These cute Mini Pumpkin Cheesecakes are a crowd favorite and they taste as good as they look! The crust is made from gingersnap cookies and the cheesecake is full of delicious pumpkin spices. They’re perfect for fall and Halloween events! For a little extra “sparkle” they can be finished with a salted-caramel crunch topping – yum!
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Mini Pumpkin Cheesecakes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
With a blog called The Purple Pumpkin you would probably expect some pumpkin related content, and your expectations are totally met here!
I’ve got lots of pumpkin recipes for you to try out, and these mini pumpkin cheesecakes are the latest addition.
Cheesecake is a delicious dessert, and these cute little cheesecakes are perfect for a party for autumn or Halloween. I’m thinking a Fall Afternoon Tea would be awesome!
The cheesecake base is made from gingersnap cookies which add another yummy flavor, and the filling uses ingredients that include pumpkin pie spices, canned pure pumpkin purée, cream cheese, and Greek yogurt.
As if that all wasn’t enough scrumptiousness, the mini cheesecakes are topped with maple whipped cream and sprinkled with crushed salted caramel. AMAZING!
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Canned Pumpkin
One of the hero ingredients in this recipe is canned pumpkin, so here are some more recipes using the same:
- Rich & Creamy Pumpkin Pie Cheesecake
- Pumpkin Chocolate Chip Cranberry Bread
- Homemade Pumpkin Spice Latte
Mini Pumpkin Cheesecakes Recipe Tips
- You can serve these cheesecakes with or without the cream, but I love ’em with cream!
- If you don’t want to make your own whipped cream, you could use canned whipped cream instead.
- If you can source this Salted Caramel Crunch Topping then you can use that sprinkle on top of the cream.
- However, if you can’t, then use some salted caramel hard candies and crush them up instead. Place the candies in a food bag, cover with a cloth and smash with a food mallet or rolling pin.
- And if you can’t find salted caramel hard candies, just get a bag of Werther’s Originals and smash them up. You could add some sea salt flakes if you wanted the salted flavor.
- Other toppings could be a sprinkling of cinnamon, a few chopped pecans or walnuts, or a drizzle of caramel sauce.
More Cheesecake Recipes
Looking for more cheesecake inspo? Check these recipes out next:
- Mini Blueberry Cheesecakes with Crumble Topping
- Easy Pumpkin Swirl Cheesecake Recipe
- Oreo Spiderweb Cheesecake with Black Velvet Cake Base
How Do I Make Mini Pumpkin Cheesecakes?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
For the Maple Whipped Cream
- 1 pint heavy whipping cream (double cream)
- 2 tsp vanilla extract
- 2 Tbsps real maple syrup
For the Crust
- 25-30 gingersnap cookies
- 2 Tbsps unsalted butter, melted
For the Cheesecake
- 8 oz cream cheese, room temperature
- 1 cup light brown sugar, firmly packed
- 1 tsp salt
- ¾ cup canned pure pumpkin
- 1 Tbsp Greek yogurt
- 1 egg
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves
- Salted Caramel Candies, crushed
- Caramel sauce
- Chopped nuts
- In a large glass bowl, blend the cream and vanilla extract with a hand or immersion blender until it doubles in size and changes texture.
- Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside or place in the refrigerator until ready to use.
- Preheat oven to 180C/350C/Gas 4 and spray 24-cup mini muffin pan with non-stick cooking spray. Set aside.
- Place the cookies into a large heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until cookies are uniformly crushed into very small pieces. (This can also be done in a food processor).
- Transferred crushed cookies to a glass bowl and add melted butter. Stir with a fork until thoroughly combined. Add a little more melted butter to hold cookie crumb mixture together, if necessary. However, do not add too much or the butter will compete with the flavor of the gingersnap crust.
- Divide cookie crumb mixture into 24 equal parts and press into the bottom of each muffin cup firmly with your fingers to form a crust.
- Bake for 8 – 10 minutes. Remove from the oven and set aside.
- In a large mixing bowl, combine cream cheese, brown sugar, and salt with a hand-held mixer.
- Add pumpkin purée and Greek yogurt to the cream cheese mixture and continue beating until combined.
- Open egg in a separate bowl before adding to the cream cheese mixture. Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves. Continue blending until all ingredients are thoroughly incorporated into the batter.
- Evenly divide pumpkin cream cheese mixture between the 24 muffin-tin cups, placing on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan.
- Place muffin tin on the center rack of the oven and bake for 15-20 minutes, or until the tops are lightly browned and the pumpkin mixture has set.
- Remove from oven and cool completely before removing mini-cheesecakes from the tin.
- Refrigerate for several hours or overnight before serving.
- To serve as pictured top with maple-whipped cream and crushed salted-caramel. You can spoon on the cream or pipe it on for greater control.
- You can also top with your favorite caramel sauce or some chopped nuts before serving. For a more minimalist approach, simply sprinkle a bit of pumpkin pie spice or cinnamon on top of the whipped cream.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 219mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Hearty Minestrone Soup with Arugula
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Beverage: Apple Cider Margarita
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!