Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 5 h 20 min
Yield: 18
Cuisine: American
Ingredients: 100 Grams (1 Cup) Speculoos Cookies; 3 Tablespoons Butter, melted; 16oz Cream Cheese completely softened to room temperature; 200 Grams (1 Cup) Light Brown Sugar; 8oz (1 Cup) Pure Pumpkin Puree (NOT Pumpkin Pie filling); 2 Teaspoons Pumpkin Pie Spice; 2 Teaspoons Pure Vanilla Extract; 2oz (1/4 Cup) Sour Cream, at room temperature; 2 Large Eggs + 1 Large Egg Yolk, at room temperature; Homemade Whipped Cream or Store-bought; Pumpkin Pie Spice for sprinkling

The perfect size these mini pumpkin cheesecakes are a great individual dessert for parties! Step-by-step photos show you how to make these delicious mini cheesecakes, filled with lots of pumpkin and warm spices you will adore this fall inspired dessert!

pumpkin cheesecake on a white plate on top of an orange linen

How cute are these?! There is something about individual-sized handheld desserts that I just cannot say no to. I mean seriously how stinking cute.

They are the perfect make-ahead dessert for your fall-inspired party. If you're looking to make them extra special a drizzle of homemade salted caramel would be beautiful!

pumpkin cheesecakes on a white and brown speckled plate on a white surface with an orange linen

Let's get to the recipe

Ingredients

For these mini pumpkin cheesecakes you'll need:

Biscuits. I used Speculoos Cookies also known as Biscoff Cookies but you can use gingersnaps or graham cracker crumbs as well. Just make sure no matter what you use that the biscuits are crushed to a fine crumb. When I do graham cracker crumbs I tend to add in a tablespoon or two of sugar to slightly sweeten it up!
Butter. You'll just need a little melted butter to bind the biscuit crumbs together to form the crust.
Cream Cheese. When you are making cheesecake the most crucial part of the recipe is making sure your cream cheese is completely softened to room temperature. You can do this fairly quickly by placing the foil-wrapped cream cheese in a bowl of warm water for 10 minutes or so, you don't want to melt the cream cheese though so be careful!
Sugar. I used brown sugar since I love the molasses hints paired with pumpkin flavor but you could use granulated sugar instead.
Pure Pumpkin Puree. Just make sure you are using pure pumpkin puree not pumpkin pie filling.
Pumpkin Pie Spice. We'll use the pumpkin pie spice for the pumpkin cheesecake fillin gas well as decorating the whipped cream with the spice.
Pure Vanilla Extract. Use the real stuff, trust me!
Sour Cream. Sour cream helps create a luscious cheesecake texture. Make sure your sour cream is at room temperature so it evenly combines with the rest of the ingredients.
Eggs. You'll need large eggs at room temperature. To quickly get your eggs at room temperature place them in a bowl of warm water for 5-10 minutes before using them. You'll use whole eggs and egg yolk, the extra egg yolk helps provide richness to the batter.
Whipped Cream. I have a recipe for stabilized whipped cream which would be perfect or you can use store-bought whipped cream.

Instructions

Cheesecakes are temperamental when baking so it's crucial that your oven is heated properly. Preheat the oven to 350F/180C. You can also prepare a large roasting pan or casserole dish and fill it with warm water and place it on the bottom rack in the oven. This will help create a more evenly heated cooking environment for the cheesecakes to bake in.

Next line two regular size cupcake pans with cupcake liners and set aside. If you want to bake one tray at a time then place the cheesecake batter in the fridge while you bake and cool the first tray. Keep in mind there is a long cooling process to prevent cracking and sinking but if you don't mind cracking and sinking you can surely speed it up!

You could use a mini cheesecake pan but the baking time will reduce down to closer to 10-15 minutes, and you'll end up with more cheesecakes.

For the crust add the speculoos cookies into a food processor and pulse until a fine crumb. You can also place them in a plastic bag and crush with a rolling pin into fine crumbs.

biscoff biscuits in the bowl of a food processor sitting on top of a white counter with an orange linen

Add the melted butter to the cookie crumbs and mix until a sand-like texture is formed and all the crumbs are evenly moistened.

crushed speculoos biscuits with melted butter mixed together in a food processor bowl sitting on a white marble counter

I like to use a heaping tablespoon to portion out the crust into the cupcake liners. Then use the top of a spice jar to press the crust into place tightly in the muffin pan. Bake the crusts for 5 minutes then set aside while you prepare the cheesecake filling.

biscoff crust crumbs pressed into cupcake liners with the bottom of a spice jar on a white marble counter

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric mixer beat the cream cheese for 2 minutes on low-medium speed. Beating it at a higher speed will add air to the batter which could make the cheesecakes crack.

Make sure to scrape down the sides of the bowl, the cream cheese should be smooth with no lumps.

two blocks of cream cheese mixed in a metal bowl to a smooth and creamy mixture sitting on a white counter

Mix in the brown sugar for a minute or two, again scraping down the sides of the bowl, this will really loosen the cream cheese.

brown sugar mixed into cream cheese in a metal mixing bowl on a white counter

Next add the pumpkin puree, pumpkin pie spice, vanilla, and sour cream. Beat for another 2-3 minutes on low-medium speed.

pumpkin puree, sour cream, vanilla,and pumpkin pies spice added to cheesecake batter in a metal mixing bowl on a white surface with an orange linen

You want to make sure everything is fully combined and there are no white spots. You should have a creamy batter with no lumps. Add in the eggs one at a time, making sure there are no traces of yolk left behind.

eggs added one at a time to pumpkin cheesecake batter in a metal bowl on a white counter

I like to use a large cookie scoop to evenly pour the batter into the prepared muffin tin.

I also like to take a 9X13 or roasting pan and fill it with warm water then place it on the bottom shelf in the oven to create a more evenly heated moist environment for the cheesecakes to bake. Place the cheesecake trays on the middle/top shelves.

mini pumpkin cheesecakes in a cupcake pan before baking

Bake the mini cheesecakes for 15-20 minutes. The cheesecake should jiggle just a little bit, the sides should be fully set. You can use a digital internal thermometer to check the cheesecake has reached 145F/63C.

Once the cheesecakes have baked turn the oven off, open the door, and let them cool in the oven for 45 minutes. Then place cupcake trays on a wire rack on the counter for an hour before wrapping with plastic wrap then chill in the fridge for at least three hours or overnight. The long and slow cool time helps prevent cracks and sinking of the cheesecakes.

pumpkin cheesecakes on a baking sheet on a white marble surface

Decorate the cheesecake cupcakes with fresh whipped cream and a sprinkling of pumpkin pie spice. Store them in the fridge in an air-tight container for up to 4 days.

mini pumpkin cheesecake on a wire rack on a white surface

More pumpkin recipes

If you're looking for more pumpkin cheesecake recipes check out my full-size pumpkin cheesecake recipe or my pumpkin cheesecake bars.

This pumpkin cream cheese bread is perfect any time of the day!

And who doesn't love a pumpkin cookie? These chewy chocolate chip pumpkin cookies are always a winner!!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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