Go Back


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



  • 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!)


  • 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


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


  • 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