Mini Sweet Potato Cheesecakes Cups
These mini sweet potato cheesecakes are soft, flavorful, and perfect for teething babies. Made with just five ingredients, they offer a nutritious and gentle texture for little ones.
These mini sweet potato cheesecakes are soft, flavorful, and perfect for teething babies. Made with just five ingredients, they offer a nutritious and gentle texture for little ones.
Medium to prepare
5 min prep
adjustable below
per serving
Egg, MilkIntroduce one at a time.
Preheat the Oven: Preheat your oven to 350°F (175°C). Place silicone muffin cups or small ramekins on a baking sheet.
Cook the Sweet Potato (if needed): In a small pot, boil the sweet potato until tender (about 8-10 minutes). Once cooked, let it cool slightly, then mash with a fork.
Prepare the Cheesecake Mixture: In a mixing bowl, combine the mashed sweet potato, softened cream cheese, vanilla extract, egg yolk, and applesauce. Whisk until smooth and well combined.
Fill the Cups: Evenly distribute the cheesecake mixture into the silicone muffin cups or ramekins.
Bake: Bake in the preheated oven for 12-15 minutes, until the tops are set and slightly golden.
Cool and Serve: Let the mini cheesecakes cool to a safe temperature before serving. These are soft enough for teething babies to enjoy.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 3 servings per recipe
Amount per serving
Calories
72
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.