1 small cheesecake with pumpkin and greek yogurt.
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Mini Pumpkin Cheesecake Cupcakes

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Mini pumpkin cheesecake cupcakes made from scratch with greek yogurt, cinnamon and graham cracker crust. Mini cheesecakes topped with whipped cream and coconut.

Lots of little pumpkin cheesecake bites and coconut on the side.

Pumpkin mini cheesecakes are the perfect dessert to indulge in during the fall season. With a creamy and luscious pumpkin-spiced filling, these individual-sized treats offer a delightful combination of flavors that will satisfy any sweet tooth. Whether you’re looking for a festive addition to your holiday spread or simply craving a comforting autumn dessert, these pumpkin mini cheesecakes are sure to be a crowd-pleaser. So grab your apron and get ready to whip up this delectable treat that captures the essence of fall in every bite.

It is the most yummy pumpkin cheesecake recipe that you can have for your Thanksgiving dessert. However, these pumpkin cheesecake bites are so soft and delicate. You can simply taste the flavor of spices perfect for pumpkin like cinnamon and nutmeg. Easily topped with freshly made whipped cream and coconut. Moreover, they contain great amount of greek yogurt and that is why they are so soft. As a result, they basically melt in your mouth.

Mini Pumpkin Cheesecake Cupcakes Recipe

Texture: soft and silky.
Taste: sweet, pumpkin and cream cheese flavor.
Simplicity: simple to make!
Meal Type: entertain, parties & holidays, dessert and sweet party food.

Ingredients Needed

Cream cheese, sugar, pumpkin puree, spices, butter, egg, graham crackers, greek yogurt.
  • Graham Cracker Crumbs – to make crunchy bottom layer.
  • Butter – unsalted melted butter needed to bind graham crackers.
  • Cream Cheese – softened cream cheese (light or full fat).
  • Egg – to bind all ingredients very well.
  • Greek Yogurt – plain greek yogurt needed for cheesecake.
  • Pumpkin Puree – store bought or homemade pumpkin puree (not a pie filling).
  • Vanilla Extract – to enhance the flavor.
  • All-Purpose Flour – regular plain all-purpose flour needs to be added to cheesecake mixture.
  • Cinnamon Powder – for cinnamon flavor.
  • Nutmeg Powder – added for nutmeg flavor.
  • Sugar – white or cane sugar can be used.

How to make Mini Pumpkin Cheesecakes

  1. (Full recipe and video below). Firstly, make bottom crust with graham cracker crumbs and butter.
  2. Secondly, prepare ingredients for mini cheesecake including cream cheese, egg, greek yogurt, pumpkin puree, vanilla extract, flour, cinnamon, nutmeg and sugar.
  3. Mix all ingredients step by step very well. Bake at 325 F for 35 minutes.

Tips to make Pumpkin Cheesecake Cupcakes

  • Cream cheese, Greek yogurt and egg should be at room temperature before using them in this recipe. It is important to allow these ingredients to come to room temperature as it helps in achieving a smoother texture and prevents any lumps in the mixture. So, a few hours before making your delicious dessert, take out the cream cheese, Greek yogurt, and eggs from the refrigerator and let them sit on the counter to reach room temperature.
  • When it comes to the crust for your mini pumpkin cheesecake bites, you have a couple of options. You can either buy a ready-made graham cracker crust from the store, which is convenient and time-saving. Alternatively, you can go for regular honey crackers and crush them at home to create your own crust. Simply place the crackers in a ziplock bag and crush them into fine crumbs using a rolling pin or a food processor.
  • Once you have prepared the mini cheesecake cupcakes, it is crucial to let them cool completely in the pan. These delicate treats are best when they have had enough time to set and firm up. If you try to remove them from the pan while still hot, they may lose their shape and fall apart. So, be patient and allow them to rest on the countertop until they have cooled down completely.
  • For the optimal taste and texture, it is recommended to refrigerate the mini cheesecake cupcakes overnight. This allows all the flavors to meld together and intensify, resulting in a more decadent treat. As they chill in the refrigerator, the cheesecake filling will set further and become even creamier. So, if you have the time, plan ahead and make these cupcakes a day in advance for the best results.

How to Decorate Cheesecake Cupcakes

Now comes the fun part: decorating the mini cheesecake cupcakes! You can get as creative as you like with the toppings. A classic choice is to add a dollop of whipped cream on top of each cupcake, and perhaps sprinkle some shredded coconut for a tropical twist. However, the possibilities are endless. You can experiment with various fruits like apple or sliced bananas, drizzle some chocolate sauce, or even add a sprinkle of colorful sprinkles for a festive touch. Let your imagination run wild and make these mini cheesecake cupcakes truly personalized and delightful.

Small pumpkin cheesecake bites with whipped cream and coconut.

Pumpkin Cheesecake FAQ’s

Can you freeze pumpkin cheesecake?

Yes, you can freeze pumpkin cheesecake, and it’s a convenient way to extend its shelf life if you have leftover cheesecake or if you want to prepare it in advance. Allow it to cool it first, wrap in plastic wrap or use container, then freeze it.

Is pumpkin pie cheesecake?

Pumpkin pie and pumpkin cheesecake are two different desserts. Pumpkin pie has a custard-like filling made primarily from pumpkin puree, sugar, eggs, and a blend of spices, such as cinnamon, nutmeg, and cloves. On the other hand, pumpkin cheesecake features a creamy and rich cheesecake filling that incorporates pumpkin puree and the same spices found in pumpkin pie.

What size pan for mini cheesecakes?

Mini cheesecakes are typically smaller than a standard cheesecake, making them perfect for individual servings. You can use standard muffin pan.

Can I bake one large dessert instead of mini cheesecake bites?

Yes, you can bake one large cheesecake, but remember the time of baking might vary. Increase the time of baking by extra 20-30 minutes. Bake until the center of cheesecake is set and cooked through.

Other Recipes

Mini pumpkin cheesecake bites.

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1 small cheesecake with pumpkin and greek yogurt.
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Mini Pumpkin Cheesecake Cupcakes

Soft and flavorful pumpkin cheesecake cupcakes decorated with whipped cream and coconut.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 12
Calories: 258kcal
Author: Ilona

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 1/4 cup melted unsalted butter

Cheesecake

  • 8 oz cream cheese 1 brick, softened
  • 1/2 cup sugar white or cane
  • 3/4 cup pumpkin puree
  • 1/3 cup greek yogurt
  • 1 egg
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg

Extra

  • 1 cup whipping cream optional
  • 2 Tbsp. powdered sugar optional
  • 1/4 cup unsweetened coconut flakes optional

Instructions

  • Preheat oven to 325 F. Prepare muffin tin with liners.
  • In a large bowl combine graham cracker crumbs with melted butter.
    3/4 cup graham cracker crumbs, 1/4 cup melted unsalted butter
  • Put graham cracker crumbs in the bottom of each muffin liner.
  • In a large bowl beat cream cheese, egg and greek yogurt using electric mixer. 
    8 oz cream cheese, 1 egg, 1/3 cup greek yogurt
  • Add pumpkin puree and vanilla extract. Mix with mixer until well combined. Add flour, cinnamon, nutmeg and sugar. Beat with mixer until smooth.
    3/4 cup pumpkin puree, 1/2 tsp. vanilla extract, 1 Tbsp. all-purpose flour, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1/2 cup sugar
  • Pour the cheesecake mixture into each liner on top of the crust fully.
  • Bake 30 – 35 minutes. Cool completely before removing from the pan. They will be soft. They are the best on the next day.
  • Cool completely before decorating.
  • In a large bowl mix whipping cream with powdered sugar until soft peak, and not runny anymore.
    1 cup whipping cream, 2 Tbsp. powdered sugar
  • Decorate cupcakes with whipped cream and coconut flakes.
    1/4 cup unsweetened coconut flakes
  • Keep mini cheesecakes in refrigerator. 

Equipment needed

Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian

Video

Notes

  • Cream cheese, Greek yogurt and egg should be at room temperature before using them in this recipe. It is important to allow these ingredients to come to room temperature as it helps in achieving a smoother texture and prevents any lumps in the mixture. 
  • When it comes to the crust for your mini pumpkin cheesecake bites, you have a couple of options. You can either buy a ready-made graham cracker crust from the store, which is convenient and time-saving. Alternatively, you can go for regular honey crackers and crush them at home to create your own crust. Simply place the crackers in a ziplock bag and crush them into fine crumbs using a rolling pin or a food processor.
  • Once you have prepared the mini cheesecake cupcakes, it is crucial to let them cool completely in the pan.  If you try to remove them from the pan while still hot, they may lose their shape and fall apart. 
  • For the optimal taste and texture, it is recommended to refrigerate the mini cheesecake cupcakes overnight. This allows all the flavors to meld together and intensify, resulting in a more decadent treat.

Nutrition

Calories: 258kcalCarbohydrates: 19gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 66mgSodium: 138mgPotassium: 114mgFiber: 1gSugar: 14gVitamin A: 3067IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Did you make this recipe?Make a picture and share it with @ilonaspassion and tag #ilonaspassion!

Update Notes: The recipe was first published in 2015, it was updated with improved recipe and new photos with video on November 2023.

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2 Comments

    1. Hello,
      I got used to American Thanksgiving after 15 years living there. It is my first year in Canada so I will eventually learn when to celebrate Canadian Holidays:)) Thanks Angie for visiting!

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