Photo of Mini butternut cheesecakes by WW

Mini butternut cheesecakes

Total Time
39 min
14 min
25 min
These creamy cheesecakes are a fabulous finish to any holiday meal. You can use precut butternut squash to make squash puree. It is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning. To make squash puree from precut cubes, simply simmer in water or the microwave until extremely tender. Drain well and mash using a potato masher or puree with an electric mixer. Feel free to substitute canned pumpkin puree (not pumpkin pie filling) for the squash.


Cooking spray

2 spray(s)

Graham cracker crumbs

cup(s), from 4 whole graham cracker sheets

Unsalted butter

1 Tbsp, melted

Fat-free cream cheese

4 Tbsp, at room temperature

Low fat cream cheese

4 oz, at room temperature

Cooked cubed butternut squash

1 cup(s), pureed (yields 3/4 cup puree)



Vanilla extract

½ tsp

Ground cinnamon

½ tsp, plus extra for garnish

Ground nutmeg



2 large egg(s)


  1. Preheat oven to 325°F. Coat 12 small ramekins (or custard cups) with cooking spray.
  2. In a small bowl, combine graham cracker crumbs and butter with a fork. Using a tablespoon measure, scoop approximately 1 tablespoon crumb mixture into each ramekin; press down mixture with your fingers. Bake until lightly browned, about 5 minutes.
  3. In a large bowl, combine cream cheeses, squash puree, sugar, vanilla, cinnamon, and nutmeg; mix with an electric mixer set on medium-high speed, scraping down sides of the bowl often, until batter is completely smooth, about 2 to 3 minutes. Add eggs; mix for 1 to 2 minutes more.
  4. Spoon about 1/4 cup batter into each ramekin; smooth tops lightly with back of a spoon. Bake until lightly set on top, about 20 minutes. Let cool at room temperature and then transfer to refrigerator to cool completely. Sprinkle with cinnamon before serving. Yields 1 per serving.