Mini Pumpkin Cheesecakes

Serving Suggestions:
These mini cheesecakes are perfect for fall celebrations and holiday parties. They can be served as-is or with an extra touch of caramel drizzle or candied pecans for added flavor.

Storage:
Store leftover mini cheesecakes in an airtight container in the fridge for up to 3-4 days.

Variations:

Gluten-Free Version:
Use gluten-free graham crackers for the crust to make this dessert gluten-free.

Vegan Version:
Substitute the cream cheese with vegan cream cheese, and use dairy-free sour cream and eggs to make this recipe vegan.

FAQ:

Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree, but make sure it’s smooth and cooked down to avoid excess moisture in the cheesecake filling.

How do I know when the mini cheesecakes are done baking?
The mini cheesecakes should be slightly puffed in the center and set around the edges. A slight jiggle in the center is normal, but the cheesecake should not be liquid.

Can I freeze these mini cheesecakes?
Yes, you can freeze them before adding the whipped cream topping. Once fully chilled and set, wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.

Enjoy these creamy, spiced Mini Pumpkin Cheesecakes—perfectly sized for individual servings, and sure to be a hit at any gathering!