Mini Pumpkin Patch Cheesecakes with Sugar Cookie Tops
A Spooky-Sweet Twist on Mini Cheesecakes
September 22nd marked the first day of fall, and I’m READY FOR IT! This is baking season, and guesswhat?! It’s going to last the rest of the year. Holiday baking is here to stay!
These cheesecakes are perfect for all your fall parties: they’re smooth, creamy, and just the right size for a handheld treat—but dressed up for Spooky Season with bright little pumpkin sugar cookies baked right on top.
The trick? Instead of baking the sugar cookies separately, you pre-bake them just until they’re set, then place them on top of the cheesecakes before they go in the oven. The result is a melt-together bite that’s part creamy cheesecake, part buttery sugar cookie, and totally adorable. Pair that with Halloween-themed cupcake liners, and you’ve got a tray of treats guaranteed to steal the show at fall festivals, school parties, or even your own cozy movie night.
Ingredients
Prepping the cutest little pumpkin patch cheesecakes you ever did see—spooky sugar cookies meet creamy cheesecake!
For the Crust (makes 36 mini cheesecakes)
2 cups graham cracker crumbs (about 16 full crackers)
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar
For the Cheesecake Filling
3 (8-oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs
2 tsp vanilla extract
2 Tbsp all-purpose flour (helps stabilize mini-cheesecakes)
For the Toppers
36 Pilsbury pumpkin patch sugar cookies (pre-baked until set, not browned—about 6 minutes)
Step-by-Step Instructions
1. Prep the Pan: Line three 12-count muffin tins with festive Halloween cupcake liners. Preheat oven to 325°F.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly coated. Press and tamp about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake crusts for 5 minutes, then set aside to cool slightly.
3. Mix the Cheesecake Batter: In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the cream cheese until smooth, about 2 minutes. Add sugar and beat until fluffy. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until incorporated. Sprinkle in flour and mix gently.
4. Fill the Liners: Divide cheesecake batter evenly among the 36 liners, filling about ¾ full.
5. Add the Sugar Cookies: Place a pre-baked pumpkin patch sugar cookie gently on top of each cheesecake, pressing very lightly.
6. Bake for 20–22 minutes, or until the edges look set and the centers are slightly jiggly. Do not overbake.
7. Chill: Cool in the pan to room temperature, then transfer to the fridge for at least 4 hours or overnight for best texture.
Wet, sandy crumbs are the perfect consistency when putting cheesecakes in the pans.
No fancy tools needed—use the bottom of a spice jar to tamp the crust down into the cupcake liners. Apple Pie Spice for the win!
The pan may be crusty, but these pumpkin patch cheesecakes are cute enough to make up for it! That’s real-life baking right there!
Why You’ll Love This Recipe
Portion Perfect: 36 mini cheesecakes means plenty to share—or hoard for yourself.
Cute + Creepy: Pumpkin patch sugar cookies on top add instant festive flair.
Creamy with Tang: The sour cream makes these cheesecakes extra smooth with a little tangy depth.
Easy to Transport: Perfect for Halloween parties, fall bake sales, or potlucks.
Tips & Variations
Cookie Swap: Try ghost or bat sugar cookies for more spooky fun!
Crust Twist: Swap graham crackers for Oreos or gingersnaps for a fall flavor punch.
These little cheesecakes are the ultimate Halloween party treat: creamy, festive, and downright irresistible. The pumpkin patch sugar cookies on top make them a guaranteed crowd pleaser. Make them for your next Halloween gathering!
Mini Pumpkin Patch Cheesecakes with Sugar Cookie Tops
These festive mini cheesecakes in cupcake liners feature a buttery graham cracker crust, creamy sour cream cheesecake filling, and a half-baked pumpkin patch sugar cookie pressed on top. They’re a spooky-cute treat for Halloween parties!
Ingredients
Instructions
- 1. Prep the Pan: Line three 12-count muffin tins with festive Halloween cupcake liners. Preheat oven to 325°F.
- 2. Make the Crust: In a medium medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly coated. Press and tamp about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake crusts for 5 minutes, then set aside to cool slightly.
- 3. Mix the Cheesecake Batter: In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the cream cheese until smooth, about 2 minutes. Add sugar and beat until fluffy. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until incorporated. Sprinkle in flour and mix gently.
- 4. Fill the Liners: Divide cheesecake batter evenly among the 36 liners, filling about ¾ full.
- 5. Add the Sugar Cookies: Place a pre-baked pumpkin patch sugar cookie gently on top of each cheesecake, pressing very lightly.
- 6. Bake for 20–22 minutes, or until the edges look set and the centers are slightly jiggly. Do not overbake.
- 7. Chill: Cool in the pan to room temperature, then transfer to the fridge for at least 4 hours or overnight for best texture.
Nutrition Facts
Calories
435Fat
5 gSat. Fat
3 gCarbs
99 gFiber
7 gNet carbs
92 gSugar
45 gProtein
15 gSodium
53 mgCholesterol
24 mg
If you like this recipe you may also like:
Pumpkin Patch Sugar Cookie Trifle with Cream Cheese (Easy No-Bake Dessert)