1. Home
  2. Recipes
  3. Fall Dessert Recipes

Mini Pumpkin Spice Cheesecakes – The Perfect Fall Dessert Bites

These Mini Pumpkin Spice Cheesecakes are a delicious fall treat, featuring a creamy pumpkin filling with warm spices and a Biscoff cookie crust. Topped with a dollop of homemade whipped cream, these mini cheesecakes are easy to make and ideal for holiday gatherings. The pumpkin and spice blend perfectly for a festive flavor in every bite, making these cheesecake bites the perfect seasonal indulgence.

Featured in Sweet treats for any occasion.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 04 Jan 2025 13:52:03 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Mini Pumpkin Spice Cheesecakes Save it
Mini Pumpkin Spice Cheesecakes | myhomemaderecipe.com
These Mini Pumpkin Spice Cheesecakes offer a blend of creamy pumpkin filling and warm spices atop a crunchy Biscoff cookie crust. Topped with whipped cream, they make an indulgent, bite-sized treat that’s perfect for fall gatherings.

Ingredients

  • Biscoff Cookie Crumbs (2 cups): Forms a flavorful, spiced crust for the cheesecakes.
  • Light Brown Sugar (1 tbsp): Adds a touch of sweetness to the crust.
  • Butter (6 tbsp, melted): Binds the crust, adding richness and helping it hold shape.
  • Pumpkin Puree (1 1/2 cups, dried to 1 cup): Adds pumpkin flavor and creamy texture; ensure excess moisture is removed for smooth filling.
  • Cream Cheese (12 oz, room temperature): Provides a creamy, rich base for the cheesecake filling.
  • Powdered Sugar (1 1/4 cups): Sweetens the filling and helps achieve a smooth texture.
  • Vanilla Extract (2 tsp): Enhances the flavors in the filling.
  • Pumpkin Pie Spice (1 1/2 tsp): Adds warm, fall-inspired spices to the cheesecake.
  • Heavy Cream (1 cup): Whipped into the filling to create a light, fluffy texture.
  • Whipped Cream:
  • Heavy Cream (3/4 cup): Whipped to stiff peaks for a light, airy topping.
  • Powdered Sugar (2 tbsp): Sweetens the whipped cream.
  • Vanilla Extract (1/2 tsp): Adds flavor to the whipped cream topping.

Instructions

Step 1:
In a mixing bowl, combine the Biscoff cookie crumbs, brown sugar, and melted butter. Portion about 1 tablespoon of the mixture into each cavity of a mini cheesecake pan, pressing firmly to form the crust. Set aside.
Step 2:
Line a large plate with paper towels, spread the pumpkin puree evenly, and blot with additional paper towels to remove excess moisture until the puree reduces to 1 cup. Set aside.
Step 3:
In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar until smooth.
Step 4:
Add the dried pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium speed until well combined and smooth.
Step 5:
Pour in the heavy cream and continue mixing on medium-high speed until the cheesecake mixture thickens and becomes light and fluffy.
Step 6:
Transfer the pumpkin spice cheesecake mixture to a piping bag. Pipe the mixture onto the prepared Biscoff crusts, filling slightly above the pan’s rim.
Step 7:
Chill the cheesecakes in the refrigerator for at least 12 hours or overnight.
Step 8:
After chilling, remove the cheesecakes from the pan.
Step 9:
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop of whipped cream onto each cheesecake using a piping bag fitted with a Wilton 1M tip. Sprinkle additional Biscoff crumbs on top if desired.

Serving and Storage Tips

  • Serve chilled for the best flavor and texture.
  • Top with whipped cream and a sprinkle of Biscoff crumbs for added flavor and presentation.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze without the whipped cream topping for up to one month.

Helpful Notes

  • Removing moisture from the pumpkin puree helps create a thick, creamy cheesecake filling.
  • Chill the cheesecakes overnight to let them set properly before adding toppings.
  • Use a piping bag to neatly add the cheesecake mixture and whipped cream for a professional look.

Tips from Well-Known Chefs

  • Chef Ina Garten suggests using a mix of spices to adjust flavor, such as a pinch of nutmeg.
  • Chef Martha Stewart recommends blotting pumpkin puree to avoid excess moisture for smooth cheesecakes.
  • Chef Duff Goldman advises whipping the cream well for a fluffy, light topping.

Why You'll Love This Recipe

  • Combines the warm flavors of pumpkin and spices in a creamy, delicious dessert.
  • Perfect for fall gatherings and individual servings.
  • Easy to make with a spiced Biscoff crust and pumpkin filling.
  • Visually appealing with the whipped cream topping and cookie crumbs.

Variations

  • Use ginger snap crumbs instead of Biscoff for a different spicy flavor.
  • Top with caramel sauce and chopped nuts for added richness and crunch.
  • Try adding a touch of maple extract for a maple pumpkin twist.
  • For a chocolate twist, add mini chocolate chips to the filling.

Fall Dessert Recipes

Creamy mini pumpkin spice cheesecakes with a Biscoff crust, topped with whipped cream for a festive fall treat.

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 mini cheesecakes)

Dietary: Vegetarian

Ingredients

01 2 cups Biscoff cookie crumbs.
02 1 tbsp light brown sugar.
03 6 tbsp unsalted or salted butter, melted.
04 1 1/2 cups pumpkin puree, with excess moisture removed to equal 1 cup.
05 12 oz cream cheese, room temperature.
06 1 1/4 cups powdered sugar.
07 2 tsp vanilla extract.
08 1 1/2 tsp pumpkin pie spice.
09 1 cup heavy cream.
10 3/4 cup heavy cream.
11 2 tbsp powdered sugar.
12 1/2 tsp vanilla extract.

Instructions

Step 01

In a mixing bowl, combine the Biscoff cookie crumbs, brown sugar, and melted butter. Portion 1 tablespoon of the crumbs into each cavity of a mini cheesecake pan, pressing firmly to form the crust. Set aside.

Step 02

Line a large plate with paper towels, spread the 1 1/2 cups of pumpkin puree onto it, and blot dry with additional paper towels until the pumpkin puree equals 1 cup. Set aside.

Step 03

In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar until smooth. Add the dried pumpkin puree, vanilla extract, and pumpkin pie spice, mixing on medium speed until fully combined.

Step 04

Pour in the heavy cream and continue mixing on medium-high speed until the cheesecake mixture thickens and becomes light and fluffy.

Step 05

Transfer the pumpkin spice cheesecake mixture to a piping bag and pipe it onto the prepared Biscoff crusts, filling slightly above the pan’s rim. Chill the cheesecakes in the refrigerator for at least 12 hours or overnight.

Step 06

After chilling, remove the cheesecakes from the pan.

Step 07

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop of whipped cream onto each cheesecake, using a piping bag fitted with a Wilton 1M tip. Garnish with additional Biscoff crumbs if desired.

Notes

  1. Remove moisture from pumpkin puree for a thicker, smoother cheesecake texture.
  2. Chill cheesecakes overnight to set properly.
  3. Top with whipped cream and cookie crumbs for added flavor.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 230
  • Total Fat: 15 g
  • Total Carbohydrate: 24 g
  • Protein: 3 g