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.
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.
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.
The Best Stand Mixer
A stand mixer is a fantastic way to mix, whip, and knead. This one comes in so many fun colors!
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.
- 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.
Serving: 1(of 24) cheescakesCalories: 124kcalCarbohydrates: 17gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgPotassium: 117mgFiber: 1gSugar: 12gVitamin A: 1353IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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