Mini Pumpkin Spice Latte Cheesecakes – Bite-Sized Fall Desserts | MagicInKitchen.com

Mini Pumpkin Spice Latte Cheesecakes

These Mini Pumpkin Spice Latte Cheesecakes are creamy, flavorful, and perfect bite-sized fall desserts. Easy to make and festive for seasonal gatherings!

Introduction

Fall is the perfect time for pumpkin spice treats, and these Mini Pumpkin Spice Latte Cheesecakes are a delightful, bite-sized way to enjoy all the seasonal flavors. Creamy cheesecake meets rich espresso, warm pumpkin spice, and a buttery graham cracker crust, creating a perfect balance of sweet and slightly caffeinated indulgence. Ideal for parties, holiday gatherings, or simply treating yourself, these mini cheesecakes are as cute as they are delicious.

Ingredients

For the crust:

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

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 egg
• 1–2 tsp strong brewed espresso or instant espresso powder

For the topping (optional):

• Whipped cream
• Sprinkle of cinnamon or pumpkin spice
• Mini chocolate chips or cocoa powder

Instructions

1. Prepare the crust – Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup in a lined or greased muffin pan.
2. Bake the crust – Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.
3. Make the filling – In a large bowl, beat cream cheese, pumpkin puree, sugar, vanilla, and pumpkin spice until smooth. Mix in the egg and espresso until fully incorporated.
4. Assemble mini cheesecakes – Spoon the filling evenly over the baked crusts, filling almost to the top of each cup.
5. Bake – Bake for 18–22 minutes, or until the centers are set but slightly jiggly. Remove from oven and cool to room temperature.
6. Chill – Refrigerate for at least 2 hours or overnight for best flavor and texture.
7. Decorate and serve – Top with whipped cream, a dusting of pumpkin spice, or mini chocolate chips before serving.

Serving Suggestions

These Mini Pumpkin Spice Latte Cheesecakes are perfect as party treats, fall brunch desserts, or festive snacks for holiday gatherings. Serve them on a decorative platter or individual dessert plates for an elegant presentation. Pair them with a warm cup of coffee, pumpkin latte, or hot chocolate for a cozy fall treat.

Why You’ll Love This Recipe

• Bite-sized & adorable – Perfect portion control with maximum flavor.
• Rich and creamy – Classic cheesecake texture infused with pumpkin spice and espresso.
• Seasonal favorite – Embrace all the flavors of fall in every bite.
• Easy to make – Minimal ingredients and simple steps make it approachable for bakers of all levels.

Tips & Variations

• Crust variations – Try gingersnap or speculoos cookie crumbs for extra fall flavor.
• Non-caffeinated version – Skip the espresso for a purely pumpkin spice cheesecake.
• Toppings – Add caramel drizzle, crushed nuts, or chocolate shavings for extra flair.
• Make ahead – These mini cheesecakes can be prepared a day in advance for easy entertaining.

FAQ

Q: Can I freeze mini cheesecakes?
A: Yes, freeze them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Q: Can I make them dairy-free?
A: You can use vegan cream cheese and dairy-free whipped cream for a plant-based version.

Q: How long will they keep in the fridge?
A: Stored in an airtight container, they last up to 4–5 days.

Conclusion

These Mini Pumpkin Spice Latte Cheesecakes bring all the cozy flavors of fall into one adorable, delicious bite. Creamy, flavorful, and easy to make, they’re sure to impress family and friends at any gathering.

For more seasonal dessert inspiration and easy homemade treats, visit Magic in Kitchen and explore countless recipes that celebrate flavor, creativity, and fun.