Description
These Sweet Potato Cheesecake Mini Pies combine the comforting flavors of sweet potato pie with the creamy decadence of cheesecake, all in perfectly portioned individual servings. They’re a delightful treat for the fall season, perfect for holiday gatherings, or anytime you crave a sweet and satisfying dessert. The graham cracker crust adds a buttery, crumbly base, while the sweet potato cheesecake filling is rich, smooth, and subtly spiced. These mini pies are easy to make, adorable to serve, and guaranteed to be a crowd-pleaser!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Sweet Potato Cheesecake Filling:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For the Topping (Optional):
- Whipped cream
- Additional cinnamon or nutmeg
Preparation:
Step 1: Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
Step 2: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Step 3: Press the mixture evenly into the bottom of each muffin cup to form the crust.
Step 4: Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy.
Step 5: Add the granulated sugar, brown sugar, sour cream, and heavy cream. Beat until fully combined.
Step 6: Mix in the mashed sweet potatoes until smooth.
Step 7: Add the eggs, one at a time, beating well after each addition.
Step 8: Mix in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt until well combined.
Step 9: Assemble and Bake: Spoon the sweet potato cheesecake filling over the prepared crust in each muffin cup, filling almost to the top.
Step 10: Bake for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
Step 11: Turn off the oven and let the mini pies cool in the oven with the door slightly ajar for 1 hour.
Step 12: Remove from the oven and refrigerate for at least 2 hours or until completely chilled.
Step 13: Serve: Top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.
Why you’ll love this recipe
- Perfectly portioned: Mini pies are ideal for individual servings, making them great for parties and portion control.
- Wonderful Fall Flavors: Sweet potato, cinnamon, nutmeg, and ginger make this the perfect autumn recipe.
- Easy to Make: This recipe is straightforward and easy to follow, making it perfect for both beginner and experienced bakers.
- Impressive Presentation: These mini pies look elegant and sophisticated, making them a great dessert for special occasions.
- Make-Ahead Friendly: You can make these pies a day or two in advance, making them perfect for busy schedules.
Serving Suggestions:
- Serve chilled, topped with whipped cream and a sprinkle of cinnamon or nutmeg.
- Drizzle with caramel sauce or maple syrup for extra sweetness.
- Garnish with chopped pecans or walnuts for added texture.
- Serve alongside a scoop of vanilla ice cream for a decadent treat.
- Pair with a warm beverage like coffee, tea, or hot chocolate.
Tips:
- Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Use a food processor to make the graham cracker crumbs for a fine and even texture.
- Don’t overbake the mini pies; they should be slightly puffed in the center but still have a slight jiggle.
- Let the pies cool in the oven with the door ajar to prevent cracking.
- Refrigerate the pies for at least 2 hours to allow the filling to set completely.
Preparation Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 3 hours (includes cooling and chilling time)
Nutrition Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 250-300 per mini pie
- Protein: 4-5 grams
- Sodium: 150-200 mg
Conclusion
These Sweet Potato Cheesecake Mini Pies are a delightful and crowd-pleasing dessert that perfectly captures the essence of fall flavors. Their creamy, spiced filling and buttery graham cracker crust make them an irresistible treat for any occasion. Easy to make and beautifully presented, these mini pies are sure to become a new favorite in your recipe collection. Enjoy the delightful combination of sweet potato pie and cheesecake in every bite!
Questions and Answers
Q1: Can I use canned sweet potato puree instead of mashing my own?
A: Yes, you can use canned sweet potato puree, but make sure it’s plain puree and not sweet potato pie filling, which contains added sugars and spices. Drain any excess liquid from the puree before using.
Q2: Can I make these mini pies gluten-free?
A: Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or another gluten-free cookie crumb of your choice.
Q3: How long can I store these mini pies in the refrigerator?
A: These mini pies can be stored in the refrigerator for up to 3-4 days. Make sure to cover them tightly to prevent them from drying out.
Q4: Can I freeze these mini pies?
A: Yes, you can freeze these mini pies for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving.
Q5: Can I use a different type of crust for these pies?
A: Yes, you can! A shortbread crust or a gingersnap crust would also pair well with the sweet potato cheesecake filling. Get creative and use your favorite type of cookie crust.
