MINI PUMPKIN CHEESECAKES WITH ALMOND CRUST RECIPE
A festive and nutritious dessert perfect for the holiday season. These baked apples are filled with a delicious spiced mixture, offering a balance of sweetness and warmth to complete your Christmas baking spread.
Mini Pumpkin Cheesecakes with a Nutty Crust Recipe
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 24 mini cheesecakes
Small, irresistible mini cheesecakes with a creamy pumpkin filling and a nutty almond crust, beautifully baked and perfect for any occasion. These bite-sized treats are as elegant as they are easy to make—a great way to impress your guests or add a seasonal touch to lunchboxes!
Kitchen Tools Needed
Food Processor
Electric Mixer
Mini Muffin Tins (with optional paper liners)
Measuring Cups
Measuring Spoons
Ingredients
Crust
- 1/2 cup pumpkin seeds
- 1 cup almonds
- 2 tablespoons brown sugar
- 1/4 cup melted butter
- 2 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- A pinch of salt
Filling
- 8 oz cream cheese
- 2/3 cup mascarpone cheese
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1/2 cup pumpkin puree
- 1 tablespoon plain yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- A pinch of nutmeg
- A pinch of salt
Instructions
Prepare the Oven & Muffin Tins
Preheat your oven to 350°F. Grease two mini muffin tins or, for easier removal, line them with paper muffin cups.
Make the Crust
In a food processor, combine pumpkin seeds, almonds, cornstarch, brown sugar, melted butter, cinnamon, and salt. Process until the mixture resembles fine crumbs. Press about 1 teaspoon of the mixture into each muffin cup, forming a solid base.
Prepare the Filling
Using an electric mixer, beat cream cheese, mascarpone, maple syrup, and brown sugar on medium speed until the mixture becomes smooth and fluffy.
Add pumpkin puree, yogurt, and salt, scraping down the sides of the bowl as needed. Mix in the egg, vanilla extract, almond extract, cinnamon, ginger, and nutmeg. Beat until the filling is well-blended and creamy.
Assemble & Bake
Spoon the filling over the crusts, filling each muffin cup about two-thirds full. Bake for 20 minutes or until the cheesecakes are firm to the touch.
Cool & Serve
Allow the mini cheesecakes to cool before removing them from the tin. Serve as a delicious dessert or pack them for lunches!
Benefits of Key Ingredients
Pumpkin Puree
- A rich source of vitamin A and antioxidants, supporting healthy vision and immune function.
Almonds
- Packed with healthy fats, vitamin E, and magnesium, they contribute to heart health and glowing skin.
Pumpkin Seeds
- High in zinc and iron, promoting energy and a strong immune system.
Cream Cheese & Mascarpone
- Provide protein and a creamy texture, making these cheesecakes indulgent and satisfying.
Spices (Cinnamon, Ginger, Nutmeg)
- Boost flavor naturally while offering anti-inflammatory and digestive benefits.
Maple Syrup
- A natural sweetener rich in antioxidants and minerals like manganese.
Enjoy these bite-sized pumpkin cheesecakes as a seasonal treat, perfect for gatherings or a quick snack with a boost of nutrition! 🍂🎃
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