Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

It isn’t Fall until you’ve had at least one sweet treat with pumpkin in it. This easy mini pumpkin cheesecake recipe only takes 30 minutes to prep and bake! These are perfect for Fall Harvest Parties, Thanksgiving Dessert or a just because during the week. Top these mini pumpkin cheesecakes with whipped cream and a cookie. You are ready to party!

The holidays are just around the corner. I always feel like this time of the year goes by so fast. Before we know it, it will be a new year. How can we slow down the time just a little? By spending time with our loved ones. Making memories in the kitchen. Singing and dancing to tunes like you have no care in the world. That is exactly what we do when we make these mini pumpkin cheesecakes!

Life is too short to not eat the cake! Or in this case, mini cheesecakes. I am going to be honest with you guys. These pumpkin mini cheesecakes are ADDICTING!! We might have to start a support group. There is no way you can have just one…and if you can. I envy you on so many levels.

What type of cookies to use for the crust?

There are so many options! How can you choose? We love making these mini cheesecakes with Trader Joe’s Maple Leaf Cookies. They remind us of cream cookies but with a taste of Autumn in every bite. Maple flavor isn’t given enough credit during this time of the year. These cookies work well with pumpkin!! If you aren’t a fan of maple; use chocolate sandwich cookies or golden sandwich cookies.

Instructions

The Crust

Preheat oven to 350F degrees. Line a 12 cup muffin pan with muffin liners.

Mash cookies with a tenderizer in a ziploc bag. Once mashed like coarse sand, add melted butter. Mix together. 

Add about 1-2 tbsp of cookie crumbs in each of the muffin cups. Firmly press down the cookies in each muffin cup. Then set aside. 

The Filling

In a standmixer bowl, beat cream cheese until smooth. For about a minute.

Add sugar, vanilla extract, pumpkin pie spice, and pumpkin puree and beat until smooth. 

Next, add one egg at a time. Beat until combined. 

Fill each muffin cup with cheesecake batter (between 3 tablespoons of batter in each muffin cup) or until the liner is almost full.

Bake in the oven for 20-24 minutes or until teh center of the cheesecake is only slightly jiggly. 

Allow the mini cheesecakes to cool down to room temperature and then place in the fridge. These cheesecakes are best served cooled, but can also be enjoyed out of the oven. For best results, let cheesecakes rest in the fridge for at least 4 hours or overnight before serving.

Top with whipped cream and cookies!

You’re as sweet as pumpkin cheesecake!

These easy to make Mini Pumpkin Cheesecakes are sure to be a crowd pleaser during the Holiday season. That’s if they even make it to the event. Shhhhhhh! What are some of your favorite Fall Holiday treats?

If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe! 

XoXo,

Mini Pumpkin Cheesecakes

It isn’t Fall until you’ve had at least one sweet treat with pumpkin in it. This easy mini pumpkin cheesecake recipe only takes 30 minutes to prep and bake! These are perfect for Fall Harvest Parties, Thanksgiving Dessert or a just because during the week. Top these mini pumpkin cheesecakes with whipped cream and a cookie. You are ready to party!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Crust

  • 1 1/2 cup Maple Leaf Cookies Trader Joe’s, crushed Or any sandwich cookie crushed about 11-13oz
  • 3 tbsp Butter, melted

Cheesecake Filling

  • 12 ounces cream cheese, room temperature we use Lactose-Free Cream Cheese from Green Valley Creamry
  • 1/3 cup organic cane sugar
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 large organic eggs

Toppings

  • whipped cream we love the Coconut Whipped Cream from Trader Joe's
  • Maple Leaf Cookies from Trader Joe's or any cookie sandwich

Instructions
 

The Crust

  • Preheat oven to 350F degrees. Line a 12 cup muffin pan with muffin liners.
  • Mash cookies with a tenderizer in a ziploc bag. Once mashed like coarse sand, add melted butter. Mix together.
  • Add about 1-2 tbsp of cookie crumbs in each of the muffin cups.
  • Firmly press down the cookies in each muffin cup. Then set aside.

The Filling

  • In a standmixer bowl, beat cream cheese until smooth. For about a minute.
  • Add sugar, vanilla extract, pumpkin pie spice, and pumpkin puree and beat until smooth.
  • Next, add one egg at a time. Beat until combined.
  • Fill each muffin cup with cheesecake batter (between 2-3 tablespoons of batter in each muffin cup) or until the liner is almost full.
  • Bake in the oven for 20-24 minutes or until teh center of the cheesecake is only slightly jiggly.
  • Allow the mini cheesecakes to cool down to room temperature and then place in the fridge. These cheesecakes are best served cooled, but can also be enjoyed out of the oven. For best cooled down results, let cheesecakes rest in the fridge for at least 4 hours or overnight before serving.
  • Top with whipped cream and cookies!
Keyword Easy Dessert, Easy Valentine’s Day Dessert, Fall Dessert, Holidays, Quick Dessert

Made the recipe? Tag us on Instagram @deliciouslymarta #tastiestlife



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