This Mini Pumpkin Cheesecake recipe is low carb but HIGHLY satisfying!
Perfect for Friendsgiving, totally portable take on a classic favorite will make everyone think you're the hostess with the mostess. Nobody has to know how quick and easy this mini pumpkin cheesecake was to make.
Lighten up dessert
I love that this mini pumpkin cheesecake can use sugar free or regular options to serve anybody's taste. You can also bake these up in a mini muffin pan, OR give it a go in a regular muffin pan for mini pumpkin cheesecake bites that serve a heartier appetite.
Or use brown sugar
And if you prefer a richer taste, you can sub the regular sugar with brown sugar instead. It's always great to have a simple, go-to recipe structure that adapts well to change. This one is totally forgiving, so play around! Add nuts to finish it off, or top it with some whipped cream. The options are endless!
To remove from the mini muffin pan, use a thin paring knife to loosen the edges. You may also want to set the bottom in a pan filled with hot water to help soften it up a bit if they're really stuck. They make fancy mini cheesecake pans nowadays, but seriously, a muffin pan, regular sized muffin pan or a muffin tin is all you need for perfect, bite sized desserts. You can also use cupcake liners if you want to make them a bit more…holdable. Some people like to add a graham cracker crust in there at the bottom, but I opted not to since I'm trying to decrease my carb intake.
Don't forget to pin this mini pumpkin cheesecake recipe for later. I like to make a board for each holiday so I can easily circle back the week of and have my entire meal plan ready to go.
- 3 eggs
- 2 gallons Vanilla Greek yogurt, Sugar Free
- 1 package Cheesecake Flavored Instant Pudding, Sugar Free
- 1/2 Tbsp vanilla extract
- 3/4 cup canned pumpkin, 100% pure
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 3 Tbsp sugar, or sugar substitute
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together all ingredients.
- Add one tablespoon of pumpkin mixture into a well greased mini muffin pan. Repeat until all batter is used.
- Bake for 13-15 minutes, until a toothpick comes out clean.
- Allow to cool.
Serving Size:1 mini cheesecake
Amount Per Serving: Calories: 187Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 101mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 18g
I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas. Also, if you love cheesecake, hop on over and check out our Cool Whip Cheesecake!
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Pin This Recipe For Future Reference!