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Mini Pumpkin Cheesecakes
These creamy mini pumpkin cheesecakes have an easy gingersnap cookie crust, healthy Greek yogurt filling, and bake in just 20 minutes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
5 hrs 40 mins
Servings: 24 cheesecakes
Calories: 124 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 24 gingersnap cookies plus additional crushed for garnish
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs at room temperature
- ¾ cup pumpkin puree NOT pumpkin pie filling; I recommend Libby’s or Trader Joe’s, which are on the thicker side
- ¾ cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon orange zest
- chopped toasted pecans for serving
Instructions
- Place racks in the upper and lower thirds of your oven and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then beat in the sugar for 1 to 2 minutes more, until the mixture looks smooth and shiny.
- Scrape down the bowl, then beat in the eggs, 1 at a time, being sure to fully incorporate between each. Scrape down the bowl again as needed.
- Beat in the pumpkin, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, salt, and orange zest, stopping to scrape down the bowl as needed.
- With an ice cream or cookie scoop or a small ladle, fill each muffin cup nearly to the top with batter, dividing it evenly between the 24 cups (the cheesecakes will settle as they cool).
- Bake the mini cheesecakes for 18 to 20 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. When the pan is wiggled, they should move slightly in the very center (like Jello, not like a wave). The edges of the cheesecakes should appear dry and set and not move when you wiggle the pan.
- Place the pans on a wire rack and let cheesecakes cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to set.
- When ready to serve, top each cheesecake with whipped cream, pecans, and a sprinkle of crushed gingersnaps.
Cup of Yum
Notes
- TO STORE: Refrigerate cheesecakes in an airtight storage container for up to 1 week.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition Information
Serving
1(of 24) cheescakes
Calories
124kcal
(6%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
34mg
(11%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
1353IU
(27%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cheesecakes
Amount Per Serving
Calories 124
% Daily Value*
| Serving | 1(of 24) cheescakes | |
| Calories | 124kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1353IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.