- Calories: 140
- Protein: 5 g
- Total Fat: 7 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 4.5 g
- Cholesterol: 35 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 1 g
- Total Sugar: 8 g
- Natural Sugar: 2 g
- Added Sugar: 6 g
- Sodium: 130 mg
These mini pumpkin treats are rich, creamy and totally decadent. When a cheesecake craving strikes, I guarantee that these bites will certainly satisfy. By incorporating canned pumpkin into the mix, I bumped up the overall nutrition, adding beta-carotene, potassium, and fiber. Plus, each one has only 140 calories and provides 5 grams of protein—not bad for an indulgent dessert!
- Prep time
- Total Time
Graham cracker bottoms
- • 5 long sheets graham cracker (10 squares), totally crushed
- • 2 to 3 tablespoons butter, melted
- • 1 cup reduced-fat cream cheese, softened at room temperature*
- • 1 cup part-skim ricotta cheese
- • 1 cup canned pumpkin puree
- • ½ cup packed brown sugar
- • 1 egg, room temperature and slightly beaten
- • 1 teaspoon vanilla extract
- • ½ teaspoon ground cinnamon
- • ⅛ teaspoon nutmeg
- • ¼ teaspoon kosher salt
*If you have an electric mixer or immersion blender, it helps to get the cream cheese silky smooth without lumps. If you don’t, and your cream cheese isn’t super soft, you can microwave it for about 15 to 20 seconds to soften it up before mixing it with other ingredients.
Preheat oven to 325˚. Line a muffin tin with 12 liners and set aside.
To make the crust:
Mix the crushed graham cracker with the melted butter until completely combined. Evenly distribute the mixture among the bottom of the liners and gently press down on each with your fingers or a spoon to pack them in. Bake in the oven for about 8 minutes. Then, allow them to completely cool (for at least 10 minutes).
To make the filling:
Add all of the remaining ingredients into a large mixing bowl and stir until everything is smooth and well combined. Spoon the mixture evenly over the top of the cooled graham cracker crusts (¼ cup per cheesecake—you’ll have enough batter to fill all of them to the very top) and bake in the oven on the middle rack for 40 to 45 minutes. (The tops should be set but the rest should be slightly wiggly when you move the tin.) Let them cool and refrigerate for at least 2 hours or until overnight.
To serve, remove liners and transfer to a serving plate. Top each with a squirt of whipped topping and dash of cinnamon or pumpkin pie spice.
Try these Pumpkin Doughnut Holes!
Nutrition provided for 1 mini cheesecake.