Best Mini Pumpkin Cheesecakes Recipes

MINI PUMPKIN CHEESECAKES

Steps:

• 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
• 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
• In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
• Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
• Divide mixture evenly into crust-lined cups.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
• Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

MINI PUMPKIN CHEESECAKES (NO BAKE)

Steps:

• Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
• Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
• Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
• Chill cheesecakes in the refrigerator for 2 hours.

MINI NO-BAKE PUMPKIN CHEESECAKES

Steps:

• Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
• Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
• Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
• Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

KETO MINI PUMPKIN-PECAN CHEESECAKES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
• Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
• Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
• Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
• Bake in the preheated oven until set, 18 to 20 minutes.
• Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
• When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

MINI NO-BAKE PUMPKIN CHEESECAKES

Steps:

• Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
• Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
• Chill until firm, about 3 hours. Serve chilled.

MINI PUMPKIN CHEESECAKES FROM REDDI-WIP®

Steps:

• Preheat oven to 325 degrees F (or to 300 degrees F if using dark nonstick pan). Place paper liners in 24 miniature muffin cups.
• Crust: Place walnuts and 4 teaspoons sugar in food processor; pulse until finely ground. Add melted butter and pulse until combined. Press 1 teaspoon walnut mixture firmly into bottom of each prepared muffin cup. Bake 5 minutes. Cool.
• Filling: Place cream cheese and remaining 1/2 cup sugar in large bowl. Beat with electric mixer on medium speed until creamy. Add pumpkin, sour cream, vanilla, cinnamon, cloves and nutmeg; beat until well blended. Add egg, beating on low speed just until blended. Spoon evenly over crusts.
• Bake 20 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or until chilled. Top with the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.

MINI SWIRLED PUMPKIN CHEESECAKES

Steps:

• 1. Heat oven to 300^. Line a 12-cup muffin tin with the foil liners; spray liners with Pam.
• 2. Beat cream cheese, sugar, cinnamon, flour, pumpkin spice,vanilla and salt in large mixer bowl until smooth. Beat in eggs one at a time. Transfer 1/2 cup of the batter to a medium bowl- to this add the pumpkin and coffee-mate; stir until just blended.
• 3. Divide white cream cheese batter evenly among the prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
• 4. Bake for 16 to 18 minutes until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving. ---- Note: Can be refrigerated covered for 3 to 4 days.Or Can be frozen in an airtight container for one (1) month.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
• Place one gingersnap in each cup, flat side down.
• Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
• Add eggs, one at a time then add in pumpkin and corn syrup.
• Beat thoroughly and pour equal amounts into each cupcake liner.
• Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
• Cool then chill for at least one hour before serving with your favorite garnish.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat the oven to 325 degrees.
• Place 12 muffin cup liners in a muffin tin.
• Place a gingersnap cookie in the bottom of each liner.
• Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
• Add the eggs and beat well.
• Divide batter equally among the 12 muffin cups.
• Bake for 20-25 minutes or until set.
• Cool in the pan on a wire rack.
• Remove from the pan and chill before serving.

MINI PUMPKIN CHEESECAKES

Steps:

• LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
• BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
• POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
• CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.

MINI PUMPKIN SPICE LATTE CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
• Beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add pumpkin, 2 tsp. pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in coffee granules until completely dissolved. Spoon over crusts.
• Bake 26 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with remaining 2 Tbsp. sugar in clean bowl with mixer on high speed until stiff peaks form. Spoon into pastry bag; use to pipe whipped cream over cheesecakes. Sprinkle with remaining pumpkin pie spice.

MINI NO-BAKE PUMPKIN CHEESECAKES

Steps:

• Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
• Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
• Chill until firm, about 3 hours. Serve chilled.

NO-BAKE MINI PUMPKIN CHEESECAKES

Steps:

• Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined. Add the sweetened condensed milk and mix again until well combined. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined. Allow the mixture to sit in the refrigerator for about an hour to firm up. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve. Garnish with additional whipped topping if desired.

MINI PUMPKIN CHEESECAKES WITH CINNAMON WHIPPED CREAM

Steps:

• makes 1-9" or 12 mini Preheat an oven to 325 F. Lightly butter the wells of a miniature cheesecake pans. To make the crusts, in a small bowl, combine the gingersnap crumbs, cinnamon, butter and sugar and stir until blended. Divide the mixture among the prepared pans and press evenly into the bottoms. Bake until the crusts are set, about 10 minutes. Transfer the pans to a wire rack and let cool completely. Reduce the oven temperature to 300 F. To make the filling, in a small bowl, stir together the pumpkin, cinnamon, ginger and nutmeg. Set aside. In the bowl of an electric mixer fitted with the flat paddle and set on low speed, beat together the cream cheese and sugar until smooth, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, and then beat in the vanilla. Add the pumpkin mixture and beat until completely blended, about 1 minute. Pour the batter into the crusts, dividing it evenly among the pans. Bake until the filling is set, about 20 to 25 minutes. Transfer the pan to a wire rack and let cool to room temperature. Refrigerate for at least 3 hours before unmolding. Before serving, make the cinnamon whipped cream: In a medium bowl, beat the heavy cream with the vanilla and cinnamon until soft peaks form. Spoon onto the cheesecakes and sprinkle with the grated nutmeg.

JELL-O® NO-BAKE MINI PUMPKIN CHEESECAKES

Steps:

• Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
• Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.

MINI PUMPKIN CHEESECAKES

Steps:

• Directions: Preheat the oven to 300 degrees. Line your cupcake pan with liners, set aside. In a food processor, place the graham crackers and pulse till they are a sandlike texture. Place the graham cracker crumbs in a bowl, add 1/2 tsp of cinnamon and 2 tablespoons of sugar. Melt the butter and add to the graham cracker mixture. Put 1 tablespoon of the mixture into the bottom of each cupcake liner. Press down the crumbs with your finger and set aside. In a large mixing bowl fitted with the paddle attachment mix the cream cheese on medium speed for about 3 min until it is smooth without any lumps. Add in 2/3 cup of sugar and 2 tsp of vanilla extract. mix until just combined. in a separate bowl, crack the eggs and lightly beat. Slowly add in the eggs and mix. Add in the 1/2 cup of sour cream and mix until the cheesecake mixture is smooth, making sure to scrape down the sides as you go. To make the pumpkin mixture, combine all the ingredients listed above under "pumpkin mixture" add in 2/3 cup of the cheesecake mixture and mix until the two batters are completely combined and there are no lumps. Fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake batter (using a small ice cream scoop) each liner should be filled almost to the top. Now place 3 dots of the pumpkin batter onto each of the batter filled liners. I used a 1/4 teaspoon to scoop the pumpkin in. Use a toothpick to swirl the two batters together. Bake in the oven for about 27-30 min. Rotate the pan half way through the baking time. Once they are done backing, cool them completely in the fridge overnight - Keep them in the pan ENJOY!

NO-BAKE MINI PUMPKIN CHEESECAKES

Steps:

• 1.Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
• Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
• In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
• 4.Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
• Add the sweetened condensed milk and mix again until well combined.
• Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
• Allow the mixture to sit in the refrigerator for about an hour to firm up.
• Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.

PUMPKIN COOKIES & CREAM MINI CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 cookie in each of 12 paper-lined muffin pan cups. Chop 4 of the remaining cookies; reserve for later use.
• Beat cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies.
• Spoon into prepared muffin pan cups.
• Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hrs.
• Cut remaining cookies in half. Top each cheesecake with 1 Tbsp. COOL WHIP and 1 cookie half just before serving.