Best 3 Mini Pumpkin Cheesecake Pies Recipe By Tasty Recipes

Calling all pumpkin spice lovers: You're about to fall *hard* for these mini pumpkin cheesecake pies by Tasty. These individual-sized desserts are almost too cute to eat, with delicate graham cracker crusts topped with a velvety pumpkin cheesecake filling and a dollop of whipped cream. With the perfect balance of sweet, creamy, and pumpkin-y flavor, these pies are the perfect holiday treat or a cozy fall dessert.

Let's cook with our recipes!

NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY

No Bake Pumpkin Cheesecake Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream

Provided by Tasty

Categories Desserts

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 ½ cups graham cracker crumbs
½ cup butter, melted
24 oz cream cheese, 3 packages
1 cup heavy whipping cream
1 cup powdered sugar
1 ½ cups pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla
whipped cream, to serve

Steps:

In a bowl, combine the graham cracker crumbs and melted butter.
Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
Top with whipped cream, slice, and serve!
Enjoy!

Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY

Mini Pumpkin Cheesecake Pies Recipe by Tasty image

Here's what you need: frozen pie crusts, cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, vanilla extract, pumpkin pie spice, egg, powdered sugar, vanilla extract, pumpkin pie spice, milk, pumpkin cookie cutter

Provided by Betsy Carter

Categories Desserts

Yield 16 mini pies

Number Of Ingredients 14

Ingredients

4 frozen pie crusts, defrosted
8 oz cream cheese, softened
½ cup pumpkin puree
¼ cup brown sugar
1 tablespoon maple syrup
1 tablespoon graham cracker crumbs
¼ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
1 egg, beaten
½ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
2 tablespoons milk
pumpkin cookie cutter

Steps:

Preheat the oven to 350°F (180°C).
In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
Brush the beaten egg over half of the pumpkin shapes.
Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
Brush the top of the pumpkins with the beaten egg.
Bake for 25 minutes, or until golden brown.
Cool mini pies on a wire rack.
In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
Drizzle the glaze over each mini pie.
Enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 9 grams

MINI PUMPKIN CHEESECAKE

Mini Pumpkin Cheesecake image

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Provided by Lisawas

Categories Fruits and Vegetables Vegetables Squash

Time 2h40m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g

Tips:

For a smoother cheesecake filling, make sure the cream cheese is completely softened before mixing.
To prevent the crust from becoming soggy, pre-bake the graham cracker crust for 10 minutes before filling.
For a more intense pumpkin flavor, use homemade pumpkin puree instead of canned.
If you don't have individual ramekins, you can bake the cheesecake in a 9-inch springform pan. Just adjust the baking time to 45-50 minutes.
Let the cheesecakes cool completely before refrigerating. This will help them set properly.

Conclusion:

These mini pumpkin cheesecake pies are the perfect fall dessert. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these pies a try.