Gluten Free Mini Pumpkin Cheesecakes

by - November 10, 2017

So since I can't stop eating everything pumpkin, I thought I would share another pumpkin recipe.  I love cheesecake and pumpkin so we might as well combine them into the ultimate dessert.  These are perfection.  They are creamy and the cookie gives it a great crunchy texture.  The pumpkin shines through without overpowering everything and they are delicious. They are also just the perfect size being cooked in the cupcake pan.  They are great to bring with you to any fall event just make sure you add the whip cream right before serving because it doesn't keep so well.

These cheesecakes are super easy to whip up and don't take very much time at all. Just make sure they are fully bakes or the tops will sink while they are cooling.  If they do sink a little bit, don't worry, just add the whip cream and no one will be able to tell.  Check out the video down below to see how I make them and then you will be ready to whip these up.  Also, if you love pumpkin as much as I do check out my pumpkin roll recipe which is amazing as well.  Also, make sure to check out my YouTube channel for more great recipes and product reviews.

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Gluten Free Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes sandwiched between two chocolate sandwich cookies. These are so fun and perfect for any fall occasion.
  • 2- 8 ounce packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons sour cream
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons gluten free flour blend (I use Bob's Red Mill 1 to 1 Gluten Free Baking Flour)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 22 gluten free chocolate sandwich cookies
  • whip cream (you can use canned or whip your own)
1. Preheat the oven to 350 degrees F. Place 20 cupcake liners in a cupcake pan.2. Place half the chocolate sandwich cookie, frosting side up, in the bottom of the cupcake liners.3. Beat cream cheese and sugar together until light and fluffy. Add the sour cream, pumpkin, nutmeg, cinnamon, and gluten free flour. Beat until incorporated and creamy.4. Spoon the batter into the liners and place the other half of the cookies, frosting side down, onto the batter.5. Bake for 15-20 minutes and cool in pan for 15 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.6. Crush the remaining cookies. Top the cheesecakes with whip cream and cookies crumbs. Serve immediately
Prep time: Cook time: Total time: Yield: 20 mini cheesecakes

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