Mini pumpkin spice cheesecakes topped with a white chocolate ganache and cinnamon candied peanuts!

Mini pumpkin spice cheesecakes topped with a white chocolate ganache and cinnamon candied peanuts!

There’s something about mini things that makes me so happy. Mini animals, mini cars, and most importantly, mini foods. Not only are miniature eats perfectly bite-sized, but they make eating fun.

Take these here cheesecakes. Now, I’m all for big, thick cheesecakes, but sometimes a little bite (or four) is all you need. And instead of taking 6 hours to bake and cool a cheesecake, it only takes about 2 hours for these babies to go from nuthin’ to beautiful mini cheesecakes ready for the taking. 

Mini pumpkin spice cheesecakes topped with a white chocolate ganache and cinnamon candied peanuts!

And to make these cheesecakes extra special, I baked them with Cinnamon Spice Peanuts from Lush Nuts. The nuts are ground into the crust for a nutty, spiced, cookie-like graham, and are sprinkled on top for a crunch that offers a textural balance to the creamy cheesecake.

Lush is a company based out of Kalamazoo, Michigan, and is the brainchild of the ridiculously talented Bisera Urdarevik. Bisera and I first met two years ago when her nuts were being sold at the market I worked at. I- and everyone I worked with- was hooked on these nuts. We’d go around trading different flavors with each other and arguing which flavor was best. We could not get enough. Then, when I found out these incredible nuts were being made by one twenty-something girl, I became an official fan.

Bisera makes all of her nuts by hand in Kalamazoo. They are all vegan, gluten and soy free, and 100% natural. In fact, the base recipe contains only three ingredients: peanuts, sugar, and salt.

Mini pumpkin spice cheesecakes topped with a white chocolate ganache and cinnamon candied peanuts!

Every time I open a package from Bisera, my tastebuds immediately water. It’s hard to believe that those three ingredients plus a dash of spice is all it takes to make the best candied nuts I’ve ever had.

Though the Coconut Lavender Almonds will forever be my number one flavor, these Cinnamon Spice Peanuts come a close second. They’re perfect for autumn, and would be a great stocking stuffer for the holidays (it’s time to start planning, people!).

Mini pumpkin spice cheesecakes topped with a white chocolate ganache and cinnamon candied peanuts!

Last, because I am such a huge fan of these nuts, we’re extending 20% off of anything from Lush Gourmet online to Broma fans when you use the code ‘bromabakery’ at checkout.

PS- Be sure to follow along with Lush Nuts on Instagram. Bisera is rolling out a new line of trail mixes at the end of this month. I can’t WAIT to try them!

Stay up to date with all things Broma on:

Facebook | Instagram | Pinterest | Twitter | BlogLovin’ | Snapchat: sarahfennell

RECIPE

Mini Pumpkin Spice Cheesecakes

Ingredients

  • 1/2 cup Lush Nuts Cinnamon Spice Peanuts
  • 10 graham cracker sheets (four crackers per sheet)
  • 6 tablespoons butter, melted
  • 12 oz cream cheese, room temperature
  • 2 eggs, room temperature
  • 1/2 cup light or medium brown sugar
  • 1/4 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 6 oz white chocolate, melted

Instructions

  1. Preheat oven to 325°F. Grease, then line 9 muffin molds with parchment paper.
  2. In a food processor, combine the cinnamon spice peanuts and graham cracker crumbs. Pulse until the mixture resembles a fine sand and the peanuts are completely pulverized. Pour in butter and pulse until it comes together. Scoop 2 tablespoons (packed) into the bottom of each muffin mold, then press down firmly so the surface is packed and even.
  3. In a large mixing bowl, whip cream cheese and eggs until light and fluffy. Add in brown sugar, pumpkin puree, vanilla, spices, and salt, mixing until combined. Pour batter into cheesecake molds, then rap on counter 3-4 times to remove any air bubbles. Bake for 30 minutes, then remove from oven and allow to cool completely.
  4. Once cooled, pour melted white chocolate over cheesecakes, then top with more cinnamon spice peanuts!

by


This post was graciously sponsored by Lush Nuts. All opinions are 100% my own!

 

43 comments

Reply

I started in on a bag of the coffee nuts and they are AMAZING! I kind of want allll the flavors because dang, they are good.

Sarah | Broma Bakery
Reply

You did not! Don’t you love them?! 🙂

Reply

These cheesecakes look so delicious and the white chocolate ganache and candied peanuts definitely take them to the next level- super unique! Pinning 🙂

Sarah | Broma Bakery
Reply

Thank you Medha! They are pretty spectacular 🙂

Reply

Love everything about these cheesecakes. Perfect Fall bites 🙂

Sarah | Broma Bakery
Reply

Thank you Jennifer! Virtually sending you some 🙂

Reply

I’m totally with you on the mini size of everything! Those nuts look tasty!

Sarah | Broma Bakery
Reply

Thank you Heidi! Mini makes everything better 🙂

Reply

These look absolutely delicious!! Cheesecake, as amazing as it is, can sometimes be almost too decadent (say what?!), so bite-size = perfection 🙂

Sarah | Broma Bakery
Reply

Right? I totally agree!

Reply

Mini is always better! These cheesecakes are adorable!

Sarah | Broma Bakery
Reply

Desserts + adorable is always a good thing

Reply

Loving that thick crust. And mini all the way… especially baby kitties.

Sarah | Broma Bakery
Reply

YOU KNOW IT!

Reply

Lovin’ these mini cheesecakes Sarah! Since they’re mini we get to eat more than one right???

Sarah | Broma Bakery
Reply

Yes, precisely!

Reply

These tiny cheesecakes look so yummy!! Really love that peanut-graham crust!

Sarah | Broma Bakery
Reply

Thank you Katrina!

Reply

Love cheesecake and pumpkin! I know what I am doing tonight. Might try with your homemade salted caramel! Looks delicious.

Sarah | Broma Bakery
Reply

Oh what an amazing idea! Love that Courtney 🙂

Reply

These are gorgeous Sarah!

Sarah | Broma Bakery
Reply

Thank you gal pal!

Reply

I can only imagine how good the ground peanuts taste in the crust.

Sarah | Broma Bakery
Reply

So, so good. 🙂

Reply

I love miniature foods too. These mini pumpkin cheesecakes look so delectable! I also love that its got a spiced, nutty flavor to the graham crust. The nuts look fantastic as well! <3

Sarah | Broma Bakery
Reply

The nuttiness is just so fall. Love!

Reply

There are a lot of things I’m loving about these cheesecakes, but I think the thing I love the most?? The fact that it looks like there’s an even layer of crust to cheesecake…Literally the perfect bite!

Sarah | Broma Bakery
Reply

RIGHT? You need that thick crust!!!

Reply

Mini things are the BEST! These look absolutely divine!!

Sarah | Broma Bakery
Reply

Thank you Sarah!

Reply

These are adorable! I love mini desserts too. So much fun to bake 🙂

Sarah | Broma Bakery
Reply

I totally agree. Everything mini 🙂

Reply

Hi – haven’t tried the cheesecake (YET) but yes to cheesecake, yes to mini desserts!! And… I ordered a bunch of nuts from Lush – wow!! I ordered a couple of gift sets and nut choices for the men in my life, so difficult to shop for. When the package arrived it also held a little pack of the coffee nuts for me!! Yeah, those didn’t last long. But appreciated her thoughtfulness and customer service. Will have to order some of the other flavors for myself! Thanks for the tip.

Sarah | Broma Bakery
Reply

Hi Shauna! I’m SO glad to hear that you enjoyed your purchase! Bisera is the sweetest, and I totally agree on how amazing her customer service is! Thank you for letting me know what you thought- it’s so nice to hear that people enjoy the brands that I do, too!
Warmly,
Sarah

Reply

Oh my goodness this sounds like a wonderful dessert! I love mini cheesecakes!

Sarah | Broma Bakery
Reply

Mini is so fun, isn’t it?!

Reply

hi!

can I do it as one cake? and what size of the cake pan?

thanks!

Sarah | Broma Bakery
Reply

Hi Sapir,

Yes, you can absolutely do it as one cake, but since this recipe is not made for a cake, I am not sure what you should use. I would guess a standard 8 or 9 inch springform would be good!

Reply

thank you:)

Sarah | Broma Bakery
Reply

Totally! They will probably come out a bit different, but I would guess a 9 inch springform pan will do the trick!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: