Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are very easy to make – I just mix everything in my food processor, pour into the pan and bake. Made with neufchâtel cheese (or reduced-fat cream cheese) and no crust, these mini pumpkin cheesecakes are not just delicious and creamy, they are also low in calories – less than 120 calories per cake.

Mini Pumpkin Cheesecakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 12 mini pumpkin cheesecakes
Ingredients
  • Olive oil spray
  • 1 (8 oz) package neufchâtel cheese (or reduced-fat cream cheese), at room temperature
  • 1 cup pure pumpkin puree
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • ½ cup sugar
  • ¼ teaspoon ground cinnamon
  • Topping: 1 tablespoon powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and generously spray with olive oil spray. Better yet, to minimize risk of sticking, use a silicone muffin pan and spray that generously.
  2. Place the cream cheese, pumpkin puree, eggs and vanilla in your food processor bowl. Process to incorporate. Add the flour, baking powder, sugar and cinnamon. Process until very smooth.
  3. Spoon the mixture into the prepared muffin liners, filling each about ¾ full. Bake 25-30 minutes, until cakes are set and a toothpick inserted in center of one of them comes out clean.
  4. Remove from oven and cool 10 minutes, in pan, on a wire rack.
  5. Remove the cakes from the pan and cool 10 more minutes directly on the cooling rack. Refrigerate at least 1 hour before removing the liners and serving. Remove the cakes from the fridge about 15 minutes before serving, and lightly dust with powdered sugar.
Nutrition Per Serving
Serving size: 1 cake; Calories: 117; Fat: 4g; Carbohydrates: 16g; Sugar: 10g; Sodium: 108mg; Fiber: 1g; Protein: 4g

 

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