Ok so THIS is seriously one of my favorite Fall desserts! And with the cool weather quickly approaching and the fact that I've been dusting off my boots and scarves, I think it's about time to whip out some yummy pumpkin recipes!
Not only are these delicious, but they are guilt-free too people.
Yes you heard me correctly.
This is actually a recipe I came up with by modifying my original skinny cheesecake recipe and then incorporated the pumpkin mixture and graham cracker crust. Mmmm, they turned out so delicious!! The perfect little treat to satisfy that sweet tooth without having to stress over the unnecessary calories a typical slice of cheesecake would give you. Oh and did I mention?? This is super easy to whip up and absolutely no baking required!
Zip. Zero. Zilch.
These little desserts would make the perfect addition to any fall party or you could even use the same recipe and make a FULL sized cheesecake to bring to your Thanksgiving feast! The possibilities are endless and I hope you enjoy these as much as I did!
Just try not to eat all of them at once.
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Servings: 12
Serving Size: 1 mini cheesecake
Calories: 106
Fat: 3.8 g
Carbs: 12.1 g
Fiber: 0.3 g
Protein: 2.8 g
Old Points: 2.4 pts
Points+: 3 pts
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Here are your ingredients:
Recipe adapted from Gingerbread Bagels
Crust
7 graham cracker sheets
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter, melted
Cheesecake Mixture
8 oz. Cool Whip Free
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract
Pumpkin Mixture
1/3 cup pumpkin puree
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. allspice
In a food processor, grind up the graham cracker sheets into fine crumbs. {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pan or a cup.} Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs.
Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your hand. Set aside.
In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.
Once each cheesecake cup is swirled, placed the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!
Click here for a printable version of this recipe
7 graham cracker sheets
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter, melted
Cheesecake Mixture
8 oz. Cool Whip Free
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract
Pumpkin Mixture
1/3 cup pumpkin puree
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. allspice
In a food processor, grind up the graham cracker sheets into fine crumbs. {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pan or a cup.} Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs.
Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your hand. Set aside.
In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.
Once each cheesecake cup is swirled, placed the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!
Click here for a printable version of this recipe
Salivating yet??
Happy Fall!!
Hi! I'm Kelly!
"I'm a 20-something foodie with a true passion for cooking and a love for photography. My blog "Eat Yourself Skinny" started because I wanted to show that eating right and maintaining a healthy lifestyle could actually be fun! I love to put a spin on classic favorites by substituting calorie-loaded ingredients with healthier alternatives that still taste delicious.
I'm super excited to be a recipe contributor for Jessica N' Designs!"
