Mini Pumpkin Cheesecakes Recipe

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Biscoff or gingersnap crumbs; 4 Tbs. melted butter or margarine; 12 oz. reduced-fat cream cheese, softened; 1 cup pumpkin puree; 3 large eggs; 1/2 cup plus 2 Tbs. light brown sugar; 1 Tbs. all-purpose flour; 3/4 tsp. ground ginger; 3/4 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. salt; ⅛ tsp. ground allspice, optional; 1 cup low-fat sour cream; 1/4 cup sugar; 1 Tbs. unsweetened cocoa powder, divided; 1/2 tsp. vanilla extract

Servings: persons

1 1/2 cups Biscoff or gingersnap crumbs
4 Tbs. melted butter or margarine
12 oz. reduced-fat cream cheese, softened
1 cup pumpkin puree
3 large eggs
1/2 cup plus 2 Tbs. light brown sugar
1 Tbs. all-purpose flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
⅛ tsp. ground allspice, optional
1 cup low-fat sour cream
1/4 cup sugar
1 Tbs. unsweetened cocoa powder, divided
1/2 tsp. vanilla extract

1
To make Cheesecakes: Preheat oven to 350F.
2
Line 12-cup muffin pan with paper liners.
3
Combine Biscoff crumbs and melted butter in bowl.
4
Press 2 Tbs.
5
crumb mixture into bottoms of each paper liner.
6
Bake 10 minutes, or until crumb crust begins to brown.
7
Puree cream cheese, pumpkin puree, eggs, brown sugar, flour, ginger, cinnamon, nutmeg, salt, and allspice in blender or food processor until smooth.
8
Divide mixture equally among paper liners.
9
Bake 15 minutes, or until set.
10
Let Cheesecakes cool in paper liners, then remove liners.
11
For best flavor, refrigerate 12 hours or up to 2 days.
12
To make Cocoa Sour Cream: Combine sour cream, sugar, 2 tsp.
13
cocoa powder, and vanilla in small bowl until sugar dissolves.
14
Garnish each Cheesecake with dollop of Cocoa Sour Cream just before serving, and dust lightly with remaining 1 tsp.
15
cocoa powder.

1609

kcal

Calories

133

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cups Biscoff or gingersnap crumbs, 4 Tbs. melted butter or margarine, 12 oz. reduced-fat cream cheese, softened, 1 cup pumpkin puree, 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