These Mini Pumpkin-Tahini Cheesecakes are a healthier, festive fall treat featuring a simple gluten-free crust, a creamy, custardy filling, and a whipped topping.
Why You’ll Love These Mini Pumpkin Cheesecakes:
Great news: You no longer need to choose between pumpkin pie and cheesecake! This delightful dessert combines the best of both worlds, offering the spiced, custardy filling of pumpkin pie with the creamy richness of cheesecake, all in a convenient single-serving size.
The addition of tahini brings a subtle nuttiness and a savory twist, perfectly balancing the dessert’s sweetness. You’d never guess it, but these mini cheesecakes are a lighter take on the classic recipe, using a blend of cream cheese and Greek yogurt for a light, tangy texture.
Plus, the almond flour crust not only makes these cheesecakes gluten-free but also adds heart-healthy fats and calcium. With a whole can of pumpkin puree included, you’ll get an extra boost of fiber and essential nutrients like beta-carotene.
These cheesecakes are a treat you can feel good about serving and eating. For more popular pumpkin desserts, check out my Healthy Pumpkin Bars and Pumpkin Tahini Bars.
Ingredients:
- Tahini: Adds a nutty, creamy, savory depth. Tahini is rich in calcium, iron, and heart-healthy fats.
- Cream Cheese: Opt for plant-based cream cheese if you’re making a dairy-free version (Kite Hill is a great brand).
- Sugar: A combination of granulated and brown sugar enhances the filling’s flavor.
- Greek Yogurt: Adds extra protein and a slight tang, helping balance the richness of the cream cheese.
- Pumpkin Puree: Using a whole can give the cheesecakes a rich pumpkin flavor.
- Eggs: Use room-temperature eggs to blend smoothly into the cheesecake mixture.
- Pumpkin Pie Spice: For that classic pumpkin pie flavor.
- Almond Flour: Makes a soft, rich, and completely gluten-free crust.
- Butter: Melted butter or ghee works perfectly for the crust.
For exact ingredient quantities, see the recipe card below.
Substitutions and Additions:
- Dairy-Free Option: Use plant-based cream cheese and a coconut or cashew-based yogurt.
- Add Chocolate Chips: Stir in 1/2 cup of mini chocolate chips for extra richness.
- Add Nuts: Top with pecans or chopped walnuts for added crunch.
- Top with Whipped Cream: Add homemade or store-bought whipped topping for a decadent finish.
How to Make the Gluten-Free Pie Crust:
I’ve found almond flour to work best for gluten-free pie crusts. Its nutty flavor and high-fat content create a hearty, rustic crust with a light crumb. It’s also easy to work with and readily available.
The crust for these cheesecakes is simple, requiring only three ingredients: almond flour, brown sugar, and melted butter or ghee.
Step 1: Mix the Ingredients
Combine them with your hands until you get a crumbly texture.
Step 2: Shape the Crusts
Evenly distribute the dough into each muffin mold and shape them. I use a flat-bottomed 1/4 cup measuring cup to press the dough into the molds.
Pro Tip: Start by pressing the crumbs up the sides of the mold before pressing them into the bottom. This prevents the bottom from becoming too thick and the sides from being too short.
Pro Tip #2: Bring the filling ingredients (cream cheese, yogurt, and eggs) to room temperature by taking them out of the fridge two hours in advance. This helps ensure a smooth and creamy cheesecake texture.
Once the crusts are ready, mix the cheesecake filling and evenly distribute it into each mold.
How to Store:
Store leftover mini pumpkin cheesecakes in an airtight container in the refrigerator for up to four days. I don’t recommend freezing these cheesecakes, as the texture of the crust can become compromised after thawing.
This recipe is perfect for making ahead of time for all your fall gatherings. Both kids and adults will enjoy the rich, custardy flavor, and they’ll never suspect these treats contain some hidden nutritional benefits.
Equipment
- Stand mixer (or hand-held electric mixer)
- Muffin tin
Ingredients
CRUST
- 2 cups almond flour
- 1/4 cup brown sugar
- 4 Tbsp. melted and slightly cooled butter or coconut oil
CHEESECAKE FILLING
- 1 (8-oz.) block full-fat cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup plain full-fat Greek yogurt
- 1 (15-oz.) can of pumpkin puree
- 3 Tbsp. tahini
- 1 Tbsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- 3 large eggs room temperature
- Optional toppings: whipped cream, caramel syrup
Instructions
- Preheat oven to 350°F. Line two 12-count muffin pans with 18 liners. (This recipe yields 18 mini cheesecakes, so there will be 6 empty.)
- Prepare the crust by combining almond flour, brown sugar, and melted butter (or coconut oil) in a bowl. Mix ingredients using your hands to press together to form a crumbly consistency (the mixture will be sandy). Divide crust into prepared liners (about 1 1/2 Tbsp of crust per mini cheesecake), pressing into the bottom and slightly up the sides. Bake for 10 minutes.
- Meanwhile, prepare the filling. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and sugars together on medium-high speed until smooth, about 1 minute. Add the yogurt, pumpkin puree, tahini, pumpkin pie spice, and salt; beat until combined. Add eggs one at a time and beat just until combined. Divide the batter evenly into all crusts.
- Bake at 350ºF until the cheesecakes are set, about 20 minutes. Let cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for 2 hours.
- Once chilled, add toppings of choice and serve.
Notes
- Place leftovers pumpkin cheesecakes in an air-tight container and refrigerate for up to 4 days.
- I do not suggest freezing these cheesecakes. Unfortunately the texture of the crust does not hold up well after thawing.
NUTRITION INFORMATON:Serving: 1mini cheescake | Calories: 217kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Sodium: 125mg | Fiber: 2g | Sugar: 13g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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