Mini Pumpkin Pie Cheesecakes

This year, kick stress to the curb with a show-stopping dessert that looks like you spent hours in the kitchen—but doesn’t require it. Introducing Mini Pumpkin Pie Cheesecakes: a delightful twist on a beloved classic that’s sure to impress every guest.

Perfectly portioned, these mini treats elevate traditional pumpkin pie by adding a luscious cheesecake layer and revamping the crust with rich dark brown sugar and hearty oats. It’s holiday dessert magic that you and your guests will absolutely love.

Few tips

This makes 12 mini-sized desserts. To order the same silicone mold I use in this recipe, here’s the link —–> https://amzn.to/43p5Sto (#Ad)
If you want more of the pumpkin pie layer to show on the side (even though you have the same measurement of cheesecake to pumpkin pie overall), start by pouring on the outer parts of the mold. You can also bake the cheesecake for 5-10 minutes so it firms up a little. Then pour the pumpkin mixture on top. This will create a more distinct pumpkin layer.
To make the whipped cream, here’s the link where I previously made it. I added cinnamon to this batch for a little, elevated look. Link —> https://thegaygourmand.com/2025/08/07/lemon-strawberry-posset/

Ingredients

4 packages of cream cheese, room temp
Full sleeve of graham crackers
¼ tsp of Kosher Salt
2 Tbsp Dark brown sugar
½ cup Old fashioned oats
1 cup granulated sugar
2 teaspoon vanilla extract
4 large eggs
1 cup pumpkin puree
4 tsp pumpkin spice
7 Tbsp of Unsalted butter
Cinnamon and nutmeg (dash of both)

Directions for crust

Preheat oven to 350°
Break up the graham crackers
Add in oats, salt, brown sugar and melted butter
Mix and put 2 Tbsp of crust mixture into each silicone mold cup
Press down with a spoon.
Bake for 10-13 minutes

For cheesecake/pumpkin

In a large bowl, add 4 packages of cream cheese, 1 cup sugar, 2 tsp of vanilla extract.
Mix on low until just mixed.
Add your 4 eggs – BUT 1 at a time. Mix, and then repeat.
Take 4 cups of the cheesecake mixture and set off to the side.
With the the remaining mixture, add in a cup of pumpkin puree.
Add 4 tsp of pumpkin pie spice. Then cinnamon and nutmeg to taste.
Mix together with a spoon.
Pour 1/4 cup of cheesecake mixture on top of pre-baked crusts.
Then pour 1/4 cup of the pumpkin mixture.
Bake on 325 for 35-40 minutes.
Let cool for an hour so they can completely cool.
Cover both trays with plastic wrap, place in freezer for minimum of 3 hours.
Then slowly release from silicone molds and top with your favorite whipped cream!