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Sweet Potato and Spinach Mini Savoury Cheesecakes
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated May 11, 2026
International
40 mins
easy-to-makevegetable-basedsoft-texturequick-prepmake-aheadlunchbox-friendlybalanced-nutritionsuitable-for-12-monthsbudget-friendlyquick & easyfinger-food-friendly
Sweet Potato and Spinach Mini Savoury Cheesecakes with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 sweet potato (medium-sized)
- 100 grams fresh spinach leaves
- 200 grams silken tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon ground flaxseed
- 50 grams gluten-free rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- a pinch ground black pepper
Instructions
-
Preheat the oven to 180 degrees C (350 degrees F). Lightly grease a 12-cup mini muffin tin with olive oil.
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Steam the sweet potato chunks until very tender, about 12-15 minutes. Let cool slightly.
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While the sweet potato steams, blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water. Chop finely.
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Once the sweet potato is cool enough to handle, mash it thoroughly with a fork or blend for a smoother texture if desired.
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Prepare the flax egg by mixing ground flaxseed with warm water in a small bowl. Let it sit for 5 minutes until it thickens.
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In a large mixing bowl, combine the mashed sweet potato, silken tofu, chopped spinach, nutritional yeast, apple cider vinegar, olive oil, and the flax egg. Mix well until smooth and homogeneous.
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In a separate small bowl, mix the finely ground oat flour, baking powder, garlic powder, onion powder, and black pepper.
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Add the dry ingredients into the wet mixture and fold gently to combine. The batter should be thick but spoonable; if too dry, add a tiny splash of water or unsweetened plant milk.
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Spoon the batter evenly into the prepared mini muffin tin cups, filling almost to the top.
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Bake in the preheated oven for 23-25 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean.
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Allow cheesecakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Store cooled cheesecakes in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
-
Serve as a nutritious finger food, perfect for toddler lunchboxes or healthy snacks.
Frequently Asked Questions
- Can I make Sweet Potato and Spinach Mini Savoury Cheesecakes ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- sweet potato (medium-sized): Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- grams fresh spinach leaves: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- grams silken tofu: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- tablespoons nutritional yeast: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon apple cider vinegar: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Sweet Potato and Spinach Mini Savoury Cheesecakes completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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