Mini Pumpkin Cheesecakes with Pecan Crust

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!

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!

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.

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.

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.

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

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.

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More Pumpkin Treats to Try

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

• Skinny Pumpkin Chocolate Chip Bars
• Fudgy Flourless Pumpkin Brownies
• Easy Vegan Pumpkin Pie Bars