Pumpkin Cheesecake Mini’s

Oh I, I just died in your arms tonight
It must have been something you said
I just died in your arms tonight
Oh I, I just died in your arms tonight
It must have been some kind of kiss
I should have walked away
I should have walked away
Lyrics from I Just Died in Your Arms Tonight
~Cutting Crew



Sorry I had an 1986 moment – I was in elementary school and starting to love music already. ANYWAY! This post is not about random 80s music, but this amazing dessert. These lyrics came to my head immediately as I bit into this amazing dessert!





I tried a cheesecake recipe the other night that turned out to be a HUGE FAIL once it came out of the oven. I was crushed as I searched my low-carb cook books to find a good recipe. I went to my Hungry Girl 200 under 200 cookbook and found this amazing recipe.  








For Crust

  • 2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
  • 1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
  • 3 tbsp. Splenda No Calorie Sweetener (granulated)
  • 1 tsp. cinnamon

  
For Filling

  • 24 oz. fat-free cream cheese, room temperature
  • 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1 cup canned pure pumpkin
  • 1 cup Splenda No Calorie Sweetener (granulated)
  • 1/4 cup light brown sugar (not packed)
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice

For Topping

  • 3/4 cup fat-free sour cream
  • 1/4 cup Splenda No Calorie Sweetener (granulated)
  • 1/2 tsp. vanilla extract

Directions

Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray cupcake liners lightly with nonstick spray — make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the liners.

Bake in the oven for approximately 45 minutes, until set. Allow pie to chill in the fridge for at least 3 – 4 hours (overnight is best).

In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the cupcake.

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 63.6
  • Total Fat: 1.1 g
  • Cholesterol: 5.1 mg
  • Sodium: 241.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.5 g 

I hope you guys give this a try and let me know what you think!

xoxo
Nat

Author Signature

Comments

  1. Melissa Ann says:

    I just bought this book today! SOOO Excited to try some yummy low-cal recipes!

  2. i should have walked awayyyyyyyyyyyyyyyyyyy
    damn this song lol. xxx

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: