Happy Halloween Recipe: Mini Pumpkin Cheesecakes

Happy Halloween friends! πŸ˜‰ In case you are planning a Halloween party or get-together tonight or this weekend, maybe this could be a last-minute idea for a dessert for your guests! Or actually, it fits to any falll-type of events! Because it’s not really scary or so πŸ˜‰

And yes, I admit, this recipe is not that healthy like the other ones I usually post, but I stayed true to my principle and these mini cakes to contain at least one Superfood, which in this case is the amazing pumpkinΒ – that by itself is low fat and high in fiber. I based this recipe off Martha Stewart’s version of a no-bake Cheesecake. I did not add the condensedΒ milk like in her recipe though, but instead used pumpkin puree and some sugar and almond milk – so well, this makes it maybe a tiny little bit healthier? πŸ˜‰ In addition, they are Β soooo small, so I think it’s ok to have them – after all, it’s Halloween!!! Trick or Treat, right?

Ingredients: (for 7 mini cups – just multiply if you need more!)

  • 1/2 block of cream cheese (or 4oz)
  • 4 tbsp pumpkin puree (organic, from the can)
  • 2 tbsp fresh lemon juice
  • 3 tbsp sugar or 2 tbsp agave nectar
  • 2 tbsp milk of your choice
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 3 sheets Graham crackers (get with honey if you can, so you don’t have to add any additional sugar)
  • 2 oz melted Butter
  • A handful of chopped walnuts
  • 1 teaspoon coconut oil
  • 1 tbsp honey


  • Crush the graham sheets so they are just crumbles, add to the melted butter and mix well, this is the crust (or “dough”) of the cheese cake
  • Mix all other ingredients for the cheese cake mix together, blend well until the mix is completely smooth
  • Fill the graham-butter “dough” into the small cups
  • Pour the cheese cake mix into a plastic bag, cut a hole and dress the mix on top of the dough into the cups, you might have to “shake” the cups a bit to evenly disperse the cheesecake mix
  • Let cool in fridge for at least 2 hours
  • Shortly before serving, caramelize the walnuts by heating up the coconut oil in a pan, then add the walnuts and the honey, sautΓ© until walnuts are nicely covered and caramelized, let them cool off a bit
  • Take out the mini cups from the fridge and put the walnuts on top as decoration
  • Serve to your guests! Happy Halloween!

Cheese-cake-cups ws Kale-walnuts-glazing-ws

Mini-Pumpkin-Cheesecake Mini-Pumpkin-Cheesecake-2 Mini-Pumpkin-Cheesecake-3 Mini-Pumpkin-Cheesecake-4


    • superfoodista says

      Thank you so much!! πŸ˜‰ They were! Interesting Fall combination…. I just stopped by your blog – so nice! Some yummy ideas there! Thanks again for stopping by, Sylvia