Description
Creamy, spiced Mini Pumpkin-Tahini Cheesecakes baked in muffin tins for an unforgettable fall dessert.
Ingredients
1 1/2 cups graham cracker or gingersnap crumbs
1/4 cup melted butter or coconut oil
2 (8 oz) blocks cream cheese, softened
1 cup pumpkin purée
1/3 cup tahini
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp pumpkin spice blend
Toasted sesame seeds + maple syrup (for garnish)
Instructions
1. Preheat oven to 325°F (160°C). Line muffin tin with cupcake liners.
2. Mix crumbs, melted butter, and cinnamon; press into liners.
3. Beat cream cheese until smooth. Add pumpkin, tahini, sugar, spices, and vanilla.
4. Add eggs one at a time. Mix in cornstarch.
5. Spoon filling over crusts. Bake 20–22 minutes.
6. Cool completely; refrigerate 2+ hours before serving.
7. Garnish with sesame seeds and maple drizzle.
Notes
Use gluten-free cookies for crust if needed.
Make ahead: tastes even better chilled overnight.
Freeze without garnish for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Mini Pumpkin-Tahini Cheesecakes, pumpkin dessert, fall cheesecake