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Having individual desserts for your friends and family always feels special. My Low-Calorie Mini Pumpkin Cheesecakes are the perfect dessert for your next Fall gathering! Each guest will get their own cheesecake, and they can eat the whole thing without guilt. To make these cheesecakes, you will need to prepare the batter first. Then, add a vanilla wafer to each paper liner in your cupcake tin. Then top with an equal amount of cheesecake filling. Bake until the cheesecakes are set and you will have these adorable, delicious Low-Calorie Mini Pumpkin Cheesecakes!
Recipes Similar to Low-Calorie Mini Pumpkin Cheesecakes:
Healthy Pumpkin Pie Overnight Oats
What Are the Health Benefits of Pumpkin?
As you can tell from my recipes, I love pumpkin! Developing recipes with pumpkin is a delicious, low calorie way to add tons of flavor to a dessert. Pumpkin is naturally low calorie, yet is high in vitamin A, C, Iron, and Calcium. Beta-carotene in pumpkin promotes the regeneration of cells. It is also rich in potassium, which lowers the risk of hypertension.
Pumpkins just remind me of a crisp Fall day. For more Fall recipes, try my Low Calorie Sweet Potato Pie!
Ingredients in Low-Calorie Mini Pumpkin Cheesecakes
- reduced-fat vanilla wafers
- ⅓ less fat cream cheese, softened
- sugar
- eggs
- 100% pumpkin puree
- lemon juice
- vanilla
- cinnamon
- nutmeg
- allspice
How to Make Low-Calorie Mini Pumpkin Cheesecakes
Preheat the oven to 300°F and line 16 muffin tins with paper liners. Place 1 vanilla wafer in each cupcake liner.
With an electric mixer, cream the cream cheese and sugar together until smooth.
Add the eggs, one at a time, mixing each one in until it is thoroughly incorporated before adding the next.
Beat in the rest of the ingredients until incorporated.
Pour the liners nearly to the top, and bake for 25-30 minutes, or until they are set. The middles will jiggle slightly.
Allow to rest in the muffin tins on a cooling rack for 15 minutes before taking them out of the tins. Cover and refrigerate until completely chilled, or overnight.
Low-Calorie Mini Pumpkin Cheesecakes
Ingredients
- 16 reduced-fat vanilla wafers
- 2 8 oz. packages 1/3 less fat cream cheese, softened
- 2/3 cup sugar
- 2 eggs, room temperature
- 1/2 cup 100% pumpkin puree
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Instructions
- Preheat the oven to 300°F and line 16 muffin tins with paper liners. Place 1 vanilla wafer in each cupcake liner.
- With an electric mixer, cream the cream cheese and sugar together until smooth.
- Add the eggs, one at a time, mixing each one in until it is thoroughly incorporated before adding the next.
- Beat in the rest of the ingredients until incorporated.
- Pour the liners nearly to the top, and bake for 25-30 minutes, or until they are set. The middles will jiggle slightly.
- Allow to rest in the muffin tins on a cooling rack for 15 minutes before taking them out of the tins. Cover and refrigerate until completely chilled, or overnight.
Notes
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