Mini Tofu Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Mini Tofu Pumpkin Cheesecake calories by ingredient

Number of Servings: 12


    1 cup canned pumpkin
    5 ounces silken tofu
    8 ounces fat free cream cheese
    2 eggs
    1/3 cup Splenda
    1/4 cup low fat vanilla soy milk
    1 tsp vanilla
    1 teaspoon cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    1/4 tsp ground nutmeg
    1/4 tsp salt
    12 reduced fat vanilla wafers


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.

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