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Mini Pumpkin Cheesecakes

Delicious Mini Pumpkin Cheesecakes That Everyone Will Love

These Mini Pumpkin Cheesecakes are a delightful, healthier dessert option that embodies the cozy essence of fall.
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Prep Time 40 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Substitute with gluten-free graham crackers for a gluten-free option.
  • 2 tbsp Sugar Consider using brown sugar for added depth of flavor.
  • 4 tbsp Butter Melted; use coconut oil for a dairy-free substitute.
For the Cheesecake Layer
  • 8 oz Cream Cheese Ensure it’s at room temperature for easy mixing; opt for vegan cream cheese for a dairy-free variation.
  • 1 large Egg Acts as a binding agent; for vegan options, use flaxseed meal mixed with water.
  • 1 tsp Vanilla Extract
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Use pure pumpkin puree instead of pie filling.
  • 2/3 cup Evaporated Milk For a dairy-free twist, use coconut or almond milk.
  • 1/2 cup Brown Sugar Can substitute with additional white sugar if desired.
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
Optional Toppings
  • 1 cup Whipped Cream A delightful addition for indulgence.
  • 1/2 cup Chopped Nuts Consider using pecans or walnuts.
  • 1/4 cup Caramel Sauce Drizzle on top for a sweet finish.

Equipment

  • muffin pan
  • Electric Mixer
  • Mixing Bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather a muffin pan. Line it with paper liners and lightly spray with nonstick cooking spray.
  2. In a mixing bowl, combine crushed graham crackers with sugar and melted butter until fully incorporated. Press into the bottoms of the prepared muffin liners. Bake for 10-12 minutes until golden brown. Allow to cool completely.
  3. Using an electric mixer, beat softened cream cheese until smooth. Gradually mix in egg, sugar, and vanilla until velvety. Chill this mixture in the refrigerator for 30-40 minutes.
  4. Whisk the egg in a separate bowl until frothy, then add pumpkin puree, evaporated milk, brown sugar, white sugar, cinnamon, nutmeg, and salt. Blend until completely smooth.
  5. Pour the chilled cheesecake layer into the muffin cups, filling them halfway. Spoon the pumpkin mixture over the cheesecake layer until cups are nearly full. Bake for 45-55 minutes.
  6. Cool completely at room temperature, then chill in the refrigerator for a minimum of 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 6mgIron: 4mg

Notes

Ensure ingredients are at room temperature for smooth mixing. Press the crust firmly into muffin liners for structure.

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