Mini Pumpkin Cheesecakes Gluten-free
Mini Pumpkin Cheesecakes are the perfect dessert for your Thanksgiving spread or for any fall celebration! These pumpkin cheesecakes are made with a date and almond crust and are filled with a sweet pumpkin cheesecake and topped with fluffy whipped cream.
Servings 24 servings
Ingredients
Date Crust
- 1/2 cup almonds
- 8 dates (pitted)
Pumpkin Cream Cheese Filling
- 1 8 oz package cream cheese (softened)
- 1/3 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 egg
Instructions
- Preheat oven to 325F and prepare a mini cupcake tin with mini cupcake liners.
- In a food processor combine pitted dates and almonds and blend until you have a sticky crust.
- Add 1 tsp of the crust to the liners and using the back of the tsp or your finger press down until it is molded to the bottom of the liners. Set aside.
- In a large bowl, combine softened cream cheese, pumpkin puree, and granulated sugar. Beat with an electric mixer until smooth and creamy.
- Add in the egg, pumpkin pie spice, and cinnamon and beat once more.
- Add the filling to the mini cupcake liners and fill to the top. Bake for 15 minutes.
- Remove and let sit on the counter for 1 hour to cool.
- When ready, place in the refrigerator for a minimum 1 hour to cool.
- Next, remove each mini pumpkin cheesecake from the cupcake liners and top with whipped cream and then sprinkle with cinnamon.
- Serve cold and enjoy!
Notes
Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram or Tiktok
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Please consider leaving a comment and rating below!
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!