Sweet Potato Cheesecake Mini Pies – A Light & Creamy Fall Favorite

These Sweet Potato Cheesecake Mini Pies offer a delightful twist on classic autumn desserts, combining creamy cheesecake with naturally sweet roasted sweet potatoes. Perfectly portioned into mini pies, they’re an ideal way to enjoy a festive treat that’s both satisfying and mindful of calories. Rich, smooth, and lightly spiced, these mini pies bring warmth and comfort with every bite.

Why You’ll Love This Recipe

Portion-Controlled Treats – Individual mini pies help keep servings in check.
Naturally Sweetened – Sweet potatoes add moisture and natural sweetness without excess sugar.
Creamy & Light – Reduced-fat cream cheese balances richness and calorie count.
Perfect for Fall – The warm spices and seasonal flavors make this a crowd-pleaser.

Ingredients

• 1 cup cooked and mashed sweet potatoes (preferably roasted)
• 8 oz reduced-fat cream cheese, softened
• 1/3 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 8 mini pie crusts (store-bought or homemade)

Instructions

1. Preheat Oven
Set your oven to 350°F (175°C) and prepare a mini muffin pan by lightly greasing or lining with paper liners.

2. Prepare Filling
In a medium bowl, beat together the softened cream cheese and mashed sweet potatoes until smooth. Add maple syrup, egg, vanilla extract, cinnamon, and nutmeg. Mix thoroughly until the filling is creamy and well combined.

3. Assemble Pies
Place the mini pie crusts into the muffin pan. Spoon the sweet potato cheesecake filling evenly into each crust, filling nearly to the top.

4. Bake
Bake for 25–30 minutes or until the filling is set and slightly golden around the edges.

5. Cool & Serve
Allow the mini pies to cool completely in the pan before removing. Refrigerate for at least 1 hour before serving to enhance flavor and texture.

Nutritional Information (Per Mini Pie, Approximate)

Calories: 160
Carbs: 22g
Fat: 6g
Protein: 3g
Fiber: 2g
(Nutrition values are approximate and can vary based on ingredients used.)

Tips for Success

• Use Roasted Sweet Potatoes: Roasting enhances natural sweetness and depth of flavor.
• Make Ahead: These mini pies keep well in the fridge for up to 3 days—great for prepping desserts in advance.
• Spice It Up: Add a pinch of ground ginger or cloves for a more complex spice profile.
• Crust Options: Use whole wheat or gluten-free mini crusts to suit your dietary preferences.

Why This Recipe Works

The natural sweetness and creaminess of sweet potatoes perfectly complement the tangy cheesecake filling, creating a balanced, comforting dessert that doesn’t rely on heavy sugars or fats. The mini pie format makes indulgence easy to manage while delivering all the classic fall flavors you love.

Sweet Potato Cheesecake Mini Pies make seasonal dessert both approachable and guilt-free. Whether served at holiday gatherings or enjoyed as a cozy snack, these little pies provide creamy richness and wholesome ingredients in every bite. They’re sure to become a new favorite in your dessert rotation.