These mini pumpkin cheesecakes with Nutella have all our favorite seasonal flavors in one tiny dessert. The Nutella is a thin, smooth layer of chocolate hazelnut providing depth of flavor and a nice texture transition between the crunchy crust to the soft and light pumpkin cheesecake layers. This recipe is a new favorite for the holiday season. The mini cheesecakes are sized perfectly for serving at holiday gatherings when multiple desserts will be offered.

Mini Pumpkin Cheesecake Ingredients

For these mini cheesecakes, you will need graham crackers, butter, sugar, salt, Nutella, pumpkin puree, pumpkin pie spice, cream cheese, sour cream, brown sugar, vanilla, eggs, flour, and a bit of whipped cream for topping, if you like. Also, have a standard-size cupcake pan and 12 cupcake liners. If making this for a larger group, consider doubling the recipe and having a second cupcake pan and more liners. They will go fast!

How to Make These Mini Cheesecakes

First, set out the eggs, cream cheese, sour cream, and butter to bring them all to room temperature. The butter will ultimately be melted so it’s not as important, but all the others will be better at room temperature. This allows them to mix more easily and prevents over-mixing the cheesecake filling. Over-mixing can cause cheesecake to crack.

Preheat the oven to 350°.

Making the Graham Cracker Crust

Start by preparing the graham cracker crust. You will need 1 cup of crushed graham crackers (about one full sealed package from the graham cracker box). Put the graham crackers into a blender or food processor (like this one from Hamilton Beach on Amazon) until you have graham cracker crumbs. You could alternatively seal them in a large Ziplock bag and smash them by hand.

Next, melt 3 1/2 T butter in a small saucepan or in a bowl in the microwave.

Put 1 cup of graham cracker crumbs into a mixing bowl. Stir melted butter, 2 T sugar, and 1/8 tsp salt into the graham crackers until mixed thoroughly, creating a crumble.

Insert the cupcake liners into the cupcake tins, then evenly distribute the graham cracker mixture into the liners (about 1 heaping tablespoon into each). Use the bottom of a narrow glass or a measuring cup to press the graham cracker crumble firmly into the bottom of each liner. Once ready, put them in the oven and bake for 5 minutes. Remove them from the oven.

While the crusts are still hot out of the oven, first put 1 teaspoon of Nutella onto each crust. It will warm up and make it easy to spread. Also, the Nutella measurement does not need to be exact. Next, spread the Nutella across the top. Be careful not to push too hard or the Nutella can pull up the crust from the liner. Now, let cool completely while making the filling.

Tip: I use a regular kitchen spoon (teaspoon size) and a small spatula (like these sold on Amazon). I scoop the Nutella with the spoon then scrape it out with the spatula and spread it with the mini spatula.

Making the Filling

In a large mixing bowl, using an electric mixer at medium-low speed, beat the 12 ounces of cream cheese and 1/2 cup sour cream until smooth, about 15 – 20 seconds. Add 1/2 cup pumpkin puree, 3/4 cup sugar, 2 teaspoons vanilla extract, 1 tablespoon flour, and 1 1/2 teaspoons of pumpkin pie spice, and mix until smooth. Scrape down the sides when necessary. Continuing on low speed, add the 2 eggs, and beat until combined. Be careful not to overmix.

Putting Layers Together

The mini graham cracker crusts should be cool by now.

Next, evenly distribute the pumpkin cheesecake filling into each cupcake tin using a spoon or a ladle. Put back in the oven to bake for 16 – 18 minutes until the edges are set and the center is slightly jiggly. When baking is finished, turn the oven off and allow the cheesecakes to sit in the oven with the oven door open a little bit, for about 10 minutes. Remove from the oven and place on a wire rack to cool. Once cooled completely, place the pan in the refrigerator to chill for at least 2 hours.

Serve with whipped cream and a sprinkle of pumpkin pie spice or cinnamon as desired.

Mini Pumpkin Cheesecake Tips and Serving Suggestions

Store any leftovers in the refrigerator.
This dessert tastes best in the first 2 days but will last covered in the fridge for 4 days.
If you are all about pumpkin this season, check out some of these other recipes: Pumpkin Pie Squares, Pumpkin Spice Muffins, and Pumpkin Spice Coffee Creamer.