Light Mini Pumpkin Cheesecake Recipe ~ Creamy Pumpkin Cheesecake on top of a Gingersnap Crust! Light, Delicious and Easy!
One would think by this time in my life and being a blogger and all I would have every kitchen tool, accessory and piece of equipment, but I’m frequently reminded of just how many things there out there to have! I keep finding cool things I don’t have and I keep buying them. It’s expensive, but it’s needed. You know what else is going to be needed soon? An addition to our kitchen. Mainly a ginormous pantry to house all these cool things! I had been dreaming of these delicious mini cheesecakes for a while. I had my recipe planned, a vision of them and then I realized I didn’t have a mini cheesecake pan! The crisis! Living in small town Minnesota and it being Wednesday and all and these were happening that weekend I went in to sudden panic mode. Then of course, I went to Amazon. Best invention ever. Anyone with me there? Amazon Prime is really where it’s at. It’s dangerous, but so amazing. Side note – The UPS driver and I are great friends. I should probably leave him some cookies!
This past week I was going to set out to work on another recipe but I soon realized I didn’t have a melon baller. I mean you need one of those right? Unfortunately this time it was Thursday when I realized this. Good thing I can overnight that stuff! Could I have found once locally? Sure, but that would require shopping with two cranky girls after work when all I want to do is go home and put on my sweats. Let’s get real. I’m avoiding that at all costs. I was incredibly brave a few weeks ago and took them both grocery shopping. I survived. That’s all I’m telling you. Oh, and both children were alive afterwards and unharmed. This reminds me of a story that my co-worker told me. Her hubs was adventurous and took their two girls grocery shopping. Let’s just say that in the last aisle one of the girls tipped the cart over on it’s side and ever thing went flying. Uff-da. Every parents worst nightmare right? Also, this would totally happen to me. Totally.
Since Amazon is amazing and shipping that cut mini cheesecake pan I got to make you these delicious Light Mini Pumpkin Cheesecakes and oh my goodness. Face Plant. They were delicious. The crust is perfectly spiced with gingersnap cookies and crunchy. Gotta have that crunch. The cheesecake filling is so dreamy and creamy with the perfect amount of pumpkin flavoring and spices. Plus they are easy on the waistline so you don’t have to feel guilty. And, so totally adorable. I topped mine with some Reddi-Whip and dusting of cinnamon but you can enjoy them plain too!
I lightened these delicious mini cheesecakes by using Truvia® Brown Sugar Blend and Truvia® Baking Blend. My favorite secret ingredients because it helps me reduce the calories and sugar in these delicious treats while not sacrificing the flavor. Truvia® sweetener is natural, great-tasting sweetness that was born from the leaves of the stevia plant. These cheesecakes are bursting with pumpkin and spices. Perfect for when you crave a dessert and don’t want to feel guilty!
*This post was compensated by Truvia. All opinions are my own as always.
Light Mini Pumpkin Cheesecake Recipe
- 3/4 c. crushed gingersnap cookies
- 1/4 tsp cinnamon
- 1/4 c. finely chopped pecans
- 1 1/2 tsp Truvia Brown Sugar Blend
- 2 Tbsp butter melted
- 1 8 oz package 1/3 less fat cream cheese
- 1/2 c. canned pumpkin puree
- 1 egg
- 2 Tbsp Greek yogurt
- 1/4 c. Truvia Baking Blend
- 2 tsp pumpkin pie spice
- 1 Tbsp flour
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Combine crust ingredients in a small bowl and mix to combine. Divide evenly between the mini cheesecake pan. Use a small spice bottle to press the crust down.
- In a medium size mixing bowl beat the cream cheese until smooth. Add pumpkin, egg, Greek yogurt, sugar and pumpkin spice. Blend until combined. Add flour and vanilla beat until combined. Pour mixture on top of prepared crusts.
- Bake cheesecakes at 350 degrees for 20 minutes. Remove from oven and cool 15 minutes. Loosely cover with plastic wrap and refrigerate for 2 hours minimum.
Things You Might Need for this Recipe!
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Cinnamon Cream Cheese Frosted Banana Donuts ~ Delicious, Easy, Moist Baked Banana Donuts Topped with Cream Cheese Frosting Loaded with Cinnamon!