Mini Pumpkin-Tahini Cheesecakes

5 from 4 votes
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Mini Pumpkin-Tahini Cheesecakes with a simple gluten-free crust, custardy filling, and whipped topping. These healthier cheesecakes are a fun and festive fall treat.

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Mini pumpkin cheesecakes with whipped topping arranged on a white serving platter.

Why You’ll Love these Mini Pumpkin Cheesecakes:

Good news: You never have to choose between pumpkin pie and cheesecake again!

This hybrid dessert fuses the best attributes of pumpkin pie (the custardy, spiced filling) and the richness of cheesecake into a single-serve treat.

And to balance the expected sweetness of such dessert, these cheesecakes get nuanced nuttiness and a savory spin from tahini.

You’d never know it, but this mini pumpkin cheesecakes are actually a lightened up version of the classic dessert. It calls for a mix of cream cheese and Greek yogurt, which contributes to the light texture and subtle tang.

Additionally, they’re made with an almond flour crust, which slips in heart-healthy fats and calcium.

Not to mention a whole can of pumpkin puree, which amps up the fiber and adds other essential nutrients like beta-carotene.

A dessert you can feel good about is one thing, but one you’ll also be excited to serve is a double-win.

For more reader-favorite pumpkin sweet treats, also check out my Healthy Pumpkin Bars and Pumpkin Tahini Bars.

A spoon cutting into a mini cheesecake to show the inside texture.

The Ingredients:

  • Tahini: Nutty, creamy, and deeply savory, tahini is the secret weapon to achieve worlds of depth in desserts. Tahini is a great source of calcium, iron, and heart-healthy fats.
  • Cream Cheese: If making dairy-free, use a plant-based cream cheese, such as Kite Hill brand.
  • Sugar: A mix of granulated and brown sugar add more dimension to the filling.
  • Greek Yogurt: I love adding yogurt to the cheesecake mixture for extra protein and a subtle tang. This also helps cut through the richness of the cream cheese.
  • Pumpkin Puree: We’re using one WHOLE can of pumpkin puree for extra pumpkin goodness!
  • Eggs: Make sure they’re close to room temperature so they seamlessly blend into the cheesecake mixture.
  • Pumpkin Pie Spice: For quintessential pumpkin pie flavor.
  • Almond Flour: To make a rich, soft crust that’s completely gluten free.
  • Butter: Melted butter or ghee will work great in the crust.

For a complete list of ingredients and quantities, see the recipe card below.

Substitutions and Additions:

  • Make Dairy-Free: Use a plant-based cream cheese, such as Kite Hill brand, and a coconut or cashew-based yogurt.
  • Add Chocolate Chips: For extra decadence, mix 1/2 cup of mini chocolate chips into the cheesecake mixture.
  • Add Nuts: Pecans or chopped walnuts make a fantastic topping!
  • Top with Whip: Add some homemade or store-bought whipped topping for a decadent finish.

How to Make Gluten Free Pie Crust:

I’ve had the best results with gluten-free pie crust using almond flour. Its nutty flavor and high fat content yields a hearty and rustic crust with a light crumb.

It’s also very easy to work with and widely available.

The crust for these cheesecakes only contains three ingredients: almond flour, brown sugar, and melted butter or ghee.

  • Step 1: Mix the ingredients together with your hands until it forms a crumbly consistency.
  • Step 2: Distribute the dough evenly into each muffin mold and begin shaping them. I always use a flat-bottomed 1/4-cup measuring cup to press in my molds.
    • Pro tip: Work the crumbs up the sides first before you press them into the bottom. This prevents a super thick bottom and too short sides.
    • Pro tip #2: Take the filling ingredients (cream cheese, yogurt, and eggs) out of the refrigerator 2 hours ahead of time. Room temperature ingredients ensure a smooth and creamy texture for the cheesecake. 

Once the crust is prepared, mix up the cheesecake filling and divide it evenly into each mold.

Pumpkin cheesecake filling being beaten in a stand mixer.
Mini crusts in a muffin tin being filled with filling.

How to Store:

  • Place leftover mini 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.

This is a great make-ahead recipe for all of your fall entertaining needs. Both kids and adults will love the flavor and custardy richness, and will never guess they sneak in some good nutrients.

Mini pumpkin cheesecakes topped with whip topping arranged on a white serving platter.

More Healthy Fall Desserts to Try:

If you give this recipe a try, be sure to tag #dishingouthealth so I can see your creations! Also, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 4 votes

Mini Pumpkin-Tahini Cheesecakes

Mini Pumpkin-Tahini Cheesecakes with gluten-free almond flour crust are a healthier fall dessert perfect for entertaining.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 18 mini cheesecakes


  • Stand mixer (or hand-held electric mixer)
  • Muffin tin



  • 2 cups almond flour
  • 1/4 cup brown sugar
  • 4 Tbsp. melted and slightly cooled butter or coconut oil


  • 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 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
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  • 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 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 (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 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.


  • 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.


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.

If you love this recipe, please leave a star rating and review below!

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5 from 4 votes (2 ratings without comment)

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Recipe Rating


  1. Laura Harpster says:

    5 stars
    This is a favorite recipe of ours especially during the holiday season. Even my co-workers love when I bring in this special treat to share. It quick, easy and delicious.

    1. Jamie Vespa says:

      Yay! I love that you make these and I get to repeatedly enjoy them! 🙂

  2. beci says:

    can you use reduced fat or no-fat cream cheese and yogurt vs full-fat?

  3. Roseann says:

    5 stars
    Crazy delicious! Can you provide nutritional info please? Thanks!

  4. Roseann says:

    What is the nutritional info for these? Thanks for another delicious recipe!