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.
Beat together cream cheese, pumpkin, sugars, molasses, salt, pumpkin pie spice, and eggs.
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...
want to make this recipe?