There’s something magical about Mini Pumpkin S’mores Cheesecakes that makes your taste buds dance with joy. Imagine a creamy, dreamy cheesecake infused with the warm spices of fall, nestled in a graham cracker crust that sings of campfire memories and toasted marshmallows. savory stuffed artichokes As you take your first bite, the flavors meld together like an autumn breeze whispering sweet nothings in your ear, making this dessert the perfect way to celebrate any gathering or cozy night in. cozy tomato basil soup. For more inspiration, check out this Lemon Cheesecake Squares recipe.
Every time I whip up these Mini Pumpkin S’mores Cheesecakes, I’m transported back to those chilly evenings spent around the fire pit, roasting marshmallows and sharing stories with friends. The aroma of pumpkin spice wafting through the air is akin to a warm hug, promising delightful bites ahead. Whether it’s Halloween, Thanksgiving, or just a Tuesday in need of some extra joy, these cheesecakes are here to steal the show and leave everyone wanting more.
Why You'll Love This Recipe
- These Mini Pumpkin S’mores Cheesecakes are super easy to make and require no baking
- They boast a rich flavor profile that balances pumpkin and chocolate perfectly
- Their adorable size makes them visually irresistible at any gathering
- You can customize them with toppings like whipped cream or chocolate drizzle for added flair
I remember the first time I made these for my family; their eyes lit up like kids on Christmas morning when they took their first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Graham Cracker Crumbs: Opt for finely crushed crumbs for a smooth crust that holds together beautifully.
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Unsalted Butter: Use melted butter to bind the crumbs for that perfect crunch. peanut butter banana bread.
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Pumpkin Puree: Canned pumpkin puree works best; it’s convenient and consistently flavorful.
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Sugar: Granulated sugar sweetens the cheesecake, balancing the spices and richness.
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Cream Cheese: Softened cream cheese provides that rich, creamy texture we all crave in cheesecake.
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Eggs: One large egg gives structure while keeping the cheesecake silky smooth.
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Vanilla Extract: A splash of vanilla enhances all flavors and adds depth.
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Pumpkin Spice Blend: The quintessential fall spice mix brings warmth and nostalgia to every bite.
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Mini Marshmallows: Toasted mini marshmallows create that s’mores effect right on top of your cheesecakes!
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Chocolate Chips: Use semi-sweet chocolate chips for melting over the top – pure decadence.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into mini muffin tins lined with cupcake liners.
Bake the Crust: Bake for about 5-7 minutes until golden brown. Keep an eye on them; you want them crispy but not burnt!
Prepare the Cheesecake Filling: In another bowl, beat softened cream cheese until smooth. Add in sugar, pumpkin puree, eggs, vanilla extract, and pumpkin spice blend. Mix until creamy and fully combined.
Fill Each Cup: Spoon the cheesecake filling into each baked crust evenly. Don’t be shy; fill them generously but leave some space at the top!
Bake Again: Bake your mini cheesecakes for about 15-20 minutes or until set but slightly wobbly in the center. They will firm up as they cool.
Add Toppings: Once cooled slightly, sprinkle mini marshmallows on top of each cheesecake. Use a kitchen torch or broiler to toast them lightly until golden brown.
When you sit down to enjoy these delightful Mini Pumpkin S’mores Cheesecakes, let each bite take you on a nostalgic journey through autumn’s charm while savoring every decadent layer of flavor. decadent espresso cookies Your friends will thank you (and probably ask for seconds), making this recipe one you’ll return to again and again!
You Must Know
- These Mini Pumpkin S’mores Cheesecakes are a delightful twist on traditional s’mores, perfect for fall gatherings
- The smooth pumpkin filling combined with a crunchy graham cracker crust creates a comforting dessert that everyone will love
- Plus, they’re adorable and easy to share!
Perfecting the Cooking Process
Start by making the graham cracker crust, then whip up the cheesecake filling while it chills. Bake everything together to ensure the flavors meld beautifully.
Add Your Touch
Feel free to swap pumpkin puree for sweet potato or add chocolate chips for extra richness. Top with toasted marshmallows for that authentic s’mores experience.
Storing & Reheating
Store these Mini Pumpkin S’mores Cheesecakes in an airtight container in the fridge for up to five days. They also freeze well; just thaw before serving.
Chef's Helpful Tips
- To achieve the best flavor, use fresh pumpkin puree instead of canned
- Always let your cheesecakes cool completely before adding toppings for the best texture
- Also, remember to preheat your oven; this ensures even baking and prevents cracks in your cheesecakes
I still remember the first time I made these cheesecakes for a family gathering. Everyone was surprised at how delicious they were, and my cousin even asked for the recipe—little did she know it was super simple!
FAQ
Can I make Mini Pumpkin S’mores Cheesecakes ahead of time?
Absolutely! They can be made a day in advance and stored in the fridge.
What can I use instead of pumpkin puree?
You can substitute sweet potato puree or applesauce for a different flavor.
How do I prevent cracks in my cheesecake?
Bake the cheesecake in a water bath and avoid overmixing to minimize cracks.
Mini Pumpkin S’mores Cheesecakes
- Total Time: 45 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
Description
Mini Pumpkin S’mores Cheesecakes are a delightful fusion of creamy pumpkin cheesecake and classic s’mores flavors, perfect for autumn gatherings. With a buttery graham cracker crust, luscious pumpkin filling, and toasted marshmallows on top, these mini desserts evoke the cozy charm of fall evenings. Easy to make and visually appealing, they’re sure to impress family and friends at any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup pumpkin puree (canned)
- 2/3 cup granulated sugar
- 8 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp pumpkin spice blend
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter. Press into mini muffin tins lined with cupcake liners.
- Bake for 5-7 minutes until golden brown. Remove from oven and let cool.
- In another bowl, beat softened cream cheese until smooth. Mix in sugar, pumpkin puree, egg, vanilla extract, and pumpkin spice blend until fully combined.
- Spoon the cheesecake filling into each cooled crust generously but leave some space at the top.
- Bake for an additional 15-20 minutes or until set but slightly wobbly in the center. Allow to cool slightly before topping.
- Sprinkle mini marshmallows on top of each cheesecake. Use a kitchen torch or broiler to toast them lightly until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
