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Mini Pumpkin Cheesecakes

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
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 mini cheesecakes



  • 30 Ginger Thin Cookies, you can substitute 20 ginger snap cookies
  • 3 tbsp Sugar
  • 5 tbsp Butter, melted


  • 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


  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.