I’ve got a sweet guest post for you today. These adorable pumpkin cheesecakes come to you from Meredith K. on behalf of Reddi-wip. I think they’re the perfect treat to serve at your next holiday party or to round out your Thanksgiving dinner.

Halloween may be over, but pumpkin season is just getting started. Just because your Jack-o-lantern is headed for the trash bin doesn’t mean it’s time for your pile of pumpkin-flavored recipes to be stashed away until next year, which is excellent news for all us pumpkin-lovers! November and December are full of holiday parties, family get-togethers and general fall and winter festivities, meaning you’ll have plenty of reasons to indulge in pumpkin goodies galore in the coming weeks.

Pumpkin pie has always been the most popular pumpkin dish out there, but if you’re anticipating a pie-overload this season, these mini pumpkin cheesecakes are perfect for putting a little twist on your typical pumpkin dessert. These cheesecakes are made with a nutty walnut crust, filled with a creamy mixture of pumpkin, vanilla, cloves, cinnamon and nutmeg, and finished with a dash of sweet whipped topping; is there any combination more perfect for the holidays?

Need another reason to make these cuties? They’re mini! Mini things are not only easier to serve to a crowd than are big desserts that need to be sliced or scooped, but they’re also lighter for when you just need a mouthful of something sweet—perfect for rounding out a huge holiday dinner. And if you can’t tell from all of the yummy ingredients, these cheesecakes are absolutely scrumptious.

Get the recipe below.

Thanks, Meredith!