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Mini Pumpkin Cheesecakes


The flavors of fall come together in these right-sized cheesecake cups.



  • 200 grams canned pumpkin
  • 200 grams cream cheese, room temperature
  • 200 milliliters whipping cream, room temperature
  • 2 eggs, room temperature
  • 70 grams light brown sugar
  • 3 tablespoons all-purpose flour
  • Dash vanilla extract

Let's get Cooking...

  1. Place all of the ingredients in a large bowl and beat with an electric mixer until smooth. Place muffin liners on a baking sheet and spoon the mixture into each muffin liner. Bake at 355F for 30-40 minutes. Transfer the cheesecakes to a wire rack and cool completely. Enjoy!