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Easy Mini Pumpkin Cheesecake Cups: Best Bite-Size Dessert

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These mini pumpkin cheesecake cups are creamy, bite-size, and perfect for fall gatherings. Made with a buttery graham cracker crust and a spiced pumpkin cheesecake filling, they’re a crowd-pleasing dessert that comes together in about 45 minutes.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup sour cream (for topping, optional)
  • 2 tablespoons powdered sugar (for topping, optional)
  • ½ teaspoon vanilla extract (for topping, optional)
  • Whipped cream, for serving (optional)
  • Caramel sauce, for drizzling (optional)
  • Pumpkin pie spice or cinnamon, for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners or grease lightly with butter.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand and clumps together when squeezed.
  3. Press about 1 tablespoon of the crust mixture into each mini muffin cup. Use the bottom of a small glass to press it down firmly into a flat layer. Bake for 5 minutes, then set aside to cool slightly.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  5. Add ¾ cup sugar and beat until combined, about 1 minute. Add pumpkin puree, eggs, 1 teaspoon vanilla, pumpkin pie spice, cinnamon, and ¼ teaspoon salt. Mix on low speed until just combined. Do not overmix.
  6. Spoon or scoop about 1 tablespoon of filling into each prepared crust, filling almost to the top.
  7. Bake for 15-18 minutes, until the edges are set and slightly puffed but the centers still jiggle slightly when shaken.
  8. Remove from oven and cool on a wire rack for 20 minutes. Carefully remove cups from the tin and cool completely on the rack, about 30 minutes.
  9. Make the topping (optional): In a small bowl, whisk together sour cream, powdered sugar, and ½ teaspoon vanilla. Spoon a small dollop on top of each cooled cup and spread gently.
  10. Refrigerate for at least 2 hours, or overnight. Just before serving, top with whipped cream, a drizzle of caramel sauce, and a dusting of pumpkin pie spice.

Notes

Room temperature ingredients are key for a smooth filling. Do not overmix the filling to avoid cracks. The sour cream topping is optional but recommended. For best texture, chill overnight. These freeze well (without toppings) for up to 3 months.

Nutrition

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

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