Description
These Mini Pumpkin Cheesecakes are everything you love about fall creamy, spiced, and cozy wrapped into a perfectly portioned dessert. They’re easy to make, freezer-friendly, and topped with whipped cream for that extra festive touch.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 3 tbsp butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 2 tbsp sour cream
- 1 egg
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tbsp cornstarch
- 1/2 tsp vanilla extract
- Optional: whipped cream and extra pumpkin pie spice for topping
Instructions
- Preheat oven to 350°F. Line muffin tin with cupcake liners.
- Combine graham cracker crumbs, brown sugar, and melted butter. Press into muffin cups.
- Bake crusts for 5 minutes.
- Beat cream cheese, pumpkin, sour cream, and sugar until smooth.
- Add egg, spices, cornstarch, and vanilla. Mix until combined.
- Divide filling into muffin cups. Bake for 20 minutes.
- Cool to room temperature, then chill in fridge for 2+ hours.
- Top with whipped cream and sprinkle of pumpkin pie spice before serving.
Notes
- Make ahead and refrigerate overnight for best flavor.
- Use room-temperature ingredients for a smooth filling.
- These freeze well for up to 1 month.
Nutrition
- Calories: 180
