Mini Pumpkin Cheesecakes
These Mini Pumpkin Cheesecakes are the perfect Thanksgiving dessert. They’re made with a rich and creamy pumpkin cheesecake filling and a buttery vanilla wafer crust. Their miniature size is fun and festive, and makes them easy to transport and serve at holiday parties!
For more pumpkin desserts, be sure to check out my Pumpkin Sheet Cake, Pumpkin Cheesecake Sugar Cookie Bars, and Pumpkin Pie in a Cup.
If you need a super simple dessert for Thanksgiving, it doesn’t get much easier or (cuter!) than these mini pumpkin cheesecakes.
They are really simple to prepare, are great for making in advance, and also make for a fun presentation at the dessert table. Being miniature in size also makes them a nice option for transporting to a holiday get-together.
Another perk of these mini pumpkin cheesecakes is how easy they are to serve. There is no cutting and plating required like with a traditional pie or cheesecake; guests can just grab and go!
My favorite part of these little bites of pumpkin heaven is the crust. It’s made from crushed vanilla wafers and pumpkin pie spice and is so delicious! If you’re a crust person, you’re going to love it.
These are very similar to my recipe for Pumpkin Pie in a Cup, which is an even easier no-bake recipe. If you’re looking to free up space in your oven, they would also be a great choice. Oh, and they have a Biscoff cookie crust layer! So, it’s another delicious option for my fellow crust lovers out there.
Ingredients for Mini Pumpkin Cheesecakes
- vanilla wafers
- butter
- pumpkin pie spice
- canned pumpkin puree
- cream cheese
- brown sugar
- all purpose flour
- egg
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Mini Pumpkin Cheesecakes – Step by Step
- Crush the vanilla wafers and pumpkin pie spice together using a food processor.
- Mix with the melted butter and then press firmly into the bottoms of a muffin tin lined with cupcake liners. Bake until the edges are begin to brown.
- Use an electric mixer to combine the cream cheese and brown sugar.
- Add the pumpkin, pumpkin pie spice, and flour. Finally add the egg and beat until just incorporated.
- Add the filling to the cooled crusts, and then bake in the preheated oven until edges are set, about 12-15 minutes.
Tips and Notes
- Toppings: I like to top my mini pumpkin cheesecakes with whipped cream and a drizzle of caramel sauce. You could also dust them with a little bit of pumpkin pie spice or a sprinkling of crushed nuts like pecans or walnuts.
- Make it into a whole cheesecake: You can also make this into a whole cheesecake instead of miniature ones if you’d prefer. Use a regular 9 inch pie plate (not a deep dish one) and follow the instructions as directed to assemble. You will need to bake the crust for the same amount of time as the minis (6-8 minutes,) but the fully assembled whole cheesecake will need to bake for a bit longer, around 20-25 minutes. When the edges of the filling are set and the middle wobbles slightly, it is done.
- Prepare up to 2 days in advance. These can be made up to two days in advance and then stored in the refrigerator covered with plastic wrap. Don’t add the whipped cream or additional toppings until right before you are ready to serve.
- Storing leftovers. Store any leftovers in the fridge covered with plastic wrap for up to three days. You can also freeze them for up to 6 months in a freezer safe container.
More Thanksgiving Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Mini Pumpkin Cheesecakes
Ingredients
For the crust
- 5.5 ounces vanilla wafer cookies, about 2 heaping cups
- 2 teaspoons pumpkin pie spice
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 8 ounces cream cheese, softened
- 1/3 cup brown sugar
- 1/2 cup canned pumpkin puree, not pumpkin pie mix
- 2 teaspoon pumpkin pie spice
- 1/2 Tablespoon all purpose flour
- 1 egg
Instructions
To make the crust
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with 12 cupcake liners.
- In a food processor, crumble the vanilla wafer cookies and pumpkin pie spice until crushed. Pour in the melted butter and pulse to combine. The mixture should resemble wet sand.
- Place one heaping Tablespoon of the crust mixture into each liner and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
To make the cheesecake filling
- To make the cheesecake filling, beat the cream cheese and brown sugar until light and fluffy, about 3-5 minutes.
- Mix in the pumpkin puree, pumpkin pie spice, and flour until incorporated. Slowly beat in the egg, just until combined. Do not overmix.
- Place about 1 1/2 Tablespoons of the cheesecake batter in each prepared and cooled crust.
- Bake for 12-15 minutes or until the edges are set and the middle slightly wobbles. Allow the cheesecakes to cool completely, then cover with plastic wrap, and refrigerate for 2 hours or overnight.
- When ready to serve, remove from the baking pan (and also from the muffin liners if you want to display them for serving.) Top with whipped cream, if desired.
Notes
- Toppings: I like to top my mini pumpkin cheesecakes with whipped cream and a drizzle of caramel sauce. You could also dust them with a little bit of pumpkin pie spice or a sprinkling of crushed nuts like pecans or walnuts.
- Make it into a whole cheesecake: You can also make this into a whole cheesecake instead of miniature ones if you’d prefer. Use a regular 9 inch pie plate (not a deep dish one) and follow the instructions as directed to assemble. You will need to bake the crust for the same amount of time as the minis (6-8 minutes,) but the fully assembled whole cheesecake will need to bake for a bit longer, around 20-25 minutes. When the edges of the filling are set and the middle wobbles slightly, it is done.
- Prepare up to 2 days in advance. These can be made up to two days in advance and stored in the refrigerator covered with plastic wrap. Don’t add the whipped cream or additional toppings until right before you are ready to serve.
- Storing leftovers. Any leftovers can be stored in the fridge covered with plastic wrap for up to three days. You can also freeze them for up to 6 months in a freezer safe container.
So flavorful and easy to make!
I was looking for something different for my Thanksgiving! And these mini pumpkin cheesecakes are exactly what I needed! So delicious, will make again.
I love these mini pumpkin cheesecakes! They were the perfect little treats!