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Mini Pumpkin Cheesecakes

How to Make Mini Pumpkin Cheesecakes

Crisp yellow, brown and red leaves are scattering the pavements, children are searching for conkers, and Halloween is fast-approaching – which means one thing. Autumn is here! We suspect you may need a little pick-me-up as summer says goodbye for another year, but that only means it’s time to snuggle up with mini pumpkin and ginger cheesecakes, perfect for gloomy autumnal evenings.

Base Ingredients:

  • 50g of Melted Butter
  • 50g Ginger Nut Biscuits

Filling Ingredients:

  • 2 tbsp of Caster Sugar
  • 25g of Butter
  • 300g of Pumpkin (peeled and cut into bite-sized pieces)
  • 200ml of Double Cream
  • 200g of Cream Cheese
  • 3 tbsp of Ginger Syrup (from a jar of stem ginger)
  • 3 Pieces of Stem Ginger
  • 100g of Thick Greek Yoghurt
  • Extra Pieces of Stem Ginger (for garnish)
  • Dollop of Pumpkin (for garnish)


  • Baking Trays
  • Baking Parchment
  • Rolling Pin and Food Bag or Food Processor
  • Mixing Bowls
  • Metal Pudding Rings
  • Whisk
  • Wooden Spoon
  • Metal Spoon
  • Green Writing Icing (optional)

METHOD: Delicious, Warming Pumpkin and Ginger Mini Cheesecakes

  1. Preheat your oven to 200°C (180°C fan or gas mark 6) and spread out your chopped up pumpkin onto a baking tray with a dollop of butter, a sprinkling of caster sugar, and a drizzle of ginger syrup. Place in the oven for between 30 and 35 minutes, until the pumpkin is soft.
  2. Crush your ginger nut biscuits with a rolling pin in a plastic food bag, or whizz them up in a food processor until you have fine crumbs. Mix in a bowl with the melted butter, ensuring you coat all the biscuit crumbs.
  3. Line another baking tray with baking parchment and place four metal pudding rings on the tray. Divide the base mixture between the rings and press down well with the back of a spoon.
  4. Blitz up your roasted pumpkin and all the cooking juices in a food processor until smooth, taste, and then add sugar if you’d like it to be sweeter. Keep a small amount aside for garnish later.
  5. Meanwhile, mix the whipped cream, cream cheese and yogurt in a separate bowl, then add the stem ginger and mix well.
  6. Swirl the pumpkin puree through the cream mixture. Divide it between the pudding rings and smooth the tops over with a spoon, then place them in the fridge to set.
  7. When your cheesecakes are cool and set, take them out of the fridge and serve on a plate. Remove the metal rings and decorate the top of each one with pieces of stem ginger and a dollop of pumpkin on top, if you desire. You could also draw leaves and vines onto the pumpkin puree with green icing for even more of an autumnal feel!
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