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Skinny Mini Pumpkin Cheesecakes

Delicious Skinny Mini Pumpkin Cheesecakes for Guilt-Free Indulgence

Enjoy a guilt-free dessert with these Skinny Mini Pumpkin Cheesecakes that are festive and flavorful, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup finely chopped pecans Substitute with finely chopped walnuts if needed.
  • 2 tbsp maple syrup or honey Can substitute with brown sugar if desired.
  • 1 tbsp water Adjust if the crust feels too dry.
  • 2 tbsp butter Both salted and unsalted can be used.
For the Filling
  • 8 oz reduced-fat cream cheese Regular cream cheese can be substituted.
  • 1 cup Greek yogurt (2%) Do not substitute with regular yogurt for best results.
  • 1 cup pumpkin puree Use plain puree, not pumpkin pie filling.
  • 1 tbsp pumpkin spice seasoning Can substitute with homemade mix.
  • 1 tsp vanilla extract No recommended substitutes.
  • 1 large egg Avoid overbeating once added.

Equipment

  • mixing bowl
  • muffin tin
  • Electric mixer
  • measuring cups
  • Measuring spoons
  • paper liners

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 325°F (160°C). In a bowl, combine pecans, maple syrup, melted butter, and water. Mix until it resembles wet sand. Press into muffin tin liners and bake for 13-14 minutes.
  2. In a large bowl, beat the cream cheese until smooth. Add yogurt, maple syrup, pumpkin puree, pumpkin spice, and vanilla. Blend until velvety, then gently fold in the egg.
  3. Increase the oven temperature to 350°F (175°C). Fill each crust with cheesecake filling and bake for 17-20 minutes until slightly jiggly but set around the edges.
  4. Cool at room temperature for 30 minutes, then refrigerate in an airtight container to chill completely before serving.

Nutrition

Serving: 1cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

These mini cheesecakes can be made ahead and stored in the fridge for 5-6 days.

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