Mini Pumpkin Cheesecake Recipe
Don't miss these easy mini cheesecakes!
Servings 15
Calories 278kcal
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 6 Tbsp butter
For the Filling:
- 12 ounces cream cheese softened, (approx. 1 ½ blocks)
- 3 Tbsp pumpkin puree
- 3 Tbsp sour cream
- ½ cup granulated sugar
- 1 egg
For the Topping:
- 1-2 ounces green fondant
- 1½ cups whipping cream
- 2 Tbsp sugar
- red gel food coloring
- yellow gel food coloring
Instructions
- Heat oven to 325°F and place paper liners in a muffin tin.
- Lightly coat the lined muffin tin with cooking spray and set aside.
- Microwave butter until melted, then pour it into the bowl of graham cracker crumbs.
- Mix well.
- Spoon 1 ½ tablespoons of the crumb mixture into each lined muffin cup and press firmly to pack.
- Bake the crusts for 5 minutes.
- In a large bowl, beat together cream cheese, pumpkin puree, sour cream, sugar, and egg with an electric mixer.
- Mix on high until nice and smooth.
- Add the cheesecake filling to each muffin tin.
- Bake for 20-22 minutes.
- Let them cool on a wire rack before decorating.
- Shape 12–15 small balls from the green fondant, each about ½ inch in size.
- Form each ball into a cylinder, taper one end to a point, and bend it slightly. Set aside.
- In a large bowl, beat whipping cream, sugar, 5 drops of red gel food coloring, and 3 drops of yellow gel food coloring on high speed with an electric mixer.
- Beat until the whipping cream forms.
- Scoop into a piping bag with a Wilton #23 tip.
- Frost the cheesecakes.
- Add a "stem" with the green fondant.
Nutrition
Calories: 278kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 174mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 1292IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 0.5mg
