Individual Pumpkin Cheesecake Crumble Pots

Individual Pumpkin Cheesecake Crumble Pots Autumn Treat

By Emma PrescottSeptember 21, 2025

Table of Contents

Recipe Introduction: Get Ready for Autumn with Individual Pumpkin Desserts!

Fancy a bit of autumn comfort food? I've got just the thing. Have you ever craved a dessert that's both comforting and a little bit fancy? Well, today we're diving into the delightful world of individual pumpkin desserts with these amazing Pumpkin Cheesecake Crumble Pots.

Oh my gosh, you're gonna love these!

A Taste of Autumn: What Are We Making?

These are inspired by all those individual fall desserts we see around. But Okay, right then, let's get cracking , these are super simple.

We're making pumpkin cheesecake ramekins filled with creamy, spiced pumpkin cheesecake. Top them off with a buttery gingersnap crumble dessert , and boom! You've got yourself a posh but easy treat.

These aren't some fancy restaurant creation. This easy pumpkin dessert recipe is simple enough for a weeknight treat. These little pots of happiness make six servings, perfect for sharing or, you know, having a few to yourself.

No judgement here!

Why These Individual Pumpkin Desserts Are Brilliant

Honestly, pumpkin is practically a health food, isn't it? It's packed with Vitamin A, which is good for your eyes.

Plus, these mini pumpkin cheesecakes are the perfect way to end a cosy autumn dinner. A simple yet scrumptious treat.

What makes these pumpkin dessert cups special? It's that gingersnap crumble! The pumpkin spice crumble gives it a lovely, festive crunch that contrasts beautifully with the creamy cheesecake.

Forget about boring puddings. These single serving pumpkin treats are where it's at.

Ingredients & Equipment for smashing Individual Pumpkin Desserts

Alright, let's get cracking on these individual pumpkin cheesecake crumble pots. They’re easier than you think! Honestly, if I can make them, anyone can. You know?

Main Ingredients: Pumpkin Power!

For the gingersnap crumble, you'll need: 1 ½ cups (150g) of finely crushed gingersnap cookies. Get good quality ones, they make all the difference.

Plus, 6 tablespoons (85g) of melted unsalted butter. Brown sugar is next at 2 tablespoons (30g) . Don't forget ¼ teaspoon ground cinnamon and a pinch of salt to bring it all together.

For the pumpkin cheesecake filling: Start with 8 ounces (225g) of softened cream cheese. This is super important, or you'll end up with lumps! ½ cup (100g) of granulated sugar is perfect.

Then, 1 cup (240ml) of pumpkin puree. Make sure it's puree , not pumpkin pie filling. Spice it up with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg.

Next, you need 1 large egg , 2 tablespoons (30ml) heavy cream, and 1 teaspoon vanilla extract.

Seasoning Notes: Spice Up Your Life!

Cinnamon, ginger, and nutmeg are your essential spice combo for autumn. A tiny pinch of cloves or allspice can add extra warmth, too.

If you are feeling fancy add a splash of maple syrup or bourbon for added flavour depth.

Want a shortcut? Use pumpkin pie spice instead of individual spices. If you don't have vanilla extract, a little bit of almond extract will also do the trick.

Equipment Needed: Keep It Simple

You'll need 6 individual ramekins (6-8 ounce capacity). I got mine from Amazon, but you could get these from TK Maxx, any mixing bowls will do.

An electric mixer is essential (handheld or stand mixer). Measuring cups and spoons for precision. I’d recommend a rubber spatula for scraping, but you can use any big spoon you want!

Most of these ingredients are cheap and you can get them in your local supermarket. It's so easy to make these Individual Fall Desserts .

Okay, right then, let's get cracking on these ! Let's bake some Mini Pumpkin Cheesecakes ! Also, I will put in some in my Pumpkin Dessert Cups .

I'm excited to make these Pumpkin spice crumble . They would be the best Single Serving Pumpkin Treats for my friends.

Let's Get Baking: Individual Pumpkin Cheesecake Crumble Pots!

Okay, right then, let's get cracking on these individual pumpkin desserts ! Honestly, these individual pumpkin cheesecake crumble pots are flipping amazing.

They're dead easy to make, look super posh, and taste like autumn in a ramekin. This easy pumpkin dessert recipe will wow everyone.

Perfect for a dinner party or just a cheeky treat.

Prep Steps: Mise en Place Magic

Before we start, it's mise en place time! Essential, trust me. Okay, Right then, first we need all the stuff out.

Get your ingredients measured. Soften that cream cheese proper soft! And crush those gingersnaps. I chuck mine in the food processor, but bashing them in a bag with a rolling pin works just as well.

It is optional anyway.

step-by-step: Bake Your Way to Pumpkin Bliss

Here's how we bring these little beauties to life:

Crumble Time: Mix your crushed gingersnaps, melted butter , brown sugar, cinnamon, and salt. Set this aside. This is your masterpiece topping.
Cheesecake Base: Beat your softened cream cheese and sugar until smooth. Lumpy cheesecake? No thank you!
Pumpkin Spice: Add the pumpkin puree, cinnamon, ginger, and nutmeg. Mix it all up! The aroma is heavenly, right?.
Egg-cellent Addition: Beat in the egg, cream, and vanilla. Don't overmix; just until it's combined.
Ramekin Ready: Divide the pumpkin cheesecake mixture evenly into your ramekins.
Crumble Crown: Sprinkle that gingersnap crumble over the top. Be generous!
Bake it Off: Bake at 350° F ( 175° C) for 25 minutes . The edges should be set, but the center should still wobble a bit. You know?.
Cool & Chill: Let them cool completely, then chill in the fridge for at least 30 minutes before serving.

Pro Tips: Level Up Your Baking

Want these individual pumpkin cheesecake ramekins to be truly spectacular? Use room temperature cream cheese. It makes a HUGE difference. Don't overbake them, or they'll be dry.

And if you are feeling fancy a drizzle of caramel sauce before serving is always good.

I always tell my friends, don't be afraid to experiment with the spices. A pinch of cloves adds a lovely warmth.

These can be made a day ahead and stored in the fridge, perfect for stress free entertaining! These are the best way to have a autumn dessert individual portions , trust me.

Recipe Notes for Your Individual Pumpkin Desserts

Okay, right then, let's get cracking! These individual pumpkin desserts are pretty straightforward, but a few extra tips can really elevate them. Honestly, these pumpkin cheesecake ramekins will blow your mind.

Serving Suggestions That Wow

Plating and presentation can make all the difference. I like to dust mine with a little extra cinnamon and top it with a dollop of whipped cream.

Think about a simple sprig of rosemary too. Looks super fancy, doesn't it? For complementary sides or beverages , a warm mug of spiced apple cider is divine.

Or, if you're feeling adventurous, a small scoop of vanilla ice cream.

Ace Storage Tips

You've got leftovers? Good for you!. Refrigerate these babies in an airtight container for up to 3 days. The gingersnap crumble might soften a bit, but they will still taste great.

Freezing isn't ideal because of the cheesecake filling, but you can freeze the crumble separately. Just pop it in a freezer bag.

For reheating , if you must, a quick zap in the microwave will do the trick. But honestly, they're best cold!

Variations to Suit Your Mood

Feel free to mix it up. Want dietary adaptations ? Use a vegan cream cheese alternative. Swap the regular gingersnaps for gluten-free ones.

Easy peasy! And for seasonal ingredient swaps , try using butternut squash puree instead of pumpkin in the spring. A teaspoon of orange zest does it.

Nutrition Basics Simplified

Each of these pumpkin dessert cups is roughly 350 calories. They have 5g of protein, 22g of fat, 35g of carbohydrates, and 20g of sugar.

Pumpkin is packed with vitamins. Cinnamon is a great antioxidant. Win-win! These individual fall desserts are a treat, so enjoy them in moderation.

Honestly, making these easy pumpkin dessert recipes is so rewarding. I can't wait for you to try them! You’ll soon see the delight of these mini pumpkin cheesecakes with its pumpkin spice crumble .

If you follow these simple steps you are going to be baking single serving pumpkin treats like a Pro!

Frequently Asked Questions

Can I make these individual pumpkin desserts ahead of time?

Absolutely! In fact, these individual pumpkin desserts are perfect for making in advance. You can bake them up to 2 days ahead of time, then cool them completely, cover them tightly, and store them in the refrigerator.

The flavors actually meld together even better as they sit, giving you a more delightful dessert experience when you're ready to serve!

My cream cheese is still a bit lumpy. What can I do?

Lumpy cream cheese is a common baking woe, a bit like soggy bottoms on the Great British Bake Off! The key is to ensure your cream cheese is properly softened to room temperature before you start.

If it's still lumpy, try beating it on its own for a few minutes with an electric mixer until smooth before adding the other ingredients. A bit of elbow grease can save the day!

I'm not a huge fan of gingersnaps. What can I use instead for the crumble topping?

No worries, we can easily swap out the gingersnaps! Digestive biscuits or graham crackers make a great alternative, offering a milder, slightly sweeter flavour. You could even use crushed shortbread cookies for an even richer crumble. Just keep the proportions the same when substituting.

It's all about adapting the recipe to your own taste, innit?

How long will these individual pumpkin desserts last in the fridge?

These little beauties will happily keep in the fridge for up to 3 days. Make sure they are covered tightly to prevent them from drying out or absorbing any rogue fridge odours. Although, let's be honest, they're usually devoured long before then!

Can I freeze these individual pumpkin cheesecake crumble pots?

While freezing isn't ideal due to potential changes in texture of the cheesecake filling, you can freeze them. Wrap each pot individually in plastic wrap, then place them in a freezer safe container. They'll be good for up to a month. Thaw them overnight in the refrigerator before serving.

Be aware that the crumble topping might lose some of its crispness.

Are there any easy variations I can try with these individual pumpkin desserts?

Absolutely! To make it vegan, use a vegan cream cheese alternative, vegan butter, and vegan gingersnaps. For a gluten-free option, simply use gluten-free gingersnaps for the crumble.

You could also add a layer of caramel or chocolate sauce to the bottom of each ramekin before adding the cheesecake filling for an extra indulgent treat.