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Creamy Mini Pumpkin Cheesecakes – Easy Fall Dessert with Spiced Whipped Cream

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These creamy mini pumpkin cheesecakes feature a buttery graham cracker crust, silky pumpkin-spiced filling, and a cloud of spiced whipped cream. Perfect for fall gatherings, potlucks, or cozy nights in, they’re easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of ground cinnamon (optional)
  • 8 ounces full-fat cream cheese, softened
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 teaspoon vanilla extract
  • Optional garnishes: extra graham cracker crumbs, freshly grated nutmeg, pumpkin seeds

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-count muffin tin with paper cupcake liners.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of cinnamon until evenly moistened.
  3. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly.
  4. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy (1-2 minutes).
  5. Add pumpkin puree, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until just combined.
  6. Divide cheesecake filling evenly among the 12 liners (about 2 tablespoons per cup). Tap pan gently to smooth tops and release air bubbles.
  7. Bake for 18-22 minutes, until edges are set and centers look slightly wobbly.
  8. Cool in pan for 10 minutes, then transfer to wire rack to cool to room temperature. Refrigerate at least 2 hours (overnight preferred).
  9. For spiced whipped cream: Beat heavy cream, powdered sugar, cinnamon, nutmeg, and vanilla until soft peaks form.
  10. Pipe or dollop whipped cream onto chilled cheesecakes. Garnish with extra graham cracker crumbs, nutmeg, or pumpkin seeds as desired.

Notes

Use room temperature ingredients for a smooth filling. Don’t overmix or overbake to prevent cracks. Chill cheesecakes thoroughly before serving. For gluten-free, use almond flour or gluten-free cookies for the crust. Cheesecakes can be made ahead and freeze well (without whipped cream).

Nutrition

Keywords: pumpkin cheesecake, mini cheesecakes, fall dessert, spiced whipped cream, Thanksgiving, easy dessert, autumn baking, pumpkin recipes

Find it online: https://bitematrix.com/creamy-mini-pumpkin-cheesecakes-easy-fall-dessert-with-spiced-whipped-cream/