Pumpkin oat cheesecake bites

serving dumplings | pumpkin-oat-cheesecake-bites

Pumpkin cheesecake with oats, nuts and bananas covered with a fluffy cheese topping. I made this pumpkin dough without using any flour and instead of sugar i used bananas and honey. It is a delicate and moist cake, quick and easy to make. You can store it for a few days, it gets better every day:)

preparation time 20 minutes | baking time 60 minutes


pumpkin pie

2 ripe bananas
3 famers eggs
3 tablespoons honey
200 g pumpkin, finally grated
150 g oats
100 g grated almonds
1/2 cup chopped walnuts
2 teaspoons baking powder
1 teaspoon cinnamon
pinch of salt

cheese filling

300 g Philadelphia cheese
150 g fat natural quark cheese
3/4 cup sugar
1 tablespoon potato starch
3 famers eggs
1 teaspoon vanilla extract


250 g fat natural quark cheese
2 tablespoons soft butter
1/2 cup powdered sugar
1 teaspoon vanilla extract

serving dumplings | pumpkin-oat-cheesecake-bites


Put the oats into a foodprocessor and pulse several times to coarse-grind, then add the bananas and eggs and pulse again until smooth. Pour into a bowl, add grated pumpkin, almonds, cinnamon, baking powder, salt and walnuts. Pour the batter into a 20×30 cm mould lined with baking paper.

In a separate bowl, mix Philadelphia cheese with quark cheese, sugar, eggs, potato starch and vanilla. Pour the cheese mixture on the pumpkin batter and bake for 60 minutes at 180°C. Allow to cool and remove from the mould.

Make the topping, beat the soft butter with sugar until light. Add the quark cheese and vanilla and beat until smooth. Top the cheesecake. Enjoy!