Coconut Pumpkin Pie Mini Cheesecakes

4.50 from 4 votes

Creamy pumpkin pie mini cheesecakes have an incredibly silky pumpkin pie filling with a buttery graham cracker crust and tons of toasted coconut on top.--a perfect handheld Thanksgiving dessert!

Prep Time 20

Cook Time 35

Total Time 55

Servings mini cheesecakes

Calories 165kcal

Ingredients

Graham Cracker Crust

3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons butter, melted

Filling

6 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/3 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 cup canned coconut cream
Whipped cream for garnishing
Toasted flaked coconut for garnishing

Instructions

Graham Cracker Crust

Line each cup of 12-cup muffin tin with muffin cups and lightly spray with pan spray. In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press about 1 to 1-1/2 tablespoons crust mixture into the bottom and halfway up the sides of each muffin cup. Set aside.

Filling

Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. Beat in egg, pumpkin, spice, vanilla, and coconut cream.
Spoon filling evenly over crust, filling each cup about 3/4 full. Bake cheesecakes at 350F 30-35 minutes until golden-brown and firm to the touch. Let cool 20 minutes, then remove cups from pan and let cool on a wire cooling rack. Chill cheesecakes completely before serving.
Once ready to serve, garnish cheesecakes with whipped cream and toasted coconut. Enjoy!

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