Why you’ll love it
These miniature cheesecakes give you all the creamy, spiced indulgence of a pumpkin cheesecake but in a perfectly pinterestable single bite. The ginger/pecan crumb adds crunch and toasty warmth while a silky pumpkin filling keeps the texture light and not-too-heavy — ideal for autumn brunch boards and gift boxes.
Makes: 12 mini cheesecakes
Prep: 20 minutes
Bake / chill: 20 minutes bake + 2 hours chilling (best chilled 4 hours)
Total time: ~2½–3 hours (mostly hands-off)
Ingredients
Crust
- 1½ cups crushed ginger biscuits or graham crackers (about 150 g)
- 6 tbsp unsalted butter, melted (85 g / ~3 oz)
- ¼ cup chopped pecans, toasted (30 g)
Filling
- 16 oz full-fat cream cheese, room temperature (454 g)
- ½ cup granulated sugar (100 g)
- 1 cup pumpkin purée (240 g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg)
- 2 tbsp sour cream (optional, for extra silkiness) (~30 g)
To finish
- Pinch of cinnamon or a pecan half per tart (optional)
Equipment
- 12-cup standard muffin tin + paper liners or a silicone muffin tray
- Mixing bowls, hand whisk or electric mixer
Method
- Preheat & prep: Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or use a silicone tray.
- Make crumb: Pulse the ginger biscuits to fine crumbs (or crush in a bag). Stir crumbs with melted butter and chopped pecans until evenly coated. Press about 1–1½ tbsp of the crumb mix into the base of each liner to form a compact base. Put the tin in the fridge while you make the filling.
- Make filling: Beat cream cheese until smooth. Add sugar and beat until creamy. Add pumpkin purée, eggs (one at a time), vanilla, pumpkin pie spice and sour cream; mix until just smooth and no big lumps remain. Don’t over-mix.
- Fill & bake: Divide the filling evenly among the 12 cases (about 3 tbsp filling each). Bake 18–22 minutes — centres should still have a small wobble. Remove from oven and cool to room temperature, then chill in the fridge for at least 2 hours (best 4 hours).
- Finish: Dust with a pinch of cinnamon and top each with a pecan half if using. Serve chilled.
Storage
- Keep chilled in an airtight container for up to 4 days. Can be frozen (well wrapped) for up to 2 months — thaw overnight in the fridge.
Variations & tips
- Maple swirl: Drop ½ tsp maple syrup into each filling portion and swirl before baking.
- Ginger-free: Use plain graham crumbs and swap pecans for hazelnuts.
- No-bake shortcut: Fold whipped cream into the filling and set in the fridge on a biscuit base (no bake) — texture will be lighter and more mousse-like.
Estimated nutrition (per mini cheesecake — approx.)
≈ 280 kcal per mini (estimate).
(Rounded estimate — depends on cream cheese brand and biscuit choice.)
Insanely Easy Mini Pumpkin-Spice Cheesecakes
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These miniature cheesecakes give you all the creamy, spiced indulgence of a pumpkin cheesecake but in a perfectly instagrammable single bite. The ginger/pecan crumb adds crunch and toasty warmth while a silky pumpkin filling keeps the texture light and not-too-heavy — ideal for autumn brunch boards and gift boxes.
Ingredients
Equipment
Method
Method
- Preheat & prep: Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or use a silicone tray.
- Make crumb: Pulse the ginger biscuits to fine crumbs (or crush in a bag). Stir crumbs with melted butter and chopped pecans until evenly coated. Press about 1–1½ tbsp of the crumb mix into the base of each liner to form a compact base. Put the tin in the fridge while you make the filling.
- Make filling: Beat cream cheese until smooth. Add sugar and beat until creamy. Add pumpkin purée, eggs (one at a time), vanilla, pumpkin pie spice and sour cream; mix until just smooth and no big lumps remain. Don’t over-mix.
- Fill & bake: Divide the filling evenly among the 12 cases (about 3 tbsp filling each). Bake 18–22 minutes — centres should still have a small wobble. Remove from oven and cool to room temperature, then chill in the fridge for at least 2 hours (best 4 hours).
- Finish: Dust with a pinch of cinnamon and top each with a pecan half if using. Serve chilled.
Nutrition
Notes
Storage
Keep chilled in an airtight container for up to 4 days. Can be frozen (well wrapped) for up to 2 months — thaw overnight in the fridge.
Variations & tips
- Maple swirl: Drop ½ tsp maple syrup into each filling portion and swirl before baking.
- Ginger-free: Use plain graham crumbs and swap pecans for hazelnuts.
- No-bake shortcut: Fold whipped cream into the filling and set in the fridge on a biscuit base (no bake) — texture will be lighter and more mousse-like.
