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mini pumpkin cheesecake bites recipe

How to Make Mini Pumpkin Cheesecake

Learn how to make the perfect holiday pumpkin cheesecake dessert that will amaze all your guests with its delicious and flavorful taste.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Servings 1
Calories 189 kcal


For the crust:

  • cups of graham cracker crumbs (made with the food processor)
  • ¼ cup granulated sugar
  • ¼ cup of brown sugar
  • ¼ cup of melted salted butter

For the pumpkin cream cheese filling:

  • cup of pumpkin puree
  • 3 large eggs
  • ½ cup of brown sugar
  • teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ½ teaspoon of ginger
  • ¼ teaspoon of salt
  • 24 oz of room temperature softened cream cheese
  • ½ cup of granulated sugar
  • 1 teaspoon of vanilla


  • In a bowl, mix together the graham cracker crumbs, sugar, brown sugar, and melted butter.
  • Put muffin liners in a muffin tin. Fill one tablespoon of the crust in each muffin liner, press firmly and evenly. Put it in the fridge till you prepare the filling.
  • In another bowl, mix the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
  • Blend the softened cream cheese, sugar, and vanilla in a small bowl till silky smooth consistency.
  • Combine both mixtures together to make the perfect smooth mix of both.
  • Scoop a third of a cup of the filling into each muffin cup.
  • Move the muffin tin to a preheated oven at 350 degrees for 25-30 minutes.
  • When the surface isn’t jiggling anymore. Transfer the muffin tin from the oven to a cooling rack until it’s completely cool, then to the fridge to cool overnight or until it’s ready to be served.