Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

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Kelly Kennedy


These are simple and sooooo yummy. A great recipe for the Fall season.


★★★★★ 1 vote

15 Min
30 Min


  • 1 1/3 c
    graham cracker crumbs
  • 4 Tbsp
  • 1/2 tsp
  • 1 1/3 c
    canned pumpkin
  • 1 1/3 c
    whipped cream cheese spread
  • 6 Tbsp
    brown sugar
  • 4
    egg whites
  • 1 tsp
    pumpkin pie spice

How to Make Mini Pumpkin Cheesecakes


  1. Preheat oven to 325 degrees and place 12 cupcake liners in a standard size cupcake pan.
  2. Combine graham cracker crumbs, melted butter and salt in a bowl. Spoon graham cracker mixture evenly into the bottom of cupcake liners and press down lightly with your fingers to flatten. BAKE for 5 minutes or until browned.
  3. In a medium bowl, beat together pumpkin, cream cheese, brown sugar, egg whites, and pumpkin pie spice until smooth. Spoon evenly into cups and bake for an additional 25 munutes or until set.
  4. Let cool and serve at room temperature or chill and serve cool.

Printable Recipe Card

About Mini Pumpkin Cheesecakes

Course/Dish: Pies Other Desserts
Main Ingredient: Dairy
Regional Style: American
Hashtags: #cheesecake #pumpkin

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