Mini Pumpkin S’mores Cheesecakes Recipe

Introduction

These Mini Pumpkin S’mores Cheesecakes combine the cozy flavors of pumpkin spice with the nostalgic taste of s’mores in a delightful bite-sized dessert. Perfect for fall gatherings or any time you’re craving a sweet treat with seasonal charm.

Ingredients

• 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 pie filling)
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• Pinch of nutmeg and salt
• 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
• 2 egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar or lemon juice
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners or prepare a mini cheesecake pan. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter until the mixture resembles wet sand. Press about a heaping tablespoon firmly into each cavity and bake for 5–6 minutes. Set aside to cool slightly.
2. Step 2: In a mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add pumpkin purée, vanilla, cinnamon, ginger, nutmeg, and a pinch of salt, mixing well. Add the egg and beat just until incorporated. Spoon the filling evenly over the prepared crusts. Bake for 15–18 minutes until the centers are set but still slightly jiggly. Cool completely in the pan, then chill in the refrigerator for at least 3 hours or overnight.
3. Step 3: To make the whipped ganache, heat heavy cream until it just simmers. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Allow to cool completely, then chill for 30–45 minutes until slightly thickened. Whip on medium speed until fluffy but still soft. Pipe or dollop over the chilled cheesecakes.
4. Step 4: For the meringue, whisk egg whites and sugar in a heatproof bowl set over simmering water continuously until the sugar dissolves and the mixture feels warm (about 160°F). Remove from heat, add cream of tartar and vanilla, and beat on high speed for 5–7 minutes until stiff, glossy peaks form. Pipe or spoon meringue over the ganache layer. Toast with a kitchen torch until golden and marshmallow-like.

Tips & Variations

• Use parchment muffin liners to prevent sticking and make removal easier.
• Add a pinch of sea salt to the ganache for a rich, balanced flavor.
• Try mini marshmallows toasted on top instead of meringue for a simpler finish.
• For a spicier kick, increase ginger or add a pinch of cloves to the filling.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. To keep the meringue fresh, add it just before serving if possible. Reheat briefly with a kitchen torch to revive the toasted top if desired; avoid microwaving as it can alter texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

It’s best to use plain pumpkin purée, as pumpkin pie filling contains added spices and sweeteners that can affect the cheesecake’s flavor and texture.

How can I make the meringue without a kitchen torch?

If you don’t have a torch, you can place the topped cheesecakes under a broiler for 1–2 minutes, watching carefully to avoid burning. Alternatively, skip toasting for a softer meringue texture.

Mini Pumpkin S’mores Cheesecakes Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

These Mini Pumpkin S’mores Cheesecakes combine the rich, creamy texture of pumpkin-spiced cheesecake with a graham cracker crust and a decadent whipped chocolate ganache topped with a toasted meringue layer. Perfect for fall gatherings, this bite-sized dessert delivers all the classic s’mores flavors with a festive autumn twist.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes (including chilling time)
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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 graham cracker crumbs, brown sugar, cinnamon, and melted butter until the mixture resembles wet sand. Press about a heaping tablespoon firmly into each muffin cavity to form the crust. Bake for 5–6 minutes, then remove from the oven and allow to cool slightly.
2. Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the cream cheese and granulated sugar together until smooth and fluffy. Add pumpkin purée, vanilla extract, cinnamon, ground ginger, nutmeg, and a pinch of salt, mixing until well combined. Add the egg and beat just until it’s incorporated—avoid overmixing. Spoon this mixture evenly over the prepared crusts.
3. Bake the Cheesecakes: Bake the assembled cheesecakes for 15–18 minutes at 325°F, until the centers are set but still slightly jiggly. Remove from oven and let cool completely in the pan. Once cooled, refrigerate for at least 3 hours, preferably overnight, to fully set before adding toppings.
4. Prepare the Whipped Ganache: Heat the heavy cream just until it simmers, then pour it over the finely chopped chocolate. Let sit for 2 minutes to melt, then stir gently until smooth and glossy. Allow the ganache to cool completely, then chill for 30–45 minutes until it thickens slightly. Whip the ganache on medium speed until fluffy but still soft. Pipe or dollop this over each chilled mini cheesecake.
5. Make the Meringue: In a heatproof bowl set over a pan of simmering water, whisk the egg whites and granulated sugar constantly until the sugar dissolves and the mixture is warm (about 160°F). Remove from heat, then add cream of tartar (or lemon juice) and vanilla extract. Beat on high speed for 5–7 minutes until glossy stiff peaks form.
6. Top and Toast the Meringue: Pipe or spoon the meringue over the whipped ganache layer on each cheesecake. Use a kitchen torch to toast the meringue until it is golden brown and marshmallow-like. Serve immediately or refrigerate until ready to enjoy.

Notes

• Ensure cream cheese is at room temperature for a smooth filling.
• Do not overbeat the egg in the cheesecake filling to avoid cracks.
• The whipped ganache should be soft but stable—chill sufficiently before whipping.
• When whipping the meringue, use a thermometer to check sugar dissolution for best texture.
• The kitchen torch step adds authentic toasted flavor, but you can skip or use an oven broiler carefully if needed.
• Store leftovers in the refrigerator and consume within 2-3 days for best freshness.

Keywords: Pumpkin cheesecake, mini cheesecakes, s’mores dessert, fall dessert, pumpkin dessert, graham cracker crust, meringue topping, whipped ganache