Go Back Email Link
Mini Pumpkin Cheesecakes with Almond Crust

Mini Pumpkin Cheesecakes with Almond Crust



  • 1 cup almonds
  • 1/2 cup pumpkin seeds
  • 2 tbsp cornstarch
  • 2 tbsp brown sugar
  • 1/4 cup melted butter
  • 1 tbsp ground cinnamon
  • pinch of salt


  • 1 - 8 oz package cream cheese
  • 2/3 cup mascarpone cheese
  • 2 tbsp brown sugar
  • 3 tbsp maple syrup
  • 1/2 cup pumpkin puree
  • 1 tbsp plain yogurt
  • pinch of salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of nutmeg


  • Preheat the oven to 350 degrees. Grease the cups of two mini muffin tins. *I recommend using paper muffin cups inside the tin instead so its easier to remove and they are easier to pack for lunches.

For the Crust

  • Place the almonds, pumpkin seeds, cornstarch, sugar, melted butter, cinnamon and a pinch of salt into a food processor and process until finely ground. Press about 1 tsp of crust into each muffin cup.

For the Filling

  • Beat the cream cheese, mascarpone, sugar and maple syrup with an electric mixer on medium speed until light and fluffy.
  • Beat in the pumpkin puree, yogurt and a pinch of salt, scraping down the bowl frequently. Add the egg, vanilla and almond extracts, cinnamon, ginger and a pinch of nutmeg. Beat until well blended.
  • Pour the batter over the crust bases, filling each muffin cup two-thirds full. Bake for about 20 minutes, or until the mini cheesecakes are firm.