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Creamy Mini Pumpkin Cheesecakes with Gingersnap Crust

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These mini pumpkin cheesecakes feature a rich, creamy filling balanced by a spicy gingersnap crust. They are easy to make, perfect for meal prep, and offer a comforting dessert experience in every bite.

Ingredients

Scale
  • 1 ½ cups finely crushed gingersnap cookies
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground ginger
  • 16 ounces full-fat cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • ½ cup sour cream, room temperature
  • ½ cup 100% pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • A tiny pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Pulse gingersnap cookies in a food processor until they resemble coarse sand. Mix crumbs with melted butter, sugar, and ground ginger until it looks like wet sand.
  2. Place paper or foil liners in a 12-cup muffin tin. Divide crust mixture evenly among cups, pressing firmly into the bottom and slightly up the sides using the bottom of a measuring cup. Set aside.
  3. In a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until completely smooth. Scrape down sides of the bowl.
  4. Add sour cream and vanilla extract to the cream cheese mixture. Beat on low speed just until combined.
  5. Add pumpkin puree, cinnamon, nutmeg, and cayenne pepper. Mix on low speed until the batter is uniform in color and smooth.
  6. Add eggs one at a time, mixing on low speed after each addition. Stop as soon as the yolk disappears to avoid overmixing.
  7. Divide filling evenly among the crust-lined muffin cups. Smooth tops with a spatula.
  8. Bake for 18-20 minutes. Edges should be set, but centers should still have a slight jiggle.
  9. Cool on a wire rack for 10 minutes, then transfer the entire tin to the refrigerator.
  10. Chill for at least 4 hours or preferably overnight to allow flavors to meld and texture to firm up.
  11. Serve chilled, optionally topped with whipped cream and crushed gingersnaps.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps and cracking. Do not overmix the batter, as incorporating too much air can cause the cheesecakes to puff up and then crack while cooling. The centers should have a slight jiggle when removed from the oven; they will firm up significantly during chilling. These can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecake, gingersnap crust, fall dessert, easy dessert, meal prep dessert, pumpkin recipe, gingersnap cookies

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