Who says pumpkin flavored treats have to be reserved only for October? Definitely not us! And when they taste as good as these delectable Mini Pumpkin Cheesecake Bites, you’re not going to think so either.
Unbelievably delicious and super easy to make, these Mini Pumpkin Cheesecake Bites are sure to become a staple in your healthy diet, no matter what the season. Featuring a few easy ingredients and a few super simple steps, this recipe for Mini Pumpkin Cheesecake Bites is one you’re going to want to save. (Did you know you can print any recipes on The Leaf? That’s right: Simply click on the printer icon on the left-hand side of any recipe page to print.) Trust us, your loved ones will be glad you did.
We suggest whipping up a big batch of these tasty little treats over the weekend so you are equipped with guilt-free options when that sweet tooth strikes during the busy week. Just be sure to log these Mini Pumpkin Cheesecake Bites in NuMi, our free tracking app. Although these flavorful little bites clock in at just 64 calories a serving, and count as just two Extras on Nutrisystem, we all know how easy it is to overdo it on the sweet stuff. Click here to find out more about NuMi >
If you love this pumpkin cheesecake recipe and you’re feeling a bit adventurous, try using one of your Nutrisystem snacks in place of the crushed gingersnap cookies. Our Toffee Crunch Cookies, Walnut Chocolate Chip Cookies, White Chocolate Chunk Cookies, Chocolate Chip Cookies or Vanilla Shortbread Cookies might make for a good base for these Mini Pumpkin Cheesecake Bites. Be sure to let us know how this tasty take on our recipe turns out. We’re always open to new (and delicious!) ideas.
Servings: Makes 12 servings; 1 bite counts as 1 serving.
Calories per Serving: 64
On Nutrisystem, Count As: 2 Extras
- 10 gingersnap cookies, finely crushed
- 1/2 Tbsp. coconut oil, melted
- 1 tsp. water
- 4 oz. low-fat cream cheese, room temperature
- 2 Tbsp. nonfat plain Greek yogurt
- 2 Tbsp. canned pumpkin
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- Pinch of sea salt
- 4-8 drops of stevia
- Preheat the oven to 350° F. Line 12 mini muffin tins with paper liners.
- Combine gingersnap cookies, melted coconut oil and water in a bowl. Press 1 tsp. of the crust mixture into each of the muffin tins. Set aside.
- Add all remaining ingredients to a blender or small food processor and puree until smooth.
- Evenly divide the cheesecake filling among the 12 muffin tins.
- Bake for 15 minutes, until the cheesecakes are firm around the edges but soft in the center.
- Cool at room temperature for 1 hour then refrigerate for at least 2 hours before serving.