Healthy Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust.
Equipment
- Mixing Bowls
- Muffin Pan
- Oven
- Piping Bag
Ingredients
Crust:
- 10 ginger snap cookies
Filling:
- 6 tbsp low fat cream cheese or Neufchâtel cheese room temp
- 1 cup nonfat Greek yogurt
- 2 tbsp sour cream sub with Greek yogurt if you don't have any
- 1/4 cup sugar
- 1/4 cup pumpkin puree
- 1.5 tsp pumpkin pie spice
- 1 tsp vanilla
- 2 tbsp all purpose flour
- 2 eggs
- Light Cool Whip and crushed ginger snap or pumpkin pie spice for topping optional
Instructions
- Preheat oven to 325F
- In a large mixing bowl (stand mixer or using hand mixer), cream together cream cheese, greek yogurt, sour cream, and sugar until smooth.
- Stir in pumpkin puree, vanilla, and eggs and mix until uniform.
- Sift in 2 tbsp flour and pumpkin pie spice and stir until thoroughly incorporated.
- Line muffin pan with cupcake liners and place 1 gingersnap cookie in the bottom of each wrapper.
- Pour batter over gingersnaps, so that liners are 3/4 full (roughly 3-4 tbsp batter per cheesecake)
- Bake for 25-30 minutes, until mostly firm.
- Allow cheesecakes to cool completely in the pan for (roughly 30 minutes), then transfer to the fridge to cool completely.
- Once fully cooled, top with dollop of Cool Whip and crushed gingersnap crumbs or a shake of pumpkin pie spice. Store in the fridge for up to 5 days in an airtight container. Enjoy!
Nutrition
Calories: 112kcalCarbohydrates: 16gProtein: 4gFat: 3gSaturated Fat: 2gCholesterol: 40mgSodium: 99mgPotassium: 92mgFiber: 1gSugar: 10gVitamin A: 1065IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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