Mini Pumpkin Cheesecakes (Muffin Tin, No Water Bath)
This mini pumpkin cheesecake recipe makes 12 individual cheesecakes in a standard muffin tin: a buttery graham cracker crust, a smooth pumpkin and cream cheese filling, and an 18 to 20 minute bake at 325°F with no water bath. Allow about 3 hours 15 minutes in total, most of it hands-off cooling and chilling.
Quick answer
Press 2 tablespoons of buttered graham crumbs into each of 12 lined muffin cups and bake 5 minutes. Beat 16 oz cream cheese with 1/2 cup sugar, then 1/2 cup pumpkin, 2 eggs and 1 tsp pumpkin pie spice. Fill each cup with about 1/4 cup and bake at 325°F for 18 to 20 minutes, until the centers barely wobble. Cool 30 minutes and chill at least 2 hours.
Mini Pumpkin Cheesecake
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Mini Pumpkin Cheesecake Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the filling
- 16 oz full-fat block cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla bean powder (optional)
To serve (optional)
- Whipped cream
- A pinch of pumpkin pie spice for dusting
How to Make Mini Pumpkin Cheesecakes
- Heat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- Stir the graham cracker crumbs, melted butter and 2 tablespoons sugar until the crumbs look like wet sand.
- Press about 2 level tablespoons of crumbs into the bottom of each liner. Bake for 5 minutes, then set the tin aside.
- Beat the softened cream cheese and 1/2 cup sugar on medium-low speed until completely smooth, about 2 minutes. Scrape the bowl.
- Beat in the pumpkin puree until no streaks remain.
- Add the eggs one at a time on low speed, mixing only until each disappears. Stir in the pumpkin pie spice and vanilla bean powder, if using.
- Spoon about 1/4 cup of filling over each crust; the liners will be nearly full.
- Bake for 18 to 20 minutes, until the edges are set and the centers still wobble slightly. The center of the filling should reach 160°F on an instant-read thermometer.
- Cool in the tin on a rack for 30 minutes, then refrigerate for at least 2 hours, until firm and cold.
- Peel off the liners and top with whipped cream and a pinch of pumpkin pie spice just before serving.
Nutrition Facts
Per mini cheesecake (1 of 12) (estimated)
- Calories: 280
- Total fat: 20 g
- Saturated fat: 11 g
- Cholesterol: 85 mg
- Sodium: 190 mg
- Carbohydrates: 22 g
- Fiber: 1 g
- Sugar: 15 g
- Protein: 4 g
Estimated from USDA FoodData Central SR Legacy values for graham crackers (FDC 174957), unsalted butter, sugar, cream cheese (FDC 173418), canned pumpkin (FDC 168450), eggs and pumpkin pie spice. The optional vanilla bean powder, whipped cream and dusting are not included.
Mini Pumpkin Cheesecake at a Glance
| Step | Time | Why it matters |
|---|---|---|
| Crust pre-bake | 5 min at 325°F | Sets the crumbs so they don’t turn soggy under the filling |
| Bake | 18–20 min at 325°F | Small cups cook evenly without a water bath |
| Cool in the tin | 30 min | The centers finish setting as they cool |
| Chill | 2 hr minimum (overnight is fine) | Firms the filling so the liners peel off cleanly |
| Total | About 3 hr 15 min | About 45 minutes of active work |
Why Mini Pumpkin Cheesecakes Don’t Need a Water Bath
A full 9-inch cheesecake needs a long, gentle bake, and a water bath keeps its outer ring from overcooking before the middle sets. A mini pumpkin cheesecake is only about 2 inches across, so heat reaches the center in under 20 minutes and the edges don’t have time to crack or dry out. That is the main reason muffin-tin cheesecakes are a good choice for Thanksgiving baking when the oven is busy.
The other half of the method is mixing. Beat the cream cheese and sugar until smooth before anything else goes in, then add the eggs on low speed. Whipping air into the batter after the eggs are added makes the cheesecakes rise like muffins in the oven and sink in the middle as they cool.
Ingredient Notes for the Best Texture
- Cream cheese: use full-fat blocks, not spreadable tub cream cheese, which has more water and sets softer. Leave it out for about 1 hour so it beats smoothly; cold cream cheese is the usual cause of lumps.
- Pumpkin: use plain canned pumpkin puree. Pumpkin pie filling already contains sugar and spices, so it makes the filling too sweet and loose.
- Eggs: room-temperature eggs blend in quickly, which means less mixing and fewer air bubbles.
- Spice: 1 tsp pumpkin pie spice is a moderate amount. If you don’t have the blend, use 1/2 tsp cinnamon, 1/4 tsp ginger and a pinch each of nutmeg and cloves.
- Vanilla: vanilla bean powder is optional and is the only vanilla used here.
How to Tell When Mini Pumpkin Cheesecakes Are Done
Give the tin a gentle nudge at 18 minutes. The outer half-inch of each mini pumpkin cheesecake should look matte and set, while a coin-sized spot in the center still wobbles. Cheesecake is an egg dish, and FoodSafety.gov lists 160°F as the safe temperature for egg dishes, so check one cup with an instant-read thermometer if you have one. A tall dome or cracks across the top usually mean the cheesecakes baked too long or the batter was overbeaten.
Make-Ahead Mini Pumpkin Cheesecake for Thanksgiving
These are a good make-ahead dessert because they need chilling anyway. Bake them the day before, cool them for 30 minutes, then cover the tin and refrigerate overnight. Add the whipped cream just before serving so it stays fluffy. If you are planning the rest of the meal, our Thanksgiving dishes list and pumpkin pie with evaporated milk cover the classics.
Storing and Freezing Mini Pumpkin Cheesecakes
| Where | How long | How |
|---|---|---|
| Counter | No more than 2 hours | Refrigerate within 2 hours of baking and serving |
| Refrigerator (40°F or below) | 3 to 4 days | Covered container, without whipped cream |
| Freezer (0°F) | 1 to 2 months | Wrap each one, then bag; thaw overnight in the fridge |
Keep the cheesecakes in the refrigerator and don’t leave them out for more than 2 hours. The FoodSafety.gov cold storage chart gives 3 to 4 days in the fridge and 1 to 2 months in the freezer for baked pumpkin pie, which is the best guide for a baked pumpkin cream cheese filling.
Easy Variations
- Gingersnap crust: swap the graham crumbs for the same amount of finely crushed gingersnaps and use 1 tablespoon less sugar.
- Pecan crust: replace 1/2 cup of the crumbs with finely chopped pecans.
- Marbled tops: before adding the pumpkin, set aside 1/2 cup of the plain cream cheese batter and swirl a teaspoon onto each cup with a toothpick.
- Larger batch: the recipe doubles cleanly for two muffin tins; bake both on the middle rack if they fit, or one tin at a time.
Frequently Asked Questions
Can I make a mini pumpkin cheesecake without liners?
Yes. Grease the tin well, bake as written, and chill completely before removing. Run a thin knife around each cheesecake and lift it out with a small offset spatula.
Why did my mini pumpkin cheesecakes sink in the middle?
Too much air was beaten into the batter after the eggs went in, or they baked too long. A small dip is normal and is hidden by the whipped cream.
Can I use pumpkin pie filling instead of pumpkin puree?
Not in this recipe. Pumpkin pie filling contains added sugar and spices, so the filling would be too sweet and soft.
How far ahead can I make mini pumpkin cheesecakes?
Up to 3 days ahead in the refrigerator, or up to 2 months ahead in the freezer. Add toppings on the day you serve them.
How many calories are in one mini pumpkin cheesecake?
About 280 calories each, based on USDA FoodData Central values for the ingredients, without the whipped cream topping.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy and Branded Foods)
Featured photo: Unsplash
