Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 1 ½ cups cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Whipped cream (for topping)
Instructions
Step 1: Prepare the Crust
In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand, making sure all the crumbs are well coated in butter. This buttery graham crust will give your mini cheesecakes the perfect crunchy base. Press the crumb mixture evenly into the bottom of lined muffin tins, using the back of a spoon to press down firmly. Set the prepared crust aside while you work on the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, add the softened cream cheese and beat it with an electric mixer until it’s smooth and lump-free. Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Beat again until the mixture is well combined and smooth. The result should be a creamy, spiced filling that perfectly balances sweetness and the flavors of fall.
Step 3: Assemble the Mini Cheesecakes
Using a spoon or small scoop, divide the pumpkin cheesecake mixture evenly over the graham cracker crusts in the muffin tin. Fill each muffin liner generously, making sure the mixture reaches the edges of the liner. Smooth the tops of the cheesecakes with the back of the spoon or an offset spatula to ensure an even surface.
Step 4: Chill and Set
Once assembled, place the muffin tin in the refrigerator to allow the cheesecakes to chill and set for at least 2 hours. This gives the filling time to firm up and the flavors to meld together beautifully. For best results, you can chill them overnight.
Step 5: Serve
Before serving, top each mini cheesecake with a dollop of whipped cream. This adds a light, airy contrast to the rich pumpkin filling. You can also sprinkle a little extra cinnamon or nutmeg on top for decoration. Serve chilled and enjoy the perfect bite-sized fall dessert!
Notes
When pressing the graham cracker crust into the muffin tins, make sure to pack it down firmly. This ensures that the crust will hold together when you remove the cheesecakes from the liners. If you’re having trouble with the crust crumbling, you can add a little more melted butter to bind the crumbs together better.
- Prep Time: 15 minutes
Nutrition
- Calories: 180 kcal
- Sodium: 140mg
- Protein: 2g