Sweet Potato Cheesecake Mini Pies

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Sweet Potato Cheesecake Mini Pies – Creamy, Spiced & Perfectly Portable

These Sweet Potato Cheesecake Mini Pies are the ultimate fall dessert—rich, velvety cheesecake meets the warm, earthy sweetness of mashed sweet potatoes, all nestled in a buttery graham cracker crust. Topped with whipped cream and a sprinkle of pecans or graham crumbs, they’re festive, flavorful, and irresistibly cute.

Introduction: A Fall Favorite in Miniature Form

When autumn rolls around, sweet potatoes take center stage in everything from casseroles to pies. But if you’re looking for a fresh, fun way to enjoy this seasonal staple, these Sweet Potato Cheesecake Mini Pies are just the thing. They combine the creamy tang of cheesecake with the cozy spice of sweet potato pie, all in a perfectly portioned handheld dessert.

These mini pies are ideal for holiday gatherings, dessert tables, or anytime you want a make-ahead treat that’s both elegant and easy. Plus, their individual size makes them great for sharing—or not sharing at all.

Ingredients Breakdown

Let’s take a closer look at what makes these mini pies so special:

For the Graham Cracker Crust:

  • Graham cracker crumbs (1½ cups)
    The classic base—sweet, toasty, and the perfect contrast to the creamy filling.
  • Granulated sugar (¼ cup)
    Adds sweetness and helps the crust set.
  • Melted butter (½ cup)
    Binds the crumbs and adds rich flavor.

For the Sweet Potato Cheesecake Filling:

  • Cooked and mashed sweet potatoes (1½ cups)
    Adds natural sweetness, moisture, and a beautiful golden hue.
  • Cream cheese (8 oz, softened)
    The creamy base of the cheesecake—use full-fat for the best texture.
  • Granulated sugar (½ cup)
    Sweetens the filling and balances the tang of the cream cheese.
  • Sour cream (¼ cup)
    Adds richness and a slight tang for depth of flavor.
  • Eggs (2 large)
    Provide structure and help the filling set.
  • Vanilla extract (1 tsp)
    Adds warmth and enhances the sweet potato flavor.
  • Cinnamon (½ tsp) and Nutmeg (¼ tsp)
    Classic fall spices that bring cozy, aromatic notes.
  • Salt (¼ tsp)
    Balances the sweetness and enhances the overall flavor.

For the Topping (Optional but Recommended):

  • Whipped cream
    Light and airy—adds a creamy finish.
  • Crushed graham crackers or chopped pecans
    Adds crunch and visual appeal.

Optional: A drizzle of maple syrup or caramel sauce takes these over the top.

Equipment Needed

  • Mini muffin tin or standard muffin tin
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Spoon or cookie scoop
  • Oven
  • Refrigerator

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).

In a medium bowl, mix together:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

Stir until the mixture resembles wet sand.

Spoon about 1 tablespoon of the crumb mixture into each muffin cup.

Press down firmly to form an even crust—use the back of a spoon or a small glass.

Bake for 5–7 minutes, then remove and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat:

  • 8 oz softened cream cheese until smooth and creamy.

Add:

  • ½ cup granulated sugar
  • ¼ cup sour cream
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

Mix until well combined.

Add:

  • 1½ cups mashed sweet potatoes
  • 1 tsp vanilla extract

Beat until fully incorporated.

Add 2 large eggs, one at a time, mixing well after each addition.

The batter should be smooth and creamy.

Step 3: Assemble the Mini Pies

Spoon the cheesecake filling onto the cooled crusts, filling each muffin cup almost to the top.

Smooth the tops with a spatula or the back of a spoon.

Tip: Use a cookie scoop for even portions and less mess.

Step 4: Bake

Bake the mini pies at 350°F (175°C) for 15–18 minutes, or until:

  • The centers are set
  • They no longer jiggle when gently shaken

Remove from the oven and let cool completely in the pan.

Step 5: Chill & Serve

Once cooled, transfer the mini pies to the refrigerator.

Chill for at least 2 hours, or overnight for best results.

Before serving, top each mini pie with:

  • A swirl of whipped cream
  • A sprinkle of crushed graham crackers or chopped pecans

Optional: Add a drizzle of maple syrup or a dusting of cinnamon for extra flair.

Serving Suggestions

Perfect for:

  • Thanksgiving dessert tables
  • Fall potlucks and parties
  • Holiday cookie swaps
  • Afternoon tea or coffee breaks

Pair with:

  • A mug of spiced chai or hot apple cider
  • A scoop of vanilla ice cream
  • A drizzle of caramel or maple glaze

Presentation Tip: Serve in mini cupcake liners or on a rustic wooden board for a cozy, seasonal look.

Variations to Try

Want to make them your own? Try these delicious twists:

Coconut Sweet Potato

Add ¼ cup shredded coconut to the filling and top with toasted coconut flakes.

Chocolate Swirl

Swirl in melted chocolate or Nutella before baking for a decadent twist.

Maple Pecan

Replace granulated sugar with maple syrup and top with candied pecans.

Vegan Version

Use dairy-free cream cheese, coconut cream, and egg replacer.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake and chill the mini pies up to 2 days in advance.
  • Refrigerate: Store in an airtight container for up to 5 days.
  • Freeze: Freeze unfrosted mini pies for up to 1 month. Thaw overnight in the fridge and top before serving.

Tip: Store with parchment between layers to prevent sticking.

Nutrition Notes (Per Mini Pie, ~1 of 24)

  • Calories: ~160
  • Protein: ~2g
  • Carbohydrates: ~14g
  • Fat: ~10g
  • Sugar: ~9g
  • Sodium: ~90mg
  • Fiber: ~1g

These mini pies are:

  • Creamy and spiced
  • Sweet and satisfying
  • Perfectly portioned
  • Great for sharin

Final Thoughts

These Sweet Potato Cheesecake Mini Pies are more than just a dessert—they’re a celebration of fall flavors in a perfectly poppable package. Whether you’re baking for a holiday gathering or just treating yourself, they’re sure to become a seasonal favorite.

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