Mini Pumpkin Cheesecakes – Mini Serniczki Dyniowe- Recipe #186



  • 2 cups of flour – 300g
  • 1/4 cup of brown sugar – 50g
  • 1 tsp of baking powder
  • 1/4 tsp of salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup of cold butter – 115g
  • 2 eggs
  • 4 tbs of Greek yoghurt/sour cream

Cheese mix:

  • 450 g Ricotta cheese
  • 1 cup of pumpkin purée 
  • 1/4 cup of brown sugar – 50g
  • 2 eggs
  • 1 tsp of vanilla extract
  • 2 tsp of pumpkin pie spice
  • 2 tbs of corn starch


  1. Add flour, brown sugar, baking powder, pumpkin pie spice and salt to the food processor and pulse until all is well mixed. Add cold butter cut into small pieces and process until you almost can’t see the butter anymore, around 40 sec.
  2.  Add eggs, yoghurt and vanilla and process until you get a ball of dough.
  3. Cover in plastic wrap and refrigerate for at least an hour.
  4. Spray mini muffin pan with a baking spray or butter it and dust with flour.
  5. Roll the dough out thin, cut circles with a 3 inch cookie cutter and line the muffin forms.
  6. Bake in preheated oven to 180c/350F for 15 minutes or until golden. 
  7. Process Ricotta cheese, pumpkin purée, eggs, sugar, pumpkin pie spice and vanilla in a food processor for about a minute or until it gets creamy. 
  8. Sift the corn starch in and mix just until well incorporated.
  9. Using 1 tbs measuring spoon transfer the cheese mixture into your cooled, baked muffin crusts and bake in preheated oven to180C/350F for 25 minutes. Cover with aluminum foil if they brown too quickly.
  10. You can serve them dusted with icing sugar.


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