It’s no secret that I’m one of those people. You know, the ones that start drinking PSLs and eating pumpkin everything when they see the first leaf fall to the ground? That’s me. I even posted a round-up of 50+ THM-friendly pumpkin recipes in August, because you can never be too prepared, am I right?
My original pumpkin cheesecake recipe is made frequently this time of year, but it makes a lot, and if you’re the only one eating it, well, it can take 2 weeks to git ‘er done! My goal with this recipe was to keep the same pumpkin cheesecake flavor, but make the cheesecakes in miniature so I could freeze the ones I’m not eating right away. I also wanted to lighten up the dessert; this recipe cuts down the amount of more calorie-dense cream cheese by substituting with lower fat cottage cheese and 0% fat Greek yogurt.
I’m so pleased with how these worked out! The are every bit as creamy as regular cheesecake, and the flavor is on point: mildly spiced with cinnamon and a tiny bit of ginger, cloves and nutmeg (or you could use a teaspoon of pumpkin spice blend instead), and not overwhelmingly pumpkin-y. An instant crust is made by pouring a spoonful of ground pecans in the bottom of each muffin liner before pouring the filling over top, but you could omit the crust entirely, if you want.
A swirl of naturally sweetened whipped cream (I use 1/2 a tablespoon of xylitol to 1 cup of whipping cream), and a dusting of cinnamon pretty these treats up. If you’re feeling adventurous, a teaspoon of maple extract is a delicious addition to the whipped cream garnish!
These individual mini pumpkin cheesecakes are a wonderful THM S dessert (or breakfast!). Easy to pack in lunches, or freeze for later use. Optional: add a little maple flavoring to your whipped cream garnish for wonderful flavor! Mini Pumpkin Cheesecakes | THM: S
Ingredients
Instructions
Notes
Oh my! Def going to make these this week! Yuuum!!!
I hope they work well for you!
Can I substitute glucomannan for the xantham gum?
Yes, you can! Same amount.
This is awesome! During my grocery trip i was dreaming/creating something like this in my mind…a lighter pumpkin cheesecake. I got home and saw this post!!! you did the hard work for me!!Thanks for posting
I forgot to add the yogurt and I’ve already baked them, do you think they will be okay?
They might be a little smaller, and the texture might be a bit different, but I’m sure they’ll still taste good!
Thank you! I was going to throw them out but I guess I’ll try them. I wasn’t sure if I baked them long enough but I think they will be okay. Tried three new recipes at the same time which was probably two too many 🙂
Can I sub pumpkin spice for all the individual spices? If so, what amount? Thanks!
These look yummy and perfect for our church potluck. I couldn’t see how many this recipe makes. Can you tell me how many it will make so I know if I should double it or not? Thanks!
How many does this recipe make?