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You are here: Home / holidays / Christmas / Mini Pumpkin Cheesecake Recipe

Mini Pumpkin Cheesecake Recipe

September 24, 2018 By Shannah Coe 8 Comments

This Mini Pumpkin Cheesecake recipe needs a place on your dessert menu ASAP! These pumpkin cheesecake bites are the perfect size, can be made ahead, and taste absolutely delectable too!

A pumpkin cheesecake with a gingersnap crust is one of those Thanksgiving cheesecake recipes that you try once and never forget. Our family always does better with smaller desserts so I create mini pumpkin cheesecakes with the same gingersnap crust everyone adores. They are a must for your holiday dessert table.

These mini pumpkin cheesecakes are the perfect dessert for fall, Thanksgiving or any time!

These mini pumpkin cheesecakes are the perfect dessert for fall, Thanksgiving or any time!

One of the great things about this super easy pumpkin cheesecake recipe is that you can easily make the mini pumpkin cheesecake ahead of time. Just keep them chilled until you are ready to serve. 

Mini Pumpkin Cheesecakes

I make these individually sized pumpkin pie cheesecake bites in a regular muffin tin. You could make them true pumpkin cheesecake bites by using a mini muffin pan and reducing the overall baking time.

Mini Pumpkin Pie Cheesecakes

If you choose to top them with whipped cream as shown, be sure to add it just before you are ready to serve. A little sprinkle of pumpkin pie spice and extra cookie crumbles go perfectly on top too!

Pumpkin Pie Bites

These mini pumpkin cheesecake with gingersnap crust are amazing! I make them all the time during the fall and they will definitely have a place on our holiday dessert list!

What are you favorite Thanksgiving desserts?

If you love this Mini Pumpkin Cheesecake recipe, be sure to check out these other amazing pumpkin recipes:

  • Pumpkin Spice Cheesecake Donuts
  • Pumpkin Cranberry Bites
  • Mini No Bake Pumpkin Pies
  • Vegan Pumpkin Pie

If you need other great Thanksgiving dessert recipes, be sure to check these out:

  • Pecan Pie Bars
  • Caramel Apple Bruschetta
  • Cannoli Sugar Cookie Cups
  • Easy Pear Tart

Essential Tools for this Recipe:

  • 12 cup Muffin Pan
  • Cupcake liners
  • Food processor
  • Whipped cream container
If you make these mini pumpkin cheesecake, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instgram or Twitter.

5 from 4 votes
Print
Mini Pumpkin Cheesecakes
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

These Mini Pumpkin Cheesecakes need a place on your dessert menu ASAP! They are the perfect size, can be made ahead, and taste absolutely delectable too!

Course: Dessert
Cuisine: American
Servings: 12 mini cheesecakes
Ingredients
Crust
  • 30 Ginger Thin Cookies, you can substitute 20 ginger snap cookies
  • 3 tbsp Sugar
  • 5 tbsp Butter, melted
Filling
  • 16 oz Cream Cheese, 2 bars, softened
  • 1/2 cup Sugar
  • 1/3 cup Agave Syrup
  • 1 cup Pumpkin Puree
  • 2 Eggs
  • 1 Egg Yolk
  • 3 1/2 tbsp Flour
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Ground Ginger
Instructions
  1. Preheat oven to 350 degrees. Line the cups of a muffin pan with paper or foil cupcake liners.

  2. Add cookies and 2 Tbsp sugar to food processor. Pulse until the cookies resemble bread crumbs. Reserve 1 Tbsp crumbs. Add melted butter to remaining crumbs and stir to combine.

  3. Press approximately 3/4 Tbsp of the crumb mixture into the bottom of each of the muffin cups. Bake at 350 degrees for 10 minutes. Remove from oven.

  4. Meanwhile, add cream cheese to food processor and beat until smooth. Add sugar, agave syrup, pumpkin, eggs, egg yolk, flour and spices to food process and let run for 1-2 minutes or until fully combined.

  5. Divide cream cheese mixture between muffin cups on top of baked crush. Each muffin cup should be approximately 3/4 full.

  6. Bake at 350 degrees for 30 minutes or until middle is set. Cool completely and then top with whipped cream. Sprinkle with reserved cookie crumb mixture.

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Filed Under: Christmas, Cooking, Desserts, food, holidays, Recipes, Thanksgiving

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Comments

  1. Shari says

    November 22, 2017 at 10:22 pm

    I made these and they are wonderful. Two questions…. First, can I make these ahead and store them in the fridge? Second, I used regular size muffin cups. Did you use miniature muffin cups?

    Thanks!

    Reply
    • Shannah Coe says

      November 25, 2017 at 3:02 pm

      Hi – Yes! I make them and store them for 3-4 days in the fridge all the time. I use a regular sized muffin pan.

      Reply
  2. Karly says

    October 10, 2018 at 6:11 pm

    5 stars
    I am pretty sure these have just replaced traditional pumpkin pies in my house, because holy wow, you can’t get much better than these delightful treats!

    Reply
    • Shannah Coe says

      October 11, 2018 at 4:04 pm

      We don’t bake traditional pumpkin pies anymore either. Everyone prefers the cheesecake.

      Reply
  3. Wilhelmina Wessel says

    October 10, 2018 at 8:11 pm

    5 stars
    I love mini desserts like these yummy little cheesecakes!

    Reply
  4. Cindy says

    June 23, 2019 at 3:04 am

    5 stars
    Looks so yum, does it matter whether I use fresh or canned pumpkin? I know canned looks darker usually, tysm

    Reply
    • Shannah Coe says

      June 30, 2019 at 8:14 pm

      It won’t matter between fresh or canned.

      Reply
  5. Helene says

    June 23, 2019 at 4:31 am

    5 stars
    I surprised my sister with these, she loved it!

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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