Pumpkin Cheesecake Minis

Everyone will have room for dessert with these tiny servings of pumpkin cheesecake!

A great way to enjoy your favorite dessert recipes in moderation is to serve them in shot glasses. Added bonus – serving with mini spoons. The yield depends on the size of your serving-ware. This recipe makes cheesecake batter for a 10-inch pan.

Shanthi AppeloAbout the Author: Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.    

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Photo credit: Shanthi Appelö

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Ingredients

Cinnamon Graham Crust

  • 1 cup reduced-fat cinnamon graham crackers, crumbled (about 1 sleeve)
  • 4 Tbsp. butter, melted
  • A pinch of salt

Cheesecake Batter

  • 1 cup heavy whipping cream, plus more for topping (1/4 cup if desired)
  • 1 tsp. ground pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 12 oz. 1/3 fat cream cheese
  • 2 tsp. vanilla extract
  • ¾ cup powdered sugar
  • 1 cup canned pumpkin (no sugar added)

 

Pumpkin Cheesecake Minis

Instructions
For the crust:

Combine all ingredients and place in shot glass and let cool and set.

For cheesecake batter:

1. In a large bowl, let cream cheese sit at room temperature for 20 minutes, then whip cream cheese with all ingredients except heavy whipping cream.
2. Whip the heavy whipping cream in a separate bowl.
3. Gently fold in the whipped cream with the pumpkin cheesecake mixture. Do not overmix.
4. Top crust with batter.
5. Top with whipped cream and ground pumpkin pie spice or cinnamon.

Freeze and serve after defrosting for 10 minutes. It can also be served refrigerated and sets after ~1.5 hours

Nutrition Facts

Serving size: 1 large shot glass (1 Tbsp. crust, 4 Tbsp. batter, 1 Tbsp. whipped cream topping)

Calories 182 | Fat 9 g | Carbohydrates 20 g (Sugar 15 g ) (Fiber 1 g)|Protein 3 g




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