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Perfect Mini Pumpkin Cheesecakes – Easy Gingersnap Recipe

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These mini pumpkin cheesecakes with a gingersnap crust are quick, easy, and perfect for fall gatherings. They come together in under 45 minutes with simple ingredients and are a crowd-pleaser every time.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 20–24 cookies, crushed finely)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup heavy whipping cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • ½ teaspoon vanilla extract (for topping, optional)
  • Ground cinnamon or nutmeg for dusting (for topping, optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin pan with paper liners.
  2. Make the crust: Place gingersnap cookies in a food processor and pulse until fine crumbs. Alternatively, crush in a zip-top bag with a rolling pin. Transfer crumbs to a medium bowl. Add melted butter, 1 tablespoon sugar, and a pinch of salt. Stir until mixture resembles wet sand and holds together when squeezed.
  3. Press about 1 tablespoon of crust mixture into each mini muffin cup. Use the bottom of a shot glass or small measuring cup to press firmly. Bake for 5 minutes at 325°F. Set aside to cool.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add ½ cup sugar and beat for another minute until combined.
  5. Add egg, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves (if using). Beat on low speed until just combined. Do not overmix.
  6. Spoon about 1 tablespoon of filling into each crust. Cups should be almost full, leaving about ⅛ inch at the top.
  7. Bake at 325°F for 15-18 minutes. Edges should be set and slightly puffed, but centers should still jiggle slightly when shaken.
  8. Cool in the pan on a wire rack for 15 minutes. Then refrigerate (still in pan) for at least 2 hours, or overnight for best results.
  9. To remove, gently lift cheesecakes by the edges of the paper liners. If stuck, run a thin knife around the edge.
  10. Optional topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, about 2-3 minutes. Pipe or spoon a dollop onto each chilled cheesecake. Dust with cinnamon or nutmeg.

Notes

Room temperature ingredients are crucial for a smooth filling. Pre-baking the crust prevents sogginess. Do not overmix the filling to avoid cracks. Chill overnight for best flavor and texture. For gluten-free, use gluten-free gingersnaps. For vegan, use dairy-free cream cheese, plant-based butter, and a flax egg.

Nutrition

Keywords: mini pumpkin cheesecakes, gingersnap crust, fall dessert, pumpkin dessert, easy cheesecake recipe, mini cheesecakes, Thanksgiving dessert

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