Recipe By Lisawas
Published Jun 19th
Mini Pumpkin Cheesecake
Prep 30m Cook 30m Additional 1h 40m Ready In 2h 40m
Servings 24 servings Calories 296

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Recipe Ingredients

  • 1 ½ cups white sugar
  • ½ teaspoon ground cinnamon
  • ⅓ teaspoon ground nutmeg
  • ⅓ teaspoon ground cloves
  • ⅓ teaspoon pumpkin pie spice
  • 2 tablespoons all-purpose flour
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 24 mini graham cracker pie crusts (such as Keebler®)
  • 1 ½ cups whipped cream
  • 1 pinch ground cinnamon, or more to taste

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  2. 2 Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
  3. 3 Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
  4. 4 To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts

  • Calories 296
  • Carbohydrate 31.1 g
  • Cholesterol 65.9 mg
  • Fat 17.5 g
  • Fiber 1.3 g
  • Protein 4.8 g
  • Saturated Fat 8.4 g
  • Sodium 286.1 mg
  • Sugar 19.7 g


  1. Kind of bland IMO.
  2. Great recipe! I cut all the ingredients in half and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Lined my mini cupcake pan with mini liners combined one cup graham cracker crumb with 4 tablespoons of butter and 4 tablespoons of sugar and pressed into the bottom of each - Read more ...
  3. Very tasty and simple! My co-workers who do not like pumpkin anything loved these! If you're on a budget then I recommend using cupcake tins and putting a gingersnap vanilla wafer or some other homemade cheesecake crust in the bottom. The Keebler mini tins run around 2.50 for a pack of 6 making it about - Read more ...
  4. Great recipe and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick easy and added extra flavor.
  5. This is by far the most delicious pumpkin flavored anything! I too let my cream cheese sit out for about an hour sifted the dry ingredients together before adding to the fluffed cream cheese. Also I made my own graham cracker crusts and baked these in a muffin pan. They got RAVE reviews!!
  6. A vanilla wafer cookie can also be used as the crust. How easy is that?
  7. Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with graham cracker and butter.
  8. I reduced the recipe to 12 servings instead of 24 but they were quick easy and delicious! I will be making these again!
  9. Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for himself! If you want to make something unique for a potluck or bake sale this is an - Read more ...
  10. I fun way to serve pumpkin cheesecake and much faster to make than the traditional one!