Healthy Pumpkin Cheesecake Mini's
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
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
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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.
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.