Years ago, my family ditched pumpkin pie in favor of pumpkin cheesecake. Mini Pumpkin Cheesecakes offer that creamy autumn sweetness in a cute, individual package.
As I divulged when sharing this Pumpkin Pecan Pie recipe, regular Libby’s pumpkin pie just doesn’t do it for me.
I want to like it, but it just seems…bland. Give me Sweet Potato Pie any day!
Fortunately, my family agrees which is why we long ago saw the light and switched to the most decadent pumpkin cheesecake (the original recipe is from Southern Living).
I adore that cheesecake but it is…a lot.
A lot to make. A lot to eat. And a lot to digest, especially if you’ve just finished an enormous meal.
Thus enter mini pumpkin cheesecakes!
Not only are these cuties a BREEZE to make compared to classic pumpkin cheesecake (they don’t need a water bath or hours of baking and careful cooling), the lighter ingredient list and built-in portion control are qualities I appreciate more and more as this season of delicious excess goes on.
5 Star Review
“I tried this recipe, it was outstanding. All the ingredients mentioned tasted like charm.”— Michelle —
How to Make Mini Pumpkin Cheesecakes
While these mini pumpkin cheesecakes are healthy compared to our Thanksgiving original, they are still satisfyingly rich and creamy (this IS the holidays after all!).
I also kept one of my favorite qualities of Mom’s cheesecake—the gingersnap crust.
- Its spiciness enhances and the pumpkin and baking spices. I bet it will be your favorite pumpkin crust from now on too!
- In the name of ease, we’re skipping crushing cookies and painstakingly lining the muffin cups.
- Instead, just pop a store-bought gingersnap cookie into the bottom of each muffin liner, then add the pumpkin filling on top.
- Gingersnap Cookies. A simple and scrumptious gingersnap cookie acts like a crust for these mini cheesecakes. The flavor pairs wonderfully with the pumpkin too.
- Pumpkin. This recipe uses just the right amount of pumpkin. You can taste the pumpkin, but it doesn’t overpower the cheesecake.
- Cream Cheese. Puts the cheese in cheesecake. It’s rich, creamy, and decadent. I use low fat to keep things on the lighter side.
- Sugar. For the perfect amount of sweetness.
- Eggs. A key ingredient for the ideal pumpkin cheesecake texture.
- Greek Yogurt. I love using Greek yogurt as a healthy swap for sour cream. It’s protein-packed and provides the same tangy flavor and creaminess.
- Spices. Pumpkin pie spice and cinnamon perfectly complement the pumpkin and gingersnap cookie.
- Vanilla. Elevates the other flavors and adds delicious coziness.
- Orange Zest. Bright and citrusy.
- Place gingersnaps in paper liners in a muffin tin.
- Beat the cream cheese until fluffy. Add the sugar. Slowly beat in the eggs.
- Add the remaining cheesecake ingredients.
- Transfer the batter to the wells of a muffin tin. Bake the mini cheesecakes at 375 degrees F for 18 to 20 minutes.
- Let cool completely, then transfer to the refrigerator to chill.
- Top each cheesecake with whipped cream, pecans, and crushed gingersnaps. DIG IN!
- To Store. Refrigerate cheesecakes in an airtight storage container for up to 1 week.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Meal Prep Tip
Up to 1 day in advance, prepare the pumpkin cheesecake batter. Cover and store it in the refrigerator until you’re ready to finish the recipe.
What to Serve with Mini Pumpkin Cheesecakes
Recommended Tools to Make this Recipe
- Muffin Pan. This one comes with a lid so you can easily transport your goodies.
- Stand Mixer. A must-have for anyone who loves to bake.
- Ice Cream Scoop. My favorite way to transfer batter to a muffin pan.
Ta-da! This is mini dessert magic.
Frequently Asked Questions
For gluten free mini pumpkin cheesecakes, use gluten free gingersnaps.
Yes, you can add a caramel drizzle to these cheesecakes (it sounds delish!). Try my Vegan Caramel Sauce recipe drizzled over the top.
While I prefer to lighten things up with reduced fat cream cheese, you can use regular cream cheese if you prefer.
Mini Pumpkin Cheesecakes
- 24 gingersnap cookies plus additional crushed for garnish
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 3/4 cup pumpkin puree NOT pumpkin pie filling; I recommend Libby’s or Trader Joe’s, which are on the thicker side
- 3/4 cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon orange zest
- Chopped toasted pecans for serving
- Place racks in the upper and lower thirds of your oven and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then beat in the sugar for 1 to 2 minutes more, until the mixture looks smooth and shiny.
- Scrape down the bowl, then beat in the eggs, 1 at a time, being sure to fully incorporate between each. Scrape down the bowl again as needed.
- Beat in the pumpkin, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, salt, and orange zest, stopping to scrape down the bowl as needed.
- With an ice cream or cookie scoop or a small ladle, fill each muffin cup nearly to the top with batter, dividing it evenly between the 24 cups (the cheesecakes will settle as they cool).
- Bake the mini cheesecakes for 18 to 20 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. When the pan is wiggled, they should move slightly in the very center (like Jello, not like a wave). The edges of the cheesecakes should appear dry and set and not move when you wiggle the pan.
- Place the pans on a wire rack and let cheesecakes cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to set.
- When ready to serve, top each cheesecake with whipped cream, pecans, and a sprinkle of crushed gingersnaps.
- TO STORE: Refrigerate cheesecakes in an airtight storage container for up to 1 week.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
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Cakes & Cupcakes
YUM! These are so adorable and such a great idea!
I just love individually-sized versions of dessert! Gingernaps make the perfect crust, too.
Yeah, I wouldn’t be able to resist these!
No need to resist! Giving in is just so tasty :)
I tried this recipe, it was outstanding. All the ingredients mentioned tasted like charm. Kudos to the writer.
YAY! I’m so happy to hear that this recipe was a hit, Michelle! Thank you for taking the time to share this kind review!
Yes that is correct Kristin. I updated the recipe and apologize for the oversight. I hope you love them!
What a simple way to make a delicious, virtually foolproof cheesecake dessert! I made it gluten-free using GF gingersnap cookies.
I’m so happy that you enjoyed the recipe, Valerie! Thank you for sharing this kind review!
Great. Now I have one more thing to make at Christmas…lol. Can we do a half recipe? I know it’s doable – but some recipes you can’t just halve the ingredients. We don’t need 24 of these little beauties!
Hi Cat! I haven’t tried this myself but there is a slider button in the recipe card that allows you to change the servings to however many you’d like to make. There may be some ingredients that look off, such as the egg but I’m not able to edit that. If you decide to experiment, let me know how it goes!
Hey Erin, these are so pretty, what caught my eye was the straight sides! Do you have a special muffin pan with very straight sides or do they just cook up like that, without going wider at the top?
Hi Pamela! No special muffin pan was used. This is one of my favorites: https://amzn.to/2aZIhFe (affiliate link) Hope this helps!
YUM!! At hit at Thanksgiving! Made without any crust because stores didn’t have gingersnaps, it was still delicious! Unbelievably, I found gingersnaps before serving this treat, and crushed them on top. This is now a family favorite!
Hi KGTcooks! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe made perfect individual take home gifts for our Thanksgiving gathering. As usual, most of us were all too full right after dinner to consider dessert before folks had to start heading home. The cute little individual pumpkin cheesecakes were the perfect take away to be enjoyed later! So much easier than figuring out how to send slices of pie home with people! Everyone loved the flavor profile as well. Thanks Erin!
Hi Gina! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! I just made these and they taste divine. However, I experienced sinking in the center. Could you help me determine why? Was it overmixing or that I used a combination of room temperature and cold ingredients?
Other than that, I wanted to give a shoutout to your recipe and ask if you’d know what I could look out for next time. Thanks for sharing this!
Hi! Some sinking in the center is 100% normal. Glad you love the taste. Just top them with some whipped cream and no one will know :)
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