Cozy Mini Pumpkin Cheesecakes: 10 Minutes
These mini pumpkin cheesecakes are a delightful, bite-sized treat perfect for fall gatherings. They offer a creamy texture and a festive appearance that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup pumpkin puree
- 12 mini phyllo shells
- Whipped cream, for topping (optional)
- Cinnamon, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
- Beat in the egg until just combined.
- Stir in the pumpkin pie spice and pumpkin puree until well blended.
- Spoon the pumpkin cheesecake filling into the mini phyllo shells, filling each about two-thirds full.
- Place the filled shells on a baking sheet.
- Bake for 15-18 minutes, or until the filling is set.
- Let the cheesecakes cool completely on a wire rack.
- Once cooled, top with whipped cream and a dusting of cinnamon, if desired.
- Serve immediately or chill until ready to serve.
Notes
- Ensure your cream cheese is truly softened for a smooth filling.
- Do not overmix the batter after adding the egg.
- Phyllo shells can be delicate, handle them with care.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://savorsensations.com/mini-pumpkin-cheesecakes-recipe/
