Mini Pumpkin Cheesecakes with Streusel Topping are delicious, crowd-pleasing, fall and Thanksgiving desserts. Pumpkin cheesecake in mini individual servings is not only more fun to serve and eat, but also easier to make. They bake faster and take less chilling time than a whole cheesecake does!
Pumpkin Cheesecake Cupcake Recipe
Fall baking season is in a full swing!! I’ve started it with Pumpkin Bread Cheesecake recipe. As I said, I made a lot of Homemade Pumpkin Puree, and it’s time to start testing new recipes with pumpkin. And if you are craving all of the season’s comforting flavors, then you must try these Mini Pumpkin Cheesecakes.
Mini Pumpkin Cheesecakes are a must on fall baking list this year!
A few years ago, I shared these gorgeous Mini Pumpkin Swirled Cheesecakes. They are perfect homemade treat to satisfy your fall flavor cravings, too. Pumpkin and cheesecake are definitely a winning combination!
How to Make the Best Pumpkin Cheesecakes:
Mini cheesecakes are cute, perfect little bites. And, I must say it again: they are way easier to make than a regular cheesecake. Well, making it is almost the same, but the cooking process is easier. Plus, they just come out perfect on the first try. However, if you want to make anything pumpkin this season, make these!
Mini cupcake-sized pumpkin cheesecakes are so fun to serve and eat. Also, this fall, Thanksgiving dessert is crowd-pleasing, kid-friendly, and are sure to be a hit!
I love mini desserts because they’re perfect for potlucks, family gatherings, and the perfect size to pick up and enjoy, too.
Best Thanksgiving Dessert Recipe
Mini Pumpkin Cheesecakes are the perfect choice for Thanksgiving table! You can easily double or triple the recipe and feed the crowd. These will likely be the most talked-about dessert at the Thanksgiving table. Just try them and you’ll see why. They’re perfectly rich and creamy and have all those delicious spiced pumpkin flavors we all crave. But it doesn’t overwhelm the flavor of the cheesecake. Also, you get the perfect light balance of tang to balance out their sweetness.
There’s just so much to love because every layer has a different texture and taste. The filling has the most creamy, luxurious texture which is my favorite thing about a cheesecake. And it makes an awesome combo with graham cracker crust and crunchy streusel topping. The buttery slightly crunchy crumbles on top add the perfect finishing touch. It’s a match meant to be!
These Mini Pumpkin Cheesecakes are the perfect fall dessert. Just look at how cute and yummy these little bites look. And can I just add that even if you are not a pumpkin lover, you will devour these. Literally no one can resist crumb topping.
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Mini Pumpkin Cheesecakes
Prep Time: 15 minutes- Cook Time: 25 minutes
- Total Time: 1 hour
Yield: 9 cupcakes 1x
Category: Dessert
Method: Oven
Cuisine: American
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Pin RecipeDescription
Mini Pumpkin Cheesecakes with Streusel Topping are delicious, crowd-pleasing, fall and Thanksgiving desserts. Pumpkin cheesecake in mini individual servings is not only more fun to serve and eat, but also easier to make. They bake faster and take less chilling time than a whole cheesecake does!
Ingredients
Graham cracker Crust:
- ¾ cup graham cracker crust
- 1 ½ Tablespoons sugar
- 3 Tablespoons unsalted butter-melted
Streusel Crumb Topping:
- 6 Tablespoons all-purpose flour
- 3 Tablespoons light brown sugar
- ¼ teaspoon pumpkin pie spice
- 3 Tablespoons unsalted butter-melted
Filling:
- 8 oz. cream, cheese-softened
- 1/3 cup sugar
- 1 egg-slightly beaten
- 1 teaspoon vanilla
- 4 teaspoons sour cream
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 teaspoons flour
Instructions
- Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.
Crust:
- In a bowl stir together with a fork, graham cracker crumbs and sugar.
- Stir in melted butter, until all crumbs are evenly moistened.
- Divide the mixture among prepared liners and press firmly in the bottom, then set aside.
Streusel Crumb Topping:
- First combine the brown sugar, flour, and pumpkin pie spice in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form and set aside.
Filling:
- Beat softened cream cheese, sugar and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Finally, mix in sour cream. Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway.
- In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and flour, then mix to combine.
- Spread pumpkin mixture over vanilla cheesecake. Fill them almost all the way to the top.
- Finally, top each cup with streusel crumb and bake about 23-25 minutes or until the toothpick inserted in the center comes out almost clean.
- Cool the cupcakes in the pan for 20 minutes, then transfer on a rack to cool completely.
26 comments
i would like to make this but I have a question . You say that they are mini but the pan you use looks to be a regular muffin size . I have never seen a 6 mini muffin pan so I was wondering
Hi Rhonda, it’s a regular cupcake pan. I called them mini because they are cupcake-sized, not one large cheesecake.
Can you freeze these
Hi Julia, I haven’t tried, but I think it will freeze well.
Thanks heaps for lovely recipe
★★★★★
Would it work to make this in a pie pan, instead of individual sized?
Hi Megan, you can bake it in the pie pan but you will have to double the recipe.
Hi Vera,
In the directions to make the crust it calls for pumpkin pie spice but in the ingredient list for the crust the spice is not listed. Do you add pumpkin pie spice to the crust ingredients and if so, how much?
Thank you in advance for your reply.
Hi Ginny, thanks for noticing that. I’ve just corrected it. I didn’t use it for the crust, but you can add just a pinch if you want.
Hello, I’m already making a pumpkin pie for thanksgiving, do you think I could substitute the pumpkin purée with frozen raspberries?
I think 3 Tablespoons if butter for the streusel is a typo. 3 Tbsp turned my “crumb topping” into a very wet mud! Was it supposed to be 1 Tablespoon? Also, your typo of adding pumpkin pie spice to the crust in the directions has not been deleted yet. 10/11/2019. Also, I made my pumpkin purée on the stovetop by chunking the pumpkin and adding a little water so as not to burn- it only took 15 min and didn’t heat up the kitchen.
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This was Recipe was spot on! Made them over the weekend and I am hook! Great Job
Thank you so much!
Can you use a mini cupcake pan?
I only have dark brown sugar. Will that matter?
wow ! Superb recipe i m going to try it soon
Thanks for lovely recipe. i love it
Thanks for great recipe loving it.
Could you use a small tart pan like you use for the cherry cheesecake tarts
Do you think you can make these the night before and keep in the fridge or will that ruin the crumb topping?
Can I make these and store overnight? Want to have them done for thanksgiving a day ahead
Thanks For great Recipe
Could you make them in a mini cupcake pan? I’d love to serve them at a party as a bite size treat.
You can make it, just watch them in the oven, they will be done in less time.
Sounds Yummy