These bite-sized Mini Pumpkin Cheesecakes will be a hit at Thanksgiving!

These decadent desserts are made with a simple crust made of vanilla wafers, cookies, or a graham crackers crust with a sweet filling of pumpkin puree and pumpkin pie spice. Topped with smooth and creamy whipped cream, it is guaranteed these will be gobbled up!

Three mini pumpkin cheesecakes stacked on a plate and topped with whip cream

Mini Pumpkin Cheesecakes

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Favorite Holiday Dessert

  • The Thanksgiving season is around the corner. Pumpkin pie, pumpkin muffins, pumpkin lattes, oh my! This pumpkin dessert recipe fits the bill and will be a great addition to the Thanksgiving menu.
  • The crust for these little cheesecakes is so easy to make. Using crushed vanilla wafers or store-bought graham wafer crust is easier than the typical flour and butter pie crust.
  • The filling is whipped up in the blender and is so easy to toss together. It is so smooth, creamy, and sweet, with an irresistible pumpkin flavor!

Mini Pumpkin Cheesecake batter poured in muffin tins

Ingredients & Variations

CRUST: A homemade crust is made from butter, sugar, and crushed vanilla wafers.

FILLING: Pumpkin puree, cream cheese, sour cream, and sugar are tossed into the blender and pureed until it reaches a smooth and creamy texture. Don’t forget to add the pumpkin spice. This spice gives it all the warm & savory flavors we all love!

How to Make Mini Pumpkin Cheesecakes

Mini pumpkin cheesecakes are a must-try fall recipe! 

  1. Line muffin pan with liners and add a cookie if desired.
  2. Blend filling ingredients (per recipe below) until smooth.
  3. Add filling to the prepared muffin tins and bake.

Let cool completely before serving and top with whipped cream and a sprinkle of pumpkin pie spices. 

A stack of mini pumpkin cheesecakes topped with whip cream

Tips for the Perfect Bite-Sized Treat

  • For a smooth filling, let the cream cheese come to room temperature before blending.
  • Make sure that the mini cheesecakes are completely cooled before adding the whipped cream. Otherwise, the whipped cream will melt.
  • Sprinkle the whipped cream with some sugar or sprinkles for a pretty presentation!

Favorite Dessert Recipes

Three mini pumpkin cheesecakes stacked on a plate and topped with whip cream
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Mini Pumpkin Cheesecakes

Rich & creamy with a vanilla wafer base, these Mini Pumpkin Cheesecakes are an easy dessert to serve to a crowd!
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 24 mini cheesecakes



  • 24 vanilla wafer cookies optional
  • 1 cup canned pumpkin puree
  • 8 ounces cream cheese
  • ½ cup sugar
  • 3 eggs
  • ¼ cup sour cream
  • 2 tablespoons corn syrup
  • ½ teaspoon pumpkin pie spice
  • whipped cream for serving


  • Preheat oven to 350°F.
  • Line a mini muffin pan with liners. If desired, place a small vanilla wafer or graham cookie in the bottom of each liner.
  • Place all ingredients cheesecake ingredients in a blender and blend until smooth. Pour into prepared muffin tins and bake for 17-19 minutes or until set.
  • Remove from the oven and let cool for at least 2 hours in the fridge before serving.
  • Top with whipped cream if desired and serve.


This recipe can also be used to make 12 cheesecakes in a regular sized muffin tin. Cook for 22-24 minutes or just until set
Fill muffin wells until they are 3/4 full.
Mini Pumpkin Cheesecakes can be stored in the refrigerator for up to 5-7 days.
Freeze cheesecakes in plastic wrap & foil for up to 2 months.
5 from 2 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 64mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 1760IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Mini Pumpkin Cheesecakes topped with whip cream with writing

Top image - a stack of mini pumpkin cheesecakes. Bottom image - pumpkin cheesecake batter poured into muffin tins with writing
Three mini pumpkin cheesecakes stacked on a plate and topped with whip cream with writing



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About the author

Holly is a mom of 4 with a love for all things air fryer! Her greatest passion is creating in the kitchen and making recipes for the everyday home cook!
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