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Personal Pumpkin Pie Cheesecakes

These mini pumpkin pie cheesecakes are just the right treat to serve as a fun brunch dessert or on your holiday meal buffet. They're so adorable and delicious, they'll never guess how easy they are to make!
Servings: 12 mini cheesecakes
Calories: 168kcal


  • 16 chocolate wafer thins crushed fine
  • 1 tsp melted butter
  • pinch salt
  • 8 oz light cream cheese at room temperature
  • 1 cup plain canned pumpkin
  • 1/3 cup dark brown sugar
  • 2 eggs
  • 1 tsp pumpkin pie spice additional for garnish
  • 12 TB fat-free whipped cream topping


  • Preheat oven to 325 degrees and line a 12 muffin pan with paper liners.
  • Combine chocolate wafer thin crumbs, butter, and salt and press evenly into the bottom of liners.
  • Beat together cream cheese, pumpkin, brown sugar, eggs, and pumpkin pie spice and pour into liners. Bake for 20 minutes or until set.
  • Let cool completely and serve with 1 TB whipped cream and a sprinkle of pumpkin pie spice.


Calories: 168kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 165mg | Potassium: 123mg | Sugar: 11g | Vitamin A: 71% | Vitamin C: 1.1% | Calcium: 5.6% | Iron: 4.6%

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