Mini Pumpkin Cheesecakes
Bite-sized pumpkin cheesecakes with graham cracker crust, perfect for dessert buffets and holiday parties.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 2 hours 40 min
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 eggs
Instructions
- Preheat oven to 325°F. Line a muffin tin with liners.
- Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of each liner.
- Beat cream cheese and 1/2 cup sugar until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice.
- Add eggs one at a time, mixing well after each.
- Pour filling over crusts. Bake for 20-25 minutes until set.
- Cool completely, then chill for at least 2 hours before serving.
Notes
- Use room-temperature cream cheese for smoother filling.
- Chill before serving to prevent cracks.
- Top with whipped cream or caramel sauce if desired.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg