Mini Pumpkin Cheesecakes (Gluten-Free, Dairy-Free Option)

These mini pumpkin cheesecakes combine the traditional creamy filling full of pumpkin flavor and fall spices, on top of a classic graham cracker crust, just in individual portion sizes that are easy to eat! The perfect dessert for your fall party, these are gluten-free and can easily be made dairy-free too!

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The Perfect Fall Treat!

Now that it’s full-on pumpkin season, it’s time to make everything with pumpkin. From pumpkin muffins, to chocolate chip pumpkin bread, to our popular crustless pumpkin pie, there’s definitely a pumpkin recipe you’re gonna love.

Today we’re making a popular favorite – creamy rich pumpkin cheesecake made in mini individual sizes that is sure to be a hit this fall (hint: you can make this as your Thanksgiving dessert)!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this easy mini pumpkin cheesecake recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these easy mini pumpkin cheesecakes is uncomplicated – the graham cracker crust comes together quickly and the filling is easy to make.
• Totally Gluten-Free & Easily Made Dairy-Free: The best part is that these individual pumpkin cheesecake recipe is 100% gluten-free, and they can easily be made dairy-free (see substitution notes below for dairy-free options).

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this mini pumpkin cheesecakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Graham Crackers: I used gluten-free graham crackers to keep this recipe gluten-free (you can also use homemade graham crackers). However, if you are not Celiac or gluten-intolerant, go ahead and use regular graham crackers instead.
• Butter: I used melted unsalted butter. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.
• Cream Cheese: If you are lactose-intolerant, use dairy-free cream cheese instead.
• Pumpkin Puree: Pumpkin puree is not the same as pumpkin pie filling. You can either use store-bought pumpkin puree, or make homemade pumpkin puree.
• Heavy Cream: If you are lactose-intolerant, use dairy-free heavy cream instead.
• Eggs: The eggs are necessary for binding the ingredients better together, so make sure you add them in.
• Sugar: I used white sugar, but you can also use cane sugar, light brown sugar or dark brown sugar if you prefer (just bear in mind that the darker the color of the sugar used, the darker the pumpkin cheesecake filling will be).
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you may substitute it with the individual spices instead (3/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger).
• Vanilla Extract: I highly recommend adding vanilla extract for flavor, so make sure you add it in.
• Whipped Cream: I used whipped cream for topping. If you are lactose-intolerant, go ahead and use dairy-free whipped cream instead.

How to Make Mini Pumpkin Cheesecakes:

Prepare the Crust Mixture: In a food processor or high-speed blender, process the gluten-free graham crackers until they have a sandy texture. Transfer the fine crumbs to a bowl and mix with the melted butter until well combined.

Press Crust Mixture into Muffin Liners: Line a muffin pan or a mini cheesecake pan with paper liners. Place a tablespoon of the graham cracker mixture into each muffin liner. Press firmly with the back of a spoon to form the crust.

Dish by Dish Tips:

• Use Muffin Liners: I recommend lining the muffin tin with paper liners so it is easier to remove the cheesecakes once they are set.
• Shape of Choice: In this case, I chose to make small round mini cheesecakes, but you could also use rectangle or square ramekins if you prefer different shapes.
• Make Mini Pumpkin Cheesecake Bites: Alternatively, you can make bite-sized cheesecakes by using a mini muffin pan instead (you’ll get 24 cheesecake bites).
• Swap Graham Cracker Crust with Cookie Crust: Alternatively, if you don’t have graham crackers on hand, you can simply process any gluten-free cookies and use them to make a cookie crust instead.
• Swap Pumpkin for Other Puree: If you don’t have pumpkin puree, you can also use sweet potato puree or butternut squash puree (if using butternut, make sure to squeeze our as much moisture as possible).

Other Gluten-Free Cheesecakes to Make:

• Greek Yogurt Cheesecake (Gluten-Free)
• Strawberry Cheesecake Cups (Gluten-Free, No-Bake)
• Pumpkin Cheesecake Brownies (Gluten-Free)
• Vegan Lemon Cheesecake (Gluten-Free, Dairy-Free)

Gluten-Free Pumpkin Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Mini Pumpkin Cheesecakes (Gluten-Free, Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Gluten Free

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Description

These mini pumpkin cheesecakes combine the traditional creamy filling filled with pumpkin flavor and fall spices, on top of a graham cracker crust, just in individual portion sizes that are easy to eat! The perfect dessert for your fall party, these are gluten-free and can easily be made dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

For the Graham Cracker Crust:

• 2 cups crushed gluten-free graham crackers
• 1/3 cup unsalted butter, melted

Filling:

• 2 cups cream cheese (about 16 ounces/450 g)
• 1 1/2 cups pumpkin puree
• 1/2 cup heavy cream
• 3 eggs
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Topping:

• Whipped cream
• Crushed gluten-free graham crackers (optional)

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Instructions

1. Prepare the Crust Mixture: In a food processor or high-speed blender, process the gluten-free graham crackers until they have a sandy texture. Transfer the mixture to a bowl and mix with the melted butter until well combined.
2. Press Crust Mixture into Muffin Liners: Place a tablespoon of the graham cracker mixture into each muffin tin liner. Press firmly with the back of a spoon to form the crust.
3. Bake Crust: Bake the crust mixture in a preheated oven at 350F (175C) for about 8 minutes. Remove and set aside.
4. Prepare Pumpkin Cream Cheese Filling: In a large bowl, beat the cream cheese with the sugar, pumpkin puree, and heavy whipping cream until smooth. Add the pumpkin pie spice, vanilla extract, and eggs, and mix again.
5. Assemble: Pour the pumpkin cheesecake filling into the prepared crusts in the muffin tin, filling each muffin liner almost to the top.
6. Bake Until Set: Bake at 350F (175C) for about 25 minutes or until the center is set. Remove the mini cheesecakes from the oven and let cool to room temperature.
7. Chill Until Firm: Refrigerate the mini cheesecakes for at least 3 hours until firm.
8. Garnish & Serve: Top the mini pumpkin cheesecakes with whipped cream and sprinkle with crushed gluten-free graham crackers or cinnamon.

Notes

Graham Crackers: I used gluten-free graham crackers to keep this recipe gluten-free (you can also use homemade graham crackers). However, if you are not Celiac or gluten-intolerant, go ahead and use regular graham crackers instead.

Butter: I used melted unsalted butter. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.

Cream Cheese: If you are lactose-intolerant, use dairy-free cream cheese instead.

Pumpkin Puree: Pumpkin puree is not the same as pumpkin pie filling. You can either use store-bought pumpkin puree, or make homemade pumpkin puree.

Heavy Cream: If you are lactose-intolerant, use dairy-free heavy cream instead.

Eggs: The eggs are necessary for binding the ingredients better together, so make sure you add them in.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar or dark brown sugar if you prefer (just bear in mind that the darker the color of the sugar used, the darker the pumpkin cheesecake filling will be).

Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you may substitute it with 3/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger.

Vanilla Extract: I highly recommend adding vanilla extract for flavor, so make sure you add it in.

Whipped Cream: I used whipped cream for topping. If you are lactose-intolerant, go ahead and use dairy-free whipped cream instead.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Desserts
• Method: Baking
• Cuisine: American