Mini Pumpkin Cheesecake Recipe

Last updated on February 9th, 2024 at 03:57 pm

Mini cheesecakes topped with whipped cream, with 2 ginger biscuits and a stick of cinnamon.

Mini Pumpkin Cheesecake has to be one of my favorite dessert bites when it comes to baking for Thanksgiving. I used to make large pumpkin cheesecakes for my family to share each year but now with kids I have started making things bite size for the little people in my life. These this year are better than ever because I made them with a ginger snap crust instead of my graham cracker crust I normally make it with. The flavor of pumpkin, cheesecake and ginger snaps is one to blow your taste buds away for sure. 

Check out more of my easy pumpkin recipes to make the most of your pumpkins this Fall

Thanksgiving Mini Pumpkin Cheesecake Recipe bakingThanksgiving Mini Pumpkin Cheesecake Recipe baking

Mini Pumpkin Cheesecake

a gingery, creamy pumpkin delight
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 2 hours 28 minutes
Servings 16
Author Let’s Talk Mommy


  • 25 gingersnap cookies
  • 3 Tbsp butter melted
  • 1 package 8 oz cream cheese, softened
  • 1 Tbsp sour cream
  • 1/2 cup packed dark brown sugar
  • 1/2 cup canned pure pumpkin
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 egg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


  1. Preheat oven to 350°F/175 C
  2. Spray mini cheesecake pan with 1 calorie cooking spray.
  3. In food processor, crumble gingersnap cookies with pulses until finely ground (roughly 1 cup)
  4. Add melted butter; mix
  5. Press crumb mixture firmly into each cheesecake cup to form crust
  6. Bake 6-8 minutes
  7. In large bowl beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy
  8. Mix in pumpkin, sour cream and salt, scraping bowl frequently
  9. Mix in egg, vanilla, cinnamon and nutmeg; until well blended.
  10. Divide pumpkin batter evenly into crust-lined cups to the top
  11. Bake 20 minutes or until set
  12. Let cool completely in pan
  13. Refrigerate at least 2 hours before serving

Recipe Notes

Top with whippped cream or ice cream, chocolate or caramel sauce or better yet try my salted caramel recipe to pour on top.

Mini cheesecakes topped with whipped cream, with 2 ginger biscuits and a stick of cinnamon.

Can I Make Cheesecake In Advance?

Yes! Because cheesecake is best served fresh from the fridge (let it sit for around 15 minutes on the side before eating) it is perfect for making in advance. They taste best in the 1-2 days after making them, so if you have time the day before you want to eat them it is a great idea to get them whipped up and in the fridge ready to go.

Should Pumpkin Cheesecake Be Refrigerated?

You should always store your mini pumpkin cheesecakes in the fridge. Not only do they taste best like that, it will stop them going bad. If stored correctly in the fridge then they will last around 5-7 days.

Can You Freeze Pumpkin Cheesecake?

Yes you can! You can freeze your cheesecakes in an airtight container for up to 3 months. It is important that you don’t put your mini cheesecakes straight in the freezer from the oven, make sure you refrigerate them for at least 2 hours like the recipe says. This step is important to make sure your cheesecake has set properly and is the right consistency.

When you want to eat your cheesecakes take them from the freezer and let them thaw in the fridge overnight. You can add any toppings like whipped cream or salted caramel sauce as you are about to serve.

Mini cheesecakes topped with whipped cream on a plate

Did you like my recipe? Why not pin it for later? It would make a lovely treat for any holiday even if you don’t celebrate Thanksgiving. These days you can find canned pumpkin anywhere all year round. I get mine from Tescos but your local grocer will have it too. It’s great to bake a variety of treats with especially if you like anything cinnamon-y. This one is easy to make and lovely to serve.

If you test out my recipe don’t forget to tweet me or tag me on instagram so I can reshare. I love seeing what people come up with and are trying of mine. 

Looking For More Individual Dessert Ideas?

Mini cheesecakes topped with whipped cream

57 thoughts on “Mini Pumpkin Cheesecake Recipe”

    • Yes you will eat most of them!!! lol I am guilty of it myself but they are so easy and you can get pumpkin at Tescos now all year round so it’s great. My pumpkin cupcakes are good too.

  1. These are so cute. I am most jealous of your GORGEOUS photo styling, they look so beautiful, every little touch is really stunning. I need to make more of an effort in presentation, especially for things like this. Gorgeous Jenny xxx

    • Ahh thank you lovely. I am a HUGE fan of styling especially food or home interiors so this was fun to do both for Thanksgiving. It’s all in the little things that surround whatever you are taking photos of.

  2. So I don’t know if it’s a down under thing (being in NZ) but I totally can’t fathom pumpkin as a sweet ingredient in a dessert, pie or cake of any description! But I have to admit that these actually do look pretty scrummy. I’ve never tried any pumpkin dessert to be fair though but it’s not something that is readily available here either! #sharewithme

    • OH you must try it sometime. I make all kinds of desserts and pies with pumpkin in it. Pumpkin muffins, cupcakes, cakes, cakerolls, cheesecakes, the list is endless and so delicious.

    • I like clean and fresh thank you ever so much. It’s way more me than the last and user friendly. Didn’t realize how many struggled reading the grey font oops. Lesson learned.

    • Oh yes carrot cake is good. I actually was thinking should I mix pumpkin and cheesecake or pumpkin and carrot cake I might have to do the latter next year!! Great idea. lol Wink wink. They are super easy to make I promise.

  3. Oh, how festive these are. I love that their mini cheesecakes. Perfect for little bites for the little ones 🙂 Thanks so much for sharing this with us, Jenny and for hosting us on #sharewithme this week!

  4. Ooh these look delicious Jenny! The combinations of flavours sound yummy. Might be tempted to make them… #sharewithme xx

    • Oh yes I have wrote a post last year my top 5 tips for food styling you can check it out. I probably have so many new ones to share too. Might need to do another updated version I am total obsessed with it. lol Thanks hunny.

  5. argh! These pictures are killing me! I have just starting a bit of a health kick (trying to beat the new years resolutions!) and would give my right arm to eat the lot of these right now! They look delicious 🙂 #sharewithme

  6. That looks yummy! I have not tried pumpkin cheesecake yet but I’m interested to try make one… Thanks for sharing! #sharewithme

    • They taste way better than they look. They are even better bite size as I normally make a large one. Thanks sweet I have a slight obsessed with food styling.

    • Oh yes give these a go. It’s so easy I promise little one can help whisk it all together. So fun. And crush the ginger snaps its’ a great one for kids to help out.

    • Oh Karen we really need to have a talk. I am making some up for you and bringing them to Liverpool. You must try my pumpkin cupcakes and my pumpkin pie darling it’s gorgeous I promise. if you like cheesecake and ginger or cinnamon things you will like it promise.

  7. These look lovely. I’m not a fan of pumpkin, but can imagine them working really well with other flavours too. Agree that mini desserts are perfect for kids. #sharewithme


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