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+ servings
1 small cheesecake with pumpkin and greek yogurt.
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5 from 2 votes

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
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
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. 

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: 258kcal | Carbohydrates: 19g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 138mg | Potassium: 114mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3067IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg