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Easy Bite-Size Pumpkin Cheesecake Cups Recipe

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These quick bite-size pumpkin cheesecake cups are the perfect solution for when you want that rich, creamy fall flavor without the hassle of a full-sized cheesecake. They come together in under 20 minutes of active prep time and bake up in just 15 minutes.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup heavy cream, cold (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • 1/4 teaspoon vanilla extract (for topping, optional)
  • Ground cinnamon or nutmeg, for dusting (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your mini muffin tin with paper liners.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and stir with a fork until the mixture looks like wet sand.
  3. Press the crust into the liners: Drop about 1 heaping teaspoon of the crust mixture into each liner. Use the bottom of a small shot glass or a clean spice jar to press it down firmly into a compact, even layer about 1/4-inch thick.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with the 1/3 cup sugar until smooth and creamy, about 2 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  5. Add the egg and vanilla: Beat in the egg and vanilla extract until just combined. Do not overmix.
  6. Add the pumpkin and spices: Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt. Mix on low speed until everything is incorporated and the filling is a uniform orange color.
  7. Fill the cups: Spoon or scoop the filling into the prepared crusts, filling each liner almost to the top, leaving about 1/8-inch of space. You should get exactly 24 mini cheesecakes.
  8. Bake: Place the muffin tin on the middle rack of your preheated oven. Bake for 14-16 minutes, or until the edges are set and the centers are just slightly jiggly.
  9. Cool completely: Let the cheesecake cups cool in the pan on a wire rack for 15 minutes. Then carefully transfer them (still in the liners) to the rack to cool completely, about 30 minutes more.
  10. Chill for best results: Once cooled, place the cheesecake cups in the refrigerator for at least 2 hours. Overnight is even better.
  11. Add topping just before serving: If using the whipped cream topping, whip the cold heavy cream, powdered sugar, and vanilla together until soft peaks form. Spoon or pipe a small dollop onto each chilled cheesecake cup. Dust with a pinch of cinnamon or nutmeg.

Notes

Room temperature ingredients matter for a smooth batter. Do not overmix the filling to avoid cracking. Watch the baking time closely; start checking at 12 minutes. For extra-creamy texture, place a small oven-safe dish of water on the lower rack while baking. Chill for at least 2 hours, preferably overnight, for best flavor and texture. These freeze well for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake cups, bite-size cheesecake, mini pumpkin cheesecake, fall dessert, easy cheesecake recipe, quick dessert, pumpkin dessert, cheesecake cups

Find it online: https://flurpchef.com/easy-bite-size-pumpkin-cheesecake-cups-recipe/