Get ready to experience a dessert that's not just a treat, but a game-changing culinary masterpiece! These Gluten-Free Mini Pumpkin Cheesecakes with a crunchy pretzel crust are about to revolutionize your autumn dessert game. Imagine biting into a perfectly portioned, creamy pumpkin cheesecake with a salty-sweet pretzel base that will make your taste buds dance with joy. Whether you're gluten-sensitive, a pumpkin spice lover, or just someone who appreciates extraordinary desserts, this recipe is your ultimate autumn indulgence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup gluten-free pretzels, crushed
- 1/4 cup coconut oil, melted
- 1 cup pumpkin puree
- 1/2 cup cashew cream
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper cupcake liners.
- In a food processor, pulse the gluten-free pretzels until they become fine crumbs. Transfer to a mixing bowl and add melted coconut oil, stirring until the mixture is well combined and resembles wet sand.
- Press about 1 tablespoon of the pretzel mixture into the bottom of each muffin liner, using the back of a spoon to create a compact, even crust.
- Bake the pretzel crusts for 5 minutes to set them, then remove from the oven and let cool while preparing the filling.
- In a blender or food processor, combine pumpkin puree, cashew cream, maple syrup, vanilla extract, pumpkin spice, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Carefully pour the pumpkin cheesecake filling over the pretzel crusts, filling each cup almost to the top.
- Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly but not liquid.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set and chill.
- Before serving, garnish with a sprinkle of pumpkin spice, whipped cream, or crushed gluten-free pretzels if desired.
- Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your ingredients are at room temperature for smoother blending and better texture.
- Use a food processor to get ultra-fine pretzel crumbs for a more uniform crust.
- Don't overmix the filling to prevent air bubbles that can cause cracking.
- Use silicone or high-quality paper liners for easy removal.
- Let the cheesecakes cool gradually to prevent sudden temperature changes that can cause cracking.
- For a picture-perfect presentation, use a piping bag to fill the muffin cups evenly.
- Chill thoroughly before serving to allow the flavors to meld and the texture to set perfectly.
- Experiment with toppings like caramel drizzle or candied pecans for extra flair.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 0mg
