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Mini Pumpkin Cheesecakes with Gingersnap Cookie Crust

November 15, 2017 By Joanne Leave a Comment

Jump to Recipe - Print Recipe

The perfect mini dessert to satisfy your cheesecake craving! Plenty of pumpkin flavor, fewer calories and easy to make. Simply use a Gingersnap cookie for the crust!

Mini Pumpkin Cheesecakes

There’s not much you can do to make cheesecake “lighter” because you really have to use the full-fat cream cheese, or it’s not cheesecake! (I’ve tried to make “healthier” versions and it’s just not the same.) All you can do is try to control your portion size. Share a slice if you order out. At home, make “Mini” cheesecakes and use less sugar!

In general, I love making “mini” desserts because they’re already portion-controlled. Mini cheesecakes are perfect because they’re just the right amount to satisfy your sweet tooth without going overboard… unless, of course, you decide to have 2 or 3 (I understand)!

Mini Cheesecakes are also the perfect dessert for a gathering or party. In the fall, make these Mini Pumpkin Cheesecakes using spices, pure pumpkin and gingersnap cookies. They’re easy to make with either a mini cheesecake pan or a regular muffin pan.

The Ingredients

The foundation of cheesecake generally consists of 4 basic ingredients: cream cheese, sugar, egg, and vanilla. (Actually, my favorite type of cheesecake is plain with strawberries!) But, the possibilities are endless as you expand on the basic recipe and add just about any ingredient you can think of (hence, the 35-plus varieties at The Cheesecake Factory).

For Pumpkin Cheesecake you simply add 100% pure pumpkin and pumpkin pie spice… perfect for fall!

Mini Pumpkin Cheesecakes Ingredients

The Triple Ginger Snaps from Trader Joe’s are the perfect simple shortcut to making the crust! They’re just the right size for the cheesecake pan or muffin tin. If you do not have access to Trader Joe’s, then any small Ginger Snap cookie will work.

For an easy topping and a pretty presentation, use canned whipped topping and whole natural pecan halves.

Mini Pumpkin Cheesecakes Ingredients

As a bonus, pumpkin (high in potassium and beta-carotene), ginger (with anti-inflammatory and antioxidant properties), and pecans (great source of healthy fat, Vitamin E and Thiamin), all contain nutrients that are beneficial to your health.

Equipment

I used to always make mini cheesecakes using a regular muffin pan. However, recently I decided to upgrade to a Mini Cheesecake Pan (affiliate link). The cheesecakes come out looking a little taller and “cuter”. Although, the cheesecake pan is a bit trickier to work with when it comes time to get the cheesecakes out of the pan. I find it’s a bit easier to remove the cheesecakes from the muffin tin, especially if you use muffin liners. Either way, they both taste the same!!

Chicago Metallic 12-Cup Mini-Cheesecake Pan (affiliate link)

Gather 1 large mixing bowl, measuring spoons and cups, an electric beater (affiliate link), a small spoon, your pan of choice, propellant-free non-stick cooking spray, and you’re ready to go!

Easy Prep

This dessert could not be any easier to prepare! Simply place a cookie in the bottom of each cup, mix the filling ingredients, pour, and bake. They’re a “make-ahead” dessert since they need at least two hours of refrigeration before serving. They freeze well too.

1. Spray pan, or muffin liners, with non-stick cooking spray. Place 1 cookie, flat side down, in each bottom.

Mini Pumpkin Cheesecakes Prep

Little cookies are the perfect shortcut for an easy cheesecake crust! I love how the cookie softens as it bakes and forms a sturdy crust that will not crumble and fall apart when you remove them from the pan.

2. Add the filling ingredients to a mixing bowl and beat on Medium until blended.

Mini Pumpkin Cheesecakes Prep

3. Pour filling evenly over each cookie in the pan.

Mini Pumpkin Cheesecakes Prep

4. Bake at 350 F for 20-25 minutes. Cool in pan for 30 minutes. Cover pan with plastic wrap and transfer to the refrigerator for at least 2 hours. Carefully remove cheesecakes from pan.

Mini Pumpkin Cheesecakes Prep

It’s important that the cheesecakes are totally cooled before attempting to remove them. Once cooled, run a butter knife around the edges to loosen. Push the cheesecakes up through the hole at the bottom of each cup. Take the disc off the bottom of each cheesecake using a butter knife. If using muffin liners, removal will be even easier.

5. Just before serving, top each cheesecake with whipped topping and a pecan halve. Refrigerate or freeze leftovers.

Mini Pumpkin Cheesecakes Prep

Enjoy!

My family enjoys these Mini Pumpkin Cheesecakes during the fall when pumpkin season is upon us! Because they are small and contain some healthy ingredients, I can feel good about serving them as a weeknight dessert!

Mini Pumpkin Cheesecakes

These treats are fancy enough to serve at any fall gathering. Simply double or triple the recipe. They would be perfect for a dessert buffet!

Mini Pumpkin Cheesecakes

What is your favorite type of cheesecake? Send me a comment… I’d love to hear from you!

Mini Pumpkin Cheesecakes
Print Recipe

MINI PUMPKIN CHEESECAKES WITH GINGERSNAP COOKIE CRUST

These mini desserts are just the right size to satisfy your cheesecake craving! Plenty of pumpkin flavor, fewer calories and easy to make. Simply use a Gingersnap cookie for the crust! 
Prep Time10 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 30 mins
Servings: 12
Author: Joanne

Ingredients

Crust

  • non-stick cooking spray
  • 12 regular-size muffin pan liners (not mini), (if using muffin pan)
  • 12 Ginger Snap Cookies, (Trader Joe's fit perfectly!)

Filling

  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup canned pure pumpkin
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 egg

Topping

  • 1 can whipped topping
  • 12 pecans halves (optional)

Instructions

  • Preheat oven to 350 F. Lightly spray a 12-cup mini cheesecake pan with non-stick cooking spray. (Spray muffin liners if using a regular muffin pan.)
  • Place 1 Ginger Snap cookie, flat side down, in each bottom.
  • Add cream cheese, pumpkin, sugar, vanilla, and pumpkin pie spice to a large bowl. Beat with electric mixer on Medium speed until well blended. Add egg and beat until just blended.
  • Pour cream cheese mixture evenly on top of Ginger Snap cookies.
  • Bake for 20-25 minutes until set. Remove from oven and let cool on countertop, in pan, for 30 minutes.
  • Cover pan with plastic wrap and transfer to the refrigerator for at least 2 hours or overnight. *Carefully remove cheesecakes from pan.
  • Just before serving, top each cheesecake with whipped topping and a pecan halve. Refrigerate or freeze leftovers.

Recipe Notes

*It’s important that the cheesecakes are totally cooled before attempting to remove them. Once chilled, run a butter knife around the edges to loosen. Push the cheesecakes up through the hole at the bottom of each cup. Take the disc off the bottom of each cheesecake using a butter knife. If using muffin liners, removal will be even easier.
Course: Dessert
Keywords: cheesecake, Pumpkin

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Mini Pumpkin Cheesecakes with Gingersnap Cookie Crust

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Filed Under: Cheesecake, Desserts, Fall, Holiday, Pumpkin, Seasonal, Thanksgiving Tagged With: dessert, easy dessert, fall dessert, ginger, gingersnap cookie, Holiday, mini cheesecakes, mini pumpkin cheesecakes, pumpkin, pumpkin dessert

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Welcome! I'm Joanne, a registered nurse and fitness enthusiast living in central Florida. I'm all about preparing meals for my family and myself that are healthy, quick and easy. With in this blog I share meal plans, recipes, tips, groceries, and products that help make mealtime manageable, simple, and stress-free. Just take it a meal at a time and enjoy!

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