Mini Pumpkin-Tahini Cheesecakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
Mini Pumpkin-Tahini Cheesecakes with gluten-free almond flour crust are a healthier fall dessert perfect for entertaining.
  • **Crust**
  • 2 cups almond flour
  • ¼ cup brown sugar
  • 4 Tbsp. melted and slightly cooled butter or ghee
  • **Cheesecake Filling**
  • 1 (8-oz.) block full-fat cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup plain full-fat Greek yogurt
  • 1 (15-oz.) can pumpkin puree
  • 3 Tbsp. Soom Tahini
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. salt
  • 3 large eggs, room temperature
  • Optional toppings: whipped cream, Soom Silan Date Syrup
  1. 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.)
  2. Prepare crust by combining almond flour, brown sugar, and melted butter (or ghee) in a bowl. Mix ingredients using your hands to press together to form a crumbly consistency (mixture will be sandy). Divide crust into prepared liners (about 1½ Tbsp of crust per mini cheesecake), pressing into the bottom and slightly up the sides. Pre-bake for 10 minutes.
  3. Meanwhile, prepare 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 between all the liners.
  4. Bake until the cheesecakes are set, about 20 minutes. Set the pan on a wire rack and allow to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for 2 hours.
  5. Once chilled, add toppings of choice and serve. Cover and store leftovers in the refrigerator for up to 5 days.
Recipe by Dishing Out Health at