Mini Pumpkin Chai Cheesecakes with Cinnamon-Whipped Cream and Salted Caramel Drizzle

Amy Hand
Amy Hand

Amy Hand

Amy worked as the head pastry chef and the head chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

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Mini Pumpkin Chai Cheesecakes
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These cheesecakes harness all our favorite fall flavors to create the perfect seasonal sweet treat. They’re creamy, sweet, and beautifully spiced to exemplify that fall feeling.

A plain cheesecake is super creamy and delicious, but it is also the perfect vessel to add flavors and textures to create new varieties. In this iteration, we have added pumpkin puree and chai spice to the batter to create a twist on the classic fall pumpkin pie. To make these cakes even more delectable, we’ve added a spiced cinnamon whipped cream topping and drizzled them with salted caramel. What more could you ask for in a sweet fall dessert?

This recipe is ideal for serving at a fall or Halloween gathering that will have your guests begging for more and asking for the recipe. 

Why you will love this Mini Pumpkin Chai Cheesecakes recipe…

  • Seasonal treat- These cakes incorporate the flavors of fall we all love, from the chai spice to the pumpkin puree and salted caramel.
  • Individual portions- These miniature versions bake and cool much quicker than a full-sized cheesecake.
  • Creamy texture- The combination of cream cheese and pumpkin puree makes this filling super creamy, light, and not stodgy.
  • Beautiful to look at- The burnt orange color of these cakes topped with the cinnamon-flecked cream and salted caramel drizzle are stunning to behold, especially as part of a fall party spread.
  • Perfect for entertaining- Their size and appearance make these cheesecakes the ideal dessert to serve when entertaining at this time of year.
Mini Pumpkin Chai Cheesecakes recipe

Mini Pumpkin Chai Cheesecakes with Cinnamon-Whipped Cream and Salted Caramel Drizzle

Cheesecakes are a favorite all year round, but this recipe switches up a classic to make it exude the essence of fall. Making them small means they are quick to make and perfectly portioned for a fall gathering.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Servings 12
Calories 305 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs (or gingersnap crumbs for extra spice)
  • 2 tbsp granulated sugar
  • ½ tsp cinnamon
  • 5 tbsp melted butter

For the Pumpkin Cheesecake Filling:

  • 8 oz cream cheese ,softened
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 ½ tsp chai spice mix (or use a mix of cinnamon, cardamom, ginger, cloves, and a pinch of black pepper)
  • Pinch of salt

For the Cinnamon-Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

For the Salted Caramel Drizzle:

  • ½ cup store-bought caramel sauce (or homemade if you prefer!)
  • ½ tsp sea salt flakes

Instructions
 

Ingredients

  • Mini Pumpkin Chai Cheesecakes Ingredients

Prepare the Crust

  • Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  • In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until it resembles wet sand.
    Mini Pumpkin Chai Cheesecakes Instruction - Prepare the Crust
  • Mini Pumpkin Chai Cheesecakes Instruction - mix until it resembles wet sand
  • Press about 1-2 tablespoons of the crust mixture into the bottom of each muffin liner, packing it down firmly.
    Mini Pumpkin Chai Cheesecakes Instruction - Press the crust mixture into the bottom of each muffin liner
  • Bake for 5 minutes, then let it cool while you prepare the filling.

Make the Pumpkin Chai Cheesecake Filling

  • Mini Pumpkin Chai Cheesecakes Instruction - Make the Pumpkin Chai Cheesecake Filling
  • In a large mixing bowl, beat the cream cheese until smooth. Add in the pumpkin puree, sugar, and vanilla, and mix until well combined.
  • Add the eggs one at a time, mixing after each addition.
  • Stir in the chai spice mix and a pinch of salt until the batter is smooth and creamy.
    Mini Pumpkin Chai Cheesecakes Instruction - Stir in the chai spice mix
  • Divide the filling evenly among the prepared muffin cups (fill about ¾ full).
    Mini Pumpkin Chai Cheesecakes Instruction - Divide the filling evenly
  • Bake for 18-20 minutes or until the centers are set. Let them cool to room temperature, then refrigerate for at least 2 hours (or overnight) to chill completely.
    Mini Pumpkin Chai Cheesecakes Instruction - Let them cool to room temperature

Make the Cinnamon-Whipped Cream

  • In a chilled mixing bowl, whisk the heavy cream, powdered sugar, vanilla, and cinnamon until soft peaks form.
  • Set aside in the fridge until ready to serve.

Drizzle with Salted Caramel

  • Warm the caramel sauce slightly in the microwave or on the stovetop.
  • Stir in the sea salt flakes to create a perfectly balanced salted caramel drizzle.

Assemble and Serve

  • Once the cheesecakes are fully chilled, top each one with a dollop of the cinnamon-whipped cream.
  • Mini Pumpkin Chai Cheesecakes Instruction - top each one with a dollop of cream
  • Drizzle generously with the salted caramel sauce and sprinkle a few extra sea salt flakes on top for a gourmet touch.
    Mini Pumpkin Chai Cheesecakes Instruction - Drizzle generously with the salted caramel sauce
  • Mini Pumpkin Chai Cheesecakes Instruction - serve

Nutrition

Calories: 305kcalCarbohydrates: 28gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 85mgSodium: 313mgPotassium: 115mgFiber: 1gSugar: 21gVitamin A: 3128IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword Mini Pumpkin Cheesecake
Tried this recipe?Let us know how if you liked it in the comments below!

Serving Suggestions

The best way to enjoy these cheesecakes is with a warm cup of tea or coffee on a crisp fall day.

🧑‍🍳 Expert Tips

  • Don’t overmix the cream cheese. Overworked cream cheese will become runny and watery, so only mix it just enough to loosen it up and combine the puree evenly.
  • Leave a little wobble in the center. Overcooking cheesecakes is very easy and will result in a stodgy, sticky texture. To avoid this, ensure they have a little wobble left in the center when you pull them out of the oven.
  • Refrigerate overnight. To get the perfect texture of cheesecake, they must be well-cooled to set correctly. Preparing these in advance will always yield a better result than only allowing them a few hours to cool.
  • Add the toppings just before serving. Storing the cheesecakes with the toppings on will cause the cream to lose some volume and the caramel to soak into it so that they won’t look as good. Topping them fresh will ensure they look their best when serving them.

Storage Suggestions

  • To store: The cheesecakes need to be completely cool before adding the topping, so all you need to do to store the finished cakes is place them in an airtight container and store them in the fridge for up to 5 days.

Mini Pumpkin Cheesecakes FAQs

How do you keep mini cheesecakes from sinking?

When cheesecake sinks, it’s usually a sign that you have overmixed the batter. This causes air bubbles to form during cooking, which pop after cooking and deflate the cake. Be very gentle when mixing your batter, and don’t be too vigorous when mixing to avoid this.

Why do mini cheesecakes crack? 

Cracks in cheesecakes happen when there is a sudden temperature change happens. This is why it’s essential to let the cakes cool to room temperature before placing them in the fridge to set them fully.

Why are eggs used in cheesecake?

The eggs in baked cheesecakes add richness and help create that creamy texture in the batter. Most importantly, the proteins in the eggs cooking set the cake and allow it hold its shape when removed from the tin.

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Amy Hand
About The Author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

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