Mini Pumpkin Cheesecakes – Easy, Creamy & Perfect for Thanksgiving

These Mini Pumpkin Cheesecakes are the perfect blend of creamy cheesecake and warm pumpkin spice. With a buttery vanilla wafer crust, a smooth pumpkin cheesecake filling, and optional caramel drizzle, they’re elegant enough for the holidays yet simple enough for weeknight baking.

Each mini cheesecake is a perfectly portioned dessert rich, flavorful, and ideal for Thanksgiving Desserts Easy lists. Whether topped with whipped cream or caramel sauce, they’ll be the star of your holiday table!

Prep Time: 10 mins | Cook Time: 25 mins | Chill Time: 2 hrs | Total Time: 2 hrs 35 mins

Yield: 12 Mini Cheesecakes

Ingredients

Base Layer

• ½ (11-ounce) box vanilla wafer cookies or graham crackers
• 2 teaspoons pumpkin pie spice*
• ¼ cup (½ stick) salted butter, melted

Cheesecake Layer

• 1 (8 oz) package cream cheese, softened
• ⅓ cup packed dark brown sugar
• ½ cup pumpkin purée
• 2 teaspoons pumpkin pie spice
• ½ tablespoon all-purpose flour
• 1 large egg

Optional Toppings

• Whipped cream
• Caramel syrup
• Pumpkin pie spice for dusting

Homemade Pumpkin Pie Spice: Combine 2 tsp cinnamon, 1 ¼ tsp ginger, ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves.

Instructions

Make the Crust

1.Preheat oven to 325°F and line a muffin tin with paper liners.
2.In a food processor, pulse vanilla wafers and pumpkin pie spice until finely crushed. Add melted butter and pulse again until the texture resembles wet sand.
3.Spoon about 1½ tablespoons of crust into each liner and press down firmly.
4.Bake for 6–10 minutes or until edges are slightly golden. Let cool completely.

Make the Cheesecake Layer

1.In a large bowl, beat cream cheese and brown sugar with a mixer until light and fluffy (3–5 minutes).
2.Add pumpkin purée, pumpkin pie spice, and flour; mix until smooth.
3.Beat in the egg on low speed until just combined (do not overmix).
4.Spoon about 2¼ tablespoons of batter over each crust.
5.Bake for 12–15 minutes at 325°F, until edges are set and the center slightly jiggles.
6.Cool in the tin, then refrigerate for at least 2 hours (or overnight).

To Serve

Remove from muffin tin. Top each mini cheesecake with whipped cream, a dusting of pumpkin spice, and a drizzle of caramel sauce.

Pro Tip

For a bakery-style finish, use a piping bag to swirl whipped cream on top then drizzle with caramel right before serving for that picture-perfect look!

Nutrition (Per Cheesecake)

Calories: 63 | Fat: 2g | Carbs: 11g | Protein: 1g | Sugar: 8g | Cholesterol: 19mg | Sodium: 39mg

Disclaimer: Nutrition is an estimate and may vary by brand or ingredients used.

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Conclusion – Sweet, Spiced, and Perfectly Mini

These Mini Pumpkin Cheesecakes are everything you love about fall rich, cozy, and full of warm pumpkin spice flavor. They’re ideal for Thanksgiving Treats or anytime you want a perfectly portioned dessert that feels special.

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