Mini Pumpkin Cheesecakes

Ingredients

• 4 ounces 1/2 less fat cream cheese, room temperature
• 3/4 cup 2% plain greek yogurt
• 6 tablespoons canned pumpkin puree
• 1/4 cup sugar substitute
• 1 egg, beaten
• 1/2 teaspoon vanilla
• 1 tablespoon flour
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Directions

1. Heat oven to 350 degrees F
2. Combine graham crackers and walnuts in a food processor and pulse until crumbs form.  Or, combine in a Ziploc bag and crush with a rolling pin.
3. Place crumbs in a medium mixing bowl and mix with the egg white, oil, and cinnamon to texture the wet sand.
4. Divide evenly amongst 12 muffin tins, and bake for 8-10 minutes until golden brown.  Remove from oven and set aside.
5. In a large mixing bowl, beat cream cheese until smooth.
6. Add in all remaining ingredients.  Beat until smooth, scraping down as needed.
7. Pour into each muffin well, ~3 tablespoons per well.
8. Reduce oven temperature to 325 and bake cheesecakes for 15 - 20 minutes, until set.
9. Remove from oven and allow to cool before removing from pan.  Serve chilled.

Courtesy of:

Bailey Carr, RD, LD

Nutrition Facts 

Serving Size: 1 mini cheesecake

Amount Per Serving 
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Calories 130
Total Fat 6 g
Saturated Fat 1.6 g

Cholesterol 19 mg
Sodium 175 mg

Total Carbohydrate 15.2 g
Dietary Fiber 1.1 g
Total Sugars 5.4 g 

Protein 4.9 g
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Vitamin D 2 mcg
Calcium 41 mg
Iron 11 mg
Potassium 95 mg