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Mini Pumpkin-Tahini Cheesecakes Recipe

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4.1 from 52 reviews

These Mini Pumpkin-Tahini Cheesecakes are delightful individual treats perfect for fall gatherings or any time you crave a creamy, spiced dessert. Featuring a crunchy almond flour crust and a luscious pumpkin and tahini filling, these cheesecakes combine rich flavors with a smooth texture. They’re baked to perfection and served chilled, offering a perfect balance of sweet and savory notes with optional whipped cream or caramel syrup toppings.

Ingredients

Crust

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

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

  1. Preheat the oven. Set your oven to 350°F (175°C) and prepare two 12-count muffin pans by lining them with 18 cupcake liners, leaving 6 slots empty since the recipe makes 18 mini cheesecakes.
  2. Make the crust. In a mixing bowl, combine almond flour, brown sugar, and melted butter or coconut oil. Use your hands to mix and press the ingredients together until the mixture forms a crumbly, sandy texture. Divide this crust evenly among the prepared liners, pressing it firmly into the bottom and slightly up the sides to create the crust base. Bake the crusts for 10 minutes to set.
  3. Prepare the filling. Using a handheld or stand mixer fitted with a whisk attachment, beat softened cream cheese and both sugars on medium-high speed until very smooth, about 1 minute. Next, add Greek yogurt, pumpkin puree, tahini, pumpkin pie spice, and kosher salt. Continue beating until the mixture is fully combined. Add eggs one at a time, mixing each until just incorporated to maintain a smooth batter.
  4. Assemble and bake. Spoon the pumpkin filling evenly over the baked crusts in each liner. Return the muffin pans to the oven and bake at 350°F for about 20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
  5. Cool and chill. Remove the cheesecakes from the oven and let them cool to room temperature on a wire rack for about 30 minutes. Then transfer the cheesecakes to the refrigerator and chill them for at least 2 hours to firm up and develop flavors.
  6. Serve. Once thoroughly chilled, top each mini cheesecake with whipped cream or drizzle with caramel syrup if desired. Serve cold and enjoy these rich, spiced treats.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smoother filling texture.
  • Use full-fat dairy products for the best creamy consistency and rich flavor.
  • You can substitute coconut oil for butter to make the recipe dairy-free, but keep other dairy components in mind.
  • Do not overbeat the eggs once added to prevent too much air incorporation which can cause cracking.
  • Store leftover cheesecakes covered in the refrigerator for up to 4 days.
  • For a nut-free crust alternative, try using crushed graham crackers or oat flour instead of almond flour.

Find it online: https://justsosavory.com/mini-pumpkin-tahini-cheesecakes-recipe/