Ingredients
For the crust:
• 1 cup gingersnap cookie crumbs (about 10–12 cookies)
• 2 tbsp melted butter or coconut oil
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice
• 1 egg
• Optional: 1 tbsp cornstarch (for firmer set)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the crust: Mix gingersnap crumbs and melted butter. Press 1–2 tsp into the bottom of each liner.
- Make the filling: In a bowl, beat cream cheese until smooth. Add pumpkin, maple syrup, vanilla, pumpkin pie spice, and cornstarch (if using). Mix well. Beat in egg until silky.
- Pour filling over crusts, filling each cup about ¾ full.
- Bake 20–24 minutes, until edges are set and centers slightly jiggle.
- Turn off oven, crack the door open, and let cool inside for 30 minutes (prevents cracking).
- Chill in the fridge at least 2 hours (or overnight) for perfect texture.
- Optional: Drizzle with caramel or dust with cinnamon before serving.
✨ No springform pan? No problem! These mini delights are easy to make, serve, and share.
💡 Perfect for: Halloween parties, Thanksgiving dessert trays, or fall meal prep!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 22 mins , Total Time : 3 hrs (includes chilling) , Servings : 12 mini cheesecakes , Calories : 130 , Net Carbs: 14g , Fats: 8g , Protein: 3g