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These yummy mini pumpkin cheesecakes are perfect for Fall! A spicy gingersnap crust, creamy pumpkin filling, topped with whipped cream and caramel sauce.
The perfect dessert for after a big meal, when you want something delicious, but don’t have room for more!
Step by step photos and instructions below!
Update: This recipe was originally published in October of 2016. It was updated and republished in September of 2023.
Have you ever thought, “Hey, I could totally eat an entire cheesecake right now”? Well, with bite-sized desserts, you can – kinda! There’s just something about mini treats that makes them impossible to resist. And when fall rolls around, it’s the Mini Pumpkin Cheesecakes that truly steal the show.
Whether you’re serving individually or setting up a Thanksgiving dessert table for the family holiday party, these mini pumpkin desserts are perfect for Fall. I mean, what’s not to love?
This recipe is pretty fast to mix up and bake, but do note that you’ll need chilling time (you and the cheesecakes), so plan ahead.
It’s that time of year! Pumpkin season is when pumpkin recipes are all over the place. I LOVE pumpkin – and use it in all kinds of things (to thicken chili, in pumpkin pancakes, pumpkin muffins, pumpkin spice lattes, or in smoothies.
Why you’ll love this recipe:
- Pumpkin is more than just a pretty flavor; it packs a nutritional punch. Rich in fiber, potassium, and vitamin C, it’s a guiltless pleasure.
- Simple ingredients. Easy to find at your local grocery store, if you don’t already have the in the pantry.
- Quick and Easy. Just remember the chill time!
Frequently Asked Questions
While graham crackers bring a subtle sweetness and soft texture, gingersnaps provide a spicy kick and a crumbly contrast. The choice is yours, but consider the depth of flavor you’re looking for. Are you leaning toward a spicier, bolder base, or something more understated? Therein lies your answer.
It’s best to use canned pumpkin puree for a consistent texture and flavor. Ensure it’s pure pumpkin and not pumpkin pie filling. Pumpkin puree is just pureed pumpkin, while pumpkin pie filling contains added spices and sugar.
Absolutely! Just make sure to roast, puree, and strain the fresh pumpkin to achieve a smooth texture similar to canned versions.
Yes, they can be made a day or two in advance and stored in the refrigerator.
While full-fat cream cheese provides the creamiest texture, you can use low-fat or even non-fat versions. However, the texture and flavor might be slightly different.
What to serve with Pumpkin Cheesecake
Garnishes can transform your cheesecakes from simple to sophisticated. Consider a dollop of whipped cream (heavy cream, a little sugar and vanilla), a sprinkle of cinnamon, and a caramel or maple syrup drizzle.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for a few days, though we doubt they’ll last that long!
Place them in a single layer on a baking sheet to freeze initially, and then transfer them to an airtight container. They can be frozen for up to a month. To use, just thaw and top with whipped cream, caramel sauce and cinnamon.
- Gingersnap Cookies. You can switch this out for graham cracker crumbs if you prefer.
- Butter. I use salted butter, but you don’t have to!
- Cream Cheese. Leave this on the counter for 15-20 minutes to soften up before mixing.
- Pumpkin. This is canned pumpkin, not pumpkin pie filling.
- Sugar. This is granulated white sugar. You can use brown sugar if you prefer.
- Vanilla extract. Don’t leave this out!! You could switch it for rum extract or almond extract if you want a little different flavor.
- Cinnamon & Pumpkin Pie Spice. These make these cheesecakes so dreamy.
- Egg. I use large eggs. Lightly beat it before adding to the batter. The eggs helps the cheesecakes to set.
- Optional: Caramel sauce, whipped cream, extra cinnamon.
- You’ll need a mini cheesecake pan for this recipe. If you don’t have one, no worries – just use a mini muffin tin with cupcake liners.
- Food processor. If you don’t have one, just crush the gingersnaps in a ziploc bag with a rolling pin.
- Large bowl.
- Electric hand mixer or stand mixer fitted with the paddle attachment.
- Measuring cups and spoons.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 350 degrees F.
Lightly spray mini cheesecake pan with non stick cooking spray.
Make the crust
In a food processor, grind gingersnap cookies to fine crumbs. Add melted butter and pulse until mixed.
Spoon about a tablespoon of gingersnap crust mixture into each of the 12 wells in the cheesecake or muffin pan. Press down with a spoon, or glass (or your fingers, I’m not judging).
Make the filling
Add the cream cheese, pumpkin, sugar, vanilla, salt and spices the the bowl of a stand mixer, or a bowl with electric mixer. Beat on medium speed until well blended, scraping the sides of the bowl if needed.
Add egg and beat until just blended.
Spoon pumpkin cheesecake filling into mini cheesecake pan on top of gingersnap crusts.
Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours.
More delicious cheesecake recipes
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
- Coconut Pineapple Cheesecake (Minis). Coconut Pineapple Cheesecake minis – have pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.
- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
- Lemon Mini Cheesecakes with Berry Swirl. Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won’t tell!). Great for making ahead!
Mini Pumpkin Cheesecakes With Gingersnap Crust
- 24 gingersnap cookies
- 3 Tbs melted butter
- Non stick cooking spray
- caramel sauce
- Whipped cream
- Preheat oven to 350 degrees F.
- In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse until mixed.
- Lightly spray mini cheesecake pan with non stick cooking spray.
- Spoon about a tablespoon of gingersnap crust mixture into each of the 12 wells in pan. Press down with a spoon, or glass (or your fingers, I’m not judging)
- Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended.
- Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
- Bake for 20-25 minutes until set.
- Remove from oven and let cool in pan for at least 30 minutes.
- Chill for at least two hours
- Spoon a small amount of caramel sauce over the top of each cheesecake.
- Top with whipped cream
- Sprinkle cinnamon over the top
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.