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–+ servings

Mini Gluten-Free Pumpkin Cheesecakes

Print Recipe
Servings 24 Mini Cupcakes

Equipment

  • 1 Mini Silicone Cupcake Pan

Ingredients
  

Crust

  • 1 Pkg Sweet Loren's Pumpkin Spice Cookies* (swap for other GF cookies if not available seasonally)
  • 2 Tbsp Butter (melted)

Filling

  • 1 8oz Pkg Cream Cheese (softened)
  • 1/3 Cup Granulated Sugar
  • 3 tsp Gluten Free Flour (measure for measure)
  • 1/2 Cup Pumpkin Puree
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Sour Cream
  • 2 Tbsp Heavy Cream

Whipped Cream Topping (optional)

  • 1 Cup Heavy Cream
  • 1/2 Cup Powdered Sugar
  • 1 Splash Vanilla Extract

Instructions
 

Crust

  • Bake cookies according to package directions, leaving in for the longest bake time recommended - you want them to be more dried out and crispy. Let cool fully (overnight is even better)
  • Preheat over to 350°F and lightly grease your cupcake pan
  • Add all cookies to a food processor and pulse until broken down into a medium crumb.
  • Add melted butter to the food processor and pulse until well combined.
  • Add a small scoop of crumb mixture to the bottom of each cupcake mold (just enough to cover the bottom) and pack into place. I found that the liquid medicine cups are the perfect size and are helpful to use to really pack down the crusts well.
  • Bake for 5-7 minutes and let cool while making the filling.

Filling

  • In a small mixing bowl, whisk together the sugar and gluten-free flour until well blended.
  • Add softened cream cheese to a separate mixing bowl, pour sugar mixture over top, and beat well with whisk attachment.
  • Mix in pumpkin puree and blend on low speed.
  • Add vanilla, sour cream and heavy cream and mix just until combined.
  • Tap mixing bowl against counter top several times to release some of the air bubbles.
  • Divide mixture among cupcake cups filling each cup nearly full.
  • Bake in preheated oven 12-15 minutes, centers should still jiggle slightly but are set. Don’t over bake (if they begin to crack they are starting to become over baked).
  • Remove from oven and allow to cool at room temperature for 1 hour.
  • Transfer to refrigerator and chill 2 hours. Once fully cooled, remove from pan and store in an airtight container in the fridge until ready to serve.

Whipped Cream Topping (optional)

  • Add all ingredients to a mixing bowl (I like to stick mine in the freezer for a few minutes before starting to get it nice and cold, but you don't have to) and beat with the whisk attachment on high for 1-3 minutes until stiff peaks form. Keep a close eye on it and check often so you don't over-whip!
  • Top chilled cheesecakes with a spoonful of whipped cream. You can also fill an icing bag with the whipped cream and snip the end for an easy way to top them all quickly!

Notes

*The cookies used for this are seasonal and I assume will be impossible to find the rest of the year. You can definitely swap in for a different gluten-free cookie, you just want to find one that is more dry and doesn't have any wet ingredients like chocolate chips or anything! Gluten free graham crackers would be the best option for swapping. 
Tried this recipe?Let us know how it was!