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Pumpkin and Blueberry Mini Cheesecakes with Oat Crust
Original recipe: 12 servings · Prep: 20 min · Cook: 30 min · Total: 210 min
By TinyTummyTreats Editorial TeamPublished Apr 29, 2026 | Updated Oct 17, 2026
International
210 mins
easy-to-makefruit-basedvegetable-basedquick-prepmake-aheadbalanced-nutritionwhole-grains
Mini pumpkin and blueberry cheesecakes with a tofu-based filling and an oat-date crust. All blueberries are blended into the filling; melted coconut oil binds the crust. Allow at least 2 hours to chill after cooling. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 30 minutes; additional elapsed time 160 minutes; total about 210 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
30 min
Total
210 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup rolled oats
- 6 Medjool dates, pitted
- 3/4 cup canned pumpkin puree
- 1/2 cup silken tofu
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 tablespoons coconut oil, melted, for the oat-date crust
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line a mini muffin tin with silicone mini muffin cups.
-
Prepare the oat crust: In a food processor, blend the rolled oats, pitted dates and all 2 tablespoons melted coconut oil until evenly combined into a sticky dough. Press about 1 tablespoon of the mixture into the base of each mini muffin cup.
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Bake the oat crusts for about 8 minutes until slightly golden and set. Remove from oven and let cool while preparing the filling.
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In a blender or food processor, combine the pumpkin puree, silken tofu, the entire 1/2 cup blueberries, maple syrup, vanilla extract and lemon juice. Blend until smooth; no blueberries are reserved for folding in or garnish.
-
Spoon the filling evenly over the cooled oat crusts in each mini muffin cup, filling close to the top.
-
Place the mini cheesecakes back into the oven and bake for 15–18 minutes, or until edges are set but centers remain soft.
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Remove from oven and allow to cool completely in the tin, then transfer to the refrigerator to chill for at least 2 hours to firm up.
-
Serve without whole-blueberry garnish. Check the chilled filling and oat-date crust for firmness and stickiness, and adapt portions to the eater. Do not offer a firm or sticky crust to a child who cannot manage that texture.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. These can also be made ahead and frozen for up to 1 month; thaw in the refrigerator before serving.
Chef Tips
- Allergy Safety for Little Tummies: This recipe contains soy from tofu. Check oats and other ingredients for relevant allergens and cross-contact.
- Texture and Mouthfeel for Toddlers: The chilled oat-date crust can be firm or sticky. Check the actual result and do not offer a texture the child cannot manage. No kitchen-tested toddler-texture claim is made.
- Feeding, Portioning, and Sharing Notes: Blend every blueberry into the filling and omit whole-berry garnish. Adapt portions to the eater and supervise seated eating.
Frequently Asked Questions
- Where does the coconut oil go?
- Blend all 2 tablespoons melted coconut oil with the oats and pitted dates for the crust.
- Are any blueberries reserved?
- No. Blend the full 1/2 cup into the filling. Do not add extra whole berries or whole-berry garnish.
- How long should these chill?
- Cool completely after baking, then refrigerate for at least 2 hours. Cooling and chilling are additional to preparation and baking.
Ingredient Replacements
The silken tofu contains soy. Check oats and other packaged ingredients for relevant allergens. The listed coconut oil is allocated entirely to the crust, and all 1/2 cup blueberries go into the filling. Substituting tofu or the crust binder has not been validated.
Storage
Keep in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Thaw in the refrigerator and check the chilled texture before serving.
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