With a crushed cookie crust and simple mix n’ bake filling, each mini cheesecake is made in a muffin cup, so they truly are small and adorable!
You'll only need a few simple ingredients to make this easy recipe. Let's round them up and get started!
in a medium mixing bowl, mix together the cookie crumbs, sugar, and melted butter.
Spoon a heaping tablespoon of the cookie crumbs into each cupcake liner, and press flat with a small cup or spoon.
Bake the crusts for 5 minutes, until lightly golden, and cool on a wire rack while you make the cheesecake filling.
Beat cream cheese, sugar, vanilla, egg, and pumpkin pie spice until smooth. Add pumpkin and mix until just incorporated.
Pour the batter evenly on top of the baked crusts, filling almost to the top, and bake for 11 minutes.
Allow the cheesecakes to cool in the pan for about 30 minutes, then transfer them to a wire rack, cover, and refrigerate.
Top the cheesecakes with whipped cream, if using, and enjoy!