• Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 12 mini cheesecakes

Mini Pumpkin Cheesecakes

  • Recipe Submitted by on

Category: Holiday, Kids, Cheesecakes

 Ingredients List

  • 12 Gingersnap cookies
  • 1 pkg. light cream cheese, softened
  • â…“ cup Truvia Baking Blend (or about â…” cup granulated sugar)
  • 1 egg
  • ¾ cup pumpkin puree (not pie filling)
  • ½ cup plain or vanilla fat free greek yogurt (about one 5.3-oz container)
  • 1 Tbsp. all-purpose flour
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • ¼ tsp. salt
  • light Cool Whip or whipped cream, for topping


1. Preheat oven to 350º F. Line one muffin tin with paper liners. Place one gingersnap, flat side down, inside each liner; set aside.

2. Beat cream cheese and Truvia until smooth. Add egg, pumpkin, greek yogurt, flour, cinnamon, nutmeg, ginger and salt. Mix well.

3. Pour into prepared muffin liners. Bake for 30-35 minutes, or until

4. cheesecake is cooked through the middle. Let cool. When ready to serve, peel off liner and top with whipped topping. Enjoy!

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