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Mini Pumpkin-Tahini Cheesecakes
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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 Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 18 mini cheesecakes

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 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 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.

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

Serving: 1mini cheescake | Calories: 217kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Sodium: 125mg | Fiber: 2g | Sugar: 13g