Craftsy Cakes

A big part of Ramadan gatherings is having meals with family and loved ones and sharing dishes and desserts. We pull out all our favorite Arabic dessert recipes in Ramadan, such as kunafa and katayef, but sometimes I like to get creative and make something different. A rich baked mini cheesecake with a gluten-free crust and a tangy, creamy top. I incorporated Ramadan flavors with dates in the base and top while still having the classic cheesecake flavors with every bite.


Mini Date Cheesecakes

Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert


For the base

  • 1 cup dates pitted and chopped
  • 1 cup mixed nuts unsalted

For the cheesecake

  • 1 cup (226g) cream cheese room temperature
  • 1/4 cup (50g) sugar
  • 1/4 cup (60g) yogurt room temperature
  • 1 large egg room temperature
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

For the topping

  • 1 cup whipping cream
  • 1 tbsp granulated sugar


For the base

  • Remove the pits and chop the dates. Soak in water for 10 minutes.
  • Strain the dates and mix with the nuts in a food processor or blender. Process them into small chunks.

For the cheesecake

  • Preheat the oven to 170 degrees Celsius, and line a cupcake pan with cupcake liners.
  • Beat the cream cheese and sugar with a hand-held or stand mixer.
  • Add the yogurt, egg, lemon juice, and vanilla. Mix to combine.
  • Using an ice cream scoop or tablespoon, divide the batter between the cupcake liners.
  • Bake for 20 minutes or until set.
  • Allow the cheesecakes to cool at room temperature, then chill in the fridge for a minimum of 2 hours.

For the whipping cream

  • Whip together the whipping cream and sugar using a whisk attachment until stiff. Chill until ready to use.
  • Fill a piping bag with whipping cream and pipe on the cheesecakes or use a spoon to dollop some cream on top.


Keyword cheesecake, dates cheesecake, dates recipes, mini cheesecakes, ramadan bites

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