Description
Creamy pumpkin cheesecake mini delights bring autumn’s warmth to your dessert table. Silky smooth filling nestled in buttery graham cracker crusts offers a quick, delectable treat you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (120 grams) pumpkin puree (not pie filling)
- ½ cup (120 milliliters) heavy whipping cream, whipped to stiff peaks
Sweeteners and Sugars:
- ⅓ cup (66 grams) brown sugar
- ¼ cup (30 grams) powdered sugar
- 3 tablespoons (36 grams) brown sugar
Crust and Spices:
- 1 cup (120 grams) graham cracker or gingersnap crumbs
- 5 ½ tablespoons (78 grams) melted unsalted butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
Instructions
- Crush graham crackers into fine, uniform particles, then blend with sugar until thoroughly combined.
- Drizzle melted butter over crumb mixture, gently mixing until texture resembles damp, compact sand.
- Distribute crumb base evenly into individual muffin cavities, firmly pressing to create a solid foundation.
- Using an electric mixer, whip cream cheese until silky and completely smooth, eliminating any lumps.
- Incorporate pumpkin puree, both white and brown sugars, vanilla extract, and warm autumnal spices into cream cheese, blending until homogeneous.
- Gently fold whipped topping into pumpkin mixture, creating a light, airy texture without deflating the volume.
- Carefully transfer pumpkin cheesecake filling into prepared crusts, ensuring each cavity is filled to the brim.
- Refrigerate mini desserts for minimum three hours, allowing filling to solidify and flavors to meld.
- Delicately extract cheesecakes from their molds, maintaining structural integrity.
- Embellish each mini cheesecake with a cloud of whipped cream, a delicate dusting of cinnamon, and optional graham cracker crumb garnish.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed oat cookies for a celiac-friendly version.
- Use low-fat cream cheese and light whipped topping to reduce overall calorie content without compromising texture.
- Enhance flavor complexity by adding a pinch of cloves or cardamom to the spice mixture for a more nuanced autumn taste profile.
- Freeze individual cheesecakes for up to two weeks, wrapping each tightly in plastic wrap to maintain freshness and prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 38 mg