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These Mini Pumpkin Cheesecakes pack everything you love about fall desserts into an adorable individual treat. A buttery Biscoff cookie crust is topped with creamy pumpkin cheesecake filling, warm cinnamon and pumpkin pie spice, then finished with a sweet cream cheese glaze.
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Make them as six jumbo mini cheesecakes for an impressive individual dessert, or use a standard muffin pan to make 12 smaller pumpkin cheesecake cupcakes. Either way, these little cheesecakes are perfect for fall parties, Thanksgiving dessert tables, or anytime a pumpkin craving hits.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What are mini pumpkin cheesecakes?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Mini Pumpkin Cheesecakes
- If You Enjoyed Mini Pumpkin Cheesecakes
- 📌 Save This Recipe
- Mini Pumpkin Cheesecakes Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Perfect for fall: Pumpkin, cinnamon, pumpkin pie spice, and Biscoff cookies bring plenty of cozy flavor.
- Individual servings: No slicing a full cheesecake when everyone can grab their own.
- Two size options: Make six jumbo cheesecakes or 12 cupcake-sized cheesecakes.
- Make-ahead friendly: The required chill time makes these a great dessert to prepare before you need them.
- That crust: Biscoff cookie crumbs make an especially delicious partner for creamy pumpkin cheesecake.
- Cream cheese glaze: A simple three-ingredient glaze gives them a sweet, creamy finish.
What are mini pumpkin cheesecakes?
Mini pumpkin cheesecakes are individual cheesecakes made with pumpkin puree and warm fall spices. Instead of baking one large cheesecake and cutting it into slices, the filling is baked in lined muffin cups.
This recipe can be made in a jumbo muffin pan for six generously sized cheesecakes or a standard muffin pan for 12 smaller pumpkin cheesecake cupcakes. The smaller size also means they bake much faster than a traditional full-size cheesecake.
The Biscoff crust adds caramelized, spiced cookie flavor underneath the pumpkin filling, while the cream cheese glaze makes the finished cheesecakes extra decadent.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Pumpkin puree: Plain pumpkin puree gives the cheesecake its pumpkin flavor and color. Be sure you’re using pumpkin puree rather than pumpkin pie filling.
Cream cheese: You’ll use cream cheese in both the cheesecake filling and the glaze. Let it come to room temperature before mixing so the filling blends smoothly.
Biscoff cookies: Crushed Biscoff cookies make a sweet, buttery cookie crust that pairs especially well with pumpkin spice. Gingersnaps or graham crackers can also be used.
Brown sugar: Along with granulated sugar, brown sugar adds sweetness and a deeper flavor that complements the pumpkin.
Greek yogurt: Adds creaminess and a little tang to the pumpkin cheesecake filling.
Pumpkin pie spice and cinnamon: These warm spices give the cheesecakes their classic fall flavor.
Cornstarch: A small amount helps give the cheesecake filling structure.
Eggs: Eggs help the filling set as it bakes. Room-temperature eggs will incorporate more easily into the filling.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Biscoff cookies: Gingersnaps are an excellent substitute for a stronger spice flavor. Graham crackers work well for a classic cheesecake crust.
- Butter: Salted or unsalted butter can generally be used in the crust.
- Cream cheese: Use full-fat, brick-style cream cheese for the most traditional cheesecake texture. Make sure it is fully softened before mixing.
- Granulated sugar: I would keep this as written since changing the sweetener can affect both sweetness and texture.
- Brown sugar: Light or dark brown sugar can generally be used. Dark brown sugar will give the filling a slightly deeper molasses flavor.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling.
- Greek yogurt: Plain sour cream is a reasonable substitute and provides a similar creamy tang.
- Cornstarch: I would keep this as written because it helps the filling set.
- Vanilla extract: Vanilla bean paste can be used in its place.
- Pumpkin pie spice: If you don’t have a prepared pumpkin pie spice blend, you can use your favorite homemade pumpkin pie spice.
- Heavy cream: This helps loosen the cream cheese glaze. Add only the amount called for so the glaze remains thick enough to sit on the cheesecakes.
Variations
- Gingersnap crust: Replace the Biscoff cookie crumbs with crushed gingersnaps for an even spicier crust.
- Graham cracker crust: Use graham cracker crumbs for a more traditional cheesecake flavor.
- Jumbo cheesecakes: Use a jumbo muffin pan to make six larger individual cheesecakes.
- Cupcake-sized cheesecakes: Divide the recipe among 12 standard muffin cups. Begin checking them around 16 minutes since the smaller cheesecakes may bake more quickly.
- Simple finish: Skip the optional whipped cream and cinnamon garnish and serve them with just the cream cheese glaze.
Tips for Best Results
- Bring the cream cheese, Greek yogurt, and eggs to room temperature before starting.
- Press the cookie crust firmly into the liners so it holds together after baking.
- Mix the cheesecake filling on low speed. You want everything combined without beating excessive air into the batter.
- Scrape the bowl as needed, so there are no pockets of unmixed cream cheese.
- Don’t wait for the centers to become completely firm in the oven. The edges should be set while the centers still jiggle slightly.
- Watch the cupcake-sized version carefully. Start checking around 16 minutes.
- Give the cheesecakes their full cooling and chilling time before adding the glaze and serving.
FAQs
No. Use plain pumpkin puree for these Mini Pumpkin Cheesecakes. Pumpkin pie filling contains added sweeteners and spices and isn’t the same ingredient.
Look at both the edges and centers. The edges should appear set, but the center of each cheesecake should still jiggle slightly when you gently move the pan.
Room-temperature cream cheese, Greek yogurt, and eggs combine more easily and help produce a smoother cheesecake batter.
Yes. Keep the finished cheesecakes refrigerated because of the dairy and eggs in the recipe. They also need refrigeration during preparation so the cheesecake and glaze can properly chill.
Absolutely. Their individual size and required chill time make them especially convenient for Thanksgiving or another fall gathering. Prepare them ahead and keep them refrigerated until you’re ready to serve.
Storage
Because these cheesecakes contain cream cheese, Greek yogurt, and eggs, keep them refrigerated. Place them in a covered container so they don’t dry out or absorb odors from other foods in the refrigerator.
For the best presentation, store them without the optional whipped cream garnish and decorate them shortly before serving.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Make the crust. Combine the cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into lined muffin cups.
- Bake the crust. Bake at 350°F for 9 minutes, then set aside.
- Mix the cheesecake base. Beat the cream cheese with the granulated sugar and brown sugar until smooth.
- Finish the filling. Mix in the pumpkin puree, Greek yogurt, cornstarch, vanilla, spices, and eggs on low speed.
- Fill and bake. Divide the filling between the prepared crusts and bake until the edges are set while the centers still have a slight jiggle.
- Cool and chill. Cool for 20 minutes, then refrigerate for 40 minutes.
- Add the glaze. Beat the glaze ingredients until thick and fluffy, spoon it onto the cheesecakes, and chill for another 30 minutes.
- Garnish and serve. Add whipped cream and a dusting of cinnamon, if desired.
Make Ahead
These individual pumpkin cheesecakes are a natural make-ahead dessert because they need time to cool and chill before serving.
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You can prepare and bake the cheesecakes ahead of time and keep them refrigerated. Add the cream cheese glaze after the cheesecakes have chilled. If you’re decorating with whipped cream, add it closer to serving for the prettiest presentation.
What to serve with Mini Pumpkin Cheesecakes
These cheesecakes are rich enough to stand on their own, especially with a little whipped cream on top. For a fall dessert spread, serve them alongside cookies, bars, brownies, or other pumpkin desserts.
They are also delicious with hot coffee, tea, or a cozy fall drink. Because they’re individually portioned, they’re especially convenient for parties and holiday dessert tables where guests may want to sample several sweets.
If You Enjoyed Mini Pumpkin Cheesecakes
If pumpkin and cheesecake are your idea of the perfect fall combination, you’ll definitely want to try my Pumpkin Layer Cheesecake. It has a graham cracker crust and creamy pumpkin cheesecake layer that makes it a beautiful dessert for fall gatherings.
For something a little easier to cut and share, try these Pumpkin Spice Cheesecake Bars. You still get that irresistible pumpkin-and-cheesecake combination, but in a convenient bar that’s perfect for potlucks and holiday dessert trays.
If you’d rather skip the oven, my No-Bake Pumpkin Spice Cheesecake is another delicious way to satisfy that pumpkin cheesecake craving. It’s a great alternative to traditional pumpkin pie when you’re planning your fall or Thanksgiving menu.
For a fun pumpkin dessert that’s especially good for parties, check out these No Bake Pumpkin Cheesecake Cones. They’re filled with creamy pumpkin cheesecake filling and make a playful alternative to a traditional slice of cheesecake.
Another fun twist on the pumpkin-and-cream-cheese combination is my Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle. They’re sweet, creamy, warmly spiced, and finished with caramel for an unexpected fall dessert.
And when you’re ready to move from pumpkin to another favorite fall flavor, make these Caramel Apple Cheesecake Bars. Creamy cheesecake, spiced apples, caramel, and a crumb topping make them another dessert worth adding to your fall baking list.
Looking for even more inspiration? Browse my Recipe Index to find more desserts, seasonal favorites, and easy recipes for any occasion.
📌 Save This Recipe
Keep this Mini Pumpkin Cheesecakes recipe handy when you need an easy individual dessert for fall. They would be right at home at Halloween parties, Thanksgiving gatherings, fall potlucks, or on a dessert tray with other seasonal favorites.
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Mini Pumpkin Cheesecakes
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Equipment
- muffin pan or jumbo muffin pan
- food processor or zip-top bag
- mixing bowl (small and medium)
- rubber spatula
- shot glass or tablespoon ( for pressing the crust)
Ingredients
Crust
- 1¼ cups Biscoff cookie crumbs, gingersnap crumbs, or graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
Cheesecake filling
- 12 ounces cream cheese, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree
- ¼ cup Greek yogurt, room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 large eggs, room temperature
Glaze
- 6 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- 1 tablespoon heavy cream
Optional garnish
- whipped cream
- ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a jumbo muffin pan with 6 liners or a standard muffin pan with 12 liners.
- In a food processor, pulse the Biscoff cookies into fine crumbs. Alternatively, place the cookies in a zip-top bag and crush them. Transfer the crumbs to a small bowl.1¼ cups Biscoff cookie crumbs
- Stir the granulated sugar and melted butter into the crumbs until evenly combined.2 tablespoons granulated sugar, 4 tablespoons butter
- Divide the crust mixture evenly among the liners. Firmly press the mixture into the bottom of each liner using a shot glass or the back of a tablespoon.
- Bake the crusts for 9 minutes. Set aside.
- In a mixing bowl, combine the cream cheese, granulated sugar, and brown sugar. Beat on low speed until smooth and creamy.12 ounces cream cheese, ½ cup granulated sugar, ½ cup brown sugar
- Add the pumpkin puree, Greek yogurt, cornstarch, vanilla extract, cinnamon, pumpkin pie spice, and eggs. Beat on low speed, scraping the bowl as needed, just until combined.¾ cup pumpkin puree, ¼ cup Greek yogurt, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 2 large eggs
- Divide the cheesecake filling evenly among the prepared liners.
- Bake jumbo mini cheesecakes for approximately 20 minutes. The edges should be set while the centers still jiggle slightly. For standard cupcake-sized cheesecakes, begin checking for doneness around 16 minutes.
- Transfer the pan to a cooling rack and cool for 20 minutes. Refrigerate for 40 minutes.
- In a small mixing bowl, combine the cream cheese, powdered sugar, and heavy cream. Beat with an electric mixer until thick and fluffy.6 ounces cream cheese, ¾ cup powdered sugar, 1 tablespoon heavy cream
- Spoon the glaze over the chilled cheesecakes. Refrigerate for an additional 30 minutes.
- Garnish with whipped cream and a dusting of cinnamon, if desired. Serve chilled.whipped cream, ground cinnamon
Notes
🥡 Storage
- Store Mini Pumpkin Cheesecakes covered in the refrigerator.
- For the best appearance, add the optional whipped cream garnish shortly before serving.
♨️ Reheating
- These cheesecakes are served chilled and should not be reheated.
❄️ Freezing
- For the best results, freeze the baked cheesecakes without the glaze or whipped cream garnish. Wrap them well and thaw them in the refrigerator before decorating and serving.
💡 Tips for Best Results
- Use room-temperature cream cheese, Greek yogurt, and eggs.
- Mix the cheesecake batter on low speed.
- Firmly pack the cookie crust into each liner.
- Don’t overbake. A slight jiggle in the center is what you’re looking for.
- Allow the cheesecakes to cool and chill for the full amount of time.
🍳 Alternate Cooking Methods
I recommend using the oven for this recipe. The crust and cheesecake filling rely on controlled, even heat, and no alternate cooking method is necessary.♻️ Leftovers
- Keep leftover cheesecakes covered and refrigerated. Individual cheesecakes make it easy to take out only what you plan to serve while keeping the rest chilled.
📝 Notes
- The recipe makes 6 jumbo mini cheesecakes or 12 standard cupcake-sized cheesecakes.
- Standard cupcake-sized cheesecakes may require less baking time. Begin checking them around 16 minutes.
- Biscoff cookies, gingersnaps, or graham crackers can be used for the crust.
- The cheesecake centers should still have a slight jiggle when removed from the oven.
- Whipped cream and cinnamon are optional garnishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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