Mini Pumpkin S’mores Cheesecakes Recipe

If you are searching for a dessert that combines the cozy warmth of fall flavors with all the nostalgia of campfire treats, look no further than these delightful Mini Pumpkin S’mores Cheesecakes. Imagine a crisp graham cracker crust hugging a creamy pumpkin-infused cheesecake, all crowned with a luscious whipped ganache and topped with a perfectly toasted meringue that echoes the classic s’mores experience. These mini delights not only satisfy your sweet tooth but also bring a festive, heartwarming touch to any gathering or quiet night in.

Ingredients You’ll Need

Gathering simple yet perfectly complementary ingredients is the foundation of these Mini Pumpkin S’mores Cheesecakes. Each component brings its own magic, from the buttery graham cracker crust to the spiced pumpkin cheesecake filling that sings with seasonal character, and finally to the fluffy meringue that completes the dessert with a toasted finish.

• 1 cup graham cracker crumbs: Provides a classic crunchy base that’s essential for that authentic s’mores feel.
• 2 tbsp brown sugar: Adds a rich sweetness to the crust, enhancing caramel notes.
• 1/4 tsp cinnamon: Warms up the crust with subtle spice that complements the pumpkin.
• 4 tbsp unsalted butter (melted): Binds the crust ingredients for a satisfying, buttery texture.
• 8 oz cream cheese (room temperature): The creamy heart of the cheesecake, smooth and luscious.
• 1/3 cup granulated sugar: Sweetens the cheesecake filling evenly.
• 1/2 cup pumpkin purée: Brings seasonal color, moisture, and earthy pumpkin flavor without overpowering.
• 1 large egg: Gives structure to the cheesecake without making it dense.
• 1/2 tsp vanilla extract: Adds depth and rounds out the spices beautifully.
• 1/2 tsp cinnamon: Infuses the filling with cozy warmth.
• 1/4 tsp ground ginger: Delivers a gentle zing to enhance the pumpkin spices.
• Pinch of nutmeg and salt: Nutmeg adds last touches of fall spice; salt balances sweetness.
• 3 oz semi-sweet or dark chocolate (finely chopped): For the rich, melty whipped ganache topping.
• 1/3 cup heavy cream: Whipped with chocolate to create an irresistibly smooth ganache.
• Optional pinch of sea salt or splash of vanilla: To amp up flavor layers in the ganache.
• 2 egg whites: The star of the airy meringue layer.
• 1/2 cup granulated sugar: Sweetens the meringue while adding structure.
• 1/4 tsp cream of tartar or lemon juice: Stabilizes the meringue for fluffy peaks.
• 1/2 tsp vanilla extract: Gives aromatic warmth to the toasted topping.

How to Make Mini Pumpkin S’mores Cheesecakes

Step 1: Prepare and Bake the Crust

Start by preheating your oven to 325°F (160°C) and lining a muffin pan with paper liners or using a mini cheesecake pan if you prefer. Mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until the mixture resembles wet sand—this texture is key for a sturdy yet tender crust. Press a heaping tablespoon of this mixture firmly into each muffin cup to form the base. Bake for 5 to 6 minutes to set the crust and bring out the buttery, cinnamon-laced aroma, then let them cool slightly while you prepare the filling.

Step 2: Whip Up the Pumpkin Cheesecake Filling

Using a mixer, beat the room-temperature cream cheese and sugar until the mixture is smooth and fluffy—this step ensures a creamy texture without lumps. Add the pumpkin purée, vanilla extract, cinnamon, ground ginger, a pinch of nutmeg, and a little salt, combining everything until well blended. Incorporate the egg last, mixing just until the egg disappears into the filling to avoid overmixing, which could make the cheesecake tough. Divide this velvety pumpkin filling evenly over the cooled crusts, filling each about three-quarters full.

Step 3: Bake and Chill the Cheesecakes

Bake the cheesecakes for 15 to 18 minutes or until the centers have set but still jiggle slightly when gently shaken—this gives you that perfect creamy texture without overcooking. Remove from the oven and allow them to cool completely in the pan before chilling in the refrigerator for at least three hours, or overnight if you can wait that long. The chilling step is vital for the filling to firm up and meld flavors beautifully.

Step 4: Make the Whipped Ganache

Heat the heavy cream just to a simmer and pour it over the finely chopped chocolate, letting it rest for two minutes to soften. Stir gently until the mixture turns smooth and glossy. Cool the ganache completely, then refrigerate it until it starts to thicken but remains soft enough to whip. Whip the ganache on medium speed until it’s fluffy yet still soft and spreadable, perfect for dolloping or piping atop each cheesecake.

Step 5: Prepare and Toast the Meringue

For that classic s’mores finishing touch, whip up a fluffy meringue. In a heatproof bowl set over simmering water, whisk the egg whites and sugar continuously until the sugar completely dissolves and the mixture feels warm to the touch. Remove from the heat and add cream of tartar and vanilla extract, then beat on high speed until the meringue forms glossy, stiff peaks. Pipe or spoon the meringue over the whipped ganache layer, then use a kitchen torch to toast until golden and marshmallow-y, creating irresistible texture and show-stopping presentation.

How to Serve Mini Pumpkin S’mores Cheesecakes

Garnishes

Enhance the cozy vibe by sprinkling a dusting of cinnamon or a little pumpkin pie spice on top after toasting the meringue. For a touch of elegance, add a tiny piece of chocolate or a few mini chocolate chips on each cheesecake. A few toasted marshmallows or even a light drizzle of caramel sauce can bring extra indulgence.

Side Dishes

These mini treats shine best when paired with a warm beverage like spiced chai, hot apple cider, or even a rich cup of coffee or hot chocolate. Light, crisp apple slices or a simple mixed berry salad add a refreshing contrast to the creamy sweetness.

Creative Ways to Present

Use decorative cupcake liners or serve the Mini Pumpkin S’mores Cheesecakes on rustic wooden platters to set a cozy tone. For gatherings, create a ‘build-your-own s’mores cheesecake’ bar with extra toppings like crushed graham crackers, chocolate shavings, and various spices so everyone can personalize their mini desserts.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Pumpkin S’mores Cheesecakes in an airtight container in the refrigerator for up to 3 days. This keeps the cheesecake moist and preserves the delicate texture of the meringue topping, especially if it’s toasted just before serving.

Freezing

You can freeze these cheesecakes without the meringue topping for up to one month. Wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator and add fresh ganache and meringue right before serving for best results.

Reheating

Since these cheesecakes are best served chilled, avoid reheating them. However, if you’d like to re-toast the meringue for a fresh-from-the-oven feel, use a kitchen torch to lightly brown the topping after removing the cheesecake from the fridge.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée because pumpkin pie filling often contains added sugars and spices, which can throw off the balance of flavors in your Mini Pumpkin S’mores Cheesecakes.

What can I substitute for cream of tartar in the meringue?

If you don’t have cream of tartar, a small amount of lemon juice works perfectly as a stabilizer for your meringue and will deliver the same light, fluffy results.

Is it necessary to chill the cheesecake overnight?

Chilling overnight is ideal because it allows the flavors to deepen and the texture to set perfectly, but a minimum of three hours will still give you delicious results.

Can I make these cheesecakes gluten-free?

Yes! Simply use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies for the crust to make the dessert safe for those avoiding gluten.

What does the whipped ganache add to these cheesecakes?

The whipped ganache adds a silky, chocolatey layer of richness that perfectly balances the spiced pumpkin filling and the crunchy crust, making this dessert feel truly indulgent and special.

Final Thoughts

Once you try these Mini Pumpkin S’mores Cheesecakes, you’ll wonder how you ever enjoyed fall without them. Their creamy pumpkin filling paired with layers of chocolate and toasted meringue perfectly captures the spirit of the season and the joy of sharing a classic treat reinvented. Don’t hesitate—bake up these cozy little desserts and watch them disappear at your next get-together or quiet evening at home.

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