Mini Pumpkin Cheesecake Recipe (2024)

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by Marcie //October 31, 2022

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This Mini Pumpkin Cheesecake Recipe is the ultimate fall dessert! They’re complete with a buttery graham cracker crust, a creamy cheesecake filling packed with pumpkin and the warm flavor of pumpkin spice, and fresh whipped cream. They’re a fun mini dessert that’s perfect for dinner parties and holidays!

I love serving mini desserts for parties and holidays so that everyone can sample a few different types. And in my opinion they’re a lot more fun!

I love cheesecake, but an entire slice can be quite heavy. I had that in mind when I created this Mini Pumpkin Cheesecake Recipe.

Like my lemon cheesecakes and mini no bake cheesecakes, these are so much lighter and they’re the perfect little bites.

Even if you have more than one. 🙂

Why you’ll love this recipe:

These Mini Pumpkin Cheesecakes will be your new favorite fall dessert. They’re creamy and delicious, and packed with cozy pumpkin spice flavor.
They come together quickly and can be made entirely in advance.
They’re a fun yet elegant dessert that’s perfect for entertaining.

Recipe ingredients

Ingredient notes

Cream cheese. For best results, use full fat cream cheese as it lends a richer flavor and texture. Be sure that it’s room temperature before you begin as it will be lumpy if it’s cold.
Pumpkin puree. Be sure to use either canned or homemade pumpkin puree. Do not use pumpkin pie filling as it contains sugar and other additives.
Egg. One large egg helps bind the cheesecake together.
Sour cream. A bit of sour cream adds a tangy flavor. It can be substituted with plain Greek yogurt.
Sugar. The crust and cheesecake include brown sugar, which can be substituted with granulated, coconut or maple sugar.
Graham cracker crumbs. Pulse gluten-free graham cracker crumbs or gingersnap cookies in your food processor to make this recipe gluten-free.
Butter. If you are using salted butter, omit the the salt from the crust.
Pumpkin pie spice. Use my homemade pumpkin pie spice or your favorite store bought brand.
Vanilla extract. This adds nice depth of flavor, but it may be omitted if you don’t have any on hand.
Whipped cream. This is not included in the recipe ingredients as it is in a separate post. Serve with my homemade whipped cream right before serving, or pipe my stabilized whipped cream decoratively over the top in advance. You may also use your favorite store bought brand.
Salted caramel sauce. You can take these pumpkin cheesecakes completely over the top with a little drizzle of salted caramel sauce. It’s completely optional, and can be found in the recipe card below.

How to make pumpkin pie cheesecake

This pumpkin pie cheesecake recipe takes minimal prep and they bake up in a flash. The hardest part is waiting for them to set!

Pro tip: Prep the pumpkin cheesecakes up to 1 day in advance for the ultimate make ahead dessert.

See the recipe card below for the full recipe.

Combine the graham cracker crumbs, butter, sugar and salt in a small bowl.
Divide the crust evenly between the (12) cavities and bake at 350 degrees for 8-10 minutes
Beat the cream cheese until smooth.
Beat in the sugar, pumpkin, egg, sour cream, pumpkin spice and vanilla until well incorporated.
Divide the filling evenly between the (12) cavities.
Bake for 15-20 minutes or until set. Cool slightly, then remove from the pan, cool completely and chill.

FAQs

Can I prepare these pumpkin cheesecake bites in a standard muffin pan?

You can certainly use a standard muffin pan lined with paper liners, but the cheesecakes will be larger and baking time will vary.

How do I make gluten-free pumpkin cheesecake?

You can easily make these pumpkin cheesecakes gluten-free by substituting the graham cracker crumbs with your favorite gluten-free graham crackers or cookies such as gingersnaps or sandwich cookies.

Make these pumpkin cheesecakes with gingersnap crust by following my recipe for lemon cheesecakes.

Recipe notes

Pro tip: Prep the pumpkin cheesecakes up to 1 day in advance for the ultimate make ahead dessert.
If you don’t have a mini cheesecake pan, just use a standard muffin or mini muffin pan lined with paper liners. Just be sure to keep an eye on them in the oven because cooking time will vary.
Prepare my homemade whipped cream to dollop onto the cheesecakes just before serving, or pipe my stabilized whipped cream decoratively on top of them in advance.
Store leftover cheesecakes in an air tight container in the refrigerator for up to 3 days.

More pumpkin recipes you’ll love:

Gluten-free pumpkin bread
Healthy pumpkin muffins
Pumpkin breakfast cookies
Pumpkin cake by Natasha’s Kitchen
Pumpkin chocolate chip bread
Pumpkin pecan pie
Pumpkin pie bars
Pumpkin pie from scratch
Pumpkin waffles

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Mini Pumpkin Cheesecake Recipe

Servings: 12 mini cheesecakes

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Chilling Time: 3 hours hrs

Total Time: 4 hours hrs

This Mini Pumpkin Cheesecake Recipe is the ultimate fall dessert! They're creamy and delicious with plenty of pumpkin and the warm flavor of pumpkin spice. This mini dessert is easy to make and it's perfect for the holidays!

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Ingredients

For the crust:

1 cup graham cracker crumbs pulse gluten-free graham crackers or gingersnap cookies in a food processor to make this recipe gluten-free
4 tablespoons unsalted butter melted
2 tablespoons brown sugar packed; sub with granulated or coconut sugar
1/4 teaspoon salt

For the filling:

8 ounces cream cheese softened
1/2 cup brown sugar packed; sub with granulated or coconut sugar
1/2 cup pumpkin puree not pumpkin pie filling
1 tablespoon sour cream sub with Greek yogurt
1 large egg beaten
1 teaspoon pure vanilla extract
1.5 teaspoon pumpkin pie spice

Optional salted caramel sauce:

1/2 cup granulated sugar
2 tablespoons water
2 drops fresh lemon juice*
1/4 cup heavy cream
2 tablespoons butter cut into small cubes
1/2 teaspoon fleur de sel or finishing salt I used Maldon

Equipment

Instructions

Prepare the crust:

Preheat the oven to 350 degrees. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.
Place the graham cracker crumbs, brown sugar, and pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well coated with butter.
1 cup graham cracker crumbs, 4 tablespoons unsalted butter, 2 tablespoons brown sugar, 1/4 teaspoon salt
Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon.
Bake on the middle rack of the oven for 8-10 minutes, or until golden brown. Cool on a wire rack while you make the filling.

Prepare the filling:

Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, pumpkin, sour cream, egg, pumpkin spice and vanilla, and beat until smooth and well combined.
8 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup pumpkin puree, 1 tablespoon sour cream, 1 large egg, 1 teaspoon pure vanilla extract, 1.5 teaspoon pumpkin pie spice
Fill each cavity with the filling, leaving a bit of space at the top. You will have a bit of filling leftover.
Bake on the middle rack of the oven for 15-20 minutes or until set. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one. Remove the metal insert, and cool completely in the refrigerator for 3 hours or overnight.

Prepare the salted caramel sauce (optional):

Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients.
1/2 cup granulated sugar, 2 tablespoons water, 2 drops fresh lemon juice*, 1/4 cup heavy cream, 2 tablespoons butter, 1/2 teaspoon fleur de sel or finishing salt
Once the sugar has melted, increase the heat to high and do not stir. The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color. The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesn't burn. When the caramel is a golden amber color, remove it from heat.
Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt. If the caramel has hardened, place it back over medium low heat and whisk until it's smooth. Remove from heat and allow to cool.

Notes

Pro tip: Prep the pumpkin cheesecakes up to 1 day in advance for the ultimate make ahead dessert.
If you don’t have a mini cheesecake pan, just use a standard muffin or mini muffin pan lined with paper liners. Just be sure to keep an eye on them in the oven because cooking time will vary.
Prepare my homemade whipped cream to dollop onto the cheesecakes just before serving, or pipe my stabilized whipped cream decoratively on top of them in advance.
Although the salted caramel sauce is optional, it is included in the nutrition information as the recipe card calculates all ingredients listed.
Store leftover cheesecakes in an air tight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cheesecake, Calories: 315kcal, Carbohydrates: 28g, Protein: 3g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 79mg, Sodium: 131mg, Potassium: 98mg, Fiber: 1g, Sugar: 23g, Vitamin A: 2338IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert

Cuisine: American

Author: Marcie

Keyword: pumpkin cheesecake, pumpkin cheesecake recipe

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in September 2014. The photos have been updated to include step by step instructions, and the text has been modified to include more recipe information.

posted in: Cheesecake, Fall, Halloween, Holiday Recipes, Recipes, Sweets, Thanksgiving, Vegetarian // 84 comments

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84 Comments on “Mini Pumpkin Cheesecake Recipe”

Kristi @ Inspiration Kitchen — September 12, 2014 @ 5:53 am Reply

Hahaha! I’ll put up with you any time Marcie. HAPPY BLOGIVERSARY! When you picked up your blog two years ago, all of your readers was given a GIFT! Your blog is such a treasure and I love reading you. These mini cheesecakes look amazing ~ and I’m so grateful for your dog and that caramel sauce. Totally PINNED!!!
- flavorthemoments — September 12, 2014 @ 12:36 pm Reply
  
  Thank you for putting up with me, and for the well wishes! You’re such a wonderful person and I’m so glad we “met”. Here’s to hoping we meet in person in the next year. 🙂 I appreciate the pin, and hope you have a great weekend! 🙂
Christin@SpicySouthernKitchen — September 12, 2014 @ 6:15 am Reply

Happy 2 Year Blog Anniversary Marcie! These Caramel Pumpkin Cheese cakes are a wonderful way to celebrate.They look amazing! So cute your dog helped you get to the perfect stage with your caramel sauce. I tend to pull it off the heat too early too. Have a wonderful weekend 🙂
- flavorthemoments — September 12, 2014 @ 12:37 pm Reply
  
  Thank you, Christin, and it’s been a joy following along with your blog the past year+! These cheesecakes were a tasty way to celebrate, and hopefully the next time I make caramel sauce my dog helps me out again. haha Hope you have a great weekend! 🙂
Jocelyn (Grandbaby Cakes) — September 12, 2014 @ 7:39 am Reply

Oh wow Marie these look so fantastic. I love salted caramel soo much!
- flavorthemoments — September 12, 2014 @ 12:38 pm Reply
  
  Thank you, Jocelyn! I could’ve eaten this caramel sauce with a spoon but I’m saving it for something else. A girl needs her caramel sauce! 🙂
Ashley | Spoonful of Flavor — September 12, 2014 @ 9:06 am Reply

Happy Blogiversary! I am so glad that I can follow along with all of your delicious recipes. You know how much I love mini desserts so I LOVE these salted caramel pumpkin cheesecake. Pinned!
- flavorthemoments — September 12, 2014 @ 2:42 pm Reply
  
  Thank you, Ashley! Thank you for those kind words, and I LOVE your mini desserts! When they’re small, they’re even more fun. Hope you’re having a wonderful time here in CA, and thanks for the pin! 🙂
Matt Robinson — September 12, 2014 @ 10:14 am Reply

The flavors in these are so perfect Marcie, love ’em!
- flavorthemoments — September 12, 2014 @ 2:45 pm Reply
  
  Thank you, Matt! Nothing beats the flavors of fall with a little salted caramel over the top. 🙂
Liz @ Floating Kitchen — September 12, 2014 @ 11:52 am Reply

Yeah! Happy anniversary! Looking forward to many more years to come! I’m attending my first blogging conference this week and I’m super excited. Hopefully some day we will get to cross paths at one! Love these mini-pumpkin cheesecakes!
- flavorthemoments — September 12, 2014 @ 2:47 pm Reply
  
  Thank you so much for the kind words, Liz, and I’d love to cross paths with you one day too! I have a sneaking suspicion you’re talking about the conference in Seattle next week, and I’m SO bummed because I really wanted to go to that. I will get to one sometime very soon I hope. Have a great weekend! 🙂
Kelly — September 12, 2014 @ 12:03 pm Reply

Yay, congrats on 2 years Marcie! Happy happy blog anniversary! So glad to have gotten to know you and see all the gorgeous creations you make 🙂 I love that you share a pumpkin recipe each year – and I’m really loving these adorable pumpkin cheesecakes. They look amazing especially with that salted caramel sauce 🙂 Pinned!
- flavorthemoments — September 12, 2014 @ 2:53 pm Reply
  
  Thank you, Kelly, and it’s been so nice getting to know you and follow along with your blog and see all of your delicious dishes! You’re a true inspiration juggling everything you do and still have time to rock the blogosphere. haha It was my first time making a pumpkin cheesecake and we loved these! They will be around for the holidays for sure. Have a great weekend! 🙂
Medha @ Whisk & Shout — September 12, 2014 @ 12:20 pm Reply

These are literally perfect looking! Love the salted caramel + pumpkin combo 🙂
- flavorthemoments — September 12, 2014 @ 2:53 pm Reply
  
  Thank you, Medha! I love little bite sized desserts…they’re so fun!
Renee@Two in the Kitchen — September 12, 2014 @ 12:26 pm Reply

Oh wow!! What a great way to celebrate your 2nd year blogging anniversary Marcie!! I absolutely LOVE pumpkin cheesecake!! And you are right, the caramel sauce turned out perfect!! Congratulations on the success of your beautiful blog! My own one year anniversary will be coming up soon, I just can’t believe how fast time flies!! 🙂
- flavorthemoments — September 12, 2014 @ 2:57 pm Reply
  
  Thank you, Renee, and yes — time does fly! I can’t believe it’s been two years, and I can’t wait to see how you celebrate your first year! Your desserts always look SO decadent, especially that brownie trifle. 🙂 Hope you have a great weekend!
Oana — September 12, 2014 @ 2:27 pm Reply

I made pumpkin cheesecake too earlier today. And now I see it here and crave a slice despite being almost 1am here. I blame you and your great pics for this!
- flavorthemoments — September 12, 2014 @ 5:59 pm Reply
  
  Thank you so much, Oana! These would make a great 1AM fridge raid. 🙂
Tina @ Tina's Chic Corner — September 12, 2014 @ 4:29 pm Reply

Happy 2 years! That’s awesome. 🙂 And pumpkin goodies are the perfect way to celebrate! These are adorable and now I’m craving pumpkin cheesecake!!! Have a lovely weekend!!
- flavorthemoments — September 12, 2014 @ 6:03 pm Reply
  
  Thank you, Tina! I’m so glad I finally posted a pumpkin recipe — it’s still early but I feel like I’m behind the curve since I wanted to in August. haha Hope you have a great weekend! 🙂
flavorthemoments — September 12, 2014 @ 5:59 pm Reply

Thank you, Danae! I can’t believe how long it took me to use this pan, but it will get more use after these for sure! Hope you have a great weekend! 🙂
Madonna/aka/Ms. Lemon — September 12, 2014 @ 6:45 pm Reply

Your mini pumpkin cheesecakes are adorable. I am fighting to hold on to summer, but this is helping me work my way through it.
Madonna
MakeMineLemon
- flavorthemoments — September 12, 2014 @ 6:57 pm Reply
  
  Thank you, Madonna! I’m not totally ready to give up summer, but embracing fall flavors now gives us the best of both worlds! 🙂
Alice @ Hip Foodie Mom — September 13, 2014 @ 5:52 am Reply

Happy 2 years! Congrats!!! and this is the perfect way to celebrate! Beautiful mini-salted-caramel-pumpkin-cheesecakes .. love these!!! Pinned! and thanks for the visit! 🙂
See Also
Strawberry Cream Cheese Pastries | Kolacky Recipe
- flavorthemoments — September 13, 2014 @ 7:28 am Reply
  
  Thank you, Alice, and I appreciate the pin! Hope you have a great weekend! 🙂
Alyssa @ My Sequined Life — September 13, 2014 @ 9:42 am Reply

Gahh what a great recipe to celebrate with, Marcie! I’m like you – full-sized cheesecakes just seem so rich, but mini cheesecakes are perfection! So funny that your dog allowed the caramel to cook for juuust the right amount of time. Tricky, time-sensitive recipe steps like that always make me so nervous! Beautiful photos, too. 🙂 Pinning!
- flavorthemoments — September 14, 2014 @ 7:59 am Reply
  
  Thank you, Alyssa, and this was such a fun and tasty way to ring in 2 years! I appreciate the pin, and hope you’re having a great weekend! 🙂
Cailee @ http://hellohealthyeating.com — September 13, 2014 @ 11:06 am Reply

These are SO cute!! Seriously! I love em! I’m ALL about that pumpkin spice life! …so nice 🙂 PERF for this time of year!
- flavorthemoments — September 14, 2014 @ 8:02 am Reply
  
  Mini desserts are the best — I just love ’em! Thank you, Cailee, and hope you’re having a great weekend! 🙂
Ashley — September 13, 2014 @ 11:26 am Reply

I think these are the perfect way to celebrate 2 years! They sound amazingggg.
haha and you should definitely give your dog extra treats for that! I love it 🙂 Hope you’re having a happy weekend Marcie!
- flavorthemoments — September 14, 2014 @ 1:54 pm Reply
  
  Thanks, Ashley, and my dog definitely got himself a few extra treats yesterday! 🙂
Chris @ Shared Appetite — September 13, 2014 @ 2:34 pm Reply

Having a blog is fun! A lot of work, but a lot of fun! It’s a journey I’m so happy I started… I get to meet awesome people like you! And this cheesecake rocks!
- flavorthemoments — September 14, 2014 @ 1:55 pm Reply
  
  It is fun, and I love getting inspired by so many other bloggers out there — you being one of them! Hope you’re having a great weekend! 🙂
Kristine @ Kristine's Kitchen — September 13, 2014 @ 3:38 pm Reply

Happy Blogiversary!! These mini cheesecakes look wonderful. From the pumpkin to the whipped cream, to the salted caramel… adorable perfection!
- flavorthemoments — September 14, 2014 @ 1:56 pm Reply
  
  Thanks so much, Kristine, and I hope you’re having a great weekend! 🙂
Monet — September 13, 2014 @ 9:18 pm Reply

These are just too beautiful! And I know they’re delicious too! I love that you used brown sugar…I’m sure it adds the right layer of depth to this fall treat!
- flavorthemoments — September 14, 2014 @ 1:59 pm Reply
  
  Thank you, Monet! We loved these so much I made more today! 🙂
Pamela @ Brooklyn Farm Girl — September 14, 2014 @ 12:50 pm Reply

These look ultra delicious and oh so pretty! Since they’re mini I’ll help myself to a couple. 😉
- flavorthemoments — September 16, 2014 @ 7:44 am Reply
  
  Thank you, Pamela! A couple of them was my serving size choice too! 🙂
flavorthemoments — September 14, 2014 @ 1:59 pm Reply

Thank you, Carol! I have trouble with caramel sauce too, but luckily these cheesecakes are small so there’s plenty leftover! 🙂
Aimee @ ShugarySweets — September 14, 2014 @ 4:08 pm Reply

Oh my goodness, these look amazing. I’m obsessed with salted caramel everything right now!!
- flavorthemoments — September 16, 2014 @ 7:46 am Reply
  
  You and me both! I can’t stop making salted caramel sauce! 🙂
Zainab — September 14, 2014 @ 7:15 pm Reply

These are fall perfect!!! Salted caramel and pumpkin are perfect together!
- flavorthemoments — September 16, 2014 @ 7:46 am Reply
  
  Thank you, Zainab! It was a match made in heaven. 🙂
Cindy @ Pick Fresh Foods — September 14, 2014 @ 7:48 pm Reply

Yum, I love pumpkin everything and pumpkin cheesecake is my favorite. I try to make one every fall, but I love these mini cakes. Looks delicious and drizzled with caramel is perfection!
- flavorthemoments — September 16, 2014 @ 7:47 am Reply
  
  Pumpkin cheesecake is one of my favorite cheesecake flavors, and these will definitely be on the holiday dessert table this year! Thanks, Cindy! 🙂
whatjessicabakednext — September 15, 2014 @ 6:26 am Reply

These cheesecakes look amazing, Marcie! Love the salted caramel- so delicious!
- flavorthemoments — September 16, 2014 @ 9:16 am Reply
  
  Thank you, Jessica! These were an instant favorite of ours! 🙂
Ashley @ Wishes and Dishes — September 15, 2014 @ 8:30 am Reply

Oh my…these are too cute!!! Almost too cute to eat! (almost) 🙂
- flavorthemoments — September 16, 2014 @ 9:19 am Reply
  
  Nobody here had a problem eating them! haha
Meggan | Culinary Hill — September 15, 2014 @ 11:14 am Reply

So adorable yet tasty! These are picture-perfect, love your photography. Pumpkin cheesecake is delicious enough, and the salted caramel sauce puts these right over the top!
- flavorthemoments — September 16, 2014 @ 9:20 am Reply
  
  Thank you, Meggan! It was my first time trying the pumpkin-salted caramel combination, and there’s no going back now! 🙂
Sarah@WholeandHeavenlyOven — September 15, 2014 @ 4:42 pm Reply

Yay! Happy anniversary, Marcie! These cheesecakes look like the PERFECT way to celebrate, girl! Pumpkin cheesecake is my absolute fav and I LOVE that gorgeous drizzle of caramel sauce on top. 🙂
- flavorthemoments — September 16, 2014 @ 9:30 am Reply
  
  Thank you so much, Sarah, and I’m so glad my Facebook readers chose pumpkin cheesecake. These were so fun and tasty! 🙂
Trish - Mom On Timeout — September 16, 2014 @ 8:23 am Reply

Happy Blogiversary Marcie! These little cheesecakes look divine! I love pumpkin cheesecake and with that salted caramel sauce on top – oh my!
- flavorthemoments — September 16, 2014 @ 9:36 am Reply
  
  Thank you, Trish! I think pumpkin and salted caramel are my new favorite combo! 🙂
flavorthemoments — September 16, 2014 @ 9:19 am Reply

Thank you, Consuelo! I loved the fall colors, and boy did they go fast! It was too hard to eat just one. 🙂
flavorthemoments — September 16, 2014 @ 9:32 am Reply

Thank you, Lindsey, and I’m so glad I’ve finally found your blog…I feel like I’ve been missing out all this time and I could seriously spend a week there! 🙂 I can never justify an entire cheesecake either, so these were perfect!
Sarah @ SnixyKitchen — September 17, 2014 @ 12:41 am Reply

Happy 2 year anniversary! I love the pumpkin anniversary theme. I agree- I love cheesecakes, but often can’t finish them because they’re so heavy. These little mini ones are perfect. I hope to see you at a blog conference sometime soon!
Cathy — September 17, 2014 @ 11:46 am Reply

These look beyond amazing! My hubby would love these, pinned because they look that good! 🙂 Stopping by from what’s cookin’ Wednesday!
Cathy
- flavorthemoments — September 17, 2014 @ 2:19 pm Reply
  
  Thank you, Cathy! 🙂
Roula-Maria — September 17, 2014 @ 12:08 pm Reply

This just looks amazing! I wonder if I can try it in a low-fat version, with low-fat cream and oil instead of butter? But I guess it won’t taste the same then…
Great blog btw 🙂
- flavorthemoments — September 17, 2014 @ 2:24 pm Reply
  
  You can definitely lighten these up further! The 1/3 less fat neufchâtel cream cheese I used is light, and the sour cream could certainly be light and not affect the quality of the cheesecake. I’ve never tried using oil in a graham cracker crust, but I’ve seen recipes like that. I think you could probably use coconut or canola oil fine. It’s definitely worth a try! 🙂
flavorthemoments — September 20, 2014 @ 11:56 am Reply

Brown sugar is the best way to get warm flavors in everything…besides cinnamon, maybe. 🙂 Thank you, Tash, and yes — the whipped cream is a 100% must!
Julie @ HostessAtHeart — September 24, 2014 @ 7:47 am Reply

Happy two year anniversary! This recipe looks like the perfect recipe to celebrate. I too want to attend a blogging seminar and I would really like to improve my photography.
- flavorthemoments — September 24, 2014 @ 7:19 pm Reply
  
  Thank you, Julie! I definitely want to work on photography, writing, everything, so I’ll be happy to find a conference somewhat close to me. 🙂
Jocelyn@Brucrewlife — October 4, 2014 @ 11:36 pm Reply

Happy 2 year anniversary, Marcie! 🙂 Crazy how fast it goes, right?! These little cheesecakes are absolute perfection! I’m crazy for anything salted caramel right now!
- flavorthemoments — October 5, 2014 @ 9:13 am Reply
  
  Thank you, Jocelyn! It pretty much flew, but when I think back to my oldest posts they feel like a million years ago, haha, and they look pretty archaic, too. 🙂 Salted caramel is my biggest obsession right now too!
Lisa C — October 12, 2014 @ 7:28 am Reply

I’ve tried to make caramel before but this recipe is the bomb. Love the cheesecake too!
- flavorthemoments — October 13, 2014 @ 6:54 pm Reply
  
  Thank you, Lisa! 🙂
Catherine — August 31, 2015 @ 5:46 am Reply

Dear Marcie, these mini cheesecakes are a perfect Autumn treat. They sound and look beautiful. Congratulations on your milestone dear. Happy Blogiversary…here is to many more delicious years of blogging. xo, Catherine
- flavorthemoments — September 2, 2015 @ 4:31 pm Reply
  
  Thank you, Catherine! 🙂
Rowena — November 30, 2019 @ 11:25 pm Reply

I made these awesome mini cheesecakes for Thanksgiving and they were a big hit with!!! Will definitely be making these again!!
- flavorthemoments — December 1, 2019 @ 6:26 pm Reply
  
  I’m so glad that you enjoyed these Rowena…they’re a favorite of ours! Thanks so much for leaving your feedback!
DIANNE M JACOB — December 4, 2019 @ 11:43 am Reply

HI there, thanks for the mention of Will Write for Food! I don’t know why I just got a notice about this post, but I sure do appreciate it. I
hope you’re still enjoying the blog. It looks like it’s going gangbusters. Congratulations!
- flavorthemoments — December 4, 2019 @ 1:44 pm Reply
  
  Any time…I just love your book! I appreciate the comment and I still enjoy the blog. I hope to make it to one of your cookbook writing classes in the near the future!
Cheryl Birnaum — November 19, 2022 @ 12:21 pm Reply

I love these Pumkin Cheesecake. Wonder if I would be able to use the baking silicone muffin pan to make this??
- Marcie — November 20, 2022 @ 9:21 am Reply
  
  You certainly could, they will just be larger in size, so the baking time would be a bit longer.
Pam Proffitt — October 14, 2023 @ 6:34 am Reply

Used the ginger snap cookie. Good flavor but butter seeped of my holders to my oven. Also, crust was a bit hard. I thought that I measured the butter correctly. Perhaps too much time baking for crust? Your suggestions appreciated as I had a lot of compliments on this.
- Marcie — October 14, 2023 @ 11:44 am Reply
  
  It does sound like the crust was over baked and I’m sorry that the butter seeped out in the oven…it sounds like less butter should be used with those particular cookies. I’m glad that you received compliments on the recipe however!
Ryan H — January 19, 2024 @ 3:13 pm Reply

So am I the only one that notices something missing from the ingredients? Your instructions clearly stated for the crust add pecans but no where in ingredients is pecans listed and if so how much pecans do we use? Everyone must not have gone through this recipe before commenting.
- Marcie — January 20, 2024 @ 6:33 am Reply
  
  Originally I had included pecans in the crust, but then omitted them from the recipe to simplify it (one less ingredient, one less step). I did neglect to remove it from the instructions, so thank you for the heads up.

FAQs

How do you know when mini cheesecake is done? ›

The mini cheesecakes are done when the sides are set, but the middle is still a bit jiggly. You could also check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the muffin tin.

Learn More ›

Can you check a cheesecake with a toothpick? ›

Doneness Test

Unlike with a standard cake, it is not recommended that you poke a cheesecake with a toothpick to see if it is done. In fact, a cheesecake is done before it looks done. The edges should be set, but the center will still be soft. Give the pan a little jiggle; the center few inches should still move a bit.

How do you know when a cheesecake is set in the fridge? ›

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

View Details ›

Why is my mini cheesecake sunk in the middle? ›

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

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Is it better to overcook or undercook cheesecake? ›

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.

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What consistency should cheesecake be when done? ›

The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan.

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What is the best temperature to bake a cheesecake? ›

Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that's fine. The internal temperature should read 150°F with an instant-read thermometer inserted into the center.

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What happens if you overmix cheesecake batter? ›

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

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What does overcooked cheesecake look like? ›

Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners. If you're not 100% certain of your oven's temperature calibration, as a general rule of thumb, you can start performing wobble tests up to 10 minutes before a recipe's minimum recommended cooking time.

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Is it better to use flour or cornstarch for cheesecake? ›

Step 10: Corn Starch Added

It did result in a more cake like texture as well. If you want to add something to thicken your cheesecake then I would definitely recommend this over flour to thicken it.

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What to do if cheesecake doesn t set? ›

Allow The Cheesecake To Cool

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

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Is it safe to eat cheesecake that was left out overnight? ›

While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours.

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What happens if you put a cheesecake in the fridge before it cools? ›

You should let your cheesecake cool before going in the fridge on the counter for at least 30 minutes before placing it in the refrigerator. This gives the cheesecake ample time to set and reach a temperature that will not cause condensation to form.

Mini Pumpkin Cheesecake Recipe (2024)

Why you’ll love this recipe:

Recipe ingredients

Ingredient notes

How to make pumpkin pie cheesecake

FAQs

Recipe notes

More pumpkin recipes you’ll love:

Mini Pumpkin Cheesecake Recipe

Ingredients

For the crust:

For the filling:

Optional salted caramel sauce:

Equipment

Instructions

Prepare the crust:

Prepare the filling:

Prepare the salted caramel sauce (optional):

Notes

Nutrition

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FAQs

How do you know when mini cheesecake is done? ›

What to do if cheesecake doesn t set? ›

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