Mini Pumpkin Cheesecake

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

Mini pumpking cheesecake

This post is sponsored in conjunction with #FallFlavors Week. I received product samples from sponsor companies to help in the creation of these recipes. All opinions are mine.

Baking and I have this love/hate thing going… And it is epitomized by the Mini Pumpkin Cheesecake recipe I am sharing today. 

You see, the first time I made this, it turned out beautifully. But when I repeated it, the recipe failed. And so I put it away for awhile.  

Yes, baking can be a bitch, err challenge. Make a tiny change to a soup recipe and you have a slightly different soup. Make a tiny change to a baking recipe and you can end up with a flat cake or rock hard cookies.  

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

So I wanted to try this again, this time using the chocolate chip oat grahams that I received from Scotland-based Nairn’s — I’ve been seeing Chocolate Pumpkin Cheesecakes around the internet. Their gluten-free oat grahams are great for baking, snacking or even a dessert charcuterie board!   

The other contributing sponsor was Dixie Crystals.  When I make a touchy recipe (and especially a candy), I like to use a good cane sugar which I feel maximizes my chance of success!  Yes, check out the giveaway they are both helping sponsor at the end of the post!


What Makes This Recipe a Winner

I hate to say it, but I am madly in love with mini cheesecakes!  Among their attributes…

  • Individual desserts — I think individual desserts are very fun and classy! Plus cheesecake mini’s are less likely to crack than their full-sized counterparts.
  • Festive fall look & flavor – Can you ever have too much pumpkin (rhetorical question)!
  • Make ahead & freeze — I froze around a hundred mini cheesecakes in different flavors for my daughter’s post-Covid wedding celebration.  They thawed in 10-15 minutes so were easy to replenish as the dessert bar emptied! 

Step by Step Directions

While I can’t say that Pumpkin Mini Cheesecake is a weeknight dessert, I think they are totally worth the effort!

To start, you stir together the crust ingredients

mix crust ingredients

Spray pan, then press in crust and bake for 10 minutes.

press into pan

Mix filling ingredients.

Mix filling

Mix some of the filling with pumpkin puree and cinnamon

add pumpkin to some of filling mixture

Fill cheesecake wells with plain filling then swirl in the pumpkin mixture.

swirl together in cheesecake wells

Bake and enjoy!

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

How to Make This Gluten-Free

I used Nairn’s Chocolate Oat Grahams as part one of making this gluten free. They also make Stem Ginger Oat Grahams, which would work beautifully here as well.

The cheesecake has a small amount of cornstarch which is supposed to help keep the filling smooth.  Flour may be used instead if you aren’t gluten-free. Nairn's oat grahams

Troubleshooting and Cream Cheese

One of the major reasons for cheesecake to fail is if too much air is incorporated in the mixing process. This will make it rise high, then sink in the center, sometimes cavernously!  

But you also need to beat the cream cheese thoroughly enough to get out all the lumps . I usually deal with this by using the whisk attachment first for the cream cheese, then switching to the regular attachment or even hand mixing for the rest of the ingredients.

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

The cream cheese should be room temperature or it is nearly impossible to work with. If I forget to take it out of the refrigerator, I heat it very briefly in the microwave.  But taking it out early gets it evenly warm so is better.

Cracking is another cheesecake problem, but I find it is rare in mini cheesecakes unless they are very overcooked.

If your cheesecakes end up sinking slightly in the middle don’t worry. Topping with whipped cream can hide a myriad of sins!  top with whipped cream

Rumor has it that sous vide makes cheesecake making almost flawless.  Since I just bought a sous vide unit, I’ll report back! 


Mini desserts are fun, but if you’re in the mood for something bigger take a look at this full-sized Pumpkin Cheesecake.

Tips & FAQs

This uses a special mini cheesecake pan, but can also be made with cupcake liners in a mini-muffin pan. Since these may be slightly smaller the yield may vary. mini cheesecake pan

Since the mini cheesecake wells are narrow, it’s a little harder to get the filling in. If the filling is very soft (summer), I transfer it to a quart-sized measuring cup and pour from there. If the batter is cooler and too solid to pour, I spoon it into a piping bag and use that to fill the cups.

Pumpkin Mini Cheesecake is especially nice with Pumpkin Spiced Whipped Cream. Then as a final touch (optional) consider sprinkling the whipped cream with some additional graham crumbs or a little cinnamon or nutmeg. With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 

Mini Pumpkin Cheesecake

With golden swirls of pumpkin and cinnamon atop a graham cracker crust, mini pumpkin cheesecake is a fun fall dessert! 
Author: Inger
4.67 from 6 votes
Prep Time 20 mins
Cook Time 35 mins
Additional Time 4 hrs
Total Time 4 hrs 55 mins
Course Desserts & Snacks
Cuisine American
Servings 12
Calories 273 kcal



  • ¾ cup of graham cracker crumbs 2 inner packages of Nairns gluten free
  • 1 tablespoons butter melted
  • 1 tablespoons sugar


  • 2 8- ounce packages cream cheese room temperature
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cornstarch or flour
  • 2 large eggs
  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • whipped cream for serving


  • Preheat oven to 350 degrees.
  • Stir together graham cracker crumbs, melted butter, and sugar. Spray the mini-cheesecake pan with non-stick spray, then press crumb mixture firmly into bottom of wells. Bake 10 minutes, then remove from oven to cool. Reduce oven temperature to 250 degrees.
  • Using an electric mixer with whisk beater, beat cream cheese until smooth and free of lumps. Change to regular beater and reduce to low speed; add sugar, cornstarch, vanilla; beat until well combined, scraping down sides of bowl. Add eggs, 1 at a time, mixing after each until just combined (do not over mix). Set aside 2/3 cup filling. Pour or pipe remaining filling evenly into the cheesecake wells.
  • Transfer remaining 2/3 cup cream cheese filling to a bowl; add pumpkin puree & cinnamon. Drop a generous Tablespoon of pumpkin mixture over top of cream cheese filling. With a chopstick or spoon end, swirl pumpkin mixture into filling making sure to reach down to get some plain filling from the bottom.
  • Bake until cheesecake jiggles slightly but is firm in the middle, 22-25 minutes.
  • Transfer pan to a wire rack and let cool completely. Refrigerate whole pan, uncovered, until completely cool, at least 4 hours. If needed, run a knife around edge of cheesecakes to loosen then unmold.
  • Pipe whipped cream onto each mini. Top with cinnamon or additional graham crumbs if desired.


Serving: 1 cheesecakeCalories: 273kcalCarbohydrates: 29gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 72mgSodium: 163mgFiber: 1gSugar: 17g
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!



More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

Breakfast and Baked Goods

Soups and Salads

Side Dishes

Main Dishes


Mini Pumpkin CHeesecake

32 thoughts on “Mini Pumpkin Cheesecake

  1. Amy Nash

    Mini desserts are always better than regular-sized ones! These pumpkin cheesecakes are delicious and fun to make!

  2. Karen

    These are beyond gorgeous. I have the pan too! I’ve made mini cheesecakes, but they don’t hold a candle to yours.

    1. Inger Post author

      The pan really helps the look! You need the right recipe since some don’t slide out cleanly, but I love the ones I’ve worked out.

  3. Rebecca

    5 stars
    These were so fun to make! I feel like everything tastes better when it’s mini! The pumpkin really stood out and I felt like I was in the middle of the fall season!

    1. Inger Post author

      You know I am not a big cheesecake fan myself, and am usually disappointed if that is the dessert. But the minis are different, probably because a whole regular piece is too much but these are just a taste!

    1. Inger Post author

      Yes! And I love the variety you can have that way. I think I may make and freeze different minis for Christmas Eve this year!

  4. Kathleen Pope

    Don’t you hate that with certain recipes, why does it turn it one time and not another? I love that you tried again, because these are winners!

  5. Jennifer

    Love these mini cheesecakes. They are so pretty, full of flavor and will be a big hit at my next get together.

  6. John / Kitchen Riffs

    Love cheesecake. LOVE it! And I like the idea of these mini cheesecakes. Who doesn’t want to say they ate an entire cheesecake? 🙂 Really nice recipe, with excellent seasonal flavors. Thanks!

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