Mini No-Bake Fresh Mint Cheesecakes

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven. The entire family can enjoy these bite-size desserts with no artificial colors or flavors!

An overhead shot of a batch of Mini Fresh Mint Cheesecakes and a bottle of mint-infused simple syrup.
This post is sponsored by Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for supporting the brands that continue to make CaliGirl Cooking possible. This post also contains affiliate links, which means I may earn a small commission when you click on them and make any subsequent purchases.

If you’re looking for an easy, refreshing dessert that’s already perfectly portion-controlled for you and your family, these Mini No-Bake Fresh Mint Cheesecakes are it! I’ve once again partnered with my friends at Sonoma Syrup Co. to come up with a tasty recipe to showcase all of the wonderful flavors of their fresh mint syrup, without any of that bright green faux mint color and flavor that shows up in most minty desserts you see. If you were a fan of my Fresh Mint Dark Chocolate Chip Ice Cream, you’re definitely not going to want to miss this one.

Special Equipment Needed for Making Mini Cheesecakes

Before we get into the recipe itself, it’s important to note a few pieces of equipment you’ll need to make it.

Mini Cheesecake Pan (optional)

If you want your cheesecakes to be the most aesthetically pleasing, I highly recommend investing in a mini cheesecake pan with removable bottoms. I have one similar to this. If you don’t feel like investing or simply didn’t plan too far in advance to make this recipe (hey, I totally get it) you can simply line a muffin tin with paper liners for ease of pulling out the individual cheesecakes once they’ve set up in the fridge.

Hand Mixer and/or Stand Mixer

To be honest, I used BOTH my hand mixer and my stand mixer for this recipe, but you certainly don’t have to. If you only use one or the other, you’ll just have to do some transferring and extra washing of dishes while you’re putting together your cheesecakes. But you will need at least one of these! No one wants to spend hours hand-whisking heavy whipping cream until it’s fluffy.

Those are all of the special tools you’ll need, everything else is pretty standard, like mixing bowls, spatulas, etc.

What You’ll Need to Prepare in Advance

This recipe comes together in no time at all, as long as you do a little advance planning. Here are the two easy steps you’ll need to take at least a few hours before you decide to put together these cheesecakes:

  1. Set out the cream cheese to come to room temperature.
  2. Steep the whipping cream with some fresh mint so it has time to cool down before you actually move forward with whipping it.

Since we’re not baking this dessert, we want to make sure everything is at the optimal temperature before moving forward with the rest of the recipe.

How to Make a No-Bake Chocolate Crust

It’s no secret that the ultimate compliment to fresh mint is chocolate, so that’s exactly the type of crust we’re going to make. A no-bake cheesecake crust is easier than ever to put together. All you need are some crushed up crispy cookies and melted butter. Once they’re mixed together, pressed into your mini cheesecake pans and refrigerated, the butter will harden up again and form a nice solid base for the mint cheesecake filling.

I used some chocolate cat cookies from Trader Joe’s for my crust, but you could also use chocolate graham crackers or even just the cookie part of Oreo’s (no filling).

An overhead shot of a mini cheesecake pan filled with chocolate cookie crust.

A Light-and-Fluffy Fresh Mint Cheesecake Filling

Once you have the chocolate crusts pressed into your mini cheesecake pan or cupcake tin, you’ll want to make the filling.

The first (and very important) step to a fluffy filling is to whip the mint-infused cream you prepared in advance until stiff peaks form. This will give your cheesecakes a silky, smooth and light texture that’s sure to please anyone who tries it. To really up the fresh mint flavor here, we’ll also whip in some of Sonoma Syrup’s Mint-Infused Simple Syrup, which is made with all-natural flavors and no artificial coloring.

An overhead shot of a mixing bowl full of whipped mint cream.

Once your mint cream is sufficiently whipped, it’s time to make the other half of the filling by combining your room temperature cream cheese and some powdered sugar.

Next (and this is important) gently fold the mint whipped cream into the cream cheese mixture and – voila! –your light and oh-so-fluffy mint cheesecake filling is ready to go.

Gently scoop the filling into your chocolate crust cups and refrigerate for at least a few hours for the filling to firm up a bit. It won’t be super stiff, but that’s how we get the light and fluffy texture. If you need the filling to be a little stiffer for removing the cheesecakes from the pan, simply pop them into the freezer for 20 minutes or so before serving.

A stack of three mini fresh mint cheesecakes with a bottle of mint-infused simple syrup.

More Ways to Use Mint in the Kitchen

Mint is such a fun and refreshing flavor to incorporate into recipes, especially in the summer. Here are some other great ideas for adding more fresh mint flavor to your recipes during these warm-weather months:

Use it to make Fresh Mint Ice Cream with Dark Chocolate Chips.

Make a classic cocktail like a Mojito or a Mint Julep.

Stray from your usual cup of coffee with a Mint Matcha Latte.

Or stick to your OG latte but add a dash of mint syrup.

And, finally, what better way to cool off from the heat than with some Vanilla Bean Mint Lemonade?

I dare you to try this recipe and tell me these Mint Mini Cheesecakes aren’t a breath of fresh, minty air. Be sure to check out Sonoma Syrup Co.’s full range of all-natural products here and leave a rating and comment below as soon as you give the recipe a try!

A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.

5 from 1 vote
A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.
Mini No-Bake Fresh Mint Cheesecakes
Prep Time
30 mins
Cook Time
10 mins
Refrigerator Time
5 hrs
Total Time
5 hrs 40 mins
 

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven.

Course: Dessert
Cuisine: American, French
Keyword: bite-size, cheesecake, dessert, family-friendly, mint, no-bake, summer
Servings: 12 people
Calories: 378 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 1 1/2 cups chocolate wafer cookies (I used Trader Joe’s Chocolate Cat Cookies, or you could use chocolate grahams or Oreo’s without the filling.)
  • 5 tablespoons butter, melted
For the filling:
  • 1 cup heavy whipping cream
  • 5-8 leaves fresh mint
  • 2 teaspoons Sonoma Syrup Co. Mint-Infused Simple Syrup
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • Fresh mint, to garnish (optional)
Instructions
  1. A few hours before you want to make the cheesecakes, pull out the cream cheese to let it come to room temperature and make the mint-infused heavy cream. To make the cream, bring the heavy whipping cream and fresh mint to a gentle simmer in a small saucepan, then turn off the heat and let it cool down until it is no longer too hot to the touch. Transfer the infused cream to a heat-proof dish or container (I used a glass measuring cup) and refrigerate until completely cool.

  2. Once the cream cheese is at room temperature and the infused cream has cooled down, prepare your mini cheesecake or muffin tin pans by either spraying the cheesecake tins (with removable bottoms) with cooking spray or lining the muffin tins with paper liners. Set aside.

  3. Next, prepare the crust. Depending on the equipment you have available, either combine the chocolate cookies and melted butter in a food processor and process until finely crumbled, or smash the cookies into small pieces in a resealable plastic bag, then combine the crumbs in a small bowl with the melted butter.

  4. Firmly press the cookie and butter mixture evenly into the bottom of each of your tins and set aside.

  5. Remove the infused cream from the refrigerator and place in either a mixing bowl or the bowl of a stand mixer. Add the mint syrup and vanilla extract. Using your hand mixer or the whisk attachment on the stand mixer, whip the cream until stiff peaks form. This may take a while, 5-10 minutes.

  6. In a separate mixing bowl, beat together the cream cheese and powdered sugar until smooth. Gently fold in the mint-infused whipped cream until just incorporated, being careful not to overmix.

  7. Scoop the cheesecake filling evenly into each of your mini cheesecake or muffin tins. Refrigerate for at least three hours before serving. If you feel the cheesecakes are still too soft, feel free to pop them into the freezer for 20-30 minutes before removing them from the pan.

Recipe Notes
  1. You can find mini cheesecake pans with removable bottoms here.
  2. Be sure to remove the cream cheese from the refrigerator and prepare the mint-infused whipping cream a few hours in advance. 
  3. It's important to make sure the cream is nice and whipped - with thick peaks - before folding it into the rest of the cheesecake batter. 
  4. The cheesecakes will be light and fluffy, even after setting in the refrigerator for a few hours. If you need them to be firmer for removing from the pan and serving, place them in the freezer for 20-30 minutes before enjoying.
Nutrition Facts
Mini No-Bake Fresh Mint Cheesecakes
Amount Per Serving
Calories 378 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 71mg24%
Sodium 345mg15%
Potassium 116mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 818IU16%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Over 70 Pantry Recipes You Can Make This Week

Here are over 70 recipes you can make using common pantry and freezer ingredients this week. Perfect for when you can’t find what you need at the grocery store (or get there in the first place!)

Whether you’ve stocked your pantry or freezer thanks to a natural disaster, global pandemic or to just plain be prepared for ANY unforeseen event, there are tons of ways you can put your ingredients to good use without getting bored. Here are over 70 of my favorite recipes (from CaliGirl Cooking and beyond) that will help you get creative in the kitchen when you have limited supplies to work with.

Breakfast

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

The Easiest Pumpkin Apple Baked Oatmeal Cups (CaliGirl Cooking)

Weekend Hazelnut Sticky Buns with Date Caramel (CaliGirl Cooking)

Weekday Festive Funfetti Pancakes (CaliGirl Cooking)

Andy’s Fairfield Granola (CaliGirl Cooking)

Eggs in Purgatory (Pina Bresciani)

PB&J Quinoa Bowl (CaliGirl Cooking)

Oat Milk Chia Pudding with Blueberry Orange Compote (CaliGirl Cooking)

Slow Cooker Superfood Oatmeal (CaliGirl Cooking)

Peanut Butter Banana Breakfast Cookies (CaliGirl Cooking)

Peanut Butter Chocolate Overnight Oats (Let’s Eat Cake)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar (CaliGirl Cooking)

Chai Chia Oatmeal (CaliGirl Cooking)

Chunky Monkey Cinnamon Rolls (CaliGirl Cooking)

Easy Pumpkin Macadamia Nut Muffins (CaliGirl Cooking)

Matcha Macadamia Latte (CaliGirl Cooking)

Bread

A plate of freshly baked hot cross buns with icing.

Hot Cross Buns (CaliGirl Cooking)

Chocolate Cherry Bread (CaliGirl Cooking)

Buttery Soft Pretzel Bites (Gimme Some Oven)

Peanut Butter and Jelly Pull-Apart Bread (CaliGirl Cooking)

Pumpkin Popovers (CaliGirl Cooking)

Soups

A pot of warming minestrone soup surrounded by a wooden spoon and chunk of Parmesan cheese.

Warming Minestrone Soup (CaliGirl Cooking)

French Onion Soup (CaliGirl Cooking)

20-Minute Tomato Soup (Gimme Some Oven)

Easy Indian-Style Yellow Curry (CaliGirl Cooking)

Instant Pot Chicken Tortilla Soup (Seasonal Cravings)

Caramelized Leek and Parsnip Soup with Mushrooms and Crispy Prosciutto (CaliGirl Cooking)

Slow Cooker Sweet Potato Chili (Lemons and Zest)

Pasta

A bowl of cashew shrimp with chopsticks.

Cashew Shrimp (CaliGirl Cooking)

Orecchiette Pasta with Sausage and Baby Broccoli (Entertaining with Beth)

Easy Pasta Sauce Recipe (The Foreign Fork)

Super Quick Mexican Baked Penne (Erica’s Recipes)

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes (Gimme Some Oven)

Other Mains (Casseroles and More!)

A serving dish of Spicy Beet Poke and an individual bowl of the poke with chopsticks.

Spicy Beet Poke (CaliGirl Cooking)

Mexican Beef and Rice Casserole (Savory Experiments)

Quick-and-Easy Tuna Salad Sandwiches (CaliGirl Cooking)

The BEST Falafel Recipe (Gimme Some Oven)

Mom’s Peanut Butter Chicken (CaliGirl Cooking)

Sweet Potato and Black Bean Quinoa Bowls (Spoonful of Flavor)

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes (CaliGirl Cooking)

Cheesy Tater Tot Casserole (Small Farm Big Life)

Southern Salmon Croquettes (Grandbaby Cakes)

Side Dishes

A bowl of Cranberry, White Bean and Grain Salad surrounded by a green linen napkin and fresh cranberries.

Cranberry, White Bean and Grain Salad with Fresh Herbs (CaliGirl Cooking)

Smoky Slow Cooker Baked Beans (This Healthy Kitchen)

Herbed Grain Salad with Broccoli Rabe and White Beans (CaliGirl Cooking)

Socca Flatbreads (Emma Eats & Explores)

Snacks

A freshly cut batch of Chocolate Chip Sunflower Seed Butter Protein Bars.

Chocolate Chip Sunflower Seed Butter Protein Bars (CaliGirl Cooking)

All-Dressed Party Mix (CaliGirl Cooking)

5-Minute Pumpkin Curry Hummus (CaliGirl Cooking)

“Nooch” (Nutritional Yeast) Popcorn (Gimme Some Oven)

Addicting S’mores Granola Clusters (CaliGirl Cooking)

Spiced Rosemary Bar Nuts (CaliGirl Cooking)

No-Bake Energy Bites (Salt & Baker)

Homemade Whole Wheat Crackers – Two Ways! (CaliGirl Cooking)

Curry Rosemary Roasted Mixed Nuts (CaliGirl Cooking)

Bacon-Wrapped Stuffed Dates (CaliGirl Cooking)

Miso Furikake Hummus (CaliGirl Cooking)

Condiments

A dish of freshly made Three-Ingredient Calabrian Chili Spread.

The Easiest Three-Ingredient Calabrian Chili Sauce (CaliGirl Cooking)

Homemade BBQ Sauce (Gimme Some Oven)

Stupid Simple Two-Ingredient Shallot Oil (CaliGirl Cooking)

The BEST Enchilada Sauce! (Gimme Some Oven)

Desserts

A stack of three Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars (CaliGirl Cooking)

5-Ingredient Indulgent Date Bites (CaliGirl Cooking)

Vegan Black Bean Brownies (Baked by Clo)

Tahini Blondies with Whiskey Date Caramel and Sea Salt (CaliGirl Cooking)

Dreamy Chocolate Lava Cakes (Gimme Some Oven)

Chocolate, Coconut and Butterscotch “Grutch” Bars (CaliGirl Cooking)

Healthy Oatmeal Chocolate Chip Cookies (Fit Foodie Finds)

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze (CaliGirl Cooking)

5-Ingredient Lemon Bars (Gimme Some Oven)

For a frequently updated list of pantry recipes including these ones and many more, check out my Pantry Recipes Pinterest board!

 

Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)

This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!

A Greek Yogurt Berry Tart with Almond Crust surrounded by bottles of almond extract and almond syrup, plus fresh lemons.
This post is sponsored by Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make CaliGirl Cooking possible!

*This post contains affiliate links, which means I may make a small commission for purchases you make through them. 

If you’re like me and absolutely obsessed with the taste of marzipan, you are going to die over this Greek Yogurt Berry Tart.

If you’re obsessed with fresh berries and can think of no better way to enjoy them than in a tasty dessert, you may also die over this recipe.

And, if you have anyone in your family who is gluten-free, or just plain wish there was a slightly healthier dessert you could serve to satisfy the masses, you are most definitely going to die over this recipe.

This Greek Yogurt Berry Tart with Almond Crust is easy to make, protein-packed, and a fun way to get a few extra nutrients into your family’s diet.

Let’s dig in!

How to Prep Your Tart

While this recipe is extremely easy to make, it does require a small amount of advanced planning. The night before you’re going to make the tart, measure out and strain your yogurt to remove any excess liquid. You want that yogurt thick and creamy to make it extra-spreadable!

It’s pretty important here to use whole milk Greek yogurt, because it’s the thickest of them all. Nevertheless, it will still have some liquid. To set the yogurt up to strain, simply place a fine mesh sieve over a small mixing bowl. Line the sieve with a paper towel, then scoop in the yogurt. Cover it with plastic wrap and place it in the refrigerator overnight. The next day, you’ll see all of the liquid that strained off in the bottom of the mixing bowl.

Making a Gluten-Free Almond Crust

An overhead shot of a beautifully golden, gluten-free almond flour crust.

Once the yogurt is strained and you’re ready to “get your tart on,” you’ll want to start by making the gluten-free almond crust. This requires just a few ingredients:

Super-fine almond flour
Chilled butter
Sonoma Syrup Co. Vanilla Almond Infused Simple Syrup (or more butter!)

Combine all of these ingredients to make a crumbly dough, then press it into a greased 11-inch tart pan. Bake for 10-12 minutes (or until golden) and you’ll have a beautiful (and tasty) gluten-free tart crust on your hands!

Filling and Topping your Almond Tart

Once you’re done baking the crust, turn your oven off because this recipe requires absolutely NO additional baking. I told you it was easy!

An overhead shot of an almond tart crust filled with a zesty Greek yogurt filling.

To make the almond-flavored Greek yogurt filling, you’ll simply mix together the yogurt, some of Sonoma Syrup Co.’s delicious almond extract, a hint of lemon zest and a dash of powdered sugar. This makes for a perfectly sweet-tart base for the real showstoppers of the tart…the fresh berries!

I chose to use fresh strawberries and raspberries because (a) they’re gorgeous and (b) they pair beautifully with almonds, but you could really use any berries you like. Load up the tart with them and finish things off with a sprinkle of slivered almonds and fresh mint. Don’t skip this last step, the crunch of the almonds and freshness of the mint are both the perfect final flavors to round out this delicious dessert.

An overhead shot of a loaded Greek Yogurt Berry Tart with Almond Crust, with a piece being pulled out of it.

What You Need to Make This Greek Yogurt Berry Tart

This recipe is already easy as it is, but there are a few key pieces of kitchen equipment that will make the process even simpler:

  1. Fine mesh sieve
  2. 11-inch tart pan with removable bottom
  3. Sifter
  4. Inverted spatula
  5. Pizza sheet or large baking sheet to place the tart pan on while it bakes

I absolutely love this recipe because it has very little added sugar and is loaded with extra nutrients from the Greek yogurt, almonds and fresh berries. Something that tastes this good and also has tons of nutritional benefits?? Sign me up!

Looking down on a plate with a piece of Greek Yogurt Berry Tart on it, with the rest of the tart offset in the corner.

If you make this recipe, be sure to rate it and leave a comment below!

Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Prep Time
25 mins
Cook Time
12 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 37 mins
 

This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!

Course: Dessert
Cuisine: American, French
Keyword: almond, baking, berries, dessert, family-friendly, fruit, gluten-free, yogurt
Servings: 8 people
Calories: 521 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 4 cups super-fine almond flour
  • 1 tablespoon Sonoma Syrup Co. Vanilla Almond Infused Syrup
  • 1/2 cup butter, chilled and cubed (Add 1 add'l tablespoon if you don't have the simple syrup)
For the Greek yogurt filling:
  • 2 cups whole milk Greek yogurt
  • 1 teaspoon Sonoma Syrup Co. Almond Extract
  • 1 teaspoon lemon zest
  • 1/4 cup powdered sugar, sifted
For the toppings:
  • 12 ounces fresh strawberries, sliced
  • 12 ounces fresh raspberries
  • A few sprigs of mint, julienned
  • 2 tablespoons slivered almonds, toasted
Instructions
  1. The night before you plan to make the tart, place a fine mesh sieve over a small mixing bowl and line it with a paper towel. Measure out the Greek yogurt into the sieve, cover with plastic wrap, and let sit in the refrigerator overnight so all of the liquid strains out.

  2. The next day, preheat the oven to 350 degrees Fahrenheit and spray your tart pan with nonstick cooking spray. Set aside.

  3. Combine all of the crust ingredients in a large mixing bowl using your hands. Keep working it until a crumbly dough forms, then press the dough into the prepared tart pan, doing your best to keep everything even and make sure there aren’t certain parts that are thinner than others. You want the dough to extend up all the way to the top edges of the tart pan all the way around.

  4. Place tart pan on a pizza sheet or large baking sheet (to catch any butter/grease that leaks out of the pan), and bake in the oven for 10-12 minutes, or until the crust takes on a nice golden color. Remove and let cool completely.

  5. Next, dump the water that strained off of the yogurt out of the small mixing bowl and use it to make the filling. Add the strained yogurt, almond extract, lemon zest and powdered sugar and stir until well-combined.

  6. Scoop the filling out into the cooled tart shell and, using the inverted spatula, spread it around evenly.

  7. Top the tart with the strawberries and raspberries, then sprinkle on the julienned mint and slivered almonds. Serve as soon as possible and store in the refrigerator if you don’t finish it all in one sitting!

Recipe Notes
  1. Straining the yogurt the night before you make this is absolutely essential so that you don't end up with a soggy tart.
  2. Crust: If you don't have access to the Sonoma Syrup Co. almond-infused syrup, simply add 1 additional tablespoon of chilled butter.
  3. Utilizing a tart pan (with removable bottom) will ensure you'll have a beautiful-looking tart that's easy to serve.
  4. You can easily use your favorite brand of almond extract.
  5. This tart is best if consumed within two days.
Nutrition Facts
Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Amount Per Serving
Calories 521 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 9g56%
Cholesterol 33mg11%
Sodium 122mg5%
Potassium 217mg6%
Carbohydrates 28g9%
Fiber 10g42%
Sugar 13g14%
Protein 18g36%
Vitamin A 369IU7%
Vitamin C 36mg44%
Calcium 200mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Your Own Pumpkin Purée

Forget the canned stuff, learn how to make your own homemade pumpkin purée from scratch. It takes just one simple ingredient and less than an hour to make!Homemade pumpkin puree in a glass dish surrounded by a black spoon, black and white checked napkin and a small bowl of ground cinnamon.

The recent pumpkin spice-everything craze has made it hard to ignore the rows and rows of canned pumpkin that pop up on grocery store shelves once summer starts coming to a close. I’ll be the first to admit that I love pumpkin so much I’ve been known to stock up on it right after the holidays to get me through the better part of a year.

But what if you could easily make your own and store it in the freezer to have ready to go at a moment’s notice? It’s easier than you think, and today I’m going to tell you all about it!

Health Benefits of Pumpkin

Since I’ve become a mom, having some pumpkin purée on hand has become even more important as I love using it as a way of sneaking some extra nutrients into my little one’s diet. It’s super easy to mix into baked goods like pancakes, donuts, muffins and breads to up the healthiness factor. Not only does pumpkin have loads of Vitamin A, it’s also rich in antioxidants and can boost immunity – and it’s tasty to boot!

Pumpkin’s sweeter flavor is often appreciated by tiny eaters so if you have kids, take advantage of it and add some pumpkin to their diet. I’ll give you some great recipe ideas below.

An overhead shot of a glass bowl of pumpkin puree surrounded by a black and white checked napkin, a spoon, cinnamon sticks and a bowl of ground cinnamon.

What You Need to Make Pumpkin Purée

Perhaps the most exciting thing about making your own pumpkin purée (besides having it on hand to use whenever you want) is that you need next to nothing to make it. We’re talking one ingredient and a couple of common kitchen appliances/utensils. That’s my kind of recipe!

Here’s what you’re going to want to gather up before you start cooking:

A baking pumpkin
A knife and cutting board
A jelly roll pan
Aluminum foil
A food processor

That’s it! Well, you’re also going to need an oven, but I’m hoping you’ve already got one of those on hand 😉

How to Make It

The first step in making the perfect homemade pumpkin purée is to cook your pumpkin. To make the process go a bit faster, you’ll go ahead and cut the pumpkin in half, scoop out the seeds, and wrap each half in aluminum foil to really seal in some steam from the oven.

After just 30 minutes baking away (and a little bit of cooling time) your cooked pumpkin will be scooped into the food processor – sans skin – and puréed until smooth. I mean, could it be any simpler?? No oil, no butter, no liquid, no nothing. Just good ol’ pumpkin to make all your fall baking dreams come true.

An overhead shot of homemade pumpkin puree in a food processor.

How to Use Homemade Pumpkin Purée

Oh let me count the ways! There are so many great uses for homemade pumpkin purée. Here are just a few ideas:

In some super-simple muffins

In a twist on Shepherd’s Pie

In an adults-only latté

In a healthy smoothie

Or a cozy coffee cake

To add some extra sweetness to marinara sauce

Or in ooey-gooey cinnamon rolls.

Even in a spicy curry!

The possibilities are endless.

Get the easy recipe for homemade pumpkin purée below. For more pumpkin inspiration, be sure to check out my Fall Foodie Ideas board on Pinterest (so many delicious recipes I’m dying to try) or sign up for my weekly newsletter where I’ll be sending out all the fun fall content in the coming weeks!

Homemade Pumpkin Purée
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Forget the canned stuff, learn how to make your own homemade pumpkin purée from scratch. It takes just one simple ingredient and less than an hour to make!

Course: Condiment, Dessert
Cuisine: American
Keyword: baking, condiment, fall, homemade, pumpkin
Servings: 6 people
Calories: 59 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 baking pumpkin May also be called a Sugar Pie pumpkin
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Cut the pumpkin in half horizontally and scoop out all the seeds.

  3. Tear two pieces of aluminum foil that are each large enough to wrap around one half of the pumpkin. Wrap each pumpkin half, sealing the aluminum foil as much as possible.

  4. Place wrapped pumpkin halves on the jelly roll pan.

  5. Bake at 400 degrees Fahrenheit for approximately 30 minutes, or until you can easily squeeze the pumpkin halves with tongs. You want the pumpkin to be soft enough that you can scoop it out of the skin.

  6. Let pumpkin halves cool for at least 10 minutes, or until they are cool enough to touch.

  7. Scoop the inside of the pumpkin into the food processor, discard the skin and foil.

  8. Turn the food processor on and process until smooth.

Recipe Notes
  1. Purée can be stored in the refrigerator for up to five days or in the freezer for up to 6 months.
  2. Use as a substitute in any recipe that calls for canned pumpkin.
Nutrition Facts
Homemade Pumpkin Purée
Amount Per Serving
Calories 59 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 771mg22%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 19296IU386%
Vitamin C 20mg24%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Passion Fruit Chia Pudding Parfait

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Two dishes of Coconut Passion Fruit Chia Pudding Parfait topped with pink flowers.

One of my favorite parts about traveling is finding new foods and dishes that inspire me to get in the kitchen and create my own special version of them. On any typical vacation, I’ll probably come home with at least two ideas of recipes I want to recreate on my own. It’s one of the reasons I love traveling so much – there’s nothing like it to broaden my imagination and get my home-cooking skills flowing again as soon as I get home.

If you’ve been following me on Instagram, chances are you noticed we took a little trip to visit my cousin and her new baby in Kauai at the end of July. While the great majority of our vacation was spent hanging out in our beautiful vacation rental and lounging by the pool with our babes, we did manage to get out for a few tasty treats.

There’s a small local market close to where we stay in Poipu that, while not fancy, is perhaps best known for the shave ice “wagon” that parks out front of it or the sushi bar inside of it. We stopped in for some Spam musubi one day on our way home from the beach, and my cousin came out with a Mason jar full of what looked to me like the dreamiest (and tastiest) chia pudding concoction I’d ever seen in my life:

A Mason jar of coconut chia pudding layered with haupia and passion fruit puree.

Coconut chia pudding was layered in between passion fruit puree and creamy haupia, and as soon as I tasted a bite of it I casually informed her that she better eat however much of it that she wanted FAST, because otherwise I would 😉

Lucky for me (and for little Raia, who couldn’t get enough of it!) she was more than generous with sharing and I was able to savor each bite just enough so I’d remember how to make my own at home. Lucky for you, I’m sharing that homemade recipe with you today!

There are a few things that go into this Coconut Passion Fruit Chia Pudding Parfait, but no step is too difficult. Just remember that you’ll want to start the process a day before you want to serve it, as both the haupia and the chia pudding need to set up in the fridge overnight. It’s also good to give the passion fruit puree some time to set up in the fridge since you’ll be heating it thicken it up.

Here’s how the process goes:

Step 1: Make the haupia.

Full disclosure, this was the first time I’d made haupia from scratch, and I was blown away by how easy it was! I used this recipe from Tasting Table, which involves just four ingredients:

Cornstarch
Water
Coconut milk
Sugar

It’s a quick and easy process, just boil everything together, pour it into a baking dish and refrigerate overnight. No baking or fancy temperature taking required. You can also find haupia mix packets in Asian grocery stores (or on Amazon [*affiliate link]), but after making this from-scratch recipe, I’ll tell you I never feel the need to buy the packets again!

Looking down on a dish of Coconut Passion Fruit Chia Pudding topped with coconut chips and a pink flower.

Step 2: Make the chia pudding.

If you’ve never made chia pudding before, prepare to meet your new favorite make-ahead breakfast. All it takes is some chia seeds, coconut beverage (or milk of your choice) and some vanilla and honey. Pour everything into a Mason jar, shake and seal, then place this in your refrigerator overnight as well. Are we seeing how easy this is yet?

Step 3: Thicken up (and sweeten) some passion fruit puree.

I know, I know, you’re probably wondering where in the heck you’re going to find some passion fruit puree. But I’ve made it easy for you! You can order it on Amazon [*affiliate link], and it’s even on Prime so it will be at your doorstep in just a couple of days.

We were lucky enough to have some passion fruit puree in our freezer from a family friend that grows them, so I simply thawed that but then thickened it up on the stove with some cornstarch and a little extra sugar for sweetness. I highly recommend giving whatever puree you end up getting a taste before doing this, and only adding sugar as needed.

Step 4: Assemble, top with toasted coconut flakes and enjoy!

The next morning, your parfaits will be ready in seconds. Simply take your serving vessel (I like small Mason jars or clear parfait dishes) and start layering:

First goes the coconut chia pudding,
Then goes the passion fruit puree,
Followed by cubes of your homemade haupia,
All topped with roasted coconut strips to add the perfect crunch.

An overhead shot of a wooden spoon resting in a dish of coconut chia pudding.

If you’re looking for a special kid-friendly breakfast treat that still packs a ton of nutrition, this Coconut Passion Fruit Chia Pudding Parfait is the answer.

And if coconut and/or passion fruit aren’t your thing, check out some of my other tasty chia pudding recipes like this Tropical Matcha Chia Pudding, this Coconut-Vanilla Chia Pudding Parfait, and this baby-friendly Oat Milk Chia Pudding with Blueberry Orange Compote!

Coconut Passion Fruit Chia Pudding Parfait
Prep Time
30 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 30 mins
 

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian
Keyword: breakfast, chia, coconut, dairy-free, dessert, Hawaiian, healthy, kid-friendly, passion fruit, snack
Servings: 4 people
Calories: 283 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 cups diced haupia pudding Link to recipe in Notes
  • 1/2 cup chia seeds
  • 2 cups unsweetened vanilla coconut beverage
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups passion fruit puree Link to purchase in Notes
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • Sugar, as needed to sweeten
  • Roasted coconut chips, for topping
Instructions
  1. The night before you plan to serve the parfaits, prepare the haupia according to directions and allow to set up in the refrigerator overnight.

  2. The same night, combine chia seeds, coconut beverage and vanilla in a glass bowl with a lid and place in the refrigerator. If you can, give the bowl a shake a few times before bed to make sure the seeds are well incorporated with the coconut beverage. 

  3. You’ll also want to prepare the passion fruit puree the night before. Place the puree in a saucepan and bring to a gentle simmer. In a small, separate bowl, whisk together the cornstarch and water, then whisk into the passion fruit puree. Continuously whisk as you add however much sugar you need, probably a few tablespoons but taste as you go. Remove puree from heat and let cool before transferring to a Mason jar or other container and refrigerating overnight.

  4. In the morning, scoop chia pudding into your serving vessels, then top with passion fruit puree, then the diced haupia. Top with toasted coconut chips and enjoy!

Recipe Notes
  1. Dish Density: Medium
  2. Haupia pudding recipe from Tasting Table
  3. Passion fruit puree link to purchase [*affiliate]
  4. You can make the haupia up to two days in advance of making this recipe.
  5. Prep the chia pudding the night before you plan to make the dish to give it time to set up.
  6. Feel free to sub in another type of fruit purée for the passion fruit.
Nutrition Facts
Coconut Passion Fruit Chia Pudding Parfait
Amount Per Serving
Calories 283 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Sodium 81mg4%
Potassium 315mg9%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 29g32%
Protein 4g8%
Vitamin A 553IU11%
Vitamin C 23mg28%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.