Skinny Mini Pumpkin Spice Cheesecakes
This delicious Fall dessert combines two of my favorite things, cheesecake and pumpkin! These are so easy to make and come together really quickly, but taste so good and are perfect for any Fall get together!
How to Make This:
Ingredients:
12 gingersnap cookies (for the crust)
8 oz low fat cream cheese
1 cup pumpkin puree
1/3 cup light brown sugar
2 eggs
1 tsp vanilla
1 tsp pumpkin pie spice pinch of salt
12 Tablespoons Fat Free whipped topping
Instructions:
Lay gingersnaps in the bottoms of lined muffin tin.
In a mixer, mix room temperature cream cheese until light and creamy.
Add in pumpkin puree, sugar, eggs, vanilla pumpkin pie spice and salt and mix until well incorporated together.
Pour mixture over gingersnaps as evenly as possible.
Bake at 325 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 pumpkin pie spice if you wish.
Enjoy!
WW Points (Per Serving):
Makes 12 servings. WW pts per serving- 5. 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: 8 servings
CALORIES: 124 TOTAL FAT: 7 g SATURATED FAT: 4 g CHOLESTEROL: 48 mg SODIUM: 112 mg CARBOHYDRATES: 15 g FIBER: 1 g SUGAR: 10 g PROTEIN: 3 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools:
Silicone Baking cups
Affiliate Links/Amazon Storefront:
Check out some of my favorite kitchen things!
Shop my Amazon page!
These are Amazon affiliate links, I may earn a commission from qualifying purchases.