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Mini Chocolate Pumpkin Cheesecakes

If you love all things chocolate and pumpkin, you are going to love these amazing Mini Chocolate Pumpkin Cheesecake. Perfectly portioned individual cheesecakes, these chocolate pumpkin cheesecakes have the most amazing flavor. Enjoy these mini cheesecake all year long.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: chocolate pumpkin cheesecake
Servings: 24
Author: Jill


  • 1 small squeeze bottle


  • 1 1/4 C Oreo crumbs
  • 4 tbsp Unsalted Butter melted

Cheesecake ingredients

  • 1 1/2 C Pure Pumpkin Puree
  • 3 large Eggs
  • 1/2 C Light Brown Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Kosher Salt
  • 3 - 8 oz Cream Cheese softened
  • ½ C Sugar
  • 1 tsp Pure Vanilla Extract

Chocolate Ganache

  • 1 C Semi sweet chocolate chips
  • ½ C heavy whipping cream
  • ½ C mini chocolate chips


  • Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
  • Using a medium bowl, combine the oreo crumbs and melted butter
  • Using a tablespoon, spoon oreo mixture into the cupcake liners
  • Using a flat bottomed cup or measuring cup, lightly press down onto the crust
  • Set aside

Cheesecake Directions

  • Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt
  • In another large, beat together the cream cheese, sugar, and vanilla extract
  • Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
  • Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
  • Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles
  • Remove from oven and place onto the counter to cool to room temp
  • Once cooled, move tray into the fridge for overnight

Chocolate Ganache Directions

  • Using a small pot, heat up the heavy whipping cream until slightly boiling
  • Pour chocolate chips into a heat safe bowl
  • Pour heavy whipping cream over the chocolate chips and whisk until smooth
  • Pour the ganache into a squeeze bottle
  • Pipe a dollop of ganache onto the top of the cold cheesecake
  • Sprinkle a few mini chocolate chips on top
  • Allow the ganache to harden before enjoying!