with you!
They’re my go-to fall dessert when I want to impress without spending hours in the kitchen.
The gingersnap crust adds the perfect spicy crunch beneath that creamy pumpkin filling.
Once you try making these bite-sized treats, you’ll never go back to full-sized cheesecakes again.
Want to know my secret for getting that silky-smooth texture and avoiding those dreaded cracks on top?
Ingredients
Recommended Tools
When making these delicious mini pumpkin cheesecakes, having the right kitchen tools on hand can make the process much easier and more enjoyable. From crushing gingersnap cookies to achieving that perfectly smooth cream cheese filling, these essential items will help you create beautiful desserts without any frustration.
- Muffin Tin
Essential for baking individual cheesecakes with even heat distribution and perfect portion sizes.
- Cupcake Liners
Makes removal of the cheesecakes super easy and creates a clean presentation.
- Food Processor
Quickly crushes gingersnap cookies to the perfect consistency for your crust.
- Electric Mixer
Helps achieve that smooth, lump-free cream cheese filling that makes cheesecakes so creamy.
- Mixing Bowls
Provides ample space for combining ingredients without making a mess.
- Measuring Cups and Spoons
Ensures accurate measurements for perfect flavor and texture every time.
- Silicone Spatula
Great for scraping every bit of batter from the bowl and creating smooth tops on your cheesecakes.
- Piping Bag
Makes adding the whipped cream topping look professional and pretty.
Instructions
Let’s get baking! These adorable mini pumpkin cheesecakes are the perfect fall treat, with their spicy gingersnap crust and creamy pumpkin filling. Follow these steps for a dessert that’ll have everyone asking for seconds!
- First, preheat your oven to 320°F (160°C). This slightly lower temperature helps our cheesecakes bake evenly without cracking.
- For the crust, crush 12 gingersnap cookies into fine crumbs. Mix them with 3 tablespoons of melted unsalted butter until they resemble wet sand. Press this mixture firmly into the bottom of 12 muffin liners. Pop them in the oven for 5 minutes to set, then let them cool.
- Now for the creamy filling! Beat 10 oz of room temperature cream cheese until it’s super smooth – no lumps allowed! Trust me, taking the time to get it smooth now prevents issues later.
- Add 1/2 cup brown sugar, 1 tablespoon all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon pumpkin pie spice to your cream cheese and beat until well combined. The flour helps prevent cracks, while the spice brings that classic fall flavor!
- Time for the pumpkin! Stir in 1/2 cup pumpkin puree, 1 teaspoon vanilla extract, and 1 large egg. Mix just until combined – don’t overmix or you’ll add too much air to the batter.
- Divide your filling evenly over those cooled gingersnap crusts. Tap the pan gently on the counter to release any air bubbles.
- Bake for 18-20 minutes. You’ll know they’re done when the edges are set but the centers still have a slight jiggle – they’ll firm up as they cool!
- Let the cheesecakes cool for about 30 minutes at room temperature, then chill them for at least 4 hours (overnight is even better!). This waiting part is tough, but I promise it’s worth it for that perfect texture!
- Before serving, top each mini cheesecake with a swirl of whipped cream and a drizzle of caramel sauce. Don’t these look amazing? Take a picture before they disappear!
Pro tip: Make sure you’re using full-fat cream cheese for the richest, creamiest texture. Your taste buds will thank you!
Pro Tips
For perfectly clean slices when serving these mini pumpkin cheesecakes, dip your knife in hot water and wipe it clean between each cut to prevent the filling from sticking and creating messy edges.
Substitutions & Variations
These mini pumpkin cheesecakes can be customized with simple tweaks to suit different tastes preferences and dietary needs without losing their delightful fall essence.
- Chocolate Crust: Substitute chocolate wafer cookies for gingersnaps to create a rich chocolate base that pairs beautifully with the creamy pumpkin filling.
- Vegan Version: Replace cream cheese with dairy-free cream cheese, use coconut oil instead of butter and substitute the egg with a flax egg for a completely plant-based treat.
- Maple Pumpkin: Swap brown sugar with pure maple syrup to enhance the autumnal flavor profile and add a natural sweetness that complements the pumpkin.
- Gluten-Free Option: Use gluten-free gingersnaps or graham crackers for the crust and ensure your flour is a gluten-free blend to make these accessible for those with gluten sensitivities.
- Spiced Pecan Topping: Add a layer of candied pecans mixed with cinnamon and nutmeg on top for extra crunch and a more complex flavor profile.
- Chai-Spiced Variation: Replace the pumpkin pie spice with chai spice blend for an aromatic twist that introduces cardamom, ginger and clove notes to the filling.
Leftovers & Storage Tips
Properly stored mini pumpkin cheesecakes can last for up to five days, giving you nearly a week to enjoy these delectable fall treats!
I recommend refrigerating your mini pumpkin cheesecake bites in an airtight container.
For longer storage, you can freeze these mini pumpkin pie cheesecake gems for up to three months!
Just thaw them overnight before enjoying your mini pumpkin cheesecake recipes again.
Mini Pumpkin Cheesecakes with Gingersnap Crust
Delicious individual pumpkin cheesecakes with a spicy gingersnap crust, perfect for fall gatherings.
- 12 gingersnap cookies, crushed
- 3 tbsp unsalted butter, melted
- 10 oz cream cheese, room temperature
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tbsp all-purpose flour
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- Whipped cream and caramel sauce for topping
- Preheat oven to 320°F (160°C).
- Mix crushed gingersnaps, melted butter; press into 12 muffin liners. Bake 5 min; cool.
- Beat cream cheese until smooth; add sugar, flour, salt, pumpkin pie spice; beat.
- Stir in pumpkin, vanilla, egg; mix until combined.
- Divide filling over crusts; bake 18-20 min until edges set but center jiggles.
- Cool 30 min; chill 4+ hours.
- Top with whipped cream and caramel before serving.
