Mini Pumpkin Cheesecakes
Creamy Mini Pumpkin Cheesecakes feature a buttery Biscoff cookie crust, spiced pumpkin cheesecake filling, and sweet cream cheese glaze.
Servings: 12 servings
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
Serving: 1cheesecake | Calories: 365kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 246mg | Potassium: 157mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3138IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
