Luckily, you’ll never have to choose between a pumpkin pie or cheesecake again! These Pumpkin Tahini Cheesecake Bites are a healthier version of the classic dessert, but you’d never know it. Full of nutty richness and layered sweetness, these pumpkin tahini cheesecake bites are the perfect treat for fall entertaining.
Recipe developed for Soom by Jamie Vespa of Dishing Out Health.
- Preheat oven to 350F. Line two 12-count muffin pans with 18 liners. (This recipe yields 18 mini cheesecakes, so there will be 6 empty.)
- Prepare crust by combining 2 cups almond flour, 1/4 cup brown sugar, and 4 tbsp melted butter (or ghee) in a bowl. Mix ingredients using your hands to press together to form a crumbly consistency (mixture will be sandy). Divide crust into prepared liners (about 1 1/2 tbsp of crust per mini cheesecake), pressing into the bottom and slightly up the sides. Pre-bake for 10 minutes.
- Meanwhile, prepare the cheesecake filling. Using a handheld or stand mixer fitted with a whisk attachment, beat 1 (8-oz.) block full-fat cream cheese that is softened to room temperature and 1/2 cup granulated sugar + 1/4 cup brown sugar together on medium-high speed until the smooth, about 1 minute. Add 1/2 cup plain full-fat Greek yogurt, 1 (15-oz.) can pumpkin puree, 2 tbsp Soom Tahini, 1 tbsp pumpkin pie spice, and 1/2 tsp salt; beat until fully combined. On medium speed, add 3 large eggs (at room temperature) one at a time and beat just until combined. Divide the batter between all the liners.
- Bake until the cheesecakes are set, about 20 minutes. Set the pan on a wire rack and allow to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for 2 hours.
- Once chilled, add toppings of choice like Soom Silan and whipped cream and serve. Cover and store leftovers in the refrigerator for up to 5 days.