Mini Pumpkin Cheesecakes

Cheesecake is one of the most scrumptious desserts I’ve ever had, and to kick off the fall season, I made these pumpkin cheesecakes that are bite size. This recipe is a variation of a recipe from Live Well Bake Often. Letting the cheesecakes cool, is really what makes them set and become firmer. This recipe makes about 12 mini cheesecakes.


  • 1 cup of gram cracker crumbs
  • 2 tablespoons of sugar
  • 4 tablespoons of butter melted
  • 8 ounces of Philadelphia cream cheese
  • ½ cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of pumpkin pie spice
  • ¾ cup of pumpkin puree
  • 1 egg


  • Preheat oven to 325 °F
  • Line a muffin tin with cupcake liners or silicone cupcake liners
  • Combine graham cracker crumbs, 2 tablespoons of sugar and butter
  • Press the gram cracker mixture into the lined muffin tin and set it aside
  • In an electric mixer, combine the cream cheese, sugar and vanilla until creamy
  • Add in the pumpkin puree to the mixture
  • Scrape down sides of bowl and mix in the egg
  • Evenly divide the mixture among the crusts
  • Cook the cheesecakes for 25-30 minutes
  • Once cooked, remove from the oven and let cool for 1 hour, and then 3 hours or overnight in the fridge. Make sure that before you put the cheesecakes in the fridge you wrap them in plastic wrap.


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