You know that moment at Thanksgiving when you’re just too full for a big slice of pie, but you still want a little something sweet? Well, honey, I’ve got the perfect solution for you. These Mini Pumpkin Pie Cheesecakes with Graham Crust are the adorable, no-fuss answer to your holiday dessert dilemma. They’ve got all the cozy flavor of your favorite pumpkin pie, but in a fun, single-serving cheesecake form. And let’s be real, anything in miniature is just more fun to eat, isn’t it?
Top Reasons To Make It
First off, these little guys are a total crowd-pleaser. They’re the perfect make-ahead dessert, so you can cross one thing off your Thanksgiving to-do list early. No more last-minute pie baking while you’re also trying to wrangle the turkey! They’re also incredibly beginner-friendly. If you’ve ever been intimidated by making a full-sized cheesecake (we’ve all been there), this is your chance to shine. The individual portions mean no slicing, no mess, and everyone gets their own perfect little treat. Honestly, they might just steal the show from the pumpkin pie itself.
Ingredients
- 1 ½ cups graham cracker crumbs: For that classic, buttery crust we all love.
- 6 tablespoons unsalted butter, melted: This binds the crumbs together for the perfect base.
- ¼ cup granulated sugar: Just a touch to sweeten the crust.
- 2 (8-ounce) packages cream cheese, softened: The rich and creamy heart of the cheesecake.
- ¾ cup packed brown sugar: Adds a deep, molasses-like sweetness that pairs perfectly with pumpkin.
- 1 (15-ounce) can pure pumpkin puree: The star of the show! Make sure it’s puree, not pie filling.
- 2 large eggs: They help set the filling for that perfect cheesecake texture.
- 1 ½ teaspoons pumpkin pie spice: All the warm, cozy flavors in one convenient shake.
- 1 teaspoon pure vanilla extract: For that essential warm, aromatic flavor.
- ½ teaspoon salt: Just a pinch to balance all the sweetness.
Instructions
- Heat your oven to 325°F and line a standard muffin tin with paper or foil liners. This makes cleanup a total breeze.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until it looks like wet sand. Press about 1 ½ tablespoons of this mixture firmly into the bottom of each muffin cup. You can use a small glass or measuring cup to really pack it down.
- Pop the pan in the oven and bake the crusts for 5 minutes. This little pre-bake step helps them stay crisp. Take them out and let them cool slightly while you make the filling.
- In a large bowl, beat the softened cream cheese and brown sugar together with an electric mixer until it’s completely smooth and no lumps remain. This is the secret to a silky filling!
- Beat in the pumpkin puree, eggs, pumpkin pie spice, vanilla, and salt. Mix on medium speed until everything is just combined and beautifully smooth. Don’t overmix!
- Divide the filling evenly among the muffin cups, pouring it right over the cooled crusts. They should be nearly full.
- Bake for 20-25 minutes. The centers should look set and might just have the slightest jiggle when you gently shake the pan. That’s perfect.
- Let the cheesecakes cool completely in the pan on a wire rack. Then, transfer them to the refrigerator to chill for at least 4 hours, but overnight is even better. This patience is the final key to the perfect texture.
Variations & Substitutions
Want to mix it up? For a gluten-free version, just swap the graham crackers for your favorite gluten-free cookie crumbs. Ginger snaps would be delicious! If you’re out of pumpkin pie spice, you can make your own blend with cinnamon, ginger, nutmeg, and a touch of cloves. And for a little crunch on top, a sprinkle of chopped pecans right before baking is just heavenly. So good.
Serving Ideas & Pairings
These mini cheesecakes are fantastic all on their own, but a little dollop of whipped cream and a tiny sprinkle of cinnamon on top never hurt anybody. They are the ultimate easy Thanksgiving dessert, but they also pair wonderfully with a cup of hot coffee after your big holiday meal. For your Thanksgiving food ideas, consider placing them on a dessert platter alongside some other fun Thanksgiving treats like pecan tassies or apple hand pies.
Storage & Reheating
Store these cuties in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months. Just wrap them individually in plastic wrap and pop them in a freezer bag. Thaw overnight in the fridge before serving. No reheating needed—they are best served chilled!
Thanksgiving Dessert Ideas
If you’re looking for more Thanksgiving dessert ideas, these mini cheesecakes are a great start. For a full spread, consider some other Thanksgiving desserts easy enough for a busy cook, like a simple apple crisp or a no-bake chocolate pudding pie. The best Thanksgiving desserts recipes are the ones that bring joy without the stress.
Frequently Asked Questions
- Can I make these ahead of time? Absolutely! In fact, I highly recommend it. They need to chill for several hours anyway, so making them the day before is a great plan for a stress-free Thanksgiving.
- My cream cheese was a little cold. Is that okay? It’s best to have it fully softened at room temperature to avoid a lumpy filling. If you forget, you can zap it in the microwave for 15-second bursts until it’s soft but not melted.
- Are these considered Thanksgiving appetizers? While they are a sweet treat, I’ve been known to sneak one as a pre-dinner snack! But for most folks, they’ll fit squarely in the Thanksgiving desserts category.