Insanely Easy Mini Pumpkin-Spice Cheesecakes

Ella Cooks

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.

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Prep Time 20

Cook Time 20

Chilling Time 2

Servings: 12 mini cheesecakes

Course: Dessert

Calories: 280

Ingredients Equipment Method Nutrition Notes

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)

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.

Nutrition

Calories: 280kcal

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.

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