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!
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.
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!