Mini Pumpkin S'more Cheesecakes

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Creamy pumpkin cheesecake meets gooey s'mores in this easy gluten-free fall dessert. These gluten-free mini pumpkin s'more cheesecakes combine a buttery graham cracker crust, warm pumpkin spice, chocolate, and toasted marshmallows for the ultimate fall baking treat.

Prep Time40

Cook Time25

Chill time5

Total Time6

Course: Dessert

Cuisine: Healthy

Keyword: Mini Pumpkin S'more Cheesecakes

Servings:

Calories: 177kcal

Equipment

Ingredients

Graham Crust

1 1/2 cup Gluten-Free Honey cinnamon crackers or graham crackers
2 tbsp Brown sugar
1/2 tsp Cinnamon
4 tbsp Unsalted butter

Pumpkin Cheesecake Filling

8 oz Cream cheese room temperature
1/3 cup Alullose or sugar
3/4 cup Pumpkin puree not pie filling
1 Egg
3/4 tsp Vanilla extract
1/2 tsp Cinnamon
1/4 tsp Ground ginger
pinch nutmeg and salt

Whipped Chocolate Ganache

3 oz Semi-sweet or dark chocolate (around 50–70% cocoa) finally chopped
1/3 cup Heavy cream

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 oven to 325°F (160°C). Line muffin pan with paper liners or use a mini cheesecake pan with removable bottoms. Stir together graham crumbs, brown sugar, cinnamon, and melted butter. Press about 1 heaping tablespoon into each cavity. Pack down firmly. Bake crusts for 5–6 minutes. Set aside to cool slightly.
2. Make the Pumpkin Cheesecake: Beat cream cheese and sugar until smooth and fluffy. Add pumpkin, vanilla, and spices. Mix well. Add the egg and beat just until combined (do not overmix). Spoon evenly over the crusts. Bake 15–18 minutes until centers are just set with a slight jiggle. Cool in pan, then refrigerate at least 3 hours (or overnight) before topping.
3. Make the Whipped Ganache: Heat cream just to a simmer, pour over chopped chocolate, and let sit 2 minutes. Stir until smooth. Cool completely, then chill 30–45 minutes until slightly thickened. Whip on medium speed until fluffy but still soft (don’t overwhip or it’ll get grainy). Pipe or dollop over the chilled cheesecakes.
4. Make the Meringue: Place egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Whisk constantly until sugar is dissolved and mixture feels warm (160°F if using a thermometer). Remove from heat. Add cream of tartar and vanilla. Beat on high until glossy stiff peaks form (5–7 minutes). Pipe or spoon over ganache layer. Toast with a kitchen torch until golden and toasty.

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