Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C). Line a mini muffin tin with cupcake liners or grease it well.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each mini muffin cup. Press firmly into the bottom using the back of a spoon or your fingers.
- Bake the crusts for 5 minutes. Remove from the oven and let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer.
- Add the mashed sweet potato and sugar, mixing until well combined.
- Blend in the heavy cream, vanilla extract, cinnamon, and nutmeg. Mix thoroughly.
- Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent air bubbles.
Step 3: Assemble and Bake
- Spoon or pipe the cheesecake filling over the baked crusts, filling each cup almost to the top.
- Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly.
- Remove the bites from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate for at least 2 hours or until fully chilled.
Step 4: Add the Topping
- Before serving, top each cheesecake bite with a dollop of whipped cream using a piping bag or a spoon.
- Sprinkle with crushed pecans or a light dusting of cinnamon or nutmeg for added flavor and a festive touch.
Serving Suggestions
- Serve as part of a dessert platter during holidays or family gatherings.
- Pair with a cup of coffee, tea, or a glass of dessert wine.
- Present them on a decorative tray for an elegant finish to any meal.
Tips for Success
- Cook Sweet Potatoes Properly: Roast or steam the sweet potatoes until soft, then mash thoroughly to remove lumps.
- Chill Time is Key: Allow the cheesecake bites to cool and chill completely before serving for the best texture.
- Prevent Cracking: Don’t overbake; the bites should still have a slight jiggle in the center when removed from the oven.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Why You’ll Love These Sweet Potato Cheesecake Bites
These bites bring together the creamy decadence of cheesecake and the comforting, spiced flavor of sweet potatoes in one perfect package. Their mini size makes them easy to serve and enjoy, while their rich, velvety texture and festive flavor make them a memorable treat.
Make these Sweet Potato Cheesecake Bites today and let them be the star of your dessert table!