Easy Mini Pumpkin Cheesecakes with Gingersnap Crust

by spiceaholic on November 14, 2014

Easy Mini Pumpkin Cheesecakes with Gingersnap Crust - 1

You won’t believe how easy it is to make these cute mini pumpkin cheesecakes – they even come with their own gingersnap cookie crusts!

This is a variation of the Raspberry Lemon Mini Cheesecakes with Gingersnap Crust that I posted a few years ago. The original version is pretty darn good, but this pumpkin version is absolutely perfect for your fall holiday dessert line-up.  Or just because you want a small treat!

(Forgive the Halloween cupcake liners — I accidentally picked up mini cupcake liners at the store and only had these at home! But hey, feel free to make these next Halloween too!)

You will be able to make 18 mini cheesecakes, so I suggest you use a 12-cup cupcake pan as well as a 6-cup cupcake pan. Be sure to use regular cupcake pans — the gingersnaps are just a bit too big to fit into the mini cupcake pans.

Feel free to adjust the amount of pumpkin and pumpkin pie spice to your taste.  And don’t forget to top these with some whipped cream and ground cinnamon!

Easy Mini Pumpkin Cheesecakes with Gingersnap Crust - 2

Easy Mini Pumpkin Cheesecakes with Gingersnap Crust


15 oz. part-skim ricotta cheese

1/4-1/3 cup canned pumpkin puree — NOT pumpkin pie filling

2 large eggs

3/4 cup granulated sugar

1 tsp. vanilla extract

1 -2 tsp. pumpkin pie spice or to taste ( or use combination of ground cinnamon, ground ginger, ground nutmeg, ground cloves)

8 oz. Neufchatel cheese (or low-fat cream cheese)

18 gingersnap cookies

whipped cream and ground cinnamon (optional)


1. Preheat oven to 350 degrees Fahrenheit.  Line cupcake pans with liners, spray with cooking spray.  Lay a gingersnap cookie upside down in each well.

2. Place first 6 ingredients into blender. Pulse a few times to combine, then blend for about 10 seconds.  Now add Neufchatel cheese, pulse a few more times to combine, then blend for about 10-15 seconds or until all combined. Taste to see if you’ve got enough pumpkin and pumpkin pie spice and adjust if necessary.

3. Use an ice-cream scoop or a 1/4 cup measuring cup to divide batter among the cupcake wells.  You should get enough to fill 18 wells.

4. Place pans in oven and bake for about 30-40 minutes, or until tops are just set. Mine were done after 35 minutes.

5. Remove pans from oven and let cool.

6.  Add whipped cream and dust with ground cinnamon before serving.


{ 1 comment… read it below or add one }

Aiman Masud November 17, 2014 at 12:45 am

Something I would love to serve as dessert for Thanksgiving.

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