Mini Pumpkin Pie Cheesecakes

Fall's favorite mash-up dessert has arrived! These tiny Pumpkin Pie Cheesecakes blend smooth, tangy cheesecake with cozy pumpkin spice flavors. Each bite-sized treat sports a buttery graham base, velvety cream cheese middle, and a spiced pumpkin top layer featuring cinnamon, nutmeg, and ginger. They're absolutely perfect for Thanksgiving tables or autumn get-togethers. The best part? You can make them well before your event so you'll actually enjoy hanging out with your guests instead of being stuck in the kitchen.

INGREDIENTS

• Graham cracker crumbs: 1 cup
• Melted unsalted butter: 1/4 cup
• Granulated sugar (for crust): 2 tablespoons
• Softened cream cheese: 8 oz
• Granulated sugar (for filling): 1/4 cup
• Vanilla extract: 1/2 teaspoon
• Large egg: 1
• Pumpkin puree: 1/2 cup
• Large egg yolk: 1
• Granulated sugar (for pumpkin layer): 1 tablespoon
• Ground cinnamon: 1/4 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground ginger: 1/8 teaspoon

INSTRUCTIONS

Step 1:

Turn your oven on to 325°F (165°C) and put paper liners in your muffin tin.

Step 2:

Stir together graham crumbs, sugar, and melted butter in a bowl. Push this mix into the bottom of each muffin cup.

Step 3:

Beat the cream cheese with sugar until it's fluffy. Mix in vanilla and egg until everything's well combined. Drop spoonfuls over each crust.

Step 4:

Combine pumpkin puree, egg yolk, sugar, and all your spices in another bowl. Layer this on top of the cream cheese mix.

Step 5:

Pop them in the oven for 25-30 minutes until they don't jiggle. Let them cool down, then chill in the fridge for at least 2 hours.

Serving and Storage Tips

• These look amazing with a dollop of whipped cream and a light dusting of cinnamon.
• You can make them a whole day before your party and they'll stay fresh in the fridge for up to 3 days.

Helpful Notes

• Always use paper liners and chill them thoroughly before trying to take them out of the pan.
• Need a gluten-free version? Just swap in your favorite gluten-free cookies for the graham cracker base.

Tips from Well-Known Chefs

• Want to get fancy? Try adding a swirl of caramel sauce or some melted chocolate right before you serve them.

Why You'll Love These Mini Pumpkin Pie Cheesecakes

These little guys are autumn's perfect party treat. The mix of creamy cheesecake and warm pumpkin spices creates an irresistible bite-sized dessert that's super simple to put together. Everyone goes crazy for the trio of graham cracker base, smooth cream cheese center, and spiced pumpkin topping. The handy make-ahead option means you won't be rushing around the kitchen while your guests are arriving. They're bound to become your new fall tradition!

FAQs

Can I make these cheesecakes ahead of time?

You bet! These little treats can hang out in your fridge for up to 3 days. That means you can get them done well before your party starts.

Can I freeze these mini cheesecakes?

Absolutely! After they've cooled down, wrap them tight in plastic and toss them in the freezer for up to 2 months. Just move them to the fridge to thaw before you want to eat them.

Can I use homemade pumpkin puree?

Sure can! Just make sure you drain off any extra water first so your cheesecakes don't turn out soggy.

Save

Summary

These bite-sized Pumpkin Pie Cheesecakes are layered with a buttery crust, creamy middle, and warm spiced pumpkin topping. Ideal for any fall get-together or Thanksgiving! Don’t forget the whipped cream and cinnamon on top for a festive finish!