Rich, Spiced Bites of Autumnal Comfort in a Crumbly Graham Cracker Shell
These Sweet Potato Cheesecake Mini Pies are bite-sized dessert delights that blend the creamy richness of cheesecake with the warm sweetness of mashed sweet potatoes. Tucked into a buttery graham cracker crust and topped with whipped cream and crunch, they’re perfect for fall, holiday baking, or anytime you crave something cozy, custardy, and full of flavor.
A seasonal twist on classic cheesecake—now in mini form!
Why You’ll Love This Recipe:
- 🥕 Sweet Potato Swirl: Natural sweetness and silky texture add depth without overpowering the filling.
- 🧀 Cheesecake Magic: Cream cheese, sour cream, and eggs create a smooth, luxurious finish.
- 🍪 Graham Cracker Base: Adds a buttery crunch and balances the soft center.
- ⏱️ Quick & Easy: From oven to fridge in under an hour—ideal for last-minute cravings.
- 🎉 Great for Sharing: Perfect at Thanksgiving, family dinners, or as a make-ahead treat.
Ingredients (Makes 12 mini pies):
For the Crust:
- 1½ cups graham cracker crumbs (or crushed digestive biscuits for UK version)
- ¼ cup (50g) granulated sugar (or coconut sugar for deeper caramel notes)
- ½ cup (120ml) melted unsalted butter (or coconut oil for dairy-free option)
For the Sweet Potato Cheesecake Filling:
- 1½ cups mashed sweet potatoes (about 2 medium – baked or steamed until tender)
- 8 oz (225g) cream cheese , softened (or vegan cream cheese for plant-based version)
- ½ cup (100g) granulated sugar (or maple syrup for vegan sweetening)
- ¼ cup (60g) sour cream (or Greek yogurt for lighter version)
- 1 tsp vanilla extract (pure for best flavor)
- 2 large eggs , room temperature (or flax eggs for vegan option)
- ½ tsp cinnamon (or pumpkin pie spice for extra warmth)
- ¼ tsp nutmeg (freshly grated for stronger flavor)
- ¼ tsp salt (adjust if using salted butter in crust)
For the Topping (Optional):
- Whipped cream or Cool Whip
- Crushed graham crackers or pecans
- A drizzle of maple syrup or caramel sauce
Instructions:
Step 1: Prep Crust & Oven
Preheat oven to 350°F (175°C) .
In a bowl, mix:
- Graham cracker crumbs
- Sugar
- Melted butter
until it resembles wet sand.
Press 1 tbsp into each mini muffin tin cup to form the base crust.
Bake for 5–7 minutes to set.
Let cool while preparing the filling.
Step 2: Make the Filling
In a large bowl, beat:
- Cream cheese until smooth (1–2 minutes with a mixer).
Add:
- Sugar, sour cream, cinnamon, nutmeg, and salt
and mix until fully incorporated.
Stir in mashed sweet potatoes and vanilla extract .
Beat until silky and well blended.
Add eggs one at a time , mixing gently after each addition—avoid overbeating to prevent air bubbles.
Step 3: Fill & Bake the Mini Pies
Fill each cooled crust ¾ full with the sweet potato cheesecake mixture.
Smooth tops with a spatula.
Bake at 350°F (175°C) for 15–18 minutes , or until centers are just set (no longer jiggling).
Let cool completely before refrigerating.
Step 4: Chill Until Set
Transfer mini pies to the fridge and chill for at least 2 hours , or overnight for best texture.
This allows the cheesecake to firm up and the flavors to deepen.
Step 5: Top & Serve Chilled
Before serving, top with:
- A dollop of whipped cream
- A sprinkle of crushed graham crackers or chopped pecans
- Optional: A dash of cinnamon or maple syrup drizzle
Each bite brings together:
- Buttery, crunchy graham cracker shell
- Silky, spiced sweet potato-cheesecake swirl
- Light, airy creamy topping
- And that classic autumnal charm
Tips for Success:
- 🥣 Use Cold Hands: Helps shape and press crust without sticking.
- 🧁 Mash Smart: Use a fork or ricer for lump-free sweet potato puree—skip the blender to avoid excess moisture.
- 🥟 No Overmixing: Beat filling just until combined—too much mixing can lead to cracks.
- 🧈 Chill Before Baking: Prevents sinking and ensures even rise during baking.
- ❄️ Make Ahead Magic: Bake and chill overnight—top just before serving.
Serving Suggestions:
- Pair with coffee, chai tea, or a glass of cold milk .
- Great with a dusting of powdered sugar or candied pecans on top.
- Ideal for holiday parties, school events, or weekend breakfast bites .
Nutritional Information (per mini pie, makes 12 – approximate):
(With regular cream cheese and butter – per serving)
- Calories: ~160 kcal
- Protein: ~3g
- Carbohydrates: ~15g
- Fat: ~10g
- Fiber: ~0.5g
- Sugar: ~9g
These Sweet Potato Cheesecake Mini Pies prove that desserts don’t need fancy tools to be unforgettable. With their crispy crust, spiced filling, and fluffy topping—they’re a must-chill for lovers of bold, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Use gluten-free graham crackers and flour blend.
- Vegan Swap: Replace cream cheese with silken tofu or cashew cream, use flax eggs and coconut butter.
- Storage Tip: Store in an airtight container in the fridge for up to 3 days—layer parchment paper between pies to prevent sticking.
- Flavor Hack: Add a splash of orange zest or brown butter to the crust for extra depth.
- Meal Prep Friendly: Bake ahead and freeze—thaw in fridge before serving.
Pro Tip: For a spiced finish , add a pinch of ginger or allspice to the filling.
Serving Idea: Drizzle with maple glaze or honey for extra autumnal flair.
History Fun: These mini pies blend American Southern cheesecake with French tartlets —a modern fusion of two comforting classics.
