26 Irresistible Fall Mini Cheesecake Recipes for Every Occasion

As the leaves turn golden and the crisp autumn air sets in, nothing feels cozier than baking up a batch of fall-inspired desserts.

Mini cheesecakes are the perfect seasonal treat—creamy, decadent, and individually portioned for easy serving.

Whether you’re planning a Thanksgiving spread, hosting a fall gathering, or simply indulging in a sweet snack, these bite-sized cheesecakes bring the best of autumn flavors to your table.

From pumpkin spice and maple pecan to chai latte and bourbon pecan, these 26 fall mini cheesecake recipes capture the warmth, spice, and comfort of the season.

Each recipe is crafted to highlight classic fall ingredients—pumpkin, apples, pears, cinnamon, nutmeg, maple syrup, and more—making them both festive and irresistible.

The beauty of mini cheesecakes lies not only in their portion size but also in their versatility: you can easily make a variety and let guests sample multiple flavors in one sitting.

Imagine a dessert table filled with mini cheesecakes swirled with cranberry, topped with caramel apples, or finished with toasted marshmallows—autumn perfection in every bite.

Whether you prefer traditional fall flavors like pumpkin spice or want to try something unique like savory butternut squash and sage, this list has something for everyone.

These recipes will carry you through cozy evenings, festive holidays, and every sweet craving in between.

26 Irresistible Fall Mini Cheesecake Recipes for Every Occasion

Fall is the season of comfort food, warm spices, and gathering with loved ones—and what better way to celebrate than with an array of mini cheesecakes?

These 26 fall mini cheesecake recipes are indulgent, seasonal, and versatile enough to suit any occasion.

Whether you’re baking for Thanksgiving, a fall dinner party, or simply to enjoy with a hot mug of cider, these little desserts deliver big autumn flavor.

Try a few, mix and match, or bake all 26 for a show-stopping dessert table. One thing is certain: fall has never tasted so sweet.

Pumpkin Spice Mini Cheesecakes

Pumpkin spice is the hallmark of fall, and these mini cheesecakes bring together creamy cheesecake, warm spices, and a buttery graham cracker crust.

Each bite feels like a cozy autumn hug, perfect for individual servings at family gatherings or holiday parties.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter, melted

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

For topping:

• Whipped cream
• Pinch of cinnamon

Instructions:

1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Mix graham cracker crumbs, sugar, and melted butter until combined. Spoon about 1 tablespoon into each liner and press firmly to form the crust. Bake for 5 minutes, then remove.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, egg, vanilla, and spices. Beat until creamy and fully incorporated.
4. Divide filling evenly among the crust-lined cups. Bake for 20–22 minutes, until centers are set but slightly jiggly.
5. Let cool completely at room temperature, then refrigerate for at least 3 hours.
6. Top with whipped cream and a sprinkle of cinnamon before serving.

These pumpkin spice mini cheesecakes are creamy, flavorful, and perfectly portioned for fall gatherings.

The warm spices and smooth pumpkin filling make them a seasonal favorite that’s both festive and indulgent.

Caramel Apple Mini Cheesecakes

This recipe combines the sweetness of cheesecake with the crisp, caramel-kissed flavors of fall apples.

A buttery vanilla wafer base holds a rich cheesecake layer, topped with spiced caramel apple chunks for a dessert that tastes like autumn in a cup.

Ingredients:
For the base:

• 12 vanilla wafer cookies

For the filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the topping:

• 2 medium apples, peeled and diced
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners. Place one vanilla wafer at the bottom of each liner.
2. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla. Spoon batter over wafers until liners are 2/3 full.
3. Bake for 18–20 minutes, until centers are set. Allow to cool before chilling in the refrigerator for at least 2 hours.
4. For the topping, heat butter in a skillet. Add diced apples, brown sugar, and cinnamon. Cook until apples are soft and caramelized, about 5–6 minutes.
5. Top each chilled cheesecake with caramelized apples and drizzle with caramel sauce.

These caramel apple mini cheesecakes bring the warmth of spiced apples and creamy cheesecake together in a handheld treat.

They’re perfect for holiday dessert tables or simply enjoying with a hot mug of cider on a cool evening.

Maple Pecan Mini Cheesecakes

Rich cream cheese filling meets the nutty crunch of pecans and the sweetness of maple syrup in these indulgent mini cheesecakes.

They’re a decadent yet cozy fall dessert that celebrates seasonal flavors beautifully.

Ingredients:
For the crust:

• 1 cup gingersnap cookie crumbs
• 3 tbsp melted butter
• 2 tbsp brown sugar

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract

For the topping:

• 1/2 cup pecans, roughly chopped
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners.
2. Combine gingersnap crumbs, melted butter, and brown sugar. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 6 minutes, then cool slightly.
3. In a mixing bowl, beat cream cheese and sugar until fluffy. Add maple syrup, egg, and vanilla, and beat until smooth.
4. Divide filling evenly among the crusts. Bake for 18–20 minutes, until centers are set. Allow to cool at room temperature, then refrigerate for at least 3 hours.
5. For topping, toast pecans lightly in a skillet, then drizzle with maple syrup. Spoon over chilled cheesecakes before serving.

Maple pecan mini cheesecakes are rich, creamy, and brimming with autumnal flavors.

The gingersnap crust pairs perfectly with the maple filling, while the candied pecan topping adds crunch and elegance.

Cranberry Orange Swirl Mini Cheesecakes

These cranberry orange swirl mini cheesecakes bring a bright and tangy twist to the richness of cheesecake.

The cranberry sauce adds a tart yet sweet swirl, while fresh orange zest infuses the filling with citrusy notes that feel festive and refreshing.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp granulated sugar

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp orange zest

For the swirl:

• 1/2 cup cranberry sauce (homemade or canned, smooth)

Instructions:

1. Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, melted butter, and sugar. Divide into liners and press firmly to form crusts. Bake for 6 minutes, then set aside.
3. Beat cream cheese and sugar until smooth. Add egg, vanilla, and orange zest, mixing until just combined.
4. Pour filling into each cup, about 2/3 full. Drop small spoonfuls of cranberry sauce on top, then swirl gently with a toothpick.
5. Bake for 18–20 minutes, until set. Cool at room temperature, then refrigerate for at least 3 hours.

Cranberry orange swirl mini cheesecakes are a burst of color and flavor.

They’re sweet, tart, and creamy all at once—perfect for Thanksgiving or holiday dessert platters.

Chai Latte Mini Cheesecakes

If you love warm chai tea, these mini cheesecakes will quickly become a favorite.

With cozy spices like cardamom, cinnamon, and ginger, paired with creamy filling and a spiced cookie crust, they’re an irresistible fall treat.

Ingredients:
For the crust:

• 1 cup crushed Biscoff cookies
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

For garnish:

• Whipped cream
• Sprinkle of cinnamon

Instructions:

1. Preheat oven to 325°F (160°C) and line muffin tin with liners.
2. Combine crushed cookies and melted butter, press into liners, and bake for 5 minutes.
3. Beat cream cheese and sugar until smooth. Add egg, vanilla, cream, and spices, mixing until creamy.
4. Pour into cups and bake for 18–20 minutes. Cool, then refrigerate at least 3 hours.
5. Top with whipped cream and dust with cinnamon before serving.

Chai latte mini cheesecakes are warm, fragrant, and deeply comforting.

They’re like sipping a cozy mug of chai on a crisp fall day, transformed into a silky cheesecake bite.

Pecan Pie Mini Cheesecakes

These cheesecakes combine the best of two desserts: creamy cheesecake and gooey pecan pie.

With a buttery crust, luscious cheesecake base, and a sticky pecan topping, these are rich and festive for fall gatherings.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp brown sugar

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the topping:

• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tbsp butter
• 2 tbsp heavy cream
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (160°C) and line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake for 5 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until smooth. Fill each liner 2/3 full and bake 18–20 minutes. Cool and refrigerate.
4. For topping, melt butter with brown sugar. Stir in cream, salt, and pecans, cooking until glossy and thick.
5. Spoon pecan topping over chilled cheesecakes before serving.

Pecan pie mini cheesecakes are decadent, nutty, and buttery sweet. They’re perfect for Thanksgiving or any fall celebration when you want a little indulgence.

Apple Cinnamon Streusel Mini Cheesecakes

Apples and cinnamon are fall’s perfect pairing, and these mini cheesecakes highlight them beautifully.

The creamy filling is topped with tender cinnamon-spiced apples and a buttery streusel crumb topping.

Ingredients:
For the crust:

• 1 cup crushed graham crackers
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the apple layer:

• 1 apple, peeled and diced
• 1 tbsp butter
• 2 tbsp brown sugar
• 1/2 tsp cinnamon

For streusel:

• 1/4 cup flour
• 2 tbsp brown sugar
• 2 tbsp butter, cubed
• 2 tbsp oats

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 5 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until smooth. Pour over crusts.
4. Cook apple with butter, brown sugar, and cinnamon until tender. Spoon over cheesecakes.
5. Mix streusel ingredients until crumbly, sprinkle over tops.
6. Bake for 20–22 minutes, until set. Cool, then refrigerate 3 hours before serving.

Apple cinnamon streusel mini cheesecakes are a cozy dessert with multiple textures: creamy cheesecake, tender apples, and a crisp crumb topping.

They taste like apple pie and cheesecake combined.

S’mores Pumpkin Mini Cheesecakes

This recipe blends the nostalgic flavors of s’mores with the richness of pumpkin cheesecake.

A graham cracker and chocolate base holds pumpkin cheesecake filling, topped with toasted marshmallows for an irresistible fall dessert.

Ingredients:
For the crust:

• 3/4 cup graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp cocoa powder

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

For topping:

• Mini marshmallows
• Chocolate shavings

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients and press into liners. Bake for 5 minutes.
3. Beat cream cheese and sugar until smooth. Add pumpkin, egg, vanilla, and pumpkin spice. Mix until creamy.
4. Divide among cups and bake 20 minutes. Let cool, then refrigerate 3 hours.
5. Before serving, top each cheesecake with marshmallows and toast lightly with a kitchen torch. Sprinkle chocolate shavings on top.

S’mores pumpkin mini cheesecakes combine the best of fall and campfire nostalgia.

Creamy pumpkin cheesecake with gooey marshmallows makes these a showstopper dessert.

Maple Brown Sugar Mini Cheesecakes

These mini cheesecakes are sweetened with maple syrup and brown sugar, giving them a caramel-like depth that feels warm and comforting.

They’re smooth, silky, and perfect for a crisp autumn evening.

Ingredients:
For the crust:

• 1 cup gingersnap crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup brown sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract

For topping:

• Whipped cream
• Drizzle of maple syrup

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with cupcake liners.
2. Mix gingersnap crumbs and melted butter. Press into liners and bake 6 minutes.
3. Beat cream cheese with brown sugar until smooth. Add maple syrup, egg, and vanilla. Mix until creamy.
4. Divide filling among liners and bake 18–20 minutes. Cool, then refrigerate 3 hours.
5. Before serving, top with whipped cream and a drizzle of maple syrup.

Maple brown sugar mini cheesecakes are a simple yet elegant fall dessert. The deep sweetness of maple and brown sugar makes them rich, cozy, and irresistible.

Sweet Potato Pecan Mini Cheesecakes

Sweet potatoes aren’t just for casseroles—when blended into cheesecake, they create a smooth, earthy sweetness that pairs beautifully with pecans.

These mini cheesecakes taste like sweet potato pie and cheesecake combined.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp brown sugar

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup cooked, mashed sweet potato
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract

For topping:

• 1/3 cup chopped pecans
• Drizzle of maple syrup

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with paper liners.
2. Mix crust ingredients, press into liners, and bake 6 minutes.
3. Beat cream cheese, sugar, sweet potato, spices, egg, and vanilla until creamy. Spoon into liners.
4. Bake 18–20 minutes, until set. Cool, then refrigerate at least 3 hours.
5. Before serving, top with pecans and a drizzle of maple syrup.

Sweet potato pecan mini cheesecakes are creamy, nutty, and warmly spiced. They’re a delightful fall dessert with a Southern twist.

Gingerbread Mini Cheesecakes

With their spiced gingersnap crust and warmly spiced filling, these mini cheesecakes bring gingerbread cheer to any fall or holiday table.

They’re fragrant, festive, and perfectly portioned.

Ingredients:
For the crust:

• 1 cup crushed gingersnap cookies
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crushed gingersnaps and butter, press into liners, and bake 6 minutes.
3. Beat cream cheese, sugar, molasses, egg, spices, and vanilla until creamy.
4. Divide into cups and bake 18–20 minutes. Cool, then refrigerate 3 hours.
5. Optional: top with whipped cream and a sprinkle of cinnamon.

Gingerbread mini cheesecakes taste like the holidays in bite-sized form. The molasses and spices make them extra cozy for chilly nights.

Chocolate Pumpkin Mini Cheesecakes

Chocolate and pumpkin are a match made in fall dessert heaven.

These mini cheesecakes feature a chocolate cookie crust, creamy pumpkin filling, and a swirl of chocolate for richness.

Ingredients:
For the crust:

• 1 cup Oreo cookie crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup melted dark chocolate

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix cookie crumbs and butter, press into liners, and bake 5 minutes.
3. Beat cream cheese, sugar, pumpkin, egg, vanilla, and spice until smooth.
4. Fill liners, then drizzle chocolate on top. Swirl gently with a toothpick.
5. Bake 18–20 minutes, cool, then refrigerate at least 3 hours.

Chocolate pumpkin mini cheesecakes are rich, creamy, and indulgent, combining the earthiness of pumpkin with the decadence of chocolate.

Pear & Honey Mini Cheesecakes

Elegant and lightly sweet, these mini cheesecakes highlight juicy pears and floral honey.

They’re a refined fall dessert with a natural, wholesome sweetness.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp honey

For topping:

• 1 ripe pear, thinly sliced
• 1 tbsp butter
• 1 tbsp honey

Instructions:

1. Preheat oven to 325°F (160°C). Prepare muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 6 minutes.
3. Beat cream cheese, sugar, honey, egg, and vanilla until creamy.
4. Fill liners and bake 18 minutes, then chill 3 hours.
5. Sauté pear slices in butter and honey until tender. Place on top of cheesecakes before serving.

Pear and honey mini cheesecakes are light, silky, and subtly sweet. They’re perfect for an elegant fall dessert spread.

Pumpkin Cheesecake with Cinnamon Whipped Cream Minis

Pumpkin cheesecake is a fall classic, and these mini versions come topped with spiced whipped cream.

They’re festive, creamy, and deliciously seasonal.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

For topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 5 minutes.
3. Beat cream cheese, sugar, pumpkin, egg, vanilla, and spice until smooth.
4. Fill liners and bake 18–20 minutes. Cool, then refrigerate 3 hours.
5. Whip cream with powdered sugar and cinnamon until soft peaks form. Pipe on top before serving.

Pumpkin cheesecake minis with cinnamon whipped cream are a must-have for fall. They’re creamy, spiced, and perfectly portioned.

Salted Caramel Mini Cheesecakes

These cheesecakes are rich and indulgent, with creamy filling and a drizzle of homemade salted caramel.

The balance of sweet and salty makes them irresistible.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

For topping:

• 1/2 cup caramel sauce
• Pinch of sea salt flakes

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 6 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until smooth.
4. Divide into liners and bake 18–20 minutes. Chill at least 3 hours.
5. Top with caramel sauce and sprinkle lightly with sea salt before serving.

Salted caramel mini cheesecakes are luxuriously creamy with a perfect sweet-salty finish.

They’re crowd-pleasers and ideal for fall celebrations.

Spiced Plum Mini Cheesecakes

Plums often get overlooked in fall desserts, but their sweet-tart flavor pairs beautifully with cheesecake.

These mini cheesecakes feature a graham cracker crust, creamy filling, and a glossy spiced plum topping.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

For the topping:

• 2 ripe plums, diced
• 2 tbsp sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix graham cracker crumbs and butter. Press into liners, bake 5 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until smooth. Divide into cups.
4. Bake 18 minutes, cool, then refrigerate 3 hours.
5. Cook plums with sugar and spices until softened. Spoon on top before serving.

Spiced plum mini cheesecakes are fruity, tangy, and warmly spiced. They’re a unique way to showcase fall fruit.

Mocha Pumpkin Mini Cheesecakes

For coffee lovers, mocha pumpkin mini cheesecakes are a dream.

A chocolate cookie crust holds a rich pumpkin filling infused with espresso powder for a deep, cozy flavor.

Ingredients:
For the crust:

• 1 cup Oreo crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp instant espresso powder

For garnish:

• Chocolate curls

Instructions:

1. Preheat oven to 325°F (160°C). Prepare muffin tin with liners.
2. Mix cookie crumbs and butter. Press into liners, bake 5 minutes.
3. Beat cream cheese, sugar, pumpkin, egg, vanilla, espresso powder, and spice until smooth.
4. Fill cups and bake 18–20 minutes. Chill 3 hours.
5. Garnish with chocolate curls before serving.

Mocha pumpkin mini cheesecakes combine the best of fall baking and cozy coffeehouse flavors. Perfect for pumpkin spice latte fans.

Butternut Squash & Sage Mini Cheesecakes (Savory)

Not all cheesecakes are sweet! These savory minis highlight roasted butternut squash and earthy sage, making them perfect as an appetizer or unique addition to a fall spread.

Ingredients:
For the crust:

• 1 cup crushed buttery crackers (like Ritz)
• 3 tbsp melted butter

For the filling:

• 8 oz cream cheese, softened
• 1/2 cup roasted butternut squash puree
• 1 large egg
• 1/4 cup grated Parmesan
• 1 tsp fresh sage, finely chopped
• Pinch of salt & pepper

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix cracker crumbs and butter. Press into liners, bake 5 minutes.
3. Blend cream cheese, squash puree, egg, Parmesan, sage, salt, and pepper until smooth.
4. Spoon into cups and bake 18–20 minutes. Cool slightly, then chill 1–2 hours.
5. Garnish with a small sage leaf before serving.

Butternut squash & sage mini cheesecakes are creamy, savory, and unexpected. A creative fall appetizer with a gourmet flair.

Maple Walnut Mini Cheesecakes

These cheesecakes bring together rich maple syrup and crunchy walnuts.

Sweet, nutty, and full of autumn charm, they’re perfect for cozy evenings or holiday desserts.

Ingredients:
For the crust:

• 1 cup gingersnap crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/4 cup sugar
• 1/4 cup maple syrup
• 1 large egg
• 1/2 tsp vanilla extract

For topping:

• 1/3 cup walnuts, toasted and chopped
• Extra drizzle of maple syrup

Instructions:

1. Preheat oven to 325°F (160°C). Prepare muffin tin with liners.
2. Mix crumbs and butter, press into liners, bake 6 minutes.
3. Beat cream cheese, sugar, maple syrup, egg, and vanilla until smooth.
4. Fill cups and bake 18–20 minutes. Chill 3 hours.
5. Top with walnuts and drizzle with maple syrup before serving.

Maple walnut mini cheesecakes are a nutty, sweet, and satisfying fall dessert. The walnuts add crunch against the creamy filling.

Spiced Fig Mini Cheesecakes

Figs add natural sweetness and elegance to these mini cheesecakes.

With a spiced graham crust and honey-drizzled fig topping, they’re rustic yet refined.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 1/4 tsp cinnamon
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract

For topping:

• 4 fresh figs, sliced
• 2 tbsp honey

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crumbs, cinnamon, and butter. Press into liners, bake 5 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until creamy. Divide among cups.
4. Bake 18–20 minutes. Cool and refrigerate 3 hours.
5. Top with fig slices and drizzle with honey before serving.

Spiced fig mini cheesecakes are elegant and naturally sweet. They make a show-stopping fall dessert for special gatherings.

Pumpkin Cranberry Mini Cheesecakes

These cheesecakes balance creamy pumpkin filling with tart cranberries.

A buttery graham crust anchors the flavors, while a cranberry topping makes them festive.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

For topping:

• 1/2 cup cranberry sauce (smooth or chunky)

Instructions:

1. Preheat oven to 325°F (160°C). Prepare muffin tin with liners.
2. Mix crumbs and butter, press into liners, bake 6 minutes.
3. Beat cream cheese, sugar, pumpkin, egg, vanilla, and spice until smooth.
4. Fill cups and bake 18–20 minutes. Chill 3 hours.
5. Spoon cranberry sauce over cheesecakes before serving.

Pumpkin cranberry mini cheesecakes are colorful, tangy, and creamy. They’re a festive addition to Thanksgiving and fall dessert tables.

Hazelnut Chocolate Mini Cheesecakes

Creamy cheesecake meets the nutty richness of hazelnut and the indulgence of chocolate.

These minis are layered with a chocolate cookie crust, hazelnut-infused filling, and a drizzle of melted chocolate for the ultimate fall-inspired treat.

Ingredients:
For the crust:

• 1 cup Oreo crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1/4 cup chocolate hazelnut spread (like Nutella)
• 1 tsp vanilla extract

For topping:

• Melted chocolate drizzle
• Crushed hazelnuts

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix Oreo crumbs and butter. Press into liners and bake 5 minutes.
3. Beat cream cheese and sugar until smooth. Add egg, vanilla, and hazelnut spread. Mix until creamy.
4. Spoon filling over crusts and bake 18–20 minutes. Chill 3 hours.
5. Drizzle with chocolate and sprinkle crushed hazelnuts before serving.

Hazelnut chocolate mini cheesecakes are rich, creamy, and perfectly indulgent.

They’re a sophisticated yet cozy dessert for fall nights.

Cinnamon Roll Mini Cheesecakes

These mini cheesecakes taste like a cinnamon roll in cheesecake form.

A graham cracker crust is topped with creamy filling and swirls of cinnamon sugar, then finished with cream cheese glaze.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract

For the swirl:

• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp melted butter

For glaze:

• 2 tbsp cream cheese, softened
• 2 tbsp powdered sugar
• 1 tbsp milk

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 5 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until creamy. Pour filling into cups.
4. Mix swirl ingredients and drop spoonfuls over batter. Swirl with a toothpick.
5. Bake 18–20 minutes, chill 3 hours.
6. Whisk glaze ingredients until smooth. Drizzle over cheesecakes before serving.

Cinnamon roll mini cheesecakes are warm, spiced, and sweet. They’re perfect for breakfast-inspired fall desserts.

Pumpkin Chocolate Chip Mini Cheesecakes

Pumpkin cheesecake gets a fun twist with chocolate chips folded into the filling.

The creamy pumpkin base with bursts of melty chocolate makes these minis both playful and comforting.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 6 minutes.
3. Beat cream cheese, sugar, pumpkin, egg, vanilla, and spice until smooth. Fold in chocolate chips.
4. Divide filling into cups and bake 18–20 minutes. Chill 3 hours.
5. Optional: sprinkle extra chocolate chips on top before serving.

Pumpkin chocolate chip mini cheesecakes are creamy, sweet, and dotted with chocolate goodness. A kid-friendly fall dessert that adults love too

Maple Chai Mini Cheesecakes

Maple syrup and chai spices come together in these aromatic mini cheesecakes.

The sweet maple flavor blends with cardamom, cinnamon, and cloves for a warm, fragrant dessert.

Ingredients:
For the crust:

• 1 cup crushed Biscoff cookies
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup sugar
• 1/4 cup maple syrup
• 1 large egg
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp ginger
• Pinch of cloves

For garnish:

• Maple drizzle or whipped cream

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, and bake 5 minutes.
3. Beat cream cheese, sugar, maple syrup, egg, and spices until creamy.
4. Spoon filling into cups and bake 18–20 minutes. Chill 3 hours.
5. Garnish with whipped cream or maple drizzle.

Maple chai mini cheesecakes are rich, spiced, and cozy. They taste like a warm chai latte blended with cheesecake.

Bourbon Pecan Mini Cheesecakes

Bourbon and pecans add a Southern twist to these rich mini cheesecakes.

With a buttery crust, creamy filling, and boozy pecan topping, they’re decadent and sophisticated.

Ingredients:
For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the filling:

• 12 oz cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract

For topping:

• 1/3 cup pecans, chopped
• 2 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp bourbon

Instructions:

1. Preheat oven to 325°F (160°C). Line muffin tin with liners.
2. Mix crust ingredients, press into liners, bake 6 minutes.
3. Beat cream cheese, sugar, egg, and vanilla until smooth. Divide into cups.
4. Bake 18–20 minutes, cool, then chill 3 hours.
5. Cook pecans, brown sugar, butter, and bourbon in a skillet until glazed. Spoon over cheesecakes before serving.

Bourbon pecan mini cheesecakes are rich, nutty, and slightly boozy. They’re an elegant fall dessert that’s sure to impress.