Irresistible Mini Pumpkin Spice Cheesecakes Recipe

These adorable mini pumpkin spice cheesecakes capture the essence of autumn’s warmth and comfort.

Creamy, delicate bites packed with rich fall flavors dance across your palate with each delightful spoonful.

Smooth cream cheese blends seamlessly with the classic pumpkin spice profile, creating a dessert that beckons cozy evenings and festive gatherings.

The delicate graham cracker crust provides a perfect crisp foundation for these miniature treats.

Soft and velvety textures mingle with warm spices like cinnamon and nutmeg, transforming a simple dessert into a memorable experience.

Each bite promises a delectable journey through seasonal deliciousness that will leave you craving more.

Prepare to indulge in these irresistible mini cheesecakes that celebrate the best of autumn’s sweet magic.

Mini Pumpkin Spice Cheesecakes What Sets These Bites Apart

• Transform fall flavors into adorable mini cheesecakes that capture the essence of autumn with every delightful bite.
• Create an impressive dessert that looks professionally made but requires minimal baking skills, perfect for home cooks of all levels.
• Customize these mini treats by adjusting toppings, experimenting with Biscoff cookie variations, or adding extra spices to suit individual tastes.
• Prepare these delectable mini cheesecakes in advance, allowing for stress-free entertaining and convenient meal planning.

All the Ingredients for Pumpkin Spice Cheesecake Bites

• Biscoff Cookie Crumbs: A sweet and spiced cookie base that provides a crunchy foundation for the cheesecake.
• Brown Sugar: Adds a rich, caramel-like sweetness to the crust.
• Unsalted Butter: Helps bind the crust ingredients and creates a smooth, cohesive texture.

• Cream Cheese: The primary creamy and tangy base for the cheesecake filling.
• Powdered Sugar: Provides sweetness and helps create a smooth texture.
• Pumpkin Puree: Adds a classic fall flavor and moisture to the cheesecake.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.
• Pumpkin Pie Spice: Brings a quintessential autumn flavor to the cheesecake.
• Heavy Cream: Creates a light and fluffy texture when whipped into the filling.

• Heavy Cream, Powdered Sugar, Vanilla Extract: Combine to create a classic whipped cream topping.
• Biscoff Crumbs: Optional garnish that adds extra crunch and flavor to the mini cheesecakes.

Must-Have Tools for Mini Cheesecakes

• Mini cheesecake pan: Essential for creating perfectly portioned cheesecake bites with uniform size and shape.
• Electric mixer: Crucial for beating cream cheese smoothly and creating light, fluffy cheesecake mixture.
• Large mixing bowl: Needed for combining ingredients and mixing cheesecake filling.
• Piping bags: Two are required – one for cheesecake mixture and another for whipped cream topping.
• Wilton 1M piping tip: Helps create beautiful, professional-looking whipped cream swirls.
• Paper towels: Used to remove excess moisture from pumpkin puree.
• Large plate: Helps drain and dry pumpkin puree.
• Measuring cups and spoons: Ensure accurate ingredient proportions.

Steps for Making Mini Pumpkin Spice Cheesecakes

Step 1: Create Crunchy Cookie Base

Grab a mixing bowl and combine Biscoff cookie crumbs, brown sugar, and melted butter.

Scoop 1 tablespoon of this mixture into each mini cheesecake pan cavity.

Press down firmly to create a solid, delicious foundation for your cheesecakes.

Step 2: Dry Out Pumpkin Puree

Spread pumpkin puree on a paper towel-lined plate.

Gently blot the puree with additional paper towels, removing excess moisture until you have a concentrated cup of puree.

This step ensures your cheesecake won’t become watery.

Step 3: Whip Creamy Cheesecake Base

Using an electric mixer, beat cream cheese and powdered sugar until silky smooth.

Add the prepared pumpkin puree, vanilla extract, and pumpkin pie spice.

Mix on medium speed until all ingredients are perfectly blended.

Step 4: Fluff Up Cheesecake Mixture

Pour in heavy cream and continue mixing on medium-high speed.

Watch as the mixture transforms into a light, airy, and luxurious filling that’s both creamy and decadent.

Step 5: Fill Cheesecake Shells

Transfer the pumpkin spice mixture to a piping bag.

Carefully pipe the filling into the prepared Biscoff crusts, slightly overfilling each cavity.

Refrigerate the cheesecakes for at least 12 hours or overnight to set completely.

Step 6: Release Cheesecake Bites

Gently remove the chilled cheesecakes from the pan, revealing their perfect miniature shape.

Step 7: Crown With Whipped Cream

In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Use a piping bag with a Wilton 1M tip to add a luxurious swirl of whipped cream on top of each cheesecake.

Sprinkle with additional Biscoff crumbs for an extra touch of deliciousness.

Cheesecake Tips for Bite-Sized Fall Treats

• Blot pumpkin puree with paper towels to remove excess moisture, ensuring a thick and creamy cheesecake texture without wateriness.
• Refrigerate cheesecakes for at least 12 hours to allow flavors to meld and achieve the perfect firm, smooth consistency.
• Use full-fat cream cheese and fresh pumpkin puree for rich, authentic flavor that makes these mini desserts truly delightful.
• Use a piping bag with a large tip to create beautiful, consistent swirls of cheesecake and whipped cream for a professional bakery look.
• Press cookie crust firmly into pan and sprinkle extra crumbs on top for added crunch and enhanced Biscoff cookie flavor.

Mini Pumpkin Spice Cheesecake Twists & Extras

• Gluten-Free Version: Replace Biscoff cookie crumbs with gluten-free graham cracker crumbs or almond flour for a celiac-friendly alternative that maintains the same delectable texture and flavor profile.
• Vegan Pumpkin Cheesecake Bites: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of heavy cream, and replace eggs with cornstarch or agar-agar to create a plant-based version that's creamy and rich.
• Low-Carb Keto Option: Substitute Biscoff crumbs with crushed pecans or almond flour, use a sugar-free sweetener like erythritol, and incorporate full-fat cream cheese to create a ketogenic-friendly dessert that's low in carbohydrates.

Serving Mini Pumpkin Spice Cheesecakes with Style

• Cozy Autumn Plating: Arrange mini cheesecakes on a rustic wooden board with scattered cinnamon sticks and whole nutmegs for a seasonal farmhouse feel.
• Fall Flavor Companions: Serve alongside warm apple cider or a steaming pumpkin latte to enhance the seasonal dessert experience and complement the spiced cheesecake profile.
• Elegant Presentation Twist: Dust cheesecakes with extra pumpkin pie spice or sprinkle crushed Biscoff cookies on top for added texture and visual appeal that highlights the dessert's rich flavors.
• Make-Ahead Party Trick: Prepare these mini cheesecakes a day in advance, store in an airtight container, and bring to room temperature 15 minutes before serving for effortless entertaining.

Storing Cheesecake Bites the Right Way

• Store mini pumpkin spice cheesecakes in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and preserve whipped cream decoration.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving to maintain texture and flavor.
• Never leave cheesecakes at room temperature for more than 2 hours due to cream cheese and dairy ingredients that can spoil quickly.
• Best enjoyed chilled. If slightly frozen, let sit at room temperature for 15-20 minutes before serving to soften whipped cream and cheesecake texture.

FAQs

• Can I use a different type of cookie for the crust?

Yes, graham crackers or gingersnap cookies work great as alternatives to Biscoff cookies. Just crush them finely and mix with melted butter.

• How do I prevent my cheesecake from cracking?

Remove excess moisture from pumpkin puree by blotting with paper towels and avoid overmixing the batter. Also, let the cheesecakes cool gradually in the refrigerator.

• Is it necessary to use an electric mixer?

An electric mixer helps create a smooth, lump-free cheesecake filling. If you don’t have one, use a whisk and mix vigorously, but the texture might not be as creamy.

Mini Pumpkin Spice Cheesecakes Recipe

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4.5 from 17 reviews

• Total Time: 12 hours 30 minutes
• Yield: 12 1x

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Description

Delightful mini pumpkin spice cheesecakes showcase autumn’s warmest flavors in a compact, creamy dessert. Perfectly spiced and elegantly portioned, these individual treats will satisfy seasonal sweet cravings with comforting charm.

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Ingredients

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Cheesecake Base:

• 2 cups Biscoff cookie crumbs
• 1 tablespoon (1 tbsp) light brown sugar
• 6 tablespoons (6 tbsp) unsalted or salted butter, melted

Cheesecake Filling:

• 12 ounces (12 oz) cream cheese, room temperature
• 1 1/2 cups pumpkin puree, with excess moisture removed to equal 1 cup
• 1 1/4 cups powdered sugar
• 2 teaspoons (2 tsp) vanilla extract
• 1 1/2 teaspoons (1 1/2 tsp) pumpkin pie spice
• 1 cup heavy cream

Whipped Cream Topping:

• 3/4 cup heavy cream
• 2 tablespoons (2 tbsp) powdered sugar
• 1/2 teaspoon (1/2 tsp) vanilla extract

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Instructions

1. Craft a robust foundation by blending Biscoff cookie crumbs, brown sugar, and melted butter until thoroughly combined. Press one tablespoon of the mixture firmly into each mini cheesecake pan cavity, creating a compact crust.
2. Eliminate excess moisture from pumpkin puree by spreading it on paper towels and gently blotting until reduced to one cup, ensuring a concentrated flavor profile.
3. Utilize an electric mixer to cream together cream cheese and powdered sugar until silky smooth. Incorporate dried pumpkin puree, vanilla extract, and pumpkin pie spice, blending on medium speed for complete integration.
4. Introduce heavy cream and whip on medium-high speed until the mixture transforms into a light, airy texture with increased volume.
5. Carefully transfer the spiced cheesecake mixture into a piping bag, elegantly filling each Biscoff-crusted cavity slightly above the pan’s rim. Refrigerate for minimum 12 hours to allow complete setting.
6. Delicately extract the chilled cheesecakes from their molds, preparing for final embellishment.
7. Whip remaining heavy cream with powdered sugar and vanilla until stiff peaks develop. Adorn each mini cheesecake with a luxurious swirl of cream using a Wilton 1M tip, optionally sprinkling additional Biscoff crumbs for textural contrast.

Notes

• Blot pumpkin puree thoroughly to prevent watery cheesecake texture and ensure a rich, creamy consistency.
• Soften cream cheese at room temperature before mixing to achieve smoother, lump-free filling and easier blending.
• Chill cheesecakes for minimum 12 hours to develop deeper flavors and allow proper setting of the delicate dessert.
• Swap Biscoff cookies with gluten-free graham crackers for a celiac-friendly version without compromising the delicious crumbly crust.

• Prep Time: 30 minutes
• Cook Time: 12 hours
• Category: Desserts, Snacks
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 330
• Sugar: 18 g
• Sodium: 250 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg