Skinny Mini Oreo Pumpkin Cheesecakes🎃
These Fall Inspired mini pumpkin cheesecakes with Oreo crust are so easy to make and come together in no time! They make a perfect treat for any Fall get together from Halloween to Thanksgiving!
How to Make This:
Ingredients:
8 oz Neufchatel cheese (1/3 less fat cream cheese) room temperature
1 cup Canned pumpkin puree
1⁄3 cup Lakanto Golden monkfruit sweetener with erythritol(or no calorie brown sweetener of your choice)
2 large Eggs
1 tsp Pumpkin pie spice(Homemade Pumpkin Spice Recipe: (Homemade pumpkin Spice Recipe)
14 cookie Nabisco Oreo thins sandwich cookies- 12 for cheesecakes, 2 for topping
1 tsp Vanilla extract
12 Tbsp Aerosol whipped cream
Instructions:
In a mixer, mix room temperature cream cheese, pumpkin puree, sweetener, eggs, vanilla and pumpkin pie spice and mix until well incorporated together.
Lay Oreo in the bottoms of lined muffin tin.
Pour mixture over Oreos as evenly as possible.
Bake at 325F for 20-25 minutes or until toothpick comes out clean.
Let cool before topping.
Top with 1 Tablespoon of whipped topping each and sprinkle with Oreo crumbs.
Store leftovers in an airtight container in the fridge for 4-5 days.
Enjoy!
WW Points (Per Serving):
Makes 12 servings. WW Points per serving - 5 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 12 servings
CALORIES: 121 TOTAL FAT: 7 g SATURATED FAT: 3 g CHOLESTEROL: 44 mg SODIUM: 111 mg CARBOHYDRATES: 11 g FIBER: 1 g SUGAR: 6 g PROTEIN: 3 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
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