Mini Pumpkin Cheesecakes with Pecan Crust

A grey circle with KFGrey circle with the letters GF
Prep Time
10 mins
Cook Time
40 mins
Total Time
1 hr 50 mins
Calories
261

A crunchy pecan crust is filled with creamy pumpkin spice cheesecake filling in this easy and healthy dessert. Your family will devour these Mini Pumpkin Cheesecakes and dream about the next time you make them!

Five homemade single-serving Thanksgiving cheesecakes with pecans loose on the pan beside them

Healthy Pumpkin Cheesecake Bites

These single-serving pumpkin cheesecakes are light, creamy and full of pumpkin flavor. The sweet and crunchy pecan crust compliments the cheesecake filling perfectly. Together, they form a beautifully-textured treat that enchants your taste buds with every bite.

I played around with this recipe a little to get it just right! I was determined to get the creamiest cheesecake with the best pumpkin flavor and the ultimate crust to act as its foundation. Most cheesecakes have a graham cracker crust filled with sugar, but this one’s made with crushed pecans and sweetened with honey. I absolutely cannnot wait for you to try it – I have no doubt it’ll become your new go-to cheesecake crust!

So instead of making a pumpkin pie this year, change up your Thanksgiving dessert with this fluffy, airy and creamy pumpkin cheesecake. You’ll be happy you did!

A close-up shot of a mini pumpkin cheesecake topped with whole pecans and whipped cream

What You’ll Need

The simplicity of the ingredient lineup for this gluten-free dessert is such a blessing. Especially if you’re making it on a busy holiday!

For the Pecan Crust

  • Pecans: You’ll need to blend them in a food processor.
  • Unsalted Butter: Just a couple tablespoons, melted.
  • Raw Honey: To sweeten things up a little.
  • Ground Cinnamon: For warmth and flavor.
  • Salt: Just a pinch!

For the Pumpkin Cheesecake Filling

  • Cream Cheese: Softened.
  • Brown Sugar: You’ll need 3/4 cup.
  • Vanilla Extract: Use a high-quality extract for optimal results.
  • Pumpkin Puree: Canned or homemade. Do not use pumpkin pie filling.
  • Eggs: Brought to room temperature.
  • Ground Cinnamon: One of three spices used to flavor this cheesecake, cinnamon adds some seriously amazing flavor.
  • Nutmeg: For more cozy fall flavor.
  • Cardamom: To round out the pumpkin spice.
A quarter of a mini pumpkin cheesecake with a dot of whipped cream and a single pecan on top

How to Make Mini Pumpkin Cheesecakes

Compared to most baked cheesecake recipes, these little bundles of joy are a breeze to make. Prep time takes 10 minutes total! Just remember to factor in the time it takes to bake and cool the cheesecakes.

Make the Crust

  1. Prep for Baking: Preheat the oven to 325°F. Place five 4×4 mini cheesecake springform pans on a baking sheet.
  2. Pulverize Pecans: Add the pecans to a food processor or blender and chop until finely diced.
  3. Add Remaining Ingredients: Add in the butter, honey, cinnamon and pinch of salt. Blend until everything is mixed and the mixture holds together a bit.
  4. Bake: Evenly distribute the pecan crust among your five springform pans. Press the crust down on the bottom of the pan, but don’t go up the sides. Bake the crusts for 5 minutes, then remove the baking sheet from the oven and set it aside.

Make the Filling

  1. Combine Cream Cheese, Sugar & Vanilla: To a stand mixer fitted with the whisk attachment, add the cream cheese, brown sugar and vanilla extract. Whisk until the cream cheese is smooth with no lumps.
  2. Whisk in Remaining Ingredients: Add in the pumpkin puree, eggs, ground cinnamon, nutmeg and cardamom. Blend until all the ingredients are mixed and the mixture is light and fluffy, about 4-5 minutes.
  3. Add to Pans: Evenly distribute the cheesecake filling among the mini springrform pans on top of the baked pecan crust.
  4. Bake: Bake the cheesecakes for 35 minutes.
  5. Let Cool: Leaving the cakes in place, turn off the oven and leave the door open for 1 hour to begin the cooling process.
  6. Chill: Remove the cheesecakes from the oven and place them in the refrigerator to cool completely.
A side-by-side comparison of mini springform pans filled with just crust versus crust and filling

Tips for Success

This cute pumpkin dessert is a great choice for first-time cheesecake makers. Here are a few important tips and tricks to keep in mind!

  • How Do I Know When Cheesecake is Done? Fully cooked cheesecake may not seem completely cooked to the untrained eye – it should look set but jiggle in the center when gently shaken. If the middle of a cheesecake is firm, it’s overbaked.
  • Don’t Push the Crust Up the Sides: This crust is not meant to rise up the sides of the cheesecakes. It needs to be completely covered by the filling or else it will burn, so only press it into the base of the pan.
  • Whisk the Cream Cheese Mixture Well: The cream cheese, brown sugar and vanilla mixture should be whisked until all the lumps are gone and the mixture is completely smooth. This ensures an equally smooth cheesecake. Just don’t overmix the completed batter or you could whip too much air into it.
  • Cool Cheesecake Inside the Oven: If a cheesecake cools too quickly, it will crack. To avoid this, let your pumpkin cheesecakes cool in the oven for an hour before transferring them to the fridge.
A fully baked cheesecake in a mini springform pan on top of a baking sheet

Topping Ideas

These cheesecakes are delicious without a topping, but why not show them a little extra love? Here are some easy and elegant options:

  • Whipped Cream
  • Toasted or Candied Pecans
  • Caramel Sauce
  • Ground Cinnamon
  • Chocolate Shavings
  • A Drizzle of Honey
  • Toasted Mini Marshmallows
  • Maple Glaze
Five mini pumpkin pecan cakes on a baking sheet with a teaspoon of ground cinnamon

How to Store Leftovers

Leftover pumpkin cheesecakes should always be stored in the refrigerator. Keep them in an airtight container and enjoy them within 1 week.

Can I Freeze These?

Sure you can! Mini cheesecakes freeze very well. First, freeze the completely cooled cheesecakes on a baking sheet until solid. Transfer them to a freezer-safe container and store them for 1-2 months. Thaw frozen cheesecake in the fridge before enjoying.

Print
A close-up shot of a mini pumpkin cheesecake topped with whole pecans and whipped cream

Mini Pumpkin Cheesecakes with Pecan Crust

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 40 minutes
  • total_time Total Time: 1 hour 50 minutes
  • yield Yield: 5 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: American

Description

A crunchy pecan crust is filled with creamy pumpkin spice cheesecake filling in this easy and healthy dessert. Your family will devour these Mini Pumpkin Cheesecakes and dream about the next time you make them!

Scale

Ingredients

For the Pecan Crust

  • 2 cups pecans
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons raw honey
  • 1/2 teaspoon ground cinnamon
  • pinch of salt

For the Pumpkin Cheesecake Filling

  • 2 (8oz) packages of cream cheese, softened
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 3 eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom

Instructions

  1. Preheat oven to 325.
  2. Place five 4×4 mini cheesecake springform pans on a baking sheet.
  3. Add pecans to a food processor (or blender) chop until finely diced. To the food processor with nuts, add in butter, honey, 1/2 teaspoon of cinnamon and a pinch of salt. Blend until everything is mixed and the mixture holds together a bit.
  4. Evenly distribute pecan crust among five springform pans. Press the crust down on the bottom of the pan, do not go up the sides.
  5. Bake crust for 5 minutes. Remove and let sit.
  6. In a stand mixer using the whisk attachment, add cream cheese, brown sugar, and vanilla extract. Whisk until the cream cheese is smooth (no lumps).
  7. Next add in pumpkin puree, eggs, ground cinnamon, nutmeg and cardamom. Blend until all ingredients are mixed and the cheesecake mixture is light and fluffy. About 4-5 minutes.
  8. Evenly distribute pumpkin cheesecake among the mini springrform pans on top of baked pecan crust.
  9. Bake cheesecake for 35 minutes. Leaving the cheesecakes in place, turn off the oven, and leave the door open for 1 hour.
  10. Remove the cheesecakes from the oven and place in the refrigerator to cool.

Nutrition

  • Serving Size: 1/3 slice of a mini cheesecake
  • Calories: 261
  • Sugar: 14 g
  • Sodium: 137 mg
  • Fat: 20 g
  • Carbohydrates: 18 g
  • Protein: 5 g
  • Cholesterol: 67 mg

Keywords: pumpkin cheesecakes, mini cheesecakes, easy pumpkin cheesecake

More Pumpkin Treats to Try

Want more Thanksgiving-worthy pumpkin desserts? The following recipes are always a big hit.

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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31 Responses
  1. Vicki

    Sorry to be posting so long after you originally posted this recipe. It looks amazing and I can’t wait to make this!! I have 2 6″ springform pans. What are your thoughts in trying to use those and converting your ingredients and baking time Krista? Thank you in advance for your assistance as I really don’t want to purchase the smaller ones at Target if I don’t need to as the 6″ ones rarely get used. Thank you!!

  2. Maria

    These look delicious! As much as I know my girl’s will love these, I know I will too! im totally saving this recipe! thanks for sharing!

  3. Amy Nichols

    If you don’t have the mini spring form pans, do you think they’d work in a cupcake pan? Or would it be better to just make it in a regular size spring form pan?

  4. MARRY

    I like this cake very much because it will be my recommendation for the upcoming Thanksgiving dinner in my family’s dessert menu.

  5. Clarence wilson

    These mini pumpkin cheesecakes looks absolutely yummy! I will definitely make this recipe by the way thanks for sharing

  6. Sasha

    I love your recipes but am confused about WW points. I copied the two about pumpkin: Baked oatmeal and the cheesecake one, but WW points say 32 and 36? How can that be? Pease explain this for me. I want to make some of these recipes but am confused. Thanks

    1. Krista

      Hey Sasha, unfortunately I don’t know anything about how the WW points works. I just use straight up nutrition info for my site. I’m sorry.

  7. Marty

    I know these aren’t necessarily Christmas themed treats, but I’m going to make them anyway! Thanks for the great recipe 😀

    1. Krista

      haha… pumpkin all year round is what I say! I’d totally it eat if I went to a party and these were there! 🙂 Hope you enjoy Marty!

  8. Margarita @ Tasty Mediterraneo

    These mini pumpkin cheesecakes looks absolutely yummy! 😀 I will definitely give them a try!
    Great pics by the way! 😉

  9. Justine | Cooking and Beer

    OMG we are seriously the SAME EXACT PERSON when it comes to baking! I ALWAYS give up! I’m so happy you perfected these cute little cakes. I’ll take 10 please!

  10. tanya

    Stop, I do not for one minute believe that you aren’t a baker…these are gorgeous! I know what you mean about stress and tackling just one thing at a time is such great advice!

    1. Krista

      haha.. well let’s just say I don’t enjoy it! I feel like the oven bosses me around in baking where in cooking I can boss the ingredients around. hehe

  11. Chandra@The Plaid & Paisley Kitchen

    No you are not alone at all! I am out of town visiting my mom right now. As you see I am still working and I can’t stop thinking about my kitchen at home that is bursting at the seams and has clean dishes all over the kitchen table, because I am purging and I don’t know what to do with everything! Thinking how am I going to get everything done before guests arrive for Thanksgiving! You my dear friend are not alone!!!

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