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Mini Pumpkin Cheesecakes

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Pumpkin, cheesecake, honey, fall spices and make it mini for these delightful Mini Pumpkin Cheesecakes. These adorable treats make for a showstopper dessert.

Ingredients

Scale
  • Crust
  • 1 cup graham cracker crumbs, gluten-free if needed
  • ⅛ tsp salt
  • 3 ½ Tbsp unsalted butter, melted
  • Filling
  • 12 oz (1½ blocks) full-fat cream cheese, at room temperature
  • ½ cup Nate’s 100% Pure Honey
  • ½ cup pumpkin puree, at room temperature
  • ⅓ cup sour cream or Greek Yogurt, at room temperature
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour, gluten-free if needed
  • 2 large eggs, at room temperature
  • Optional Toppings
  • Whipped cream
  • Ground cinnamon

Instructions

  1. Preheat oven to 350°F. Line a standard 12-count muffin pan with 12 liners.
  2. Crust:
  3. Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping tablespoon of crust mixture into each liner, pressing the bottom of a small drinking glass or measuring cup into graham crumbs to form an even layer.
  4. Filling:
  5. Beat cream cheese until smooth. Then add honey, pumpkin puree, sour cream or Greek yogurt, pumpkin pie spice, vanilla extract, and flour; blend until creamy. Add eggs one at a time, mixing just until incorporated.
  6. Fill each muffin liner almost to the top with batter, smoothing the tops if necessary.
  7. Bake for 18-20 minutes or until cheesecakes are set and only slightly jiggle in the center. Cool to room temperature then refrigerate until firm, about 3 hours.
  8. When ready to serve, top with whipped cream and garnish with a sprinkle of cinnamon, if desired.

Find it online: https://www.delicetreats.com/mini-pumpkin-swirled-cheesecakes/