Description

These mini pumpkin cheesecake cups feature a crunchy gingersnap crust and a silky, tangy pumpkin filling. They’re budget-friendly, kid-approved, and perfect for busy weeknights or holiday gatherings.

Ingredients

Scale

1 ½ cups crushed gingersnap cookies (about 24 cookies)
¼ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt (if using unsalted butter)
16 ounces cream cheese, softened
¾ cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
2 tablespoons all-purpose flour
½ cup heavy cream (for topping, optional)
1 tablespoon powdered sugar (for topping, optional)
Extra crushed gingersnaps or cinnamon (for garnish, optional)

Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with melted butter, 2 tablespoons sugar, and a pinch of salt until mixture resembles wet sand.
Press about 1 ½ tablespoons of crust mixture into each muffin cup firmly using the bottom of a glass. Bake for 8 minutes. Set aside to cool. Leave oven on.
Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ¾ cup sugar and beat until light and fluffy, about 1 minute.
Add pumpkin puree, eggs, vanilla, pumpkin pie spice, and cinnamon. Beat on medium-low until just combined. Fold in flour with a spatula.
Divide filling evenly among the 12 muffin cups, filling almost to the top (leave about ¼ inch space).
Bake at 325°F for 18-22 minutes, until edges are set but centers still jiggle slightly. Cool completely in the pan on a wire rack, about 45 minutes.
Refrigerate for at least 4 hours or overnight. To serve, lift cups out by liners, peel off liners, and top with whipped cream and crushed gingersnaps if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The jiggle test is key—pull cups out when centers still wobble. Let cool completely before refrigerating to prevent soggy crust. Make extra crust if needed. These freeze well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cheesecake cup
Calories: 280
Sugar: 15
Sodium: 220
Fat: 18
Saturated Fat: 10
Carbohydrates: 26
Fiber: 2
Protein: 5

Keywords: mini pumpkin cheesecake cups, gingersnap crust, pumpkin dessert, fall dessert, easy cheesecake, mini cheesecake, pumpkin spice