This mini pumpkin cheesecake recipe makes the perfect bite sized desserts! They’re made with a cinnamon graham cracker crust, the creamiest pumpkin cheesecake filling and are topped with a fluffy whipped cream.

I wasn’t quite sure what to call these at first, because they kind of remind me of pumpkin cheesecake cupcakes, especially if you make them in a cupcake pan with liners!

They’re so small they almost feel like pumpkin cheesecake bites. But in the end I figured mini pumpkin cheesecake seemed the most fitting.

How to Make these Mini Pumpkin Cheesecakes Without Using a Water Bath

Water baths always seem like such a production, with sloshing water and the risk of water leaking into your cheesecake.

Thanks to a gradual cooking and cooling process, this mini cheesecake recipe doesn’t require a water bath!

The end result is a creamy, delicious cheesecake that’s crack-free!! The process is so easy and stress-free, you’ll wonder why you ever used a water bath in the first place.

Substitutions & Swaps – Cinnamon Graham Cracker Crust

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Graham Cracker Crumbs – I like to crush my graham crackers in a food processor, but you can crush them in a ziplock bag with a rolling pin too. You can also use gingersnap or biscoff cookie crumbs in their place!
• Granulated Sugar – Adding granulated sugar to the crust helps solidify the crust once it’s baked and makes a more stable crust. You can eliminate the sugar if you don’t mind a slightly more crumbly crust.
• Salted Butter – To keep things simple I use salted butter to make the crust. If you only have unsalted butter, add about 1/4 tsp of salt into the crust mixture.
• Ground Cinnamon – The cinnamon can be omitted, but it really adds to the flavor of the crust!

Substitutions & Swaps – Pumpkin Cheesecake Filling

• Cream Cheese – This recipe tastes best with full-fat cream cheese. I find using cream cheese that comes in brick form works best! However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still bake up well.
• Light Brown Sugar – I think this cheesecake has just the right amount of sweetness, but you can increase or decrease the amount of sugar by a teaspoon or two based on your preferences. You can also use granulated sugar in place of the brown sugar in the filling.
• Vanilla Extract – Vanilla extract helps enhance the other flavors in this cheesecake! If you don’t have any on hand it can be omitted.
• Heavy Cream – You can use heavy whipping cream or double cream if you can’t find heavy cream at your grocery store.
• Cornstarch – This helps offset the moisture from the pumpkin in this recipe! If you don’t have cornstarch you can use all purpose flour in its place.
• Egg – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using a regular large egg.
• Pumpkin Puree – Make sure you’re using unsweetened, plain ol’ pumpkin puree, not pumpkin pie filling.
• Ground Spices – If you don’t have ground ginger or nutmeg on hand, you can use 1 tsp of pumpkin pie spice in place of the ground cinnamon, ginger and nutmeg in this recipe.

Baking These Mini Cheesecakes Without a Mini Cheesecake Pan

This recipe bakes up best in a mini cheesecake pan and makes 12 mini cheesecakes. However, you can also use a classic cupcake pan lined with paper liners if needed to make about 9 mini cheesecakes.

You can also turn this recipe into pumpkin cheesecake bars by doubling the recipe and baking it in an 8 inch x 8 inch pan for 25-30 minutes at 325 F / 165 C.

Be sure to line the pan with parchment paper and spray with non-stick spray to make it easier to cut and remove slices.

Making These Mini Pumpkin Cheesecakes in Advance & Storage Tips

These mini cheesecakes can be stored in the fridge for up to 3 days. Store them in an airtight container or cover the pan tightly with plastic wrap to keep them fresh.

You can also freeze these mini cheesecakes for up to 2 weeks! After they’re baked and cooled, release them from the pan. Then either place them in an airtight container or wrap each cheesecake in a layer of plastic wrap and foil.

When you’re ready to enjoy one of the frozen mini cheesecakes, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you’re freezing or refrigerating these mini cheesecakes, wait to add the whipped cream until you’re ready to enjoy it. The whipped cream will not freeze and thaw well.

How to Make the Best Mini Pumpkin Cheesecake

• Make sure your ingredients are at room temperature. It helps them mix together better and ensures your cheesecake has a smooth texture once it’s baked.
• Beat your cream cheese on a medium to medium high speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter and helps the cheesecake bake up properly.
• Mix on a low speed once you start mixing ingredients into the cream cheese. After you’ve fluffed up the cream cheese, you want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack!

• Beat your egg in a separate bowl then slowly mix them into your cheesecake batter. This will make it easier to incorporate and help you avoid over-mixing your batter.
• Use a cookie scoop to easily fill your pan and evenly divide your batter.
• Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.
• Wait to add the whipped cream until right before serving! Otherwise it can lose its shape and start to deflate.

Let Me Know What You Think!

If you try this mini pumpkin cheesecake recipe, I’d love to hear what you think of it!

Please leave a rating and let me know your thoughts by sharing a comment.

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