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Mini Pumpkin Cheesecakes with Streusel Topping

When fall flavors call your name, there’s nothing more delightful than indulging in these Mini Pumpkin Cheesecakes with Streusel Topping. Perfectly portioned and loaded with warm spices, these mini desserts are a crowd-pleaser. They combine the velvety richness of pumpkin cheesecake with the crunchy, buttery goodness of a graham cracker crust and streusel topping. These charming individual cheesecakes are ideal for fall gatherings, Thanksgiving spreads, or simply enjoying a cozy night at home. Best of all, they’re quick and easy to make, requiring less baking and chilling time compared to a full-sized cheesecake!

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Mini Pumpkin Cheesecakes with Streusel Topping

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Pumpkin perfection in bite-sized form! 🍂🧡 These Mini Pumpkin Cheesecakes with a buttery streusel topping are the fall dessert dreams are made of! #PumpkinBliss #MiniCheesecakeMagic #FallFlavors #StreuselToppedGoodness #DessertGoals #PumpkinSpiceSeason #BiteSizedTreats #ThanksgivingDessert #CozyEats #SweetAndSpiced

  • Total Time: 40 minutes

Ingredients

Scale

Graham Cracker Crust

  • ¾ cup graham cracker crumbs
  • 1 ½ tablespoons sugar
  • 3 tablespoons unsalted butter, melted

Streusel Crumb Topping

  • 6 tablespoons all-purpose flour
  • 3 tablespoons light brown sugar
  • ¼ teaspoon pumpkin pie spice
  • 3 tablespoons unsalted butter, melted

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 4 teaspoons sour cream
  • 1/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons all-purpose flour

Instructions

1. Preheat and Prepare

Preheat your oven to 325°F (163°C). Line a cupcake pan with 9 paper liners and set it aside. This recipe makes 9 perfectly portioned cheesecakes.

2. Make the Graham Cracker Crust

  • In a medium-sized bowl, mix the graham cracker crumbs and sugar with a fork.
  • Add the melted butter and stir until all crumbs are evenly moistened.
  • Divide the crumb mixture evenly among the cupcake liners, pressing it firmly into the bottoms to create a solid base. Set aside.

3. Prepare the Streusel Topping

  • In a small bowl, combine the brown sugar, flour, and pumpkin pie spice.
  • Add the melted butter and gently mix with a fork until the mixture forms small crumbs. Set aside for the final step.

4. Create the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  • Add the egg and mix until just combined—avoid overmixing to prevent air bubbles.
  • Fold in the sour cream gently.
  • Scoop out about half of this vanilla cheesecake mixture and spread it evenly over the prepared crusts, filling each liner a little over halfway.

5. Add the Pumpkin Layer

  • To the remaining cheesecake mixture, add the pumpkin puree, pumpkin pie spice, and flour. Mix until fully combined.
  • Spoon the pumpkin layer on top of the vanilla cheesecake in each liner, filling them almost to the top.

6. Add the Streusel Crumb Topping

  • Sprinkle the prepared streusel topping generously over each cheesecake. This adds a delightful crunch and complements the creamy filling.

7. Bake to Perfection

  • Bake the cheesecakes in the preheated oven for 23–25 minutes, or until a toothpick inserted into the center comes out almost clean.
  • Once baked, allow the cheesecakes to cool in the pan for about 20 minutes. Then, transfer them to a wire rack to cool completely.

Notes

  • Crust: Buttery and slightly crisp, the graham cracker base provides a sweet and sturdy foundation.
  • Cheesecake: Smooth and velvety, with hints of warm pumpkin spice balanced by the tanginess of cream cheese and sour cream.
  • Topping: Buttery streusel crumbs add a crunchy contrast to the creamy layers beneath.
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Ingredients

Graham Cracker Crust

  • ¾ cup graham cracker crumbs
  • 1 ½ tablespoons sugar
  • 3 tablespoons unsalted butter, melted

Streusel Crumb Topping

  • 6 tablespoons all-purpose flour
  • 3 tablespoons light brown sugar
  • ¼ teaspoon pumpkin pie spice
  • 3 tablespoons unsalted butter, melted

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 4 teaspoons sour cream
  • 1/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons all-purpose flour

Instructions

1. Preheat and Prepare

Preheat your oven to 325°F (163°C). Line a cupcake pan with 9 paper liners and set it aside. This recipe makes 9 perfectly portioned cheesecakes.

2. Make the Graham Cracker Crust

  • In a medium-sized bowl, mix the graham cracker crumbs and sugar with a fork.
  • Add the melted butter and stir until all crumbs are evenly moistened.
  • Divide the crumb mixture evenly among the cupcake liners, pressing it firmly into the bottoms to create a solid base. Set aside.

3. Prepare the Streusel Topping

  • In a small bowl, combine the brown sugar, flour, and pumpkin pie spice.
  • Add the melted butter and gently mix with a fork until the mixture forms small crumbs. Set aside for the final step.

4. Create the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  • Add the egg and mix until just combined—avoid overmixing to prevent air bubbles.
  • Fold in the sour cream gently.
  • Scoop out about half of this vanilla cheesecake mixture and spread it evenly over the prepared crusts, filling each liner a little over halfway.

5. Add the Pumpkin Layer

  • To the remaining cheesecake mixture, add the pumpkin puree, pumpkin pie spice, and flour. Mix until fully combined.
  • Spoon the pumpkin layer on top of the vanilla cheesecake in each liner, filling them almost to the top.

6. Add the Streusel Crumb Topping

  • Sprinkle the prepared streusel topping generously over each cheesecake. This adds a delightful crunch and complements the creamy filling.

7. Bake to Perfection

  • Bake the cheesecakes in the preheated oven for 23–25 minutes, or until a toothpick inserted into the center comes out almost clean.
  • Once baked, allow the cheesecakes to cool in the pan for about 20 minutes. Then, transfer them to a wire rack to cool completely.

The Flavors and Textures

These Mini Pumpkin Cheesecakes are a medley of fall perfection:

  • Crust: Buttery and slightly crisp, the graham cracker base provides a sweet and sturdy foundation.
  • Cheesecake: Smooth and velvety, with hints of warm pumpkin spice balanced by the tanginess of cream cheese and sour cream.
  • Topping: Buttery streusel crumbs add a crunchy contrast to the creamy layers beneath.

When you take a bite, the layers meld together into a delightful combination of rich creaminess, spice, and crunch.

Tips for Success

  1. Softened Cream Cheese: Ensure the cream cheese is at room temperature for a smooth filling without lumps.
  2. Don’t Overmix the Egg: Overmixing can incorporate air, causing cracks in your cheesecakes.
  3. Chill Before Serving: After the cheesecakes have cooled, refrigerate them for at least 2 hours to fully set.

Ingredient Substitutions

  • Graham Cracker Crust: Swap graham crackers for crushed ginger snaps or vanilla wafers for a twist in flavor.
  • Pumpkin Pie Spice: Make your own blend using cinnamon, nutmeg, ginger, and cloves.
  • Gluten-Free Option: Use gluten-free graham crackers and flour to cater to dietary needs.

Variations

  1. Swirled Cheesecakes: Instead of separate layers, swirl the pumpkin and vanilla fillings together for a marbled effect.
  2. Nutty Streusel: Add chopped pecans or walnuts to the streusel topping for extra crunch and flavor.
  3. Dollop of Whipped Cream: Garnish with a dollop of whipped cream and a sprinkle of cinnamon for a bakery-style finish.

Serving Suggestions

Serve these mini cheesecakes as part of a Thanksgiving dessert buffet or as a seasonal treat with a hot cup of coffee or spiced cider. They’re also great for holiday potlucks and can be easily transported in their cupcake liners.

Final Thoughts

These Mini Pumpkin Cheesecakes are everything you love about fall desserts wrapped into individual servings. The combination of creamy cheesecake, warm pumpkin spice, and crunchy streusel topping makes them an irresistible treat for any occasion. They’re easy to prepare, fun to serve, and sure to impress your guests. Whether you’re a pumpkin spice enthusiast or a cheesecake lover, these minis will win your heart—and taste buds—this season.

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