Mini Pumpkin-Tahini Cheesecakes
Mini Pumpkin-Tahini Cheesecakes with gluten-free almond flour crust are a healthier fall dessert perfect for entertaining.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 18 mini cheesecakes
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 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
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