Irresistible Chocolate Pumpkin Mini Cheesecakes Recipe

Whipping up a delectable chocolate pumpkin mini cheesecakes recipe promises pure autumn bliss in every bite.

Sweet memories of cozy evenings dance through my kitchen when I create these miniature delights.

Creamy textures mingle with rich chocolate and warm pumpkin spices, creating an irresistible dessert.

Compact individual portions make sharing easier and presentation more elegant.

Smooth cream cheese blends perfectly with seasonal ingredients, delivering a sophisticated twist on classic comfort.

Mini cheesecakes offer just the right balance between decadence and restraint.

You’ll want to savor each tiny masterpiece slowly, letting the flavors unfold on your palate.

Let’s transform simple ingredients into an extraordinary seasonal treat that will impress everyone at your gathering.

Why Chocolate Pumpkin Mini Cheesecakes Are A Must-Bake

• Savor Mini Delights: These bite-sized pumpkin cheesecakes bring pure dessert magic to your table with minimal kitchen effort.
• Crowd-Pleasing Potential: Perfect for gatherings, potlucks, and family celebrations where everyone wants a personal-sized treat without complicated slicing.
• Make-Ahead Magic: Prepare these charming mini cheesecakes in advance, storing them in the refrigerator and eliminating last-minute dessert stress for busy hosts.
• Seasonal Sensations: Blend autumn's beloved pumpkin and warm spices with rich chocolate, creating a decadent dessert that captures the cozy spirit of fall festivities.

What You’ll Need For Chocolate Pumpkin Mini Cheesecakes

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the mini cheesecakes.
• Butter: Helps bind the crust ingredients and adds rich flavor.
• Sugar: Enhances the sweetness of the graham cracker crust.

• Cream Cheese: The primary ingredient that creates the smooth and creamy texture of the cheesecake.
• Pumpkin Puree: Adds seasonal flavor and a beautiful orange color to the cheesecake.
• Sugar: Balances and sweetens the cream cheese and pumpkin mixture.
• Eggs: Act as a binding agent and help the cheesecake set properly.
• Sour Cream: Contributes to the rich and tangy flavor of the cheesecake.
• Flour: Helps stabilize the cheesecake filling and prevent cracking.
• Vanilla Extract: Provides a warm and aromatic flavor to the cheesecake.

• Cinnamon, Nutmeg, Ginger: Warm spices that complement the pumpkin and create a classic fall flavor profile.
• Salt: Enhances and balances the overall taste of the cheesecake.

• Chocolate Chips: The main ingredient for creating a rich and decadent chocolate ganache.
• Heavy Cream: Helps create a smooth and glossy chocolate topping.
• Butter: Adds richness and helps create a silky texture.
• Vanilla Extract: Rounds out the flavor of the chocolate topping.

How To Whip Up Chocolate Pumpkin Mini Cheesecakes

Step 1: Prepare Baking Equipment

Grab a 12-cup muffin tin and line it with paper liners. These liners will make removing your mini cheesecakes a breeze. Set your oven to preheat at 325°F.

Step 2: Create Crunchy Crust

• Graham cracker crumbs
• Melted butter
• Sugar

Mix until the mixture feels like damp sand. Press this crumbly goodness firmly into the bottom of each muffin liner, creating a solid foundation for your cheesecakes.

Step 3: Whip Creamy Cheesecake Base

• Pumpkin puree
• Sugar
• Eggs
• Sour cream
• Flour
• Vanilla extract
• Cinnamon
• Nutmeg
• Ginger
• Salt

Blend until the mixture looks perfectly uniform and velvety.

Step 4: Fill and Bake Cheesecake Cups

Carefully pour the pumpkin cheesecake batter into each muffin cup, filling them about 3/4 full. Slide the tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re ready when the centers are almost set but still do a little wiggle when gently shaken.

Step 5: Cool and Rest

Remove the cheesecakes from the oven and let them cool completely at room temperature for about an hour. Patience is key here!

Step 6: Craft Decadent Chocolate Topping

• Chocolate chips
• Heavy cream
• Butter

Melt these ingredients, stirring every 30 seconds until smooth. Stir in vanilla extract and let the ganache cool and thicken for 10-15 minutes.

Step 7: Drizzle and Decorate

Pour or spread the chocolate topping over each mini cheesecake, ensuring every bite gets some chocolatey love. For an extra touch, sprinkle some chocolate shavings on top.

Step 8: Chill and Serve

Refrigerate the cheesecakes for at least 2 hours. This helps them set and lets the flavors mingle and develop. When ready, serve and watch everyone’s eyes light up with delight!

Helpful Hints For Chocolate Pumpkin Mini Cheesecakes

• Prevent Cracking Confidently: Gently tap the muffin tin on the counter after filling to release air bubbles and ensure smooth, crack-free mini cheesecakes.
• Boost Flavor Depth: Add a pinch of espresso powder to the chocolate ganache to intensify the chocolate's richness and complement the pumpkin's warmth.
• Master Texture Perfection: Use room temperature ingredients to create a smoother, lump-free cheesecake batter that blends seamlessly.
• Simplify Serving Technique: Line the muffin tin with high-quality paper liners for easy removal and a professional presentation of your mini cheesecakes.
• Storage Smart Move: Keep mini cheesecakes refrigerated in an airtight container for up to 5 days, allowing flavors to meld and intensify over time.

Flavor Ideas For Chocolate Pumpkin Mini Cheesecakes

• Salted Caramel Chocolate Pumpkin Mini Cheesecakes: Drizzle homemade salted caramel sauce over the chocolate ganache for a rich, complex flavor profile that balances sweet and salty notes.
• Pecan Crunch Pumpkin Mini Cheesecakes: Sprinkle toasted chopped pecans on top of the chocolate ganache, adding a nutty crunch and additional layer of texture to the creamy cheesecakes.
• Maple Bourbon Chocolate Pumpkin Mini Cheesecakes: Incorporate a splash of bourbon into the chocolate ganache and replace some sugar with pure maple syrup for a sophisticated, warming twist.

What Goes Great With Chocolate Pumpkin Mini Cheesecakes

• Pair Warm Mulled Cider: Spiced apple cider complements the pumpkin's autumnal warmth and balances the rich chocolate ganache, creating a cozy seasonal flavor experience.
• Serve Caramel Espresso Martini: Strong coffee liqueur cuts through the creamy cheesecake, while caramel notes enhance the dessert's sweet complexity and provide a sophisticated adult beverage pairing.
• Match Toasted Pecan Bourbon: Nutty bourbon brings out the spices in the cheesecake, with smoky undertones that beautifully highlight the chocolate and pumpkin layers, offering a robust complementary drink.
• Enjoy Dark Chocolate Red Wine: Full-bodied red wine with dark fruit notes intensifies the chocolate topping, creating a luxurious dessert experience that elevates the mini cheesecakes' decadent profile.

How To Keep Chocolate Pumpkin Mini Cheesecakes Fresh

• Seal mini cheesecakes in an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 5 days, maintaining their fresh texture and flavor.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months, ensuring they remain delicious and intact when thawed.
• Allow cheesecakes to cool completely at room temperature for 1 hour before transferring to the refrigerator, preventing condensation and maintaining their creamy consistency.
• Remove frozen cheesecakes from the freezer and let them defrost overnight in the refrigerator, preserving their original taste and preventing texture changes.

FAQs For Chocolate Pumpkin Mini Cheesecakes

• Are these mini cheesecakes difficult to make?

No, they’re surprisingly easy! The recipe follows simple steps and requires basic baking skills. Even beginner bakers can successfully create these delicious treats with minimal kitchen experience.

• Can I use low-fat ingredients?

While possible, full-fat cream cheese and sour cream provide the best texture and richness. Low-fat alternatives might result in less creamy and less flavorful cheesecakes.

• How do I prevent cracks in my mini cheesecakes?

Avoid overmixing the batter and overbaking. Remove cheesecakes from the oven when centers are slightly jiggly. Gentle baking and proper cooling prevent unsightly surface cracks.

• Is it necessary to use all the listed spices?

The spices create a classic pumpkin flavor profile, but you can adjust quantities based on personal preference.

Chocolate Pumpkin Mini Cheesecakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

• Total Time: 3 hours 52 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delightful chocolate pumpkin mini cheesecakes merge autumn’s warmth with creamy indulgence. Small desserts pack rich flavors that will sweep guests into seasonal bliss.

---

Ingredients

Scale 1x2x3x

Cheesecake Base:

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp salt

Chocolate Topping:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Optional: chocolate shavings for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners for easy removal of mini cheesecakes.
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand with a consistent texture.
3. Press the graham cracker mixture firmly into the bottom of each muffin liner, creating a compact and even base for the cheesecakes.
4. Whip cream cheese in a large mixing bowl until smooth and creamy, eliminating any lumps for a silky texture.
5. Incorporate pumpkin puree, sugar, eggs, sour cream, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt into the cream cheese, blending until the mixture is completely uniform and velvety.
6. Carefully distribute the pumpkin cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until the centers are almost set but still slightly jiggly when gently shaken.
8. Remove from the oven and allow cheesecakes to cool completely at room temperature for approximately 1 hour.
9. Create the chocolate topping by melting chocolate chips, heavy cream, and butter in a microwave-safe bowl, stirring at 30-second intervals until smooth.
10. Stir vanilla extract into the chocolate ganache and let it cool and thicken for 10-15 minutes.
11. Drizzle or spread the chocolate topping over each mini cheesecake, ensuring even coverage.
12. Refrigerate for at least 2 hours to set and develop flavors, optionally garnishing with chocolate shavings before serving.

Notes

• Customize the crust by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
• Reduce sugar content by using natural sweeteners like stevia or monk fruit, making the dessert more diabetes-friendly and lower in calories.
• Ensure cream cheese is at room temperature to prevent lumps and create a smoother, more consistent cheesecake texture during mixing.
• Control baking time carefully to avoid cracking: cheesecakes should have a slight jiggle in the center when removed from the oven, as they continue setting during cooling.

• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 260
• Sugar: 18 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg