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.
- Suitable from
- Finger foods (BLW)
- Total time
- 30min
- Makes
- 3servings
- Iron
- 0.2mg
Medium to prepare
5 min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Sweet potato1 piece
- Cream cheese1/2 cup
- Vanilla extract1/4 tsp
- Egg yolk1 piece
- Applesauce2 tbsps
Steps
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.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 72kcal
- Protein
- 1.3g
- Fat
- 5.8g
- Carbs
- 3.8g
- Carbs21%
- Protein7%
- Fat72%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
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.