Step-by-Step Instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended. Press about 1 tablespoon of this mixture into each muffin cup of a mini muffin tin to form an even crust. Bake for 5-7 minutes, then let cool while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese using an electric mixer until smooth. Gradually add sugar, sour cream, cinnamon, nutmeg, and salt. Mix until well combined. Stir in the mashed sweet potatoes and vanilla extract. Beat until fully incorporated. Add eggs one at a time, ensuring each is mixed in thoroughly.
Assemble the Mini Pies: Spoon the cheesecake filling into the cooled crusts, filling each muffin cup almost to the top. Smooth the tops with a spatula for a polished look.
Bake: Place the mini pies in the oven and bake at 350°F (175°C) for 15-18 minutes, until the filling is set. Afterward, allow them to cool completely before transferring to the refrigerator.
Chill and Serve: Chill the mini pies in the fridge for at least 2 hours or overnight for the best flavor. Before serving, top with whipped cream and a sprinkle of crushed graham crackers or chopped pecans for added texture.
Best Ways to Enjoy It
These Sweet Potato Cheesecake Mini Pies are best enjoyed chilled. Serve them as a delightful end to a meal, alongside a warm cup of spiced tea or coffee. You can also elevate their presentation by arranging them on a decorative platter, topped with seasonal fruits like pomegranate seeds or fig slices for an extra touch of elegance.
How to Store & Freeze
To keep your mini pies fresh, store them in an airtight container in the refrigerator for up to five days. If you want to make them in advance, they freeze well! Place them in a freezer-safe container and label with the date. They can be stored for up to three months. When ready to eat, simply thaw them in the fridge overnight.
Helpful Cooking Tips
- If you want a creamier texture, make sure the cream cheese is fully softened before mixing.
- For a bit more spice, consider adding a pinch of ground ginger or cloves to the filling.
- Experiment with different toppings, like caramel sauce or toasted coconut, to suit your taste!
Creative Twists
Feeling adventurous? Try adding 1/4 cup of chocolate chips to the cheesecake filling for a rich twist, or replace the sweet potatoes with pumpkin puree for a seasonal variation. You can also use almond flour in place of graham cracker crumbs for a gluten-free crust.
FAQ
What is the prep time for these mini pies?
Prep time is about 20-30 minutes, plus additional cooling and chilling time.
Can I substitute the cream cheese?
Yes! For a lighter option, you can use Greek yogurt or a dairy-free cream cheese.
How do I know when the mini pies are done baking?
The filling should be set but slightly jiggly in the center when done. It will firm up as it cools in the refrigerator.
Create these delightful Sweet Potato Cheesecake Mini Pies to satisfy your sweet tooth while impressing friends and family alike. The unique flavor combination is bound to make them a favorite at your next gathering!
