Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream

A perfect two bite creamy, spiced pumpkin and maple cheesecakes with a homemade brown sugar and maple whipped cream topping.

Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream Recipe from

So Canada celebrated their Thanksgiving on Monday – happy belated Thanksgiving to all of my Canadian readers! All of the updates and pictures I’ve seen floating around from the weekend has me totally craving all of the typical Thanksgiving fixings… turkey, stuffing, mashed potatoes and of course apple pie! I honestly really want to start celebrating both Canadian and American Thanksgiving. I’m just a teensy bit French Canadian so it totally counts, right? Who’s with me? Next year I say we do both!

Our Thanksgiving is in just five weeks. Now, I know that five weeks seems like a long time away but it’ll be here in practically a blink of an eye. We all know how fast time really does fly by sometimes so let’s start thinking about all that needs to be done for one of the most delicious holidays of the year. I promise there’ll be plenty more fun Thanksgiving recipes ahead, but I couldn’t resist sharing this one with you now because it’s perfect all season long, not just for the holiday! Get yourself one of these mini cheesecake pans so you can whip up these cute mini maple pumpkin cheesecakes for your friends and family!

Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream Recipe from

Last year I made a simple and classic pumpkin cheesecake with gingersnap crust. So good, so cute and perfect. But I needed to change things up and make something special for pumpkin season this year. Because what would be pumpkin season or another Halloween and Thanksgiving without a new pumpkin cheesecake?

These mini pumpkin cheesecakes are sweetened with pure maple syrup and top off with homemade brown sugar maple whipped cream. A dusting of cinnamon gives the perfect finishing touch! Absolutely delicious and a perfect bite of Fall! You’ll definitely want to add these to your Fall party menu. How cute would these be on your Thanksgiving dessert table? Forget worrying about slicing pie this year!

Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream Recipe from

Yield: 12 cheesecakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream

A perfect two bite creamy, spiced pumpkin and maple cheesecakes with a homemade brown sugar and maple whipped cream topping.


3/4C graham cracker crumbs
1/2 Tbsp granulated sugar
2 Tbsp unsalted butter, melted

12oz cream cheese, softened
1/2C light brown sugar
1/2C pumpkin puree
1 1/2 Tbsp pure maple syrup
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch cloves
1 egg

Whipped cream:
1/2C heavy cream
2 Tbsp light brown sugar
1 tsp pure maple syrup


Preheat oven to 350°F. Lightly grease a mini cheesecake pan with baking spray.

Combine graham cracker crumbs with granulated sugar and melted butter. Add 1 small scoop to every pan cavity. Press down firmly to create an even layer. Bake for 5 minutes.

Reduce oven temperature to 325°F.

In a large bowl or stand mixer, beat together softened cream cheese and sugar. Mix in remaining ingredients, mixing until smooth. Add 1 heaping medium scoop to each cavity. Bake for 15-18 minutes or until set.

Cool cheesecakes to room temperature in pan. Transfer to refrigerator to chill overnight. Carefully remove cheesecakes from pan, remove disc from the bottom of each cheesecake.

In a small bowl, beat heavy cream until soft peaks form. Add brown sugar and maple syrup, beat until stiff peaks form. Top off cheesecakes with fresh whipped cream, sprinkle with cinnamon.

Store cheesecakes in the refrigerator.

Baked by Rachel original

Even more Fall recipes to try:
Pumpkin cinnamon swirl bread
Perfect soft batch pumpkin chocolate chip cookies
Slow cooker cinnamon apple butter
Mini apple pie cheesecakes with brown sugar whipped cream
Apple cranberry crumb pie
Apple cinnamon pull-apart bread
Apple snickerdoodle cobbler

Items used in this recipe

This post contains affiliate links.

Stay Connected

54 Responses to “Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream”

  1. #
    Tara — October 16, 2013 at 7:14 am

    I do not have a mini cheesecake pan. Could you use a regular cupcake pan? How would that affect bake time?

    • Rachel — October 16th, 2013 @ 7:19 am

      Bake time will be the same but the overall size will be slightly different. Be sure to use a cupcake liner for easier release.

  2. #
    Tracy @ Peanut Butter and Onion — October 16, 2013 at 7:48 am

    My step-daughter is looking for a cheesecake recipe, I will send her in your direction and reep the benifits!

    • Rachel — October 16th, 2013 @ 2:51 pm

      Definitely send her on over! I’ve got plenty of cheesecake recipes to choose from if she doesn’t like this one :)

  3. #
    Brian @ A Thought For Food — October 16, 2013 at 7:55 am

    I’m a cheesecake addict. Seriously, can’t turn it away. These look super decadent, which is just how cheesecake should look.

    • Rachel — October 16th, 2013 @ 2:51 pm

      Haha Thanks so much Brian :)

  4. #
    Melanie @ — October 16, 2013 at 8:45 am

    They look absolutely divine! Maple in the whipped cream sounds awesome!

    • Rachel — October 16th, 2013 @ 2:51 pm

      Thanks Melanie! :)

  5. #
    steph@stephsbitebybite — October 16, 2013 at 9:43 am

    Lets try and guess how many of these I could eat!

    • Rachel — October 16th, 2013 @ 2:52 pm

      Well it makes a dozen soooo let’s guess that ;)

  6. #
    Megan {Country Cleaver} — October 16, 2013 at 9:55 am

    You’re the mini cheesecake queen – I always look forward to seeing what you’re going to do next.

    • Rachel — October 16th, 2013 @ 2:52 pm

      Haha thanks Megan :)

  7. #
    Robyn Stone | Add a Pinch — October 16, 2013 at 10:12 am

    How pretty – and yummy!!!

    • Rachel — October 16th, 2013 @ 2:52 pm

      Thanks Robyn! :)

  8. #
    Lauren @ Climbing Grier Mountain — October 16, 2013 at 11:28 am

    These are flipping so cute!! Hey, where did you get your mini-cheesecake pan? I need to get my mitts on one!

    • Rachel — October 16th, 2013 @ 2:52 pm

      Thanks Lauren! :)

  9. #
    Norma | Allspice and Nutmeg — October 16, 2013 at 12:16 pm

    These look fantastic! I’m bookmarking to put on my Thanksgiving list.

    • Rachel — October 16th, 2013 @ 2:52 pm

      Thanks so much Norma! Enjoy :)

  10. #
    ashley - baker by nature — October 16, 2013 at 1:30 pm

    These are just SO darling!

    • Rachel — October 16th, 2013 @ 2:52 pm

      Thanks Ashley!

  11. #
    Angelyn @ Everyday Desserts — October 16, 2013 at 5:03 pm

    I LOVE cheesecakes and you always have the best cheesecake recipes! Love this one!

    • Rachel — October 16th, 2013 @ 6:43 pm

      Thanks Angelyn!

  12. #
    Anna @ Crunchy Creamy Sweet — October 16, 2013 at 5:31 pm

    Gorgeous mini cheesecakes, Rachel! Perfect dessert for Thanksgiving!

    • Rachel — October 16th, 2013 @ 6:43 pm

      Thanks Anna!

  13. #
    vanillasugarblog — October 16, 2013 at 7:47 pm

    When I saw these on Instagram I had to come over and say YUM!
    Ok, a lot more than YUM, but seriously these look really good.
    I love mini cheesecakes because the ratio of crust to cheesecake filling is perfect. LOL

    • Rachel — October 17th, 2013 @ 7:24 am

      Thanks so much! And yes… a cheesecake with too thick of a crust is just wrong :)

  14. #
    Julie @ Table for Two — October 16, 2013 at 8:22 pm

    I bet these taste amazing. I”ve started to love maple in a lot of things and a maple pumpkin cheesecake just sounds like the perfect combination of sweetness. I now want to make a large version of this for Thanksgiving :)

    • Rachel — October 17th, 2013 @ 7:24 am

      Do it! :)

  15. #
    Joanne T Ferguson — October 16, 2013 at 9:01 pm

    G’day! Oh my goodness, Rachel, I would like to try one of these right now, true!
    It is only brekkie, but am sure no one would mind lol…your photos look wonderful too!
    Cheers! Joanne

    • Rachel — October 17th, 2013 @ 7:25 am

      Thanks so much Joanne!

  16. #
    Tracey — October 16, 2013 at 9:08 pm

    Oh my word, brown sugar maple whipped cream?? That’s the stuff of my dreams!! I would probably eat the whole bowl with a spoon before any made it to the cheesecakes…

    • Rachel — October 17th, 2013 @ 7:26 am

      I may or may not eat the leftovers the second they’re piped lol

  17. #
    Dina — October 16, 2013 at 9:59 pm

    they look yummy!

    • Rachel — October 17th, 2013 @ 7:26 am

      Thanks Dina!

  18. #
    Anne [A Squared] — October 16, 2013 at 11:04 pm

    I LOVE these– can’t wait to try it!!

    • Rachel — October 17th, 2013 @ 7:26 am

      Thanks! And enjoy :)

  19. #
    Jocelyn @BruCrew Life — October 17, 2013 at 5:40 pm

    What a delicious way to sweeten the pumpkin cheesecakes! I actually have chocolate pumpkin cheesecakes in the oven, but now I wish I had used some maple!!! Gorgeous!

    • Rachel — October 17th, 2013 @ 6:28 pm

      Thanks Jocelyn! Love chocolate and pumpkin together too so I can’t wait to see yours! :)

  20. #
    Mimi @ Culinary Couture — October 17, 2013 at 7:30 pm

    Your mini cheesecakes are always so cute and perfect! I love this flavor combo!

    • Rachel — October 18th, 2013 @ 7:19 am

      Thanks Mimi! :)

  21. #
    Jamie@Milk N Cookies — October 18, 2013 at 6:22 am

    These mini maple cheesecakes are adorable! Love that they’re the perfect size for one person (or else I’d probably cut myself waaaay too generous of a slice). I love the combination of maple and cream cheese, so I”m sure these would be an instant favorite!

    • Rachel — October 18th, 2013 @ 7:20 am

      Thanks Jamie! And they definitely do help with portion control! :)

  22. #
    Nutmeg Nanny — October 18, 2013 at 10:26 am

    Oh my, these are gorgeous!! My mouth is watering for that whipped cream :) yum!

    • Rachel — October 18th, 2013 @ 1:58 pm

      Maybe each cheesecake should come with a bowl of whipped cream lol ;)

  23. #
    Destiny — November 1, 2013 at 8:13 am

    I recently found a recipe in Better Homes and Gardens November issue for a Maple Pumkin Pie with Salted Pecan Brittle. Then I discovered this cheesecake recipe. Now I want to combine the two recipes: your cheesecake recipe with their salted pecan brittle sounds like a recipe for success! What a show stopper on the traditional pumpkin pie.

    • Rachel — November 1st, 2013 @ 10:07 am


  24. #
    Kali — December 2, 2013 at 3:07 pm

    Could you make this as a full sized cheesecake? Would you need to change anything other than baking time? Thanks!

    • Rachel — December 2nd, 2013 @ 7:03 pm

      This was specifically written to be mini cheesecakes so the overall amount would not work for a full size, nor would the baking time. However, I do have a full size recipe that would work well instead: pumpkin cheesecake

  25. #
    Aggie — December 22, 2013 at 1:39 pm

    Do you think the cheesecake batter could be made ahead of time and baked a day or so later?

    • Rachel — December 22nd, 2013 @ 7:05 pm

      The batter literally takes minutes to make so I’d recommend making it the same day.

  26. #
    jUDITH — September 30, 2014 at 12:16 pm

    Oh, Wow! I have to repost this on the blog. Thank you

    • Rachel — September 30th, 2014 @ 12:53 pm

      I’m so glad you like them! I love when readers share links, but please do not share the recipe in it’s entirety.

  27. #
    Diane — November 20, 2014 at 9:02 am

    I have a mini muffin tin. Do you think that would work and the cheesecakes still come out of the pan fairly easily? I want to make these for T-giving and want them to look as perfect as yours. Thanks!

    • Rachel — November 20th, 2014 @ 7:02 pm

      Keep in mind that muffin tins are not the same size so your final result will be wider and shorter, but still taste the same! Also, I’d recommend liners for easier removal. Good luck! :)

Leave a Comment