15 Easy Fall Mini Cheesecake Recipes You Must Try

Autumn is the perfect season for rich, creamy desserts that celebrate cozy flavors and seasonal ingredients.

Mini cheesecakes are an ideal way to enjoy indulgent desserts without committing to a large slice.

From pumpkin spice and caramel to apple, pecan, and maple, these mini cheesecakes capture the essence of fall.

They are perfect for entertaining, holiday gatherings, or simply treating yourself on a crisp autumn evening.

With 15 fall-inspired mini cheesecake recipes, you can experiment with seasonal flavors while enjoying the creamy texture of classic cheesecake.

15 Easy Fall Mini Cheesecake Recipes You Must Try

Fall mini cheesecakes are not only delicious but also versatile, allowing for endless flavor combinations.

They are perfect for portion control, holiday desserts, or special autumn celebrations.

With these 15 recipes, you can explore the best of fall flavors in a creamy, satisfying dessert.

From pumpkin and apple to caramel and chocolate, these mini cheesecakes are elegant, festive, and indulgent.

Pumpkin Spice Mini Cheesecakes

These mini cheesecakes feature creamy pumpkin filling infused with cinnamon, nutmeg, and cloves, capturing the essence of fall.

A buttery graham cracker crust provides a satisfying crunch, while a dollop of whipped cream adds lightness to every bite.

They’re perfect for holiday gatherings, cozy evenings, or as a festive dessert to celebrate autumn flavors.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• 1 large egg
• Whipped cream, for topping

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter. Press into the bottom of lined mini muffin tins to form crusts.
2. In a bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, and spices; mix until combined.
3. Beat in the egg until incorporated. Spoon filling over crusts.
4. Bake for 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.
5. Top with whipped cream before serving.

These pumpkin spice mini cheesecakes are creamy, spiced, and perfectly portioned.

The crunchy crust complements the smooth pumpkin filling, making them ideal for fall desserts.

They’re festive, comforting, and perfect for sharing during autumn gatherings.

Caramel Apple Mini Cheesecakes

These mini cheesecakes combine tart apple pieces with sweet caramel sauce over a buttery crust.

Cinnamon and nutmeg bring warm, autumnal flavors, making every bite a delicious nod to classic fall desserts.

They’re perfect for a cozy dessert, holiday treat, or impressive presentation at parties.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1 apple, peeled and diced
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup caramel sauce, for drizzling

Instructions

1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter; press into mini muffin tins.
2. In a bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in egg.
3. Fold in diced apples, cinnamon, and nutmeg. Spoon mixture over crusts.
4. Bake for 18–20 minutes until set. Cool completely and chill for at least 2 hours.
5. Drizzle caramel sauce over each mini cheesecake before serving.

These caramel apple mini cheesecakes are sweet, tart, and delightfully spiced.

The tender apple pieces pair perfectly with the creamy cheesecake base.

They’re a festive, indulgent treat that captures the essence of autumn.

Pecan Pie Mini Cheesecakes

These mini cheesecakes feature a creamy cheesecake base topped with a sweet, crunchy pecan pie topping.

Maple syrup and brown sugar create a rich caramelized flavor, while the buttery crust completes the indulgent dessert.

They’re perfect for fall entertaining or a seasonal treat for dessert lovers.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• ½ cup chopped pecans
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• 1 tbsp butter, melted

Instructions

1. Preheat oven to 325°F (160°C). Press graham cracker crumbs mixed with butter into mini muffin tins.
2. Beat cream cheese, sugar, and vanilla until smooth. Mix in the egg until incorporated. Spoon over crusts.
3. In a bowl, combine pecans, brown sugar, maple syrup, and melted butter. Spoon topping over cheesecake filling.
4. Bake 18–20 minutes until set. Cool completely, then refrigerate for at least 2 hours.

These pecan pie mini cheesecakes are rich, nutty, and sweetly indulgent.

The crunchy pecan topping adds texture while the creamy cheesecake base provides balance.

They’re a festive and cozy dessert perfect for fall gatherings or special occasions.

Maple Pumpkin Pecan Mini Cheesecakes

These mini cheesecakes combine creamy pumpkin filling with a sweet pecan topping drizzled with maple syrup.

The buttery graham cracker crust adds crunch, while warm autumn spices like cinnamon and nutmeg enhance the flavor.

They’re perfect for a festive dessert or a seasonal treat to enjoy with friends and family.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ⅓ cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 large egg
• ¼ cup chopped pecans
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, pumpkin puree, vanilla, and spices until smooth. Beat in egg.
3. Spoon filling over crusts. Sprinkle chopped pecans on top and drizzle lightly with maple syrup.
4. Bake for 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.

These maple pumpkin pecan mini cheesecakes are sweet, spiced, and nutty.

The crunchy pecans complement the smooth pumpkin filling perfectly.

They’re an indulgent and festive dessert ideal for autumn gatherings.

Salted Caramel Chocolate Mini Cheesecakes

These decadent mini cheesecakes feature a chocolate crust and creamy chocolate filling topped with salted caramel.

The sweet-salty combination makes every bite rich and indulgent, perfect for fall dessert lovers.

They’re ideal for parties, holiday celebrations, or treating yourself during chilly autumn evenings.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp butter, melted
• 8 oz cream cheese, softened
• ¼ cup sugar
• 2 oz melted chocolate
• 1 tsp vanilla extract
• 1 egg
• ¼ cup salted caramel sauce

Instructions

1. Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, melted chocolate, and vanilla until smooth. Beat in egg.
3. Spoon chocolate filling over the crusts. Bake 18–20 minutes until edges are set. Cool completely.
4. Refrigerate for at least 2 hours and drizzle with salted caramel sauce before serving.

These salted caramel chocolate mini cheesecakes are rich, creamy, and indulgent.

The chocolate base pairs perfectly with the sweet-salty caramel topping.

They’re a decadent fall dessert that’s sure to impress.

Spiced Pear Mini Cheesecakes

These mini cheesecakes feature tender pear pieces in a lightly spiced cheesecake filling over a buttery crust.

Cinnamon, nutmeg, and ginger add warmth, making each bite a cozy nod to fall flavors.

They’re perfect for autumn brunches, dinner parties, or a seasonal dessert treat.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1 pear, peeled and diced
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, vanilla, and egg until smooth. Fold in diced pear and spices.
3. Spoon filling over crusts. Bake 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.

These spiced pear mini cheesecakes are tender, creamy, and aromatic.

The spiced pear adds natural sweetness and fall flavor to each bite

Cranberry Orange Mini Cheesecakes

These mini cheesecakes combine tangy cranberries with a hint of fresh orange zest in a creamy cheesecake filling.

A buttery graham cracker crust and sweet cranberry topping create a festive and colorful dessert perfect for fall gatherings.

They’re ideal for holiday parties, cozy dinners, or as a seasonal treat any time of autumn.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• Zest of 1 orange
• ¼ cup fresh cranberries, chopped
• 2 tbsp sugar (for cranberry topping)

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, and vanilla until smooth. Beat in egg, then fold in orange zest and chopped cranberries.
3. Spoon mixture over crusts. Bake 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.
4. Optionally, sprinkle sugar on cranberries for a glistening topping before serving.

These cranberry orange mini cheesecakes are tangy, sweet, and aromatic.

The orange zest and cranberries enhance the creamy cheesecake flavor beautifully.

They’re a bright, festive, and delicious fall dessert.

Salted Caramel Pecan Mini Cheesecakes

These mini cheesecakes feature a rich, creamy filling topped with caramelized pecans and a drizzle of salted caramel.

The buttery graham cracker crust provides texture while the sweet-salty topping adds a decadent finish.

They’re perfect for fall dessert tables, holiday gatherings, or a treat for yourself on crisp autumn evenings.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• ¼ cup pecans, chopped and toasted
• 2 tbsp brown sugar
• 2 tbsp caramel sauce
• ¼ tsp sea salt

Instructions

1. Preheat oven to 325°F (160°C). Press graham cracker crumbs mixed with butter into mini muffin tins.
2. Beat cream cheese, sugar, and vanilla until smooth. Beat in egg and spoon over crusts.
3. Mix pecans with brown sugar and sprinkle on top. Bake 18–20 minutes until edges are set. Cool completely.
4. Refrigerate at least 2 hours. Drizzle caramel sauce and sprinkle a pinch of sea salt before serving.

These salted caramel pecan mini cheesecakes are sweet, nutty, and indulgent.

The caramel and toasted pecans add richness and texture to the creamy cheesecake.

They’re a decadent and festive fall dessert.

Maple Pecan Mini Cheesecakes

These mini cheesecakes feature a creamy maple-flavored filling with a crunchy pecan topping.

The graham cracker crust and warm autumn spices make them a cozy and comforting dessert perfect for fall.

They’re ideal for family gatherings, holiday treats, or anytime you want a seasonal indulgence.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 2 tbsp pure maple syrup
• 1 egg
• ¼ cup chopped pecans, toasted
• ½ tsp cinnamon

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, vanilla, and maple syrup until smooth. Beat in egg. Spoon mixture over crusts.
3. Sprinkle chopped pecans and cinnamon on top. Bake 18–20 minutes until set. Cool completely and refrigerate for at least 2 hours.

These maple pecan mini cheesecakes are creamy, sweet, and nutty.

The toasted pecans and warm spices enhance the autumn flavor beautifully.

They’re a comforting, elegant, and festive fall dessert.

Chocolate Pumpkin Mini Cheesecakes

These mini cheesecakes blend rich chocolate with creamy pumpkin for a decadent and festive autumn dessert.

A chocolate cookie crust adds crunch, while warm spices like cinnamon and nutmeg enhance the seasonal flavor.

They’re ideal for Halloween, Thanksgiving, or cozy fall evenings with family and friends.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 2 oz melted chocolate
• ¼ cup pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 egg
• Whipped cream or chocolate shavings, for topping

Instructions

1. Preheat oven to 325°F (160°C). Mix cookie crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, melted chocolate, pumpkin, and spices until smooth. Beat in egg.
3. Spoon mixture over crusts. Bake 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.
4. Top with whipped cream or chocolate shavings before serving.

These chocolate pumpkin mini cheesecakes are creamy, chocolatey, and spiced perfectly.

The chocolate crust adds crunch while pumpkin adds autumn flavor.

They’re a festive and indulgent dessert for fall celebrations.

Apple Cinnamon Mini Cheesecakes

These mini cheesecakes feature tender diced apples and warm cinnamon folded into a creamy cheesecake filling.

A buttery graham cracker crust provides texture, and a light dusting of cinnamon sugar on top enhances the cozy flavor.

They’re perfect for autumn brunches, dessert tables, or a seasonal sweet treat.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1 apple, peeled and diced
• ½ tsp cinnamon
• 1 tbsp brown sugar, for topping

Instructions

1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs with butter and press into mini muffin tins.
2. Beat cream cheese, sugar, and vanilla until smooth. Beat in egg. Fold in diced apple and cinnamon.
3. Spoon mixture over crusts. Bake 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.
4. Sprinkle brown sugar on top before serving.

These apple cinnamon mini cheesecakes are sweet, tender, and warmly spiced.

The apples add texture and natural sweetness to the creamy filling.

They’re a comforting and cozy fall dessert perfect for sharing.

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Salted Caramel Pumpkin Mini Cheesecakes

These mini cheesecakes feature creamy pumpkin filling topped with salted caramel for a rich and indulgent fall dessert.

The graham cracker crust provides crunch, while a pinch of sea salt balances the sweetness perfectly.

They’re perfect for autumn dinner parties, holiday gatherings, or a decadent treat at home.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• ½ cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 egg
• 2 tbsp salted caramel sauce
• Pinch of sea salt

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and butter; press into mini muffin tins.
2. Beat cream cheese, sugar, pumpkin, vanilla, and spices until smooth. Beat in egg. Spoon over crusts.
3. Bake 18–20 minutes until edges are set. Cool completely and refrigerate at least 2 hours.
4. Drizzle with salted caramel and sprinkle a pinch of sea salt before serving.

These salted caramel pumpkin mini cheesecakes are creamy, spiced, and indulgent.

The salted caramel adds richness and perfectly balances the sweetness of the pumpkin filling.

They’re a festive and cozy fall dessert.

Caramel Pecan Apple Mini Cheesecakes

These mini cheesecakes combine diced apples, crunchy pecans, and a drizzle of caramel over a buttery crust.

Cinnamon and nutmeg enhance the fall flavors, making every bite warm, sweet, and comforting.

They’re ideal for dessert tables, holiday gatherings, or a cozy autumn treat.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• ½ apple, peeled and diced
• ¼ cup chopped pecans
• ¼ tsp cinnamon
• 1 tbsp caramel sauce

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, and vanilla until smooth. Beat in egg and fold in diced apple and cinnamon.
3. Spoon filling over crusts. Sprinkle chopped pecans on top. Bake 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.
4. Drizzle with caramel sauce before serving.

These caramel pecan apple mini cheesecakes are sweet, spiced, and nutty.

The apples and pecans complement the creamy cheesecake beautifully.

They’re a cozy and festive fall dessert everyone will love.

Pumpkin Spice Latte Mini Cheesecakes

These mini cheesecakes are infused with espresso and pumpkin spice for a dessert reminiscent of your favorite fall latte.

A graham cracker crust and light whipped cream topping enhance the flavor, creating a creamy and aromatic treat.

They’re perfect for coffee lovers and seasonal celebrations alike.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• ¼ cup pumpkin puree
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp instant espresso powder
• 1 egg
• Whipped cream, for topping

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, pumpkin, vanilla, spices, and espresso powder until smooth. Beat in egg.
3. Spoon mixture over crusts. Bake 18–20 minutes until edges are set. Cool completely and refrigerate for at least 2 hours.
4. Top with whipped cream before serving.

These pumpkin spice latte mini cheesecakes are creamy, spiced, and caffeinated lightly.

The espresso enhances the pumpkin and warm spices, creating a cozy autumn flavor.

They’re an indulgent treat perfect for fall mornings or dessert.

Cranberry White Chocolate Mini Cheesecakes

These mini cheesecakes feature tart cranberries swirled with sweet white chocolate in a creamy filling.

A buttery crust and a sprinkle of extra cranberries on top make them visually stunning and perfect for festive occasions.

They’re ideal for holiday desserts, fall parties, or a seasonal treat for any occasion.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 egg
• ¼ cup white chocolate, melted
• ¼ cup fresh or dried cranberries, chopped
• Extra cranberries for topping

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini muffin tins.
2. Beat cream cheese, sugar, and vanilla until smooth. Beat in egg. Fold in white chocolate and cranberries.
3. Spoon mixture over crusts. Bake 18–20 minutes until edges are set. Cool completely and refrigerate at least 2 hours.
4. Garnish with extra cranberries before serving.

These cranberry white chocolate mini cheesecakes are sweet, tangy, and creamy.

The tart cranberries balance the richness of the white chocolate and cheesecake filling.

They’re a festive, elegant, and irresistible fall dessert.