Mini Pumpkin S’mores Cheesecakes
These mini pumpkin s’mores cheesecakes are the fall dessert mashup you didn’t know you needed! Think creamy pumpkin cheesecake layered over a buttery graham cracker crust, topped with silky whipped chocolate ganache, and finished with a cloud of toasted meringue. These are super fun to make, and they’re a real showstopper of a dessert that are guaranteed to get you tons of compliments at your next gathering!
Why you’ll love them: they’re festive enough for a Halloween party, cozy enough for a fall weekend bake, and elegant enough to take center stage on a Thanksgiving dessert table. The process is fun and approachable too — the ganache and meringue might sound fancy, but I promise they’re easier than you might think (and I just love the torching part!).
(I think you’ll also love my pumpkin tiramisu cookies, brown butter maple popcorn, acorn donut holes, buttermilk pie, and pumpkin biscoff truffles!)
Ingredients
Prefer a printable recipe card? You’ll find one at the bottom of this post!
Graham Crust
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Graham cracker crumbs – Classic s’mores base that bakes up with that familiar toasty flavor.
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Brown sugar – Adds a little extra sweetness and a subtle molasses depth.
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Cinnamon – A warm spice boost that ties into the pumpkin filling.
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Unsalted butter – Holds the crust together and gives it that buttery crunch.
Pumpkin Cheesecake Filling
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Cream cheese – Make sure it’s softened to room temperature for a smooth, lump-free filling.
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Granulated sugar – Sweetens the cheesecake while letting the pumpkin and spices shine.
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Pumpkin purée – Go for pure pumpkin, not pumpkin pie filling (that one’s already spiced and sweetened).
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Egg – Binds the filling so it sets properly.
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Vanilla extract – Rounds out the flavors with a cozy, sweet note.
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Cinnamon, ginger, nutmeg, and salt – The perfect spice mix for a warm pumpkin profile.
Whipped Chocolate Ganache
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Semi-sweet or dark chocolate – Choose your favorite; darker chocolate gives a richer flavor.
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Heavy cream – Creates that silky-smooth ganache base.
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Optional sea salt or vanilla – Just a pinch or splash can deepen the flavor.
Meringue Topping (Swiss-Style)
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Egg whites – The fluffy base of your marshmallow-style topping.
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Granulated sugar – Dissolves into the egg whites to make them glossy and stable.
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Cream of tartar (or lemon juice) – Helps stabilize the meringue so it holds stiff peaks.
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Vanilla extract – For flavor — it makes the topping taste like toasted marshmallow.
How To Make Mini Pumpkin S’mores Cheesecakes
- Make the Crust: Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners, or use a mini cheesecake pan if you’ve got one. Stir together the graham cracker crumbs, brown sugar, cinnamon, and melted butter until it looks like wet sand. Press about a heaping tablespoon into each cavity, packing it down firmly. Bake the crusts for 5–6 minutes, then set aside to cool slightly.
- Make the Pumpkin Cheesecake: In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Mix in the pumpkin, vanilla, and warm spices until combined. Add the egg and beat just until it disappears into the batter — don’t overdo it here. Spoon the mixture evenly over the crusts. Bake for 15–18 minutes, until the centers are set but still have the slightest jiggle. Cool completely in the pan, then chill in the fridge for at least 3 hours (overnight if you can) before topping.
- Make the Whipped Ganache: Heat the cream just to a simmer, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Cool completely, then chill for 30–45 minutes until slightly thickened. Whip on medium speed until fluffy but still soft — stop before it gets grainy. Pipe or dollop the ganache over the chilled cheesecakes.
- Make the Meringue: In a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar constantly until the sugar dissolves and the mixture feels warm (about 160°F if you’re checking with a thermometer). Remove from the heat, then add the cream of tartar and vanilla. Beat on high speed for 5–7 minutes until glossy, stiff peaks form. Pipe or spoon the meringue over the ganache layer, then toast it with a kitchen torch until golden and marshmallow-y.
Recipe Notes
If you’d rather skip the meringue, no problem — the cheesecakes are just as delicious topped with the whipped ganache alone, or even a swirl of whipped cream for something simpler. Don’t feel tied to making your own crust either; store-bought mini graham cracker crusts or prebaked tart shells are a great shortcut. And while a kitchen torch gives the meringue that perfect toasty marshmallow flavor, you can also slide them under the broiler on the top rack for a few seconds. Just keep a close eye so they don’t burn.
Make-Ahead Tips
You can bake the cheesecakes (without any toppings) 1–2 days in advance and keep them in the fridge until you’re ready to decorate. For the best texture, add the ganache and meringue the day you plan to serve them.
They’re also freezer-friendly! Freeze the baked cheesecakes without toppings for up to 2 months. When you’re ready, thaw them overnight in the fridge, then finish with the ganache and meringue before serving.
Serving Ideas
These mini cheesecakes are a show-stopping treat for just about any fall gathering! Their pumpkin spice flavor makes them right at home on a Thanksgiving dessert table, and the toasted meringue topping feels fancy enough for holiday entertaining. They’re also a fun choice for Halloween parties — little bites that look impressive but are easy to grab and go. Or make a batch for a cozy fall weekend at home, when you want something that feels a little decadent without committing to a full-sized cheesecake.
Mini Pumpkin S'mores Cheesecakes
Ingredients
Graham Crust
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 4 tbsp unsalted butter melted
- Pumpkin Cheesecake Filling
- 8 oz (1 block) cream cheese, room temp
- 1/3 cup granulated sugar
- 1/2 cup pumpkin purée not pie filling
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- Pinch of nutmeg + salt
Whipped Chocolate Ganache
- 3 oz semi-sweet or dark chocolate around 50–70% cocoa, finely chopped
- 1/3 cup heavy cream
- Optional: pinch of sea salt or splash of vanilla
Meringue Topping (Swiss-Style)
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar or lemon juice
- 1/2 tsp vanilla extract
Instructions
Make the Crust
- Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners, or use a mini cheesecake pan if you’ve got one. Stir together the graham cracker crumbs, brown sugar, cinnamon, and melted butter until it looks like wet sand. Press about a heaping tablespoon into each cavity, packing it down firmly. Bake the crusts for 5–6 minutes, then set aside to cool slightly.
Make the Pumpkin Cheesecake
- In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Mix in the pumpkin, vanilla, and warm spices until combined. Add the egg and beat just until it disappears into the batter — don’t overdo it here. Spoon the mixture evenly over the crusts. Bake for 15–18 minutes, until the centers are set but still have the slightest jiggle. Cool completely in the pan, then chill in the fridge for at least 3 hours (overnight if you can) before topping.
Make the Whipped Ganache
- Heat the cream just to a simmer, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Cool completely, then chill for 30–45 minutes until slightly thickened. Whip on medium speed until fluffy but still soft — stop before it gets grainy. Pipe or dollop the ganache over the chilled cheesecakes.
Make the Meringue
- In a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar constantly until the sugar dissolves and the mixture feels warm (about 160°F if you’re checking with a thermometer). Remove from the heat, then add the cream of tartar and vanilla. Beat on high speed for 5–7 minutes until glossy, stiff peaks form. Pipe or spoon the meringue over the ganache layer, then toast it with a kitchen torch until golden and marshmallow-y.
If you make these mini cheesecakes, I’d love to hear how they turned out! Your feedback means so much to me, and it helps me to create and develop more recipes you’ll love. You can leave a comment below, and be sure to tag me in your photos on Instagram @slimmingviolet!
