It’s that time of year where the pumpkin spice is in the air…everywhere 🙂

Either you love it or hate it but I’m on the “love it team”…sorry haters!

Another favourite dessert of mine is cheesecake so these Mini Pumpkin Cheesecakes are the very best festive combination, keeping the calories in check. Bonus, right?

They are also super easy to make. It took me only 35 minutes total.

Here’s what you’ll need:

Ingredients:

Filling:
1 (8oz.) package cream cheese (I used light cream cheese)
1/2 cup plus 1 tablespoon canned pumpkin puree
1 whole organic egg
2 tablespoons 2-5% Greek Yogurt
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1/8 teaspoon pumpkin spice
1 tablespoon spelt flour
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 F

For mini cheesecakes-
Preheat oven to 350 F
Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.

Prepare the filling:
Beat the cream cheese until smooth. Add pumpkin, egg, yogurt, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
Pour filling into prepared crusts. Divide batter amoung the 12 spaces.

Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.

I served with fresh whipped cream on top an they were to die for!

Nutrition Information (1 Mini Cheesecake)

Calories – 180

Protein – 3 g

Carbs – 18 g

Fat – 11 g …the fat will go up slightly with the whipped cream – roughly 2-3 grams.