Tray of mini pumpkin cheesecakes

Mini Pumpkin Cheesecakes

  • Author: Vera Z.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 9 cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!


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


  • 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


  1. Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.


  1. In a bowl stir together with a fork, graham cracker crumbs and sugar.
  2. Stir in melted butter, until all crumbs are evenly moistened.
  3. Divide the mixture among prepared liners and press firmly in the bottom, then set aside.

Streusel Crumb Topping:

  1. 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.


  1. 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.
  2. In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and flour, then mix to combine.
  3. Spread pumpkin mixture over vanilla cheesecake. Fill them almost all the way to the top.
  4. 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.
  5. Cool the cupcakes in the pan for 20 minutes, then transfer on a rack to cool completely.