Mini Pumpkin Cheesecakes are bite-size versions of a beloved fall classic! Swirled with toffee bits, these delectable cheesecake tidbits are perfect for serving up all season long.
Bigger isn't always better. I happen to think there is something extra appealing about perfectly portioned bite-sized food. I've been a fan of making mini muffins, cookies and other tiny treats for a while now, but I never thought about creating mini cheesecakes. Until now, that is.
We all know fall = pumpkin-flavored everything. And pumpkin cheesecake is a true favorite, so what could be better than adorable, single-serving versions of this classic dessert?
And after enjoying turkey and all the fixings at Thanksgiving, sometimes there is no room for pie (notice I say sometimes). These are great treats to send home with your guests to enjoy after the turkey has settled.
Why You'll Love Mini Pumpkin Cheesecakes
- They're easy to make! Just combine the ingredients, bake, and chill.
- Make-ahead ease. Mini cheesecakes are a great dessert for entertaining. Bake them ahead of time (even up to 2 days before!) and keep in an airtight container in the fridge until you're ready to serve.
- These mini pumpkin cheesecakes also freeze really well. Simply store in a single layer, airtight container and freeze for up to 2 months.
- Portable and easy to eat. Single-serving treats like these are just the thing for potlucks, parties, and game-day snacking.
I will be making them to serve at our annual pumpkin carving party. It's an annual tradition that we look forward to each year. We gather up a group of families, take a trip to our local pumpkin patch to select the perfect pumpkins, then head back to our house for food, drinks and pumpkin carving.
Since we're all busily working away on our jack o' lanterns, I like to set out a serve yourself buffet of fall-inspired foods that are easy to eat. And these mini pumpkin cheesecakes will definitely be taking center stage!
How to Make Mini Pumpkin Cheesecakes
- Making mini cheesecakes is so easy with this muffin pan.
- Be sure to thoroughly grease the pan with non-stick cooking spray. You can also use cupcake liners for easy removal.
- Including cinnamon in the graham cracker crust gives these mini pumpkin cheesecakes extra fall flavor.
- Make sure your wet ingredients are at room temperature. Set out your eggs and cream cheese about 90 minutes before baking. This will ensure that your cheesecake batter is smooth and not lumpy.
- The addition of Heath Bar Toffee Bits melting into cheesecake creates a deliciously unexpected caramel swirl. So good!
- Dollop the cheesecakes with whipped cream right before serving!
Other Mini Pumpkin Cheesecake Crust Variations
I used the traditional graham cracker crust in this recipe, but there are so many other variations that can be used! Change it up by using gingersnap cookies in the crust for added flavor. Simply replace the graham cracker crumbs with gingersnap cookie crumbs. You can also use molasses cookies, oreo cookies, or even crisp sugar cookies to make a delicious cheesecake crust. Try replacing ¼ cup of the ground crackers with pecans or walnuts for a nutty crust.
More Fall Dessert Recipes
Looking for more delicious fall desserts? Then you'll want to try my Caramel Apple Pie Cake, these Pumpkin Chocolate Chip Cookies, and this recipe for Chocolate Hazelnut Caramel Tart. Looking for more delicious fall desserts? Then you'll want to try my Caramel Apple Pie Cake, these Pumpkin Chocolate Chip Cookies, and this recipe for Chocolate Hazelnut Caramel Tart.
Preheat oven to 350 Line a muffin tin with 12 liners or spray well with cooking spray.
In a medium bowl combine cracker crumbs, cinnamon, and melted butter and mix until evenly
Press about 1 tablespoon of the cracker crumb mixture into each prepared muffin cup. Set aside.
In a large bowl beat the pumpkin and cream cheese with an electric mixer until smooth.
Add the sugar, pumpkin pie spice, vanilla extract, and eggs, beating until incorporated.
Pour about ⅓ of a cup of the mixture into each muffin cup.
Sprinkle with toffee pieces.
Bake 25-30 minutes, or until toffee has melted and the cream cheese mixture has set on top.
Remove from oven and cool about 15 minutes before removing from muffin tin.
Refrigerate for 2 hours before serving.
Optional: When ready to serve, top each mini cheesecake with a dollop of whipped cream.