Mini Pumpkin Cheesecakes
Cook time
Total time
Serves: 12
  • 1 c. ricotta (not skim)
  • 1 c. goat cheese
  • 1 c. pumpkin puree
  • ¼ c. honey
  • 3 eggs
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • ⅛ tsp. cloves
  • ⅛ tsp. nutmeg
  • ¼ tsp. salt
  • CRUST:
  • 1 ½ cups pitted dates (soak in warm water for 8-10 minutes, drain)
  • 1 ½ cups raw walnuts
  • ¼ tsp. lemon extract
  • PUREE:
  • 2-3 c. diced pineapple
  2. In a large bowl, beat all ingredients together with an electric mixer.
  3. CRUST:
  4. In a Cuisinart, add pitted dates and walnuts. Blend.
  5. PUREE:
  6. Purée pineapples in a Cuisinart.
  8. Preheat oven to 350 degrees F.
  9. Grease muffin tin with coconut oil OR the preferred method is to use baking cup muffin liners.
  10. Add date and walnut mixture to the muffin cup liner. Pat down mixture to form the crust at the bottom of the liner.
  11. Pour in pumpkin cheesecake mixture in each muffin tin.
  12. Bake cheesecakes at 350 degrees F for 25-30 minutes.
  13. Cakes will be slightly moist in the center. Remove from oven, cool on a rack in the muffin tin, then put the cheesecakes in the muffin tin the fridge for several hours.
  14. When ready to serve, gently remove each cheesecake from the muffin tin and place on a pretty plate. Serve immediately topped with whipped cream or pureed pineapple.
In the Pumpkin Cheesecake video, I make the cheesecakes without the muffin liners. However, the preferred (and easier method) is using muffin cup liners.
©2014 Maryann Ridini Spencer, Simply Delicious
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