Easy Mini Pumpkin Cheesecakes
Indulge in the creamy goodness of Easy Mini Pumpkin Cheesecakes, a perfect dessert for any occasion. These delightful treats feature a delicious Biscoff cookie crust and a spiced pumpkin filling that captures the essence of fall. Their bite-sized portions make them ideal for sharing at gatherings or enjoying as a sweet treat at home. Topped with whipped cream and a sprinkle of cinnamon, each cheesecake is not only visually stunning but also incredibly satisfying. Whether you’re hosting a holiday event or simply craving something sweet, these mini cheesecakes will impress everyone at your table!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups Biscoff cookies (crumbs)
- 60 g butter (melted)
- 450 g cream cheese (softened)
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 cup pumpkin puree (unsweetened)
- 1/4 cup sour cream
- 2 eggs
Instructions
- Preheat oven to 180°C (350°F) and line muffin tin with paper liners.
- In a food processor, pulse Biscoff cookies to fine crumbs and mix with melted butter. Press into muffin liners to form crusts.
- Bake crusts for 5-8 minutes; let cool and reduce oven temperature to 140°C (280°F).
- In a bowl, blend cream cheese, brown sugar, vanilla, spices, and salt until creamy.
- Add pumpkin puree and sour cream; mix well. Then add eggs one at a time until combined.
- Pour filling over cooled crusts and bake for about 15 minutes or until edges are set.
- Cool gradually in the oven for about 1-2 hours, then refrigerate for at least 5 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://tastykitchenjoy.com/easy-mini-pumpkin-cheesecakes/