Mini Pumpkin-Tahini Cheesecakes with gluten-free almond flour crust, whipped topping, and a drizzle of date syrup. These healthier cheesecakes are a fun and festive fall treat perfect for entertaining.This recipe post is sponsored by Soom Foods. I was compensated for my time, however all opinions are my own. Thank you for supporting the brands I use and love!
The Best Mini Pumpkin Cheesecakes For a Crowd:
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 these cheesecakes are actually a lightened up version of the classic dessert. They call for a mix of cream cheese and Greek yogurt, which contribute to their 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.
How to Use Tahini in Desserts:
Nutty, creamy, and deeply savory, tahini is the secret weapon to achieve worlds of depth in desserts. My go-to brand is Soom Tahini, which is made from 100% roasted and pressed Ethiopian White Humera sesame seeds. Soom is especially good for swirling into batters or dolloping into doughs because of it’s supremely smooth texture (similar to that of a loose nut butter). Its rich flavor profile is especially well-suited for blondies, pancakes, and homemade granola. Plus, Soom Tahini is a great source of plant-based calcium, iron, and heart-healthy fats.
This recipe gets a double hit of Soom goodness because their Silan Date Syrup is also drizzled overtop. Soom Silan is made from 100% steamed and pressed dates and offers rich, caramel-like sweetness. It’s lower on the glycemic index scale compared to honey and maple syrup, plus has almost 4x the potassium and 8x the fiber. Could a drizzle get any dreamier?
If you’d like to try any Soom products, you can get 10% off your order on soomfoods.com by using the code ‘dishingouthealth’ at checkout!
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. Simply mix the holy trinity together with your hands until it forms a crumbly consistency. Next, 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.
Another pro tip: 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. 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 have added nutrition value. If you do give this recipe a try, be sure to tag #dishingouthealth so I can see your creations!
More Healthy Fall Desserts to Try:
- 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
- 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 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.
- 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.
- 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.
- Once chilled, add toppings of choice and serve. Cover and store leftovers in the refrigerator for up to 5 days.