Sweet Potato Cheesecake Mini Pies

Here’s a long, detailed recipe for Sweet Potato Cheesecake Mini Pies — a rich, creamy, warmly spiced dessert that blends the best of sweet potato pie and cheesecake into one irresistible bite-sized treat. Perfect for holidays, potlucks, or cozy nights in!

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Sweet Potato Cheesecake Mini Pies

Buttery crust, spiced sweet potato filling, and creamy cheesecake swirl—all in a handheld dessert!

🕒 Prep Time: 30–40 minutes

🕒 Bake Time: 20–25 minutes

🧊 Chill Time: 2–4 hours (or overnight for best results)

🍽️ Yield: ~12–18 mini pies (depending on muffin tin size)

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EQUIPMENT NEEDED:

• Standard muffin tin (12-count) or mini cheesecake pan
• Electric hand or stand mixer
• Mixing bowls (medium and large)
• Rubber spatula
• Food processor or fork (for crust)
• Measuring cups and spoons
• Cupcake liners or non-stick spray

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INGREDIENTS:

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (about 10–12 crackers)
• 2 tbsp granulated sugar
• ½ tsp cinnamon (optional)
• 6 tbsp (85g) unsalted butter, melted
• Pinch of salt

Alternative crust idea: Use crushed gingersnap cookies or Biscoff for extra flavor.

For the Sweet Potato Cheesecake Filling:

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Sweet Potato Base:

• 1 cup mashed sweet potato (roasted or canned, well-drained)
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp salt

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Cream Cheese Base:

• 8 oz (1 block) cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp sour cream or Greek yogurt (for creaminess)

Optional Toppings:

• Whipped cream
• Crushed pecans or candied pecans
• Caramel drizzle
• Mini toasted marshmallows
• Dusting of cinnamon or nutmeg

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INSTRUCTIONS:

🔸 Step 1: Make the Crust

1. Preheat oven to 325°F (163°C). Line muffin tin with paper liners or lightly grease each cup.
2. In a bowl, combine graham cracker crumbs, sugar, salt, and cinnamon.
3. Stir in the melted butter until mixture resembles wet sand.
4. Spoon about 1½ tablespoons of crust mixture into each muffin cup. Use the bottom of a small glass or spoon to press it down firmly.
5. Bake crusts for 5–6 minutes. Remove and let cool while you prepare filling.

🔸 Step 2: Prepare the Sweet Potato Layer

1. If using fresh sweet potato: Pierce a medium sweet potato and microwave until soft (about 5–7 mins) or roast until tender. Scoop out flesh and mash until smooth.
2. In a medium bowl, combine 1 cup mashed sweet potato with brown sugar, cinnamon, nutmeg, cloves, and salt. Mix well and set aside.

🔸 Step 3: Make the Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese until smooth (no lumps).
2. Add granulated sugar and beat until fluffy.
3. Add egg, vanilla, and sour cream, and mix just until combined—don’t overmix.

🔸 Step 4: Assemble the Mini Pies

1. Spoon 1 heaping tablespoon of cheesecake mixture over each pre-baked crust and gently spread to edges.
2. Top with 1 heaping tablespoon of sweet potato mixture. Use a toothpick or knife to swirl slightly for a marbled effect—or leave layered for a two-tone look.
3. Tap the muffin pan gently on the counter to release air bubbles and level the tops.

🔸 Step 5: Bake

1. Bake mini pies at 325°F (163°C) for 20–25 minutes, or until centers are mostly set (a slight jiggle is okay).
2. Turn off oven, crack the door, and let cheesecakes cool inside for 10 minutes to prevent cracking.
3. Remove from oven and cool to room temperature on a wire rack.

🔸 Step 6: Chill

1. Refrigerate for at least 2–4 hours (overnight is ideal) to fully set.
2. Before serving, remove cupcake liners if desired.

🔸 Step 7: Garnish & Serve

1. Top each mini pie with a dollop of whipped cream, sprinkle of cinnamon, or caramel drizzle.
2. Add chopped pecans or a toasted mini marshmallow for a holiday twist.

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STORAGE & MAKE-AHEAD:

• Fridge: Store covered in an airtight container for up to 5 days.
• Freezer: Wrap each pie individually and freeze for up to 1 month. Thaw overnight in fridge.

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Tips & Variations:

• Don’t skip chilling — it helps firm up the texture and enhances flavor.
• Use full-fat cream cheese and sour cream for the creamiest result.
• For gluten-free: Use gluten-free graham crackers or almond flour crust.
• Want it all cheesecake-style? Mix the sweet potato and cream cheese layers together before filling.

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