If you are looking for an elegant fall dessert to impress your friends, these mini pumpkin cheesecakes should be perfect. This autumn dessert does not disappoint in either flavor or presentation.

Love everything pumpkin? Why not also try these easy and delicious pumpkin spice walnut muffins.

Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are easier to make than they might first appear. They are rich, but the petite dessert size makes them the ideal package of fall flavors.

Our area has been filled with the smoke from the fires all over the west coast. The kids have been bouncing off the walls with energy since they have been cooped up inside. I needed a break. In fact, Target saw my face way too many times this week.

This resulted in me wandering the aisles of Target and Michael’s Craft store, where I found inspiration for this autumn dessert creation.

Target provided me with the Pumpkin Cheesecake cookies. The pumpkin mold was found at Michael’s.

Whether you find the exact molds at Michael’s or use a different silicone mold from Amazon, like this one or this one, using a mold is part of the fun and excitement about these fall mini cheesecake desserts.

I’ve put together a written, visual and video tutorial for you so that you can easily recreate this dessert for your friends and family.

The filling of this dessert is a no-bake cheesecake, and it’s really easy to make. The only reason you will need to turn on your oven is for the crust.

Ingredients for Mini Pumpkin Cheesecakes

5 oz orange candy melts
1/2 oz green candy melts
6 chocolate chips
12 Archer Farms Pumpkin Cheesecake Cookies, divided (Target affiliate link) – This is a seasonal item.
1 – 8 oz cream cheese, softened
3 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 Tbsp butter, melted
1/8 tsp salt

Other Materials Needed: Cake Decorating Brushes and a circle cutter the size or the base of the silicone mold. The silicone pumpkin mold I bought at Michael’s is 2.5 inches in diameter. I have enjoyed owning these deluxe circle cookie cutters that have 11 different size circles.

How to Make Mini Pumpkin Cheesecakes – Makes 6

For candy mold, melt the green Candy Melts according to package directions. With Candy Melts you melt them in the microwave on 50% power, 30 seconds at a time, stirring within melts until completely smooth. Do not over-cook.
Using your decorating brush and a toothpick for accuracy, brush the green chocolate onto the leaf portion of the chocolate mold. Put in refrigerator or freezer until set. It just takes a few minutes.
Next, melt the orange Candy Melts using the same technique.
Using your larger decorating brush, brush the orange chocolate on your mold. You want it to cover completely but not be too thick. The goal is to not see through it but not make it so thick that it is hard to eat.
Put in the refrigerator or freezer to set.
Using food processor, pulse 12 Pumpkin Cheesecake crackers to a fine crumb.
For crust, combine 1 cup cookie crumbs with 3 Tbsp butter and 1/8 tsp salt. Mix completely. The mixture should stick together when pressed.
Using your 2 1/2″ cookie cutter ring, sprinkle about 1 1/2+ Tbsp crust mixture and push down. I used a vitamin container to press it down. Repeat six times.
Bake for 5 minutes on 350 degrees Fahrenheit. The crust will have spread a little, so re-cut with cookie cutter mold while crust is still warm and soft. This will ensure you have the right size for your molds.
For filling, combine softened 8 oz of cream cheese, 1/3 cup cookie crumbs, 3 Tbsp sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1 tsp vanilla. Mix until completely combined. This can be done by hand or in a mixer.
Once chocolate in mold is set, spoon cream cheese and cookie mixture into the pumpkin mold, leaving a small space on the top for the crust. Let set in refrigerator until crusts are cooled and ready.
When cool, press the crust into the bottom of the mold. Put in refrigerator 20 minutes to set.
Carefully remove the mini pumpkin cheesecakes from the silicone pumpkin molds.
Finally, set a chocolate chip on top of each mini-pumpkin for the stem. If you want the chocolate chip to stick, simply melt the bottom a little on a hot pan and stick it to the top. Be careful.

How to Store Mini Pumpkin Cheesecakes

Cheesecakes can be refrigerated in an air tight container up to five days before serving, making it a convenient fall dessert to make ahead of any celebration.

While a dessert like this can seem intimidating to someone that doesn’t do a lot of baking, I think you will find it easier than you thought. Hopefully the video will inspire.

These pumpkin cheesecakes would be beautiful to serve for a Halloween party, Thanksgiving meal or any other autumn celebration. The ability to make this fall dessert so far in advance helps during the busy holiday season.

Mini Pumpkin Cheesecakes

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Prep Time 35

Cook Time 5

Total Time 1

Course Dessert

Cuisine Baking

Servings 6 cheesecakes

Calories 474 kcal

Ingredients

5 oz orange candy melts
1/2 oz green candy melts
6 chocolate chips
12 Pumpkin Cheesecake Cookies divided (Target affiliate link) – This is a seasonal item.
1 – 8 oz cream cheese softened
3 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 Tbsp butter melted
1/8 tsp salt

Instructions

For candy mold, melt the green Candy Melts according to package directions. With Candy Melts you melt them in the microwave on 50% power, 30 seconds at a time, stirring within melts until completely smooth. Do not over-cook.
Using your decorating brush and a toothpick for accuracy, brush the green chocolate onto the leaf portion of the chocolate mold. Put in refrigerator or freezer until set. It just takes a few minutes.
Next, melt the orange Candy Melts using the same technique.
Using your larger decorating brush, brush the orange chocolate on your mold. You want it to cover completely but not be too thick. The goal is to not see through it but not make it so thick that it is hard to eat.
Put in the refrigerator or freezer to set.
Using food processor, pulse 12 Pumpkin Cheesecake crackers to a fine crumb.
For crust, combine 1 cup cookie crumbs with 3 Tbsp butter and 1/8 tsp salt. Mix completely. The mixture should stick together when pressed.
Using your 2 1/2″ cookie cutter ring, sprinkle about 1 1/2+ Tbsp crust mixture and push down. I used a vitamin container to press it down. Repeat six times.
Bake for 5 minutes on 350 degrees Fahrenheit. The crust will have spread a little, so re-cut with cookie cutter mold while crust is still warm and soft. This will ensure you have the right size for your molds.
For filling, combine softened 8 oz of cream cheese, 1/3 cup cookie crumbs, 3 Tbsp sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1 tsp vanilla. Mix until completely combined. This can be done by hand or in a mixer.
Once chocolate in mold is set, spoon cream cheese and cookie mixture into the pumpkin mold, leaving a small space on the top for the crust. Let set in refrigerator until crusts are cooled and ready.
When cool, press the crust into the bottom of the mold. Put in refrigerator 20 minutes to set.
Carefully remove the mini pumpkin cheesecakes from the silicone pumpkin molds.
Finally, set a chocolate chip on top of each mini-pumpkin for the stem. If you want the chocolate chip to stick, simply melt the bottom a little on a hot pan and stick it to the top. Be careful.