Healthy Pumpkin Cheesecake Mini's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
ingredients:For Crust2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water3 tbsp. Splenda No Calorie Sweetener (granulated)1 tsp. cinnamonFor Filling32 oz. fat-free cream cheese, room temperature1 cup fat-free liquid egg substitute (like Egg Beaters Original)1 cup canned pure pumpkin1 cup Splenda No Calorie Sweetener (granulated)1/4 cup light brown sugar (not packed)1 tsp. vanilla extract1 tsp. pumpkin pie spiceFor Topping3/4 cup fat-free sour cream1/4 cup Splenda No Calorie Sweetener (granulated)1/2 tsp. vanilla extract
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.
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.
Nutritional Info 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
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