Easy mini pumpkin cheesecake

These Mini Pumpkin Cheesecakes are bursting with the flavors of fall. They have a creamy filling with a buttery graham cracker crust.

These mini pumpkin cheesecakes are made with a lotus biscoff cookie crust, filled with an easy pumpkin cheesecake filling, and topped with whipped cream and cinnamon!

These delicious mini pumpkin cheesecakes are great for the holidays and they are so creamy your friends and family will not be able to resist them! These would be great for a dessert table or as a wonderful gift for family or friends. In addition to being incredibly simple to make you can also keep them in the fridge or you can freeze them in an airtight container and let them thaw at room temperature for 30 minutes to enjoy.

This mini pumpkin cheesecake recipe is so simple to make, uses pantry staples, and is perfect for the fall and holiday season!

The most delicious pumpkin cheesecake that requires no baking at all. So easy for last-minute Thanksgiving dinners and Halloween parties. Contains no powdered sugar - just creamy cheesecake goodness!

This delicious mini pumpkin cheesecake recipe can be also be made into one large cheesecake.

Pumpkin Cheesecake Bites are subtly sweet and fragrant with pumpkin pie spice and a gingersnap crust. An easy, bite-sized fall dessert!

Pumpkin cheesecake bars in an 8 inch small pan. Easy recipe for beautiful swirled pumpkin bars with cheesecake topping.

These mini pumpkin cheesecakes are a delicious no bake dessert! Made without eggs and gluten free, the cheesecake is full of fall flavors. Light, fluffy, creamy, and so good!!

Mini Pumpkin Cheesecakes have a delicious cheesecake layer with a pumpkin pie layer all over a graham cracker crust and baked to perfection.