These Mini Pumpkin Cheesecakes are creamy, spiced, and baked on a buttery graham cracker crust—they’re like tiny bites of pumpkin pie with a cheesecake twist. They’re a great finger food dessert for fall—no fork needed! Ideal for Thanksgiving, bake sale or any fall party. You can even make them ahead of time and serve them cold.

WANT TO SAVE THIS FOR LATER?

We'll email it to you - along with our free printable party planner!

How to Make Mini Pumpkin Cheesecakes

Ingredients you’ll need for this recipe

1 cup Graham cracker crumbs
2 tbsp Brown Sugar
3 tbsp Butter
8 ounces Cream Cheese, softened
1/2 cup Pumpkin puree
2 tbsp. Sour Cream
1 Egg
1/2 cup Granulated Sugar
1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1/2 tbsp Cornstarch
1/2 tsp Vanilla
Optional- whipped cream and extra pumpkin pie spice for topping

Step by Step Guide

1. Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.

2. In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.

3. In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.

4. Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.

5. Bake at 350 for 5 minutes.

6. Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.

7. Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract.

8. Mix again, until well combined.

9. Divide the cheesecake mixture between each of the muffin cups.

10. Bake at 350 for 20 minutes.

11. Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.

Serve and Enjoy!

Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.

Important Recipe Notes

While a graham cracker crust is classic, you can also use gingersnap cookies or even Biscoff cookies for an extra touch of fall flavor.
Make sure your cream cheese and eggs are at room temperature to avoid lumps and create a smooth, creamy batter.
Don’t overmix the batter: Overmixing can cause the cheesecakes to crack while baking. Mix until just combined for the best texture.
Watch the baking time: Since these are mini cheesecakes, they cook quicker than a traditional cheesecake. Start checking for doneness a little before the recommended time—look for a slight jiggle in the center.
These mini cheesecakes are best served cold, so be sure to let them chill in the fridge for at least 2 hours before serving.
They’re great for preparing in advance! You can make them a day or two before your event and store them in the fridge until ready to serve.
For the toppings, add a dollop of whipped cream or a sprinkle of cinnamon on top just before serving for an extra festive touch.
Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze them, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the fridge before serving.

Ingredients

1 cup Graham cracker crumbs
2 tbsp Brown Sugar
3 tbsp Butter
8 ounces Cream Cheese, softened
1/2 cup Pumpkin puree
2 tbsp. Sour Cream
1 Egg
1/2 cup Granulated Sugar
1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1/2 tbsp Cornstarch
1/2 tsp Vanilla
Optional- whipped cream and extra pumpkin pie spice for topping

Instructions

Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
Bake at 350 for 5 minutes.
Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract.
Mix again, until well combined.
Divide the cheesecake mixture between each of the muffin cups.
Bake at 350 for 20 minutes.
Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.