Delightful Mini Pumpkin Cheesecakes: Your Easy & Healthy Fall Dessert Under 160 Calories
Embrace the vibrant flavors of autumn with these exquisite single-serving Mini Pumpkin Cheesecakes! Each bite offers a perfect harmony of soft, creamy texture and rich pumpkin deliciousness, all while being surprisingly light – under 160 calories per cheesecake. This recipe is not just a treat for your taste buds, but also a fantastic way to celebrate the season’s bounty and enjoy a healthier twist on a classic fall dessert. Get ready to impress your family and friends with these perfectly portioned, incredibly flavorful delights.
What a wonderful day it is! It’s a joy-filled Monday, and I’m absolutely brimming with excitement. My boys and I are embarking on an adventure to a pumpkin patch with some dear friends today. Living in Los Angeles means that finding a genuine pumpkin patch requires a bit of a drive—over an hour, to be exact! But the anticipation of picking out the perfect pumpkins and enjoying the crisp fall air makes every mile worth it. There’s something truly magical about the autumn season, isn’t there? It brings with it a desire for cozy gatherings, warm drinks, and, of course, delicious baked goods that capture the essence of fall.
Beyond the pumpkin patch adventure, I’m thrilled to share a super delicious recipe with all of you, especially because it’s part of a special celebration for my incredibly talented and sweet friend, Julianne, from Beyond Frosting. Julianne is not just a colleague in the blogging world; she’s a truly amazing individual whose creativity and passion for desserts shine through in everything she does.
Let me tell you, Julianne is an absolute powerhouse. She’s intelligent, kind, fun-loving, and her talent for baking is simply unparalleled. I had the pleasure of spending some wonderful moments with her at BlogHer 2014, and since she lives nearby, we’ve also enjoyed numerous fun dinners together. Our bond extends beyond the virtual world, and I truly value her friendship and mentorship in the blogging community. Her blog, Beyond Frosting, is one of my absolute favorites, and for good reason. She consistently shares the most incredible dessert recipes, each accompanied by stunning, mouth-watering photographs that make you want to jump right into the screen and grab a slice. I’ve personally tried several of her recipes, and they have all been nothing short of spectacular. If you’re looking for dessert inspiration, I highly recommend you stop by her blog and perhaps even leave her a happy message as she celebrates this significant milestone!
Today marks Julianne’s 2nd year Blogiversary, and to celebrate this fantastic achievement, I’m joining forces with an amazing group of bloggers to host a truly spectacular giveaway. You could win one of THREE incredible prizes: a coveted Kitchen-Aid Mixer, a versatile Amazon Gift Card, or a handy iPad Mini – all valued at an impressive $350! This is our way of showing appreciation for Julianne’s hard work and dedication to creating such an inspiring baking resource. It’s also a testament to the supportive and collaborative spirit within the food blogging community, where we uplift and celebrate each other’s successes.
I’m privileged to be teamed up with these other fabulous bloggers to make this giveaway possible. Please take a moment to explore their wonderful platforms and say hello:
Life Love and Sugar, Julie’s Eats and Treats, Spoonful of Flavor, Wine and Glue, Grandbaby Cakes,Inside BruCrew Life, The Domestic Rebel, Lemons for Lulu, Simply Gloria, Joyful Healthy Eats, Crazy for Crust, Something Swanky, Mom on Timeout
I genuinely feel lucky to collaborate with such a talented group of individuals whom I admire and look up to. Their collective passion for creating incredible food content is truly inspiring. So, please take a minute to check out their amazing work and send a friendly greeting! And once again, Happy Blogiversary, Julianne!
Of course, amidst all the excitement, let’s not forget these incredibly yummy mini pumpkin cheesecakes! They are the perfect embodiment of fall comfort and a truly delightful treat to share, or to keep all to yourself! What makes them so special is how quick and easy they are to prepare. The crust, made from crushed gingersnap cookies, adds a wonderful spicy warmth and a delightful crisp contrast to the smooth, rich filling. This isn’t just any crust; it’s a flavor bomb that elevates the entire cheesecake experience, perfectly complementing the pumpkin.
The cheesecake filling itself is a dream – incredibly soft, velvety smooth, and bursting with creamy pumpkin flavor, expertly spiced with cinnamon, nutmeg, and ginger. Each bite is like a warm hug, evoking all the best feelings of the autumn season. These mini cheesecakes are perfectly portioned, making them ideal for gatherings, holiday dessert tables, or simply as a special weeknight treat without the guilt. With less than 160 calories per serving, you can indulge in this seasonal favorite knowing you’re making a smarter choice.
To finish, simply add a generous dollop of light whipped cream or cool whip and a delicate shake of extra cinnamon on top. This simple garnish not only adds another layer of creaminess but also enhances the visual appeal and aromatic spice profile. They are truly the perfect dessert to help celebrate Beyond Frosting’s 2-year Blogiversary, offering a blend of elegance, ease, and irresistible flavor. Whether you’re a seasoned baker or a beginner, this recipe is designed for success and maximum enjoyment!
Mini Pumpkin Cheesecakes
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Ingredients for Mini Pumpkin Cheesecakes
- 12 Gingersnap cookies
- 1 pkg. light cream cheese softened
- 1/3 cup Truvia Baking Blend or about 2/3 cup granulated sugar
- 1 egg
- 3/4 cup pumpkin puree not pie filling
- 1/2 cup plain or vanilla fat free greek yogurt about one 5.3-oz container
- 1 Tbsp. all-purpose flour
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. salt
- light Cool Whip or whipped cream for topping
Instructions for Mini Pumpkin Cheesecakes
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Preheat oven to 350º F (175°C). Line one muffin tin with paper liners. Place one gingersnap cookie, flat side down, inside each liner to form the crust; set aside.
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In a large bowl, beat the softened light cream cheese and Truvia Baking Blend (or granulated sugar) until the mixture is smooth and creamy. Then, add the egg, pumpkin puree (ensure it’s not pie filling), Greek yogurt, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix all the ingredients well until thoroughly combined and no lumps remain.
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Carefully pour the cheesecake batter evenly into the prepared muffin liners, filling each cup about two-thirds full. Bake for 30-35 minutes, or until the cheesecakes are set and cooked through the middle (a slight jiggle in the center is okay, as they will firm up upon cooling). Let them cool completely in the muffin tin on a wire rack. When ready to serve, gently peel off the paper liners and top each mini pumpkin cheesecake with a dollop of light whipped topping or whipped cream. A sprinkle of extra cinnamon makes for a beautiful finish. Enjoy these delectable and lighter fall treats!
Nutrition Information for Mini Pumpkin Cheesecakes
Don’t miss your chance to enter the fantastic giveaway celebrating Julianne’s 2nd Blogiversary! It’s a wonderful opportunity to win some amazing prizes while enjoying this incredible community of food bloggers. Enter below and good luck!
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Want more recipes for skinnier desserts? Check these out too:
Chocolate Tofu Pudding
Oatmeal Cookie Bars
Strawberry Fool Dessert
Baked Apples with Yogurt & Granola