Uploaded October 2011 | Updated September 2026, 3 weeks ago
Mini Pumpkin Cheesecakes, the perfect blend of creamy sweetness and a flavor that reminds us all of Fall and the Holdays...Pumpkin!
For more free healthy recipes, cooking tips and tutorials go to favediets.com
Go to my blogspot for the Full Recipe, Pictures and Nutritional Facts rockybarragan.blogspot.com
Where to find me:
facebook.com/rockybarragan
twitter.com/#!/rockybarragan
INGREDIENTS
Filling
Pumpkin 1 15oz Can
1/3 Fat Philadelphia Cream Cheese - 16oz
Egg - 2
Stevia - 1/2 Cup
Cinnamon - 1/2 TSP
Nutmeg - 1/8 TSP
Vanilla - 1/2 TSP
Clove (ground) - 1/2 TSP
Crust
I Can't Believe It's Not Butter Spray - 24 Sprays
Wheat Germ - 21 TBL
Stevia - 2 Packets
Cinnamon - 1/2 TSP
RECIPE
Let's start with our Filling.
Cream together your 1/3 Fat Cream Cheese, Pumpkin, Vanilla, Stevia and Spices.
You'll want to mix this together before adding the egg for the simple reason of taste testing!
Once you've blending the ingredients together give a quick taste and decide if you'd like to
add more Sweetness or Spice.
Now add your Egg and blend away.
Set your Filling aside and let's move on to the "Crust".
In a bowl combine your Wheat Germ, Cinnamon, Stevia and 12 pumps of I Can't Believe It's Not Butter Spray.
You can use a fork to bring the ingredients together.
It's time to assemble! We'll be using Cupcake Tins to help with portion control.
Get your Cupcake Pan out and line with Cupcake Tins.
Now drop a Tablespoon of Wheat Germ into each Tin.
Once your Wheat Germ is in shoot each Tin down with 1 spray of
I Can't Believe It's Not Butter Spray.
Time to pour in our filling. Pour 1/4 Cup of Filling into each Tin.
Once your done loading up you can pop your trays into a 350 Degree oven
for 35 to 45 minutes. You'll want the tops to be golden brown and springy.
Allow to cool and enjoy!
Level of Difficulty: 2
Prep and Cooking Time: 55 Minutes
NUTRITIONAL FACTS - Makes 21 Servings
84 Calories
4 Fat
1.8 Fiber
3.8 Protein
5.8 Carb
2.6 Sugar
Mini Pumpkin Cheesecakes, the perfect blend of creamy sweetness and a flavor that reminds us all of Fall and the Holdays...Pumpkin!
For more free healthy recipes, cooking tips and tutorials go to favediets.com
Go to my blogspot for the Full Recipe, Pictures and Nutritional Facts rockybarragan.blogspot.com
Where to find me:
facebook.com/rockybarragan
twitter.com/#!/rockybarragan
INGREDIENTS
Filling
Pumpkin 1 15oz Can
1/3 Fat Philadelphia Cream Cheese - 16oz
Egg - 2
Stevia - 1/2 Cup
Cinnamon - 1/2 TSP
Nutmeg - 1/8 TSP
Vanilla - 1/2 TSP
Clove (ground) - 1/2 TSP
Crust
I Can't Believe It's Not Butter Spray - 24 Sprays
Wheat Germ - 21 TBL
Stevia - 2 Packets
Cinnamon - 1/2 TSP
RECIPE
Let's start with our Filling.
Cream together your 1/3 Fat Cream Cheese, Pumpkin, Vanilla, Stevia and Spices.
You'll want to mix this together before adding the egg for the simple reason of taste testing!
Once you've blending the ingredients together give a quick taste and decide if you'd like to
add more Sweetness or Spice.
Now add your Egg and blend away.
Set your Filling aside and let's move on to the "Crust".
In a bowl combine your Wheat Germ, Cinnamon, Stevia and 12 pumps of I Can't Believe It's Not Butter Spray.
You can use a fork to bring the ingredients together.
It's time to assemble! We'll be using Cupcake Tins to help with portion control.
Get your Cupcake Pan out and line with Cupcake Tins.
Now drop a Tablespoon of Wheat Germ into each Tin.
Once your Wheat Germ is in shoot each Tin down with 1 spray of
I Can't Believe It's Not Butter Spray.
Time to pour in our filling. Pour 1/4 Cup of Filling into each Tin.
Once your done loading up you can pop your trays into a 350 Degree oven
for 35 to 45 minutes. You'll want the tops to be golden brown and springy.
Allow to cool and enjoy!
Level of Difficulty: 2
Prep and Cooking Time: 55 Minutes
NUTRITIONAL FACTS - Makes 21 Servings
84 Calories
4 Fat
1.8 Fiber
3.8 Protein
5.8 Carb
2.6 Sugar
