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Pumpkin Cheesecake with Whip Cream on Top

Mini Pumpkin Cheesecake

These pumpkin cheesecakes are the perfect dessert for any upcoming family gatherings
5 from 1 vote
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Course: desserts
Cuisine: American
Keyword: pumpkin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 mini muffins
Calories: 192kcal
Author: Evelyn Saviñon

Ingredients

Crust

  • 15 gingersnap cookies
  • 3 tablespoon unsalted butter (melted)

Filling

  • 1 pkg (8 oz) cream cheese (room temperature)
  • ½ cup sugar granulated
  • ½ cup pumpkin puree can
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ tablespoon pumpkin spice
  • a pinch nutmeg (optional)
  • 1 egg

Homemade whip cream

  • 1 cup heavy cream
  • 1/2 cup Powder sugar

Instructions

  • Preheat oven to 350 degrees. Place the gingersnap cookies inside a blender or a food processor, break them in small pieces if you are using a blender to make the grind easier and faster. add the melted butter and grind
  • Spray with a nonstick cooking spray the cavities of the 12 mini cheesecake pan/muffin pan or use cup liners. Proceed to place an approximately ½ tablespoon of the gingersnap crust inside the cavities of the mini cheesecake pan 
  • Press down with a spoon or a small glass to make the mixture evenly distribute into the mini cups as shown in the image
  • Next, using a hand electric blender beat the cream cheese, sugar, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices.
  • Proceed to add an egg and mix until the mixture is blended thoroughly and it looks smooth
  • Using a small spoon fill each of the mini cheesecake cups with the cream cheese mixture and bake in the oven for about 20 minutes or until center looks set

Homemade Whip Cream

  • In a mixing bowl combine powder sugar and heavy cream. 
  • Out of the oven, cool the pumpkin cheesecake for at least half-hour and refrigerate for at least 2 hours before you garnish with the Homemade whip cream
  • enjoy!

Notes

 
  • The estimated total time is not including the 30 minutes cooling time and the 2 hours in the fridge!
  • Excellent dessert to make ahead of time
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Nutrition

Serving: 1Mini Cheesecake | Calories: 192kcal | Carbohydrates: 21g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 58mg | Potassium: 71mg | Fiber: 0g | Sugar: 15g | Vitamin A: 1990IU | Vitamin C: 0.6mg | Calcium: 27mg | Iron: 0.8mg