These pumpkin mini cheesecakes are cute little bites of fall goodness! Creamy, spiced, and sitting in a graham cracker crust, they are perfect for any gathering.
Who wouldn’t want a pumpkin treat that’s not only tasty but also easy to share? I love making a batch, so I can enjoy one while pretending I’m not sneaking them all! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a sweet and crunchy crust. If you don’t have graham crackers, try using crushed cookies like Oreos or vanilla wafers for a different twist!
Cream Cheese: Essential for that creamy texture, but you can use Neufchâtel cheese for a lighter option. For a vegan alternative, look for dairy-free cream cheese brands.
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which has added sugars and spices. If fresh pumpkin is available, you can roast and puree it for a fresher taste!
Granulated Sugar: This recipe uses sugar for sweetness, but feel free to substitute with brown sugar for a richer flavor or a sugar alternative like coconut sugar.
Sour Cream: It adds creaminess and tang. You can swap it with Greek yogurt if you prefer a healthier option, or omit it entirely for a lighter cheesecake.
How Do I Make Sure My Cheesecakes Set Perfectly?
Achieving the right consistency is key. Follow these tips for perfect mini cheesecakes:
- When mixing the cream cheese and sugar, make sure there are no lumps. A smooth mixture helps with even baking.
- Don’t overbeat the eggs; mix them just until combined. Overmixing can create air pockets that lead to cracks.
- Watch the baking time! They should be set but slightly jiggly in the center. They will continue to set as they cool.
After baking, let them cool completely before refrigerating. This will help them firm up nicely!
How to Make Pumpkin Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1/2 cup sour cream
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and 20-25 minutes to bake. After that, you’ll need to chill the cheesecakes for at least 4 hours (or overnight) to let them set properly. In total, you’re looking at a wonderful treat ready in about 5 hours, but most of it is hands-off time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). Line a muffin tin with paper liners, or lightly grease each cup to prevent sticking. This will ensure your mini cheesecakes come out easily after baking.
2. Make the Crust:
In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix them together until evenly moistened. Now, press this mixture firmly into the bottom of each muffin cup to create a nice, compact crust. This is the base for your cheesecakes!
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This might take a minute or two. Next, add in 1/2 cup sugar and mix again until well combined. Then, introduce the pumpkin puree, vanilla extract, pumpkin pie spice, and sour cream to the mix, stirring until everything is smooth and blended.
4. Add the Eggs:
Now, it’s time to incorporate the eggs! Beat in the eggs one at a time. Make sure to mix just until incorporated—do not overmix, or your cheesecakes may crack while baking!
5. Fill and Bake:
Pour the cheesecake filling evenly over the crusts in your muffin tin, filling each cup about 3/4 of the way full. Pop them in the oven and bake for about 20-25 minutes. The centers should be set but still a little jiggly when you take them out. This indicates they will firm up nicely as they cool.
6. Cool and Chill:
Once they’re out of the oven, let the cheesecakes cool completely in the muffin pan on a wire rack. Once they are cool, cover the pan with plastic wrap and refrigerate for at least 4 hours (overnight is best!) so they can fully set and develop their flavors.
7. Serve and Enjoy:
Before serving, top each mini cheesecake with a generous swirl of whipped cream and a dusting of ground cinnamon or pumpkin pie spice. Now, they’re ready to be enjoyed! Perfect for any fall gathering or simply to satisfy your pumpkin craving!
Enjoy these festive, creamy, perfectly portioned pumpkin treats!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, scoop it out, and puree it until smooth. This can enhance the flavor of your mini cheesecakes!
Can I Freeze Leftover Mini Cheesecakes?
Yes! These mini cheesecakes freeze well. Just wrap them tightly in plastic wrap and then foil before placing them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge before serving!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute as it offers a similar tanginess and creaminess. You can also skip it entirely for a lighter version!
How Long Do These Keep in the Fridge?
Stored in an airtight container, the mini cheesecakes will last in the fridge for up to 5 days. Just be sure to keep them covered to maintain freshness!
