Mini Pumpkin Cheesecakes
If you’re craving a fall dessert, then these mini pumpkin cheesecakes are THE dessert for you. They’re creamy, perfectly spiced, with a delicious crunchy graham cracker crust. This recipe makes easy to serve portions when hosting dinners, holiday parties, or when you’re just craving a little something sweet.
Mini pumpkin cheesecakes (in a 12-count muffin pan)
Mini pumpkin cheesecakes are a pumpkin lover’s dream. Creamy pumpkin cheesecake, warm spices, and a buttery and crunchy graham cracker crust.
The best part is that they bake in a 12-count muffin pan!
If you want to bake a cheesecake recipe but feel intimidated by the process, then these mini cheesecakes are a great place to start! Baking them in a muffin tin is a bit ore beginner friendly, while still learning how to use the water bath trick (more on that below).
This recipe is perfect because…
- Perfect portions, with NO slicing required (thanks to baking in a muffin tin)
- These are better when made ahead of time, which saves you time
- Classic fall flavors, using both pumpkin puree and warm pumpkin spices
- A graham cracker crust that’s crunchy and the perfect texture to pair with a creamy cheesecake
- They look like fall – the orange, brown, and whipped cream dusted with cinnamon?! So cute
Ingredients list
Cheesecake doesn’t exactly fit into the “throw everything in a bowl and mix” baking category, but it is a great dessert to make a day ahead. Cheesecake requires chilling time and they’re served cold so make sure to plan ahead!
Make sure to check this ingredients list before you head to the grocery store.
Grocery List
Tips to make the perfect mini pumpkin cheesecakes
Yes you can make the best mini cheesecakes ever, just make sure to read the tips!
- Make sure EVERYTHING is at room temperature. I don’t mean to shout, but room temperature ingredients are necessary to whip up a perfect pumpkin cream cheese filling. Cold cream cheese bricks will give you a lumpy and bumpy filling that you cannot fix (trust me I’ve tried).
- Don’t over-mix the pumpkin cheesecake filling. We want dreamy and luscious pumpkin cheesecakes instead of airy filling.
- Let the mini pumpkin cheesecakes cool completely before moving them into the refrigerator to set. I know it’s so tempting to throw them in there (I’m impatient when it comes to eating dessert). If they go in before they’ve cooled, they will form condensation and it can make the texture mushy.
Bain-marie or the water bath method
Bain-marie, also known as a water bath for your cheesecake. You aren’t directly bathing the cheesecakes, (I don’t know why that’s funny to me) but use boiling water on a pan underneath to create steam.
Cheesecakes are happy in a humid environment. The steam helps prevent cracking, sinking, and gives the cheesecake a luscious texture.
Traditionally, when you’re baking a full size cheesecake, you’d wrap the springform pan in aluminum foil then place it into a deep pan (like a roasting pan). You’d then pour boiling water directly into the roasting pan to create steam.
In this recipe, since were using muffin pans, we’re going to create steam from underneath by adding boiling water to a 9×13-inch pan placed on the bottom oven rack. Don’t use a glass pan for this one.
While a bain-marie is optional for this recipe, I think it absolutely makes a difference.
How to make mini pumpkin cheesecakes
Let’s break it down into steps! Cheesecake isn’t as intimidating as it may seem.
- Add cupcake liners into a 12-count standard muffin tin.
- Make the graham cracker crust, press it into the cupcake liners, and prebake the crust.
- While the crust is baking, beat the room temperature cream cheese with the sugars until you have a smooth texture.
- Mix in the rest of the ingredients until you have a smooth pumpkin cream cheese filling.
- Add roughly 1 tablespoon of cheesecake filling onto the warm graham cracker crusts.
- *Optional water bath* Place a 9×13-inch pan (or a similar size pan) on the lower oven rack. Add about an inch of boiling water. Put the cheesecakes into the oven quickly and close the oven door.
- Bake until the cheesecakes look set with a slight jiggle in the center.
- Allow the cheesecakes to cool in the muffin tin for 20 minutes before transferring them onto a wire cooling rack.
- After they’ve cooled completely, place the cheesecakes into the refrigerator to set for at least 2 hours or overnight.
- ***Let the pan with the boiling water cool in the oven before removing to avoid burning yourself!
- Before serving, make the whipped cream topping. Add to a piping bag or scoop onto the tops of the cheesecakes just before serving. I used my favorite #1M piping tip to pipe on the whipped cream. Dust the mini pumpkin cheesecakes with ground cinnamon or pumpkin pie spice using a small mesh strainer.
Storing and making ahead
Tightly cover these mini pumpkin cheesecakes and keep them in the refrigerator for up to 4 days.
To make ahead, you can make the cheesecake batter, cover it, and keep it in the refrigerator and use within 24 hours.
You can also freeze undecorated cheesecakes for up to 2 months. Wrap them individually and keep in a freezer safe ziplock bag or container. Let them defrost before serving. Do not freeze with whipped cream.
FAQ
What Pan Can I use?
This recipe was made for a standard 12-count muffin pan. It hasn’t been tested in a mini cheesecake pan.
Why is my cheesecake mixture lumpy?
Make sure to let the cold ingredients reach room temperature so they combine smoothly. Cold cream cheese is hard to breakdown and results in lumps.
Do i need to do a water bath?
No, but it helps. The cheesecakes can deflate a little after cooling (even possible when using a water bath!). They can be a little tricky, which is why the water bath gives some extra assurance for fluffy cheesecakes.
RECIPE CARD
Mini Pumpkin Cheesecakes
Equipment
Ingredients
Graham Cracker Crust
- ¾ cups crushed graham crackers, about 6 sheets (90g)
- 2 tbsp granulated sugar (25g)
- 3 tbsp unsalted butter, melted (42g)
- ¼ tsp ground cinnamon
Pumpkin Cream Cheese Filling
- 8 oz full-fat brick style cream cheese, room temperature (226g)
- ¼ cup granulated sugar (50g)
- 2 tbsp sour cream, room temperature (30g)
- ½ cup pumpkin puree (114g)
- ½ tsp vanilla extract
- 1 tsp pumpkin pie spice (+ extra for dusting the tops, optional)
- ¼ tsp salt
- 1 egg, room temperature
Whipped Cream Topping
- ½ cup heavy whipping cream (120ml)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners. Set aside.
- In a food processor, crush the graham cracker sheets until they look like crumbs. Some larger pieces are okay (you can also crush them in a ziplock bag using a rolling pin). In a medium sized bowl, combine the crushed graham crackers, sugar, melted better, and ground cinnamon.¾ cups crushed graham crackers, about 6 sheets
- Press about 1 tablespoon of the mixture into the cupcake liners. Bake the crusts for 7 minutes.2 tbsp granulated sugar, 3 tbsp unsalted butter, melted, ¼ tsp ground cinnamon
Pumpkin Cream Cheese Filling
- While the crusts bake, make the filling. In a stand mixer with the paddle attachment or a handheld mixer, beat the cream cheese. Add in the sugar and beat on high speed for 2 minutes. Then, beat in the sour cream until the mixture is smooth.8 oz full-fat brick style cream cheese, room temperature , ¼ cup granulated sugar, 2 tbsp sour cream, room temperature
- Add in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix everything on medium speed until just combined.½ cup pumpkin puree, ½ tsp vanilla extract, 1 tsp pumpkin pie spice (+ extra for dusting the tops, optional), ¼ tsp salt
- Add the eggs and mix everything on medium speed until just combined. You don't want to over-mix. Divide the batter equally into the cupcake liners, about 1 tablespoon each. The graham cracker crusts will be warm but that's okay.1 egg, room temperature
Baking
- Optional water bath: Boil a few cups of water. On the bottom rack of the oven, place a 9×13-inch pan or other similar sized pan (don't use a glass pan) and pour in enough water to cover the surface, about 1-inch. Place the cheesecakes on the rack above and close the oven door quickly to trap the steam.
- Bake the cheesecakes for 18-20 minutes. Look for set edges, and a slight jiggle in the center when you lightly move the pan.
- Let the cheesecakes cool for 20 minutes in the pan before removing. Place the warm cheesecakes onto a wire cooling rack to cool completely. Once cooled, chill the cheesecakes in the refrigerator for at least 2 hours or preferably overnight to set. If you place warm cheesecakes into the refrigerator, it will cause condensation.
Whipped Cream Topping
- In a stand mixer with the whisk attachment or a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form. To check, dip the whisk attachment into the whipped cream. Turn the whisk attachment right side up. If the peaks slightly bend over but keeps it's shape – it's ready! If the peaks lose its shape, mix a little longer. Don't walk away because it can change to medium peaks quickly! Be careful not to over whip or it will curdle.½ cup heavy whipping cream, 2 tbsp powdered sugar, ½ tsp vanilla extract
- I used my favorite #1M piping tip to pipe on the whipped cream. Dust the mini pumpkin cheesecakes with ground cinnamon or pumpkin pie spice using a small mesh strainer.
Video
Notes
- Tools That Helped Me Bake This Recipe: Food processor | 12-count Muffin Pan | Cupcake Liners | Mixing Bowls | Electric Handheld Mixer | Spatula | Cooling Rack | #1M Piping Tip | Piping Bag | Small Mesh Strainer
These were so good, I did not make whipped cream topping (I used the can whipped cream) and still yummy, next time I’ll make the whipped cream 😋