Mini Pumpkin Cheesecakes with Gingersnap Crusts

October is here which means it is officially time to crank out the pumpkin recipes! Excited? I am! Last night we had the missionaries over for dinner and I made chili and cornbread. For dessert I had prepared these tasty little cheesecake bites. This was my first attempt at baking in my mini cheesecake pan and I had no idea what I was doing. Since I made my own recipe I was unsure of the baking/cooling time…. yeah, I winged it. Turns out that my guesses were pretty spot-on because these came out moist and oh so delicious! Happy October and let the pumpkin madness begin!

Baking Tools & Ingredients You Will Need For This Recipe:


Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Mini Pumpkin Cheesecakes with Gingersnap Crusts Recipe

These mini pumpkin cheesecakes with gingersnap crusts are a fall favorite! Spiced to perfection and topped with a vanilla bean whipped cream, you just can't go wrong with these little bites!
5 from 4 votes
Pin Rate
Course: Cakes & Cheesecakes, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Refrigerate: 2 hours
Servings: 12 mini cheesecakes
Calories: 219kcal
Author: Andrea
Print Recipe


  • 1 (8) oz package Original Philadelphia Cream Cheese -  room temperature
  • 1/2 cup pumpkin puree
  • 1/4 cup + 2 Tbsp sugar
  • 1 egg
  • 2 tsp heavy cream
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice - (or allspice)
  • 1/8 tsp nutmeg


  • 8 gingersnap cookies
  • 1 graham cracker
  • 1 1/2 Tbsp butter - melted
  • 1 1/2 tsp brown sugar
  • 1/4 cup pecans
  • pinch of salt

vanilla bean whipped cream

  • 1 cup heavy cream
  • 1 Tbsp granulated sugar
  • seeds from ¼ of a vanilla bean - (or ¼ tsp vanilla bean paste)
  • pumpkin pie spice for garnish


  • Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.
  • In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in oven and bake for 10 minutes.
  • While crust is baking prepare filling beating together cream cheese, sugar and pumpkin puree until smooth. Add spices, vanilla, heavy cream and egg. Mix until just combined.
  • Pour filling over each crust, dividing evenly. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).
  • Remove cheesecakes from pan using the bottom of a wooden spoon. Using a butter knife, remove metal bottoms and place cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
  • While cheesecakes are cooling, prepare vanilla bean whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar and scraped vanilla bean seeds. Using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form. Return to refrigerator until cheesecakes are ready to be served.
  • To assemble, using a mesh sieve, lightly dust cheesecakes with pumpkin pie spice before or after topping with a swirl of whipped cream. Enjoy!


-I used the Chicago Metallic Mini Cheesecake Pan, but you can double the recipe and use a standard size muffin tin lined with paper liners.


Calories: 219kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 118mg | Potassium: 96mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2211IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Recipe source: Life Made Simple

Want more inspiration?

More Recipes You'll Love

About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe


  1. Love this recipe! I’ve made it before and it was delicious! Is there a way to make them ahead of time and freeze them or do you have suggestions for prep-ing them early? Thanks!

    1. Hi Julianne,

      Yes, you can definitely make these Mini Pumpkin Cheesecakes ahead of time and freeze them. Here are some steps to help you freeze and later serve these cheesecakes:

      Freezing the Cheesecakes
      Cool Completely: Ensure the cheesecakes are completely cooled to room temperature after baking.

      Chill First: Refrigerate them as instructed in your recipe for at least 2 hours or overnight. This step ensures they are firm enough to handle during the freezing process.

      Wrap Individually: Wrap each mini cheesecake individually in plastic wrap. Be sure to wrap them tightly to prevent freezer burn and to keep them from absorbing any odors from the freezer.

      Freeze in Layers: Place the wrapped cheesecakes in a single layer in a freezer-safe container or a ziplock bag. If you need to stack them, place a sheet of parchment or wax paper between layers to prevent sticking.

      Label and Freeze: Label the container or bag with the date. They should keep well in the freezer for up to 1-2 months.

      Thawing and Serving
      Thaw in Refrigerator: When you’re ready to serve, transfer the desired number of cheesecakes from the freezer to the refrigerator. Let them thaw overnight or for several hours.

      Serve at Room Temperature: For the best flavor and texture, allow the cheesecakes to come to room temperature for about 15-30 minutes before serving.

      Add Final Touches: Prepare the vanilla bean whipped cream on the day of serving for the freshest taste. Apply it just before serving, along with any final garnishes like the pumpkin pie spice.

      Preparing in Advance Without Freezing
      If you prefer not to freeze them, you can still prepare these cheesecakes a day or two in advance. Simply keep them refrigerated in an airtight container until you’re ready to serve. As with freezing, prepare the whipped cream and apply garnishes on the day of serving.