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+ servings
Not-Your-Mamma's Pumpkin Pie: Mini Bourbon Pumpkin Cheesecakes

Not-Your-Mamma's Pumpkin Pie: Mini Bourbon Pumpkin Cheesecakes

These delicious mini bourbon pumpkin pie cheesecakes are perfect for adults and kids alike this thanksgiving season!


For the Crust:

  • 1-1/2 cups almond meal
  • 1 teaspoon cinnamon
  • 1/4 cup slivered almonds [reserve a few for topping]
  • 3 tablespoons brown sugar
  • 3 tablespoons melted butter

For the Pumpkin Cheesecake Filling:

  • 8 oz. cream cheese room temperature
  • 1/2 cup light brown sugar
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/4 c bourbon [If you prefer not to use the bourbon simply substitute with 1 Tablespoon pure vanilla extract]
  • 2 teaspoons pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/4 c white chocolate chips

You will need:

  • 1 Muffin tin
  • Paper muffin tin liners
  • Stand mixer


  • Preheat oven to 350.
  • In a stand mixer fitted with the paddle attachment, blend the almond meal, slivered almonds, cinnamon, 3 tablespoons brown sugar and melted butter until the mixture resembled coarse crumbs.
  • Spoon two teaspoons of the crust mixture into each paper liner and press into bottoms evenly.
  • Bake crusts 10-15 minutes until golden.
  • While crusts are baking, mix the remaining ingredients until fully blended. Scoop into pre-baked pie crusts, filling just below the top of the paper liner and bake at 350 for 20 minutes, until set.
  • Fully cool and then refrigerate. Before serving, top with reserved slivered almonds.


 you will probably end up with a little extra crust and filling, so plan to make a few extra.