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Mini Pumpkin S’mores Cheesecakes Recipe

Mini Pumpkin S'mores Cheesecakes Recipe
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★★★★★

5.2 from 27 reviews

These Mini Pumpkin S’mores Cheesecakes combine a crunchy graham cracker crust with a smooth, spiced pumpkin cheesecake filling, topped with fluffy whipped chocolate ganache and toasted marshmallow meringue. Perfect for autumn or holiday gatherings, these bite-sized treats bring together the best flavors of fall and campfire s’mores in a sophisticated mini dessert.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 4 tbsp unsalted butter, melted

Pumpkin Cheesecake Filling

  • 8 oz (1 block) cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • Pinch of nutmeg
  • Pinch of salt

Whipped Ganache

  • 3 oz semi-sweet or dark chocolate (50–70% cocoa), finely chopped
  • 1/3 cup heavy cream
  • Optional: pinch of sea salt or splash of vanilla extract

Meringue

  • 2 egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar or lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Make the Crust: Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners or use a mini cheesecake pan. Combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter until the mixture resembles wet sand. Press about a heaping tablespoon of this mixture firmly into each muffin cavity. Bake for 5–6 minutes, then remove and let cool slightly.
  2. Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy. Add pumpkin purée, vanilla extract, cinnamon, ground ginger, nutmeg, and a pinch of salt, mixing until fully incorporated. Add the egg and beat just until combined — do not overmix. Spoon the cheesecake filling evenly over the crusts in the muffin pan.
  3. Bake the Cheesecakes: Bake the filled crusts at 325°F (160°C) for 15–18 minutes, or until the centers are set but still have a slight jiggle when moved. Remove from oven and allow to cool completely in the pan. Then refrigerate for at least 3 hours or overnight to set fully before adding toppings.
  4. Prepare the Whipped Ganache: Heat heavy cream to a simmer and pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool completely, then refrigerate for 30–45 minutes until it thickens slightly but remains soft. Whip on medium speed until fluffy but not grainy. Pipe or dollop the ganache over the chilled mini cheesecakes.
  5. Make the Meringue: In a heatproof bowl over simmering water, whisk egg whites and sugar continuously until the sugar dissolves and the mixture reaches about 160°F (70°C). Remove from heat and add cream of tartar and vanilla extract. Beat on high speed for 5–7 minutes until stiff, glossy peaks form. Spoon or pipe the meringue over the ganache layer.
  6. Toast the Meringue: Using a kitchen torch, toast the meringue until golden brown and marshmallow-like. Serve immediately or store briefly in the refrigerator.

Notes

  • Use pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
  • Room temperature cream cheese ensures a smooth filling without lumps.
  • Do not overbeat the cheesecake batter after adding the egg to avoid cracking or a dense texture.
  • The ganache can be flavored with a splash of vanilla or a pinch of sea salt for added depth.
  • Use caution when torching the meringue to prevent burning.
  • These mini cheesecakes are best enjoyed within 2 days for optimal freshness.

Nutrition

Keywords: pumpkin cheesecake, mini cheesecakes, pumpkin desserts, s'mores cheesecake, fall recipes, holiday desserts, pumpkin recipes, whipped ganache, toasted meringue

Find it online: https://foodbylina.com/mini-pumpkin-smores-cheesecakes-recipe/