Beyond Frosting » Recipes » Desserts » Cheesecakes » Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecake is an easy fall dessert idea, perfect for gatherings and parties. These rich and creamy pumpkin cheesecake bites are baked in a muffin pan with a buttery Biscoff crust and topped with the fluffiest whipped cream topping.

Two stacked unwrapped mini pumpkin cheesecakes, the top one frosted with whipped cream

Easy Mini Pumpkin Cheesecake Recipe

My love for pumpkin runs deep. I have so many delicious pumpkin dessert ideas on the blog already and I’ll never pass up the opportunity to share more. This recipe for mini pumpkin cheesecake bites is one of the best ways to enjoy everyone’s favorite fall ingredient. Rich, creamy, full of pumpkin flavor and pumpkin spice, they’re the perfect size for fall parties and get-togethers, even Halloween and Thanksgiving! All you need is a muffin tin, a bit of prep, and some chill time. So let’s get baking!

Why You’ll Love These Mini Pumpkin Cheesecakes

  • Bite-sized. Satisfy a craving for rich and creamy pumpkin cheesecake without the time and commitment of making a full cheesecake.
  • Baked in a muffin pan. The filling comes together quickly (in one bowl!) and then these cheesecake bites are off to the oven for 15 minutes. No worrying about a water bath.
  • Perfect for the holidays. Are you planning your Thanksgiving menu? Mini pumpkin cheesecake is a great addition. These can be made ahead of time, and they keep well in case you have leftovers (I’ll never say no to leftovers!).
Ingredients for pumpkin cheesecake displayed in various bowls

Key Ingredients

The mini pumpkin cheesecake filling and crust are simple to make with mostly pantry staples. Below is a short overview with notes on the key ingredients you’ll need. Scroll to the recipe card for the full recipe amounts and instructions.

  • Cream Cheese – I recommend using full-fat brick-style cream cheese for the creamiest cheesecake filling.
  • Brown Sugar
  • Pumpkin Puree – Be sure to buy pure canned pumpkin and not canned pumpkin pie filling. They’re sold near to each other in grocery stores, but they’re not the same thing!
  • Eggs
  • Sour Cream – Adds tons of moisture and flavor. Sour cream can be substituted with plain or Greek yogurt.
  • Vanilla Extract
  • Pumpkin Pie Spice – This is a blend of spices that brings fall flavor to pumpkin pie, and also pumpkin cheesecakes! You can make your own pumpkin spice by combining cinnamon, ginger, nutmeg, allspice, and clove, or you can buy a ready-made blend from the store.
  • Biscoff Cookies – Lotus Biscoff is a type of crunchy spiced cookie with a caramelized flavor. You’ll need just one package to crush up to make the cheesecake crust. If you can’t find Biscoff cookies where you are, you can also use Graham crackers or Gingersnap cookies.
  • Butter
  • Whipped Cream – I top these mini pumpkin cheesecakes with swirls of fluffy homemade whipped cream. I include my recipe in the recipe card, or you can use store-bought whipped cream.

How to Make Mini Pumpkin Cheesecakes

This mini cheesecake recipe is pretty straightforward, and I’ve included a video later on with more details. Here’s how easy they are to make:

  • Crush the cookies. Pulse the cookies in a food processor or blender to form a fine crumb. Afterward, stir in melted butter until well combined.
  • Make the crusts. Spoon about 1 tablespoon of cookie crumbs into each well of a lined muffin tin. Press the mixture firmly into the bottom to form the crust.
  • Prepare the filling. Next, beat the cream cheese together with the sugar until it’s completely smooth. Mix in the pumpkin puree, and finally, add the remaining ingredients and beat until well combined.
  • Fill the pan. Using a large cookie scoop, spoon the batter into the prepared cupcake liners.
  • Bake. Bake the cheesecakes at 350°F until the centers are mostly set with a slight jiggle. Leave the cheesecakes to cool on the counter before transferring them to the fridge to set.
  • Serve. Once cooled, top your mini pumpkin cheesecakes with a sweet little swirl of whipped cream for serving.
Half eaten mini pumpkin cheesecake with the wrapper folded down and a gold fork laying next to it

Tips for the Best Pumpkin Cheesecake Bites

This cheesecake is rich and creamy, with silky smooth pumpkin cream cheese filling. Follow these simple steps for the perfect mini cheesecakes every time:

  • Use full-fat ingredients. This includes the cream cheese and sour cream. Reduced or fat-free ingredients tend to be watery. Don’t sacrifice the calories for taste and texture.
  • Let the ingredients come to room temperature. When it comes to making cheesecakes, room-temperature ingredients are key. Everything incorporates better at room temperature. This includes the cream cheese, eggs, and sour cream.
  • Sift the brown sugar. Brown sugar is notoriously clumpy. So if you find lots of lumps in your sugar, measure first then sift it through a mesh sieve. This will help to prevent a grainy or lumping filling.
  • Halve the recipe. This recipe makes a party-sized batch of 16 mini pumpkin cheesecakes. Feel free to scale back the ingredients as needed for a smaller batch.
  • Use another type of crust. You can make this recipe with a Graham cracker crust or Oreo crust.
  • Looking for another easy variation of pumpkin cheesecake? These homemade pumpkin cheesecake bars are perfect for sharing.
Piping bag adding whipped cream to the top of a mini cheesecake

Topping and Serving Ideas

Whether you’re making these for a gathering or simply tucking into them during the week, here are some of my favorite topping ideas and ways to serve creamy pumpkin cheesecake bites:

Unwrapped mini pumpkin cheesecake with whipped cream and cinnamon sticks in the background

How to Store Mini Pumpkin Cheesecake

  • Make-ahead: These mini pumpkin cheesecakes can be made up to 2 days in advance and refrigerated in an airtight container. I recommend leaving off the whipped topping until you’re ready to serve.
  • Fridge: Make sure the cheesecake is completely cooled prior to storing. Cover the mini cheesecakes airtight and keep leftovers in the fridge for up to 2 days.
  • Freezer: To freeze these mini pumpkin cheesecakes, allow them to set completely in the refrigerator for a couple of hours. Once chilled, transfer the cheesecakes to an airtight container and freeze them for up to 1 month. Thaw overnight in the refrigerator and add the toppings prior to serving.

More Pumpkin Desserts to Try

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of unwrapped Mini Pumpkin Cheesecake with whipped cream

Mini Pumpkin Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 16 Servings
  • Category: Cheesecake
  • Method: Oven
  • Cuisine: American


Mini Pumpkin Cheesecakes are an easy fall dessert idea! These mini pumpkin cheesecake bites are baked in a muffin pan with a buttery Biscoff crust and topped with the fluffiest whipped cream topping.


For the Crust

  • 1 ½ cups (155g) Biscoff cookie crumbs (about 20 cookies)
  • 34 tablespoons (42-55g) unsalted butter, melted

For the Filling

  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (110g) light brown sugar
  • 1 cup (180g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons  (24g) full-fat sour cream, at room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 2 teaspoons (5g) pumpkin pie spice
  • 2 large eggs, at room temperature

For the topping

  • ¾ cup (177ml) heavy whipping cream
  • ¼ cup (32g) powdered sugar


For the Crust

  1. Preheat the oven to 350°F. Line a cupcake pan with baking liners.
  2. Grind the cookies into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookies with the melted butter and stir until well combined.
  3. Spoon 1 heaping tablespoon of the graham cracker mixture into each cupcake liner and press into the pan with a spoon. Set aside.

For the Filling

  1. In a large mixing bowl, beat the cream cheese until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
  2. Next, add the pumpkin puree and beat until well combined.
  3. Finally, add the eggs, sour cream, vanilla extract and pumpkin pie spice and mix on low speed until well combined. Scrape down the bowl as needed.
  4. Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool for about 30 minutes in the pan, then cool compleltly on the counter. Transfer to the refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.

For the topping

  1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and topped with leftover cookies.


  • Be sure to use room temperature ingredients for the best results
  • If the brown sugar is clumpy, sift it with a fine-mesh sieve
  • Sour cream and be substituted with Greek or plain yogurt
  • Crust Options: You can use any type of cracker or cookie crust for these. Graham cracker or Gingersnap cookies are great options if you don’t have Biscoff cookies. Oreo cookies also work but you’ll need 16 Oreos and only 2 tablespoons of butter. 
  • Halve the recipe: This recipe can easily be halved to make 8 mini cheesecakes

Make-ahead instructions: These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. Add toppings prior to serving.

Storing and Freezing: Be sure they’ve set completely in the refrigerator for a couple of hours. Then transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Just add the toppings prior to serving.



  • Serving Size: 1 Cheesecake
  • Calories: 245
  • Sugar: 12.2 g
  • Sodium: 165.3 mg
  • Fat: 17.5 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 3.6 g
  • Cholesterol: 71.1 mg

Filed Under:

Review and rate this post!

I love hearing from you! Submit your question or review here. Your email address will not be published. Required fields are marked*.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 comments on “Mini Pumpkin Cheesecakes”

  1. I was scrambling for a last minute pumpkin cheesecake recipe and so glad I landed on this one! They came out delicious!!

  2. I made these early and frozen most of them for Thanksgiving. We had to taste test them before and they are SO GOOD!!! They are creamy and so tempting to eat more than one. I use spiced cookies for the crust and did not add whip cream as I do not like whip cream. I know that may sound strange but oh well, my loss I guess.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yes Carol!! That is awesome. Thank you so much for sharing. My husband doesn’t like whipped cream either lol