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Mini Pumpkin Cheesecake are so rich and creamy. These are baked in a muffin pan with a buttery Biscoff cookie crust and a fluffy whipped cream topping. You’ll love this easy Thanksgiving dessert idea!
Easy Pumpkin Cheesecakes
My love for pumpkin runs deeps. Even though I typically eat it during the fall, I will never turn down a slice of pie or donut if the opportunity presents itself, even in July.
Even though I have several pumpkin cheesecake recipes on my blog, there’s always room for more. These easy Mini Pumpkin Cheesecakes are the perfect bite-sized treat when you’re craving cheesecake but don’t have the time or desire to make a whole cheesecake.
These are baked in a muffin pan, the filling comes together quickly (in one bowl!) and they’re off to the oven for 15 minutes. No worrying about a water bath.
Are you planning your Thanksgiving menu? These would be a great addition. They can be made ahead of time, and they keep well in case you have leftovers and I never mind if there’s some leftover (more for me!).
Secrets to The Perfect Filling
Cheesecakes need to be rich & creamy, no one likes a grainy filling. Follow these simple steps for the perfect filling every time.
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.
Room temperature ingredients: 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.
7 Simple Ingredients
The filling is so simple and comes together in just one bowl.
- Cream Cheese– make sure it’s full-fat
- Brown sugar
- Pumpkin puree– not pumpkin pie filling
- Sour cream– can be substituted with plain or Greek yogurt
- Vanilla extract
- Pumpkin pie spice
For the Crust and Topping
- Biscoff Cookies– you’ll need just one package. You could also use graham crackers or Gingersnap cookies
- Heavy whipping cream
- Powdered sugar
This is pretty straightforward, but be sure to check out the video for a more in-depth review.
For The Crust
Crush the cookies in a food processor or blender then combine with the melted butter and stir until well combined.
Line the cupcake pan and then spoon 1 tablespoon of the cookie mixture into the pan, and press it firmly into the bottom.
For the Pumpkin Filling
- Beat the cream cheese and sugar: First cube the cream cheese, combine with the sugar then beat with an eclectic mixer until completely smooth.
- Add the pumpkin puree and mix to combine.
- Finally add the remaining ingredients: eggs, vanilla, sour cream and spices and beat until well combined.
- Portion out the filling: Use a large cookie scoop to spoon the batter into the cupcake liners.
- Bake in an oven preheat to 350°F until the centers are just slightly giggly. Cool on the counter and then transfer to the refrigerator to set for a few hours.
- Add the toppings once cooled.
- I served these with a simple whipped cream, but these would also be good with my cinnamon maple whipped cream.
- A scoop if ice cream on the side would also be good!
- Drizzle with some caramel sauce and chopped nuts for a little bit of crunch.
Storing and Freezing Instructions
These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container.
To freeze the finished cheesecake, be sure they’ve set completely in the refrigerator for a couple of hours. Once chilled, 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.
are so rich and creamy. These are baked in a muffin pan with a buttery Biscoff cookies crust and a fluffy whipped cream topping.
For the Crust
- 1 ½ cups (155g) Biscoff cookie crumbs (about 20 cookies)
- 3–4 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
- Preheat the oven to 350°F. Line a cupcake pan with baking liners.
- 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.
- 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
- 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.
- Next, add the pumpkin puree and beat until well combined.
- 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.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. 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
- 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.
- Category: Cheesecake
- Method: Oven
- Cuisine: American
Keywords: mini cheesecakes, easy cheesecake, thanksgiving dessert, pumpkin dessert