Close up of unwrapped Mini Pumpkin Cheesecake with whipped cream

Mini Pumpkin Cheesecakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 16 Servings


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.


Nutrition Information:
1 Cheesecake
12.2 g
165.3 mg
17.5 g
19 g
1 g
3.6 g
71.1 mg
  • Category: Cheesecake
  • Method: Oven
  • Cuisine: American