Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes

Fall baking doesn’t get any better than these Mini Pumpkin Cheesecakes! They’re creamy, spiced just right, and baked in a muffin pan for easy individual servings.

Each bite is silky smooth with that classic pumpkin pie flavor we all love — and the Cool Whip topping adds a light, dreamy finish that makes them completely irresistible.

These mini cheesecakes are perfect for Thanksgiving dessert tables, cozy fall gatherings, or simply treating yourself to something special on a chilly evening.

The warm flavors of pumpkin, cinnamon, and brown sugar make your whole kitchen smell incredible as they bake.

The best part? They’re easy to make and look absolutely beautiful — no water bath, no stress, and no fancy equipment needed.

Why You’ll Love This Recipe

• Perfectly portioned: Mini cheesecakes that are ideal for parties and holiday trays.
• Rich and creamy: Classic cheesecake texture with cozy pumpkin spice flavor.
• Make ahead: Chill overnight for the best flavor and convenience before serving.
• Easy topping: Cool Whip makes them look bakery-perfect with zero effort.

If you love my Mini Salted Caramel Cheesecakes and Mini Oreo Cheesecake Bites, these pumpkin cheesecakes will be your new fall favorite!

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon sugar

For the filling:

• 16 oz cream cheese, softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

For topping:

• Cool Whip or homemade whipped cream
• A sprinkle of cinnamon or nutmeg for garnish

Instructions

1. Preheat oven to 325°F and line a 12-cup muffin pan with paper liners.
2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly coated.
3. Spoon about one tablespoon of the crust mixture into each liner and press down firmly.
4. In a large bowl, beat cream cheese until smooth and creamy.
5. Add sugar, brown sugar, and vanilla, and beat until combined.
6. Mix in eggs, one at a time, just until incorporated.
7. Add pumpkin puree, cinnamon, and pumpkin pie spice, and beat until smooth.
8. Divide the batter evenly among muffin cups, filling each about ¾ full.
9. Bake for 20–22 minutes, or until the centers are just set.
10. Let cool in the pan for 15 minutes, then transfer to a wire rack.
11. Chill in the refrigerator for at least 2 hours, or overnight for the creamiest texture.

When ready to serve, top each cheesecake with a swirl of Cool Whip and a dusting of cinnamon.

Jennie’s Notes

These little cheesecakes are the perfect combination of pumpkin pie and cheesecake — creamy, spiced, and so comforting. I love making them a day ahead so they’re perfectly chilled when it’s time for dessert.

If you’re entertaining, you can serve them straight from the fridge or top them just before guests arrive. They look beautiful on a fall dessert platter and are so easy to grab and enjoy.

Try adding a drizzle of Homemade Salted Caramel or crushed pecans on top for an extra-special touch.

More Cozy Fall Recipes You’ll Love

• Brown Sugar Maple Sweet Potato Rounds – the perfect cozy side dish.
• Fireball Whiskey Apple Butter – a warm, spiced spread that tastes like fall.
• Mini Caramel Cheesecake Bites – creamy, bite-sized perfection.
• Homemade Caramel – your go-to topping for all fall desserts.

Jennie’s Thoughts

These Mini Pumpkin Cheesecakes with Cool Whip are everything we love about fall desserts — creamy, spiced, and just the right size for sharing (or not!). They’re elegant enough for holiday gatherings but simple enough for a weeknight treat.

Serve them chilled, topped with a swirl of Cool Whip and a sprinkle of cinnamon, and watch them disappear one by one.