Mini Pumpkin Cheesecakes Recipe

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 gingersnap cookies; 8 ounces cream cheese, softened; 2/3 cup granulated sugar; 1/3 cup packed light brown sugar; Fine salt; 2 eggs, at room temperature; 1 1/4 cup, plus 1/3 cup sour cream; 1/3 cup heavy cream; 1 15 -ounce can pure pumpkin puree; 1 tablespoon pumpkin pie spice, plus more for dusting

Servings: persons

1
1.
2
Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners.
3
Place 1 whole cookie in the bottom of each lined cup.
4
2.
5
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.
6
Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined.
7
Beat in 1/3 cup sour cream and heavy cream.
8
Stir in the pumpkin puree and pumpkin pie spice until smooth.
9
Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
10
3.
11
Bake until the filling is just set, 40 to 45 minutes.
12
A sharp knife inserted into the center will come out moist, but clean.
13
Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread.
14
Cool completely in tins on a wire rack.
15
Refrigerate until cold, 4 hours, or overnight.
16
Top with a dusting of pumpkin pie spice.
17
Calories: 187
18
Total Fat: 11 grams
19
Saturated Fat: 6 grams
20
Total Carbohydrates: 19 grams
21
Protein: 3 grams
22
Sodium: 115 milligrams
23
Cholesterol: 57 milligrams
24
Fiber: 1 gram

1037

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 gingersnap cookies, 8 ounces cream cheese, softened, 2/3 cup granulated sugar, 1/3 cup packed light brown sugar, and more.

Yes, Mini Pumpkin Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Pumpkin Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions