Cozy Mini Halloween Pumpkin Cheesecakes: Easy & Best Recipe
These adorable mini pumpkin cheesecakes are the perfect Halloween treat. With a buttery graham cracker crust, silky pumpkin filling, and a pretzel stem, they’re easy to make and packed with cozy autumn flavor.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 2 hours 31 minutes (includes chilling)
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of salt
- 24 small pretzel twists or pretzel sticks (for stems)
- Orange candy melts or orange food coloring mixed with white chocolate (optional, for drizzling)
- Mini chocolate chips or candy eyes (optional, for faces)
- Green icing or green candy melts (optional, for vines)
Instructions
- Preheat oven to 325°F (163°C). Line a 24-cup mini muffin tin with mini paper liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand.
- Drop about 1 heaping teaspoon of the crust mixture into each mini muffin cup. Press down firmly with a small glass or tamper. Refrigerate the tin while making the filling.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth, about 1 minute. Add 1/3 cup granulated sugar and brown sugar, beat until combined, about 30 seconds. Do not overmix.
- Add pumpkin puree, egg, vanilla, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Beat on low speed until just combined. Scrape bowl and mix briefly.
- Transfer filling to a piping bag or zip-top bag with corner snipped. Pipe filling into each muffin cup, filling about 3/4 full. Tap pan gently to release air bubbles.
- Bake at 325°F for 14-16 minutes, until edges are set and centers are slightly jiggly. Do not overbake.
- Cool in pan on a wire rack for 15 minutes. Remove cheesecakes from pan and cool completely on rack, about 30 minutes. Refrigerate for at least 2 hours, or overnight.
- Once chilled, press a pretzel stem into the top center of each cheesecake. Optionally, drizzle with melted orange candy melts, add green icing vines, and press mini chocolate chips or candy eyes for faces.
Notes
Make sure cream cheese is at room temperature to avoid lumps. Do not overmix the filling to prevent cracks. Check cheesecakes at 12 minutes to avoid overbaking. Chill for at least 2 hours for best texture. Add pretzel stems just before serving to keep them crunchy. For dairy-free, use dairy-free cream cheese and plant-based butter. For gluten-free, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 95
- Sugar: 7
- Sodium: 85
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 9
- Fiber: 0.5
- Protein: 2
Keywords: mini pumpkin cheesecakes, Halloween desserts, pumpkin cheesecake bites, easy fall dessert, mini cheesecakes, Halloween party treats