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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 63.6
  • Total Fat: 1.1 g
  • Cholesterol: 5.1 mg
  • Sodium: 241.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Healthy Pumpkin Cheesecake Mini's calories by ingredient
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Healthy Pumpkin Cheesecake Mini's

Submitted by: NATNEAGLE
Healthy Pumpkin Cheesecake Mini's

Introduction

This is a recipe I adapted from the Hungry Girl 200 Under 200 cookbook. Perfect for those of us that LOVE desserts and are trying to be healthy. This is a recipe I adapted from the Hungry Girl 200 Under 200 cookbook. Perfect for those of us that LOVE desserts and are trying to be healthy.
Number of Servings: 24

Ingredients

    ingredients:

    For Crust
    2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
    1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
    3 tbsp. Splenda No Calorie Sweetener (granulated)
    1 tsp. cinnamon

    For Filling
    32 oz. fat-free cream cheese, room temperature
    1 cup fat-free liquid egg substitute (like Egg Beaters Original)
    1 cup canned pure pumpkin
    1 cup Splenda No Calorie Sweetener (granulated)
    1/4 cup light brown sugar (not packed)
    1 tsp. vanilla extract
    1 tsp. pumpkin pie spice

    For Topping
    3/4 cup fat-free sour cream
    1/4 cup Splenda No Calorie Sweetener (granulated)
    1/2 tsp. vanilla extract

Directions

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray cupcake liners lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the liners.

Bake in the oven for approximately 45 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the cupcake.

Number of Servings: 24

Recipe submitted by SparkPeople user NATNEAGLE.






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