Mini Tofu Pumpkin Cheesecake

  • Number of Servings: 12
Ingredients
1 cup canned pumpkin5 ounces silken tofu8 ounces fat free cream cheese2 eggs1/3 cup Splenda1/4 cup low fat vanilla soy milk1 tsp vanilla1 teaspoon cinnamon1/2 tsp ground ginger1/4 tsp ground cloves1/4 tsp ground nutmeg1/4 tsp salt12 reduced fat vanilla wafers
Directions
1. Preheat oven to 350 degrees.
2. In blender or food processor, blend cream cheese, eggs, vanilla and Splenda until creamy.
3. Remove and put in separate bowl.
4. In blender or food processor, blend pumpkin, tofu, milk, salt and spices until well blended.
5. Fold pumpkin mixture into cream cheese mixture.
6. Place muffin cups into muffin pan and put one vanilla wafer into each.
7. Pour mixture into muffin cup.
8. Bake about 20-30 minutes until knife comes out clean.

*To make marbled pumpkin cheesecake, divide the Splenda evenly between the cream cheese and pumpkin mixture. Pour the pumpkin mixture into the muffin cups first then add dollops of the cream cheese mixture on top. Take a toothpick and swirl the mixtures together.

Number of Servings: 12

Recipe submitted by SparkPeople user VEGIESATAN.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 60.6
  • Total Fat: 1.6 g
  • Cholesterol: 38.8 mg
  • Sodium: 189.8 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.4 g

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