mini pumpkin cheesecakes

This mini pumpkin cheesecake recipe has a creamy pumpkin filling and gluten-free chocolate crust for a luscious make-ahead dessert.

Mix together chocolate crust with all-purpose or gluten-free flour. Bake and cool.


Make crust

Beat together cream cheese, pumpkin, sugars, molasses, salt, pumpkin pie spice, and eggs.


Make filling

Use a large cookie scoop to divide the filling over the cooled crusts.


divide into pan

Bake. Let cool completely then chill for at least 2 hours before serving.


bake and chill

Mix together ganache. Let set 20-30 minutes, then top cheesecakes.


Top with ganache

Refrigerate in an airtight container for 3 days or freeze for up to a month. Thaw + top with ganache!


To make ahead...

Scribbled Arrow
Scribbled Arrow
Scribbled Arrow

want to make this recipe?