This Thanksgiving dessert is not just the easiest you’ll ever make, but downright adorable! Mini Pumpkin Cheesecakes are crustless wonders, topped with a generous sprinkle of crushed graham crackers. It’s the perfect way to get your pumpkin fix with half the effort of making a pumpkin pie!
Why I Love Mini Pumpkin Cheesecakes
- No-Fuss Delight: Say goodbye to complicated crusts and hello to crushed graham cracker perfection; these mini cheesecakes keep it simple and stress-free. The absence of a crust doesn’t take away an ounce of deliciousness – it just makes your life a whole lot easier.
- Thanksgiving Hero: With the holiday hustle and bustle, these mini wonders come to the rescue. Quick to whip up and effortlessly impressive, they’ll have everyone at your Thanksgiving table satisfied.
- Kid-Friendly Perfection: Little hands, big smiles! Mini Pumpkin Cheesecakes are perfectly portioned for the little ones at your holiday festivities, ensuring they get their dose of pumpkin goodness without any complaints. It’s a win-win for parents and kids alike.
How to Make Mini Pumpkin Cheesecakes
The Ingredients
- Cream Cheese
- Pumpkin Puree
- Eggs
- Cinnamon
- Nutmeg
- Honey or Maple Syrup
- Graham Crackers
The Instructions
1. Prep the Oven: Preheat oven to 400°F.
2. Whip the Cream Cheese: In a stand up mixer or in a bowl with a hand mixer, beat the cream cheese until creamy and smooth.
3. Add Pumpkin and Eggs: Add the pumpkin and mix until smooth and combined. Add the eggs one at a time and beat until combined.
4. Add Spices and Sweetener: Add the cinnamon, nutmeg and honey and combine.
5. Fill Ramekins: Pour batter evenly between 8 (6-ounce) ramekins and fill 3/4 full. Place ramekins on a baking sheet so that they’re easy to get in and out of the oven.
6. Bake: Place ramekins in preheated oven and bake for 25 minutes.
7. Serve: Cool and serve topped with crushed graham crackers and whipped cream.
Mini Pumpkin Cheesecakes FAQs
- Does this recipe have a crust? Nope! That’s part of the beauty. Instead of making a crust, I just sprinkle crushed graham crackers over the top for the same satisfying crunch and flavor without the hassle.
- Are these pumpkin cheesecakes healthy? Relatively so, yes! I use honey to sweeten these instead of lots of sugar making them a naturally sweet, delicious dessert you can feel good about serving your whole family.
- Can I make these in muffin cups instead of ramekins? I haven’t tried these out in muffin cups, so I can’t say for sure. If you do decide to try that route, I would use muffin liners and you may need to lower the oven temperature and cook for less time as muffins tins usually are made of metal and conduct heat more. Try it and let me know in the comments if it worked!
- What size ramekins do I need for these mini pumpkin cheesecakes? I used eight 6 ounce ramekins to make these! If yours are a different size, you may need to adjust the cooking time accordingly.
- Can I make these ahead of time to take to a Friendsgiving? Absolutely! These are meant to be served cold, so you can make them a day ahead and store them in the refrigerator. Hold off on the graham cracker topping until you’re ready to serve.
More Easy Thanksgiving Desserts
- Apple Pie Turnovers
- Pumpkin Pie Parfaits
- Apple Pie Cups
- Pumpkin Muffins with Cream Cheese Frosting
- Pecan Pie
- Cinnamon Apple Crisp
So, there you have it – Mini Pumpkin Cheesecakes, the stress-free desserts that are about to become your Thanksgiving hero! Gather your ingredients, embrace the simplicity, and get ready to bask in the sweet aroma of holiday bliss.
Let me know in the comments if you have any questions, and tag me on social media if you make these!
Images by Ivan Solis
Mini Pumpkin Cheesecakes
Equipment
- 8 6 ounce ramekins
- hand mixer
Ingredients
- 8 ounces cream cheese, softened
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup honey (or maple syrup or agave)
- graham crackers, crushed
Instructions
- Preheat oven to 400°F.
- In a stand up mixer or in a bowl with a hand mixer, beat the cream cheese until creamy and smooth.
- Add the pumpkin and mix until smooth and combined.
- Add the eggs one at a time and beat until combined.
- Add the cinnamon, nutmeg and honey and combine.
- Pour batter evenly between 8 (6-ounce) ramekins and fill 3/4 full.
- Bake for 25 minutes.
- Top with crushed graham crackers, cool and serve.
It says or honey
There are different sizes out there. What sizes are to be used in this recipe?
What role do the eggs play in this recipe?
Can I replace with water or applesauce and achieve the same or similar outcome?
I would bake the day before and store in the fridge until ready to serve!
Can these be made the night before and then baked the next day- or baked the day before and put in the frig??
That is crushed graham crackers! You could also do crushed gingersnap or chocolate cookies! 🙂 Look at the bottom of the recipe card and you’ll see a little list of accompaniments! 🙂
It looks like there’s something crumbled and delicious on top in the picture. Am I missing an ingredient?
6 ounce!
What size ramekins do you use?
Yummy!!! So delicious!
I made this as a dessert for our Thanksgiving supper (Canadian) and everybody (parents-in-law, husband, and I) loved them, including my 16-month old son. Delicious!
the cook time will be longer and heat may have to be lowered to 350. I have not tested it but let me know how they turn out!
If I make one large one instead of 8 small ones, is the cook time and heat the same?
No 🙂 just use what you have, I am sure it will be awesome!
If I make this recipe with pumpkin puree I made myself are there any suggestions you would make to alter the recipe?
Sounds like a delicious checikn pot pie if puff pastry is only used to cover the top. I can’t think of anyone that I know that actually dislike checikn pie really! They are great, pies are like an Australian iconic food!
In one of her video’s I believe she sprinkled crumbled graham crackers all over the top instead of making a crust.
how would you make a large cheesecake with this? Do you also need to make a crust? Thanks!
I would try doing it in a cupcake pan, but ramekins vs. pans, they conduct different levels of heat, so the pan might burn the edges of the cheesecake. Just watch it carefully 🙂
I don’t have ramekins, can I bake in paper cups in a cupcake pan??
Um, everyone these days seems to have their own definition for “healthier” based on what guru they are following. It would be polite to suggest coconut milk as a possible substitute, not to tell the author what to do.
instead of cream cheese, use coconut milk which is much healthier than dairy. Also, please try to avoid using the microwave as the emitted EMFs are damaging to your health.
If you don’t have agave what can you use a substitute?