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 setFill 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.