Mini Pumpkin Cheesecake Cups – Easy Thanksgiving Dessert You’ll Love!
Delicious mini pumpkin cheesecake cups that are perfect for Thanksgiving celebrations.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 large eggs
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini muffin tins to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, vanilla extract, and pumpkin pie spice, and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the crust in the muffin tins.
- Bake for 20-25 minutes or until set.
- Let cool and refrigerate for at least 2 hours before serving.
Notes
- These can be made a day in advance for convenience.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg