Mini Pumpkin Cheesecakes with Cinnamon Toast Chickpeatos Crust

Looking for a gluten-free dessert option for this Thanksgiving? Or maybe you want something you can make ahead of time, so it’s one less day of recipe. Or perhaps you’re tired of the kids arguing over which is the bigger piece of pie. Whatever the reason, these mini pumpkin cheesecakes are the answer! Made with a Cinnamon Toast Crispy Chickpea crust – replacing traditional Graham Crackers while upping the seasonal spice – and baked in individual muffin tins, they’re a fun and tasty twist on the classic.



  • 1 and 1/4 cup Cinnamon Toast Organic Chickpeatos
  • 2 tablespoons butter, melted
  • 2 heaping teaspoons brown sugar 


  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 2/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon sour cream or Greek yogurt (plain or vanilla)
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger


To Make Crust:

  1. Preheat oven to 350°F. Line 12 muffin tins with paper liners
  2. Crush Cinnamon Toast Crispy Chickpeas in a food processor, using on/off pulses until they resemble coarse crumbs (makes about 1 cup ground). Add melted butter and brown sugar; pulse until mixed.
  3. Press crumb mixture into the bottom of each lined cupcake tin to form crust.
  4. Bake 3-5 minutes. Keep an eye on them while you’re baking because the Crispy Chickpeas can burn (you will start to smell them smelling a littttle too toasted!). Remove from oven and set aside.

To Make Filling:

  1. Beat the cream cheese and brown sugar with electric mixer or in the food processor on medium speed until light and fluffy.
  2. Beat in pumpkin, sour cream and salt, scraping bowl frequently.
  3. Add egg, vanilla, cinnamon, nutmeg and ginger; beat until well blended.

To Assemble & Bake:

  1. Put approximately a heaping tablespoon of filling in to each of the crust-lined cups. Divide all of the filling evenly between the 12 cups (you can fill them pretty full, since the cheesecake does not rise like a normal cupcake.
  2. Bake 20 to 25 minutes or until set.
  3. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight – they’re better after they’ve had time to sit, we recommend making them a day ahead.
  4. Serve with whipped cream, or sneak one straight from the fridge for a Thanksgiving morning breakfast (c’mon, you’ve got a long day ahead!)

Adapted From:

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *