-Pumpkin Mini Cheesecakes with Salted Caramel Topping

-Pumpkin Mini Cheesecakes with Salted Caramel Topping

Serves 6
Meal type Dessert
Misc Child Friendly, Freezable, Serve Cold
Occasion Birthday Party, Casual Party, Thanksgiving


  • 300 Grams light cream cheese
  • 200 Grams 2% greek yogurt
  • 1/4 Cup + 1 tbsp. pumpkin pure
  • 2 Tbsp. sugar
  • 2 Tbsp. caramel sauce
  • 3 Sheets of gelatin
  • 1 Vanilla pod
  • 1/2 Tsp. cinnamon
  • 1/4 Tsp. nutmeg
  • 1/4 Tsp. ginger
  • 70 Grams cinnamon cookies
  • 2 Tbsp. almond meal
  • 3 Tbsp. melted butter
  • 1/3 cup salted caramel sauce (link to recipe below)


Reduce the cookies to crumbs and add almond meal and melted butter. Press mixture into mini pans.
Beat 2 tbsp. of caramel, the greek yogurt, cream cheese, pumpkin pure, sugar add spices until fluffy.
Soak the gelatine sheets in cold water. When hydrated, squeeze out excess water and dissolve in one tbsp. of boiling water.
Warm the cream cheese mixture a bit before adding the gelatine to it or lumps will appear.
Mix gelatin and cream cheese mixture and spoon out mixture into pans.
Refrigerate or freeze until they set.
Right before you're going to eat them, top them with caramel sauce.


You must add the caramel sauce right before serving them, otherwise, the cheesecake will soak up the liquid.

I used homemade pumpkin pure because we cannot get storebought in Spain. You can see how I made it here.

This is the salted caramel sauce I used. It's quick, easy and amazing!

These are best served a bit frozen, because they taste like pumpkin ice-cream yum!