Mini Pumpkin Cheesecake Bites

Recipe posted in: Flex Meals & Snacks, Snacks, Desserts
pumpkin cheesecake

Pumpkin cheesecake is one of those all time favorite fall treats. It’s delicious and perfect for gatherings with friends and family. But sometimes you don’t want to make a whole cheesecake. That’s where these mini pumpkin cheesecake bites come in! They are the perfect size for a little indulgence, and they’re so easy to make. You’ll love them!

How to Make Pumpkin Cheesecake Bites

Do you love pumpkin cheesecake? Here’s a mini version that is perfect for parties or satisfying your sweet tooth. 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 season it is. They’re simple to prepare and they taste delicious. Plus, they’re a lot healthier than regular pumpkin pie. So why not give them a try? You won’t be disappointed!

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.

Pro Tip: 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.

To make these little treats, simply preheat your oven to 350 degrees and line a dozen mini muffin tins with paper liners. In a bowl, combine some crushed gingersnap cookies with melted coconut oil and water to form a crumbly crust. Press one teaspoon of the crust mixture into each of the muffin tins, setting it aside while you prepare the pumpkin cheesecake filling.

To make the pumpkin cheesecake filling, add low-fat cream cheese, nonfat plain Greek yogurt, canned pumpkin, egg, vanilla extract, pumpkin pie spice, sea salt and liquid stevia to a blender or food processor. Puree until smooth, then evenly divide the pumpkin cheesecake mixture among the 12 lined muffin tins.

Finally, bake your mini pumpkin cheesecake bites for 15 minutes, until they are firm around the edges yet soft in the center. Let them cool at room temperature for about an hour before refrigerating them for at least two hours.

When you’re ready to serve these tasty fall treats, just pop them out of their muffin tins and enjoy. And there you have it – deliciously creamy and perfectly spiced mini pumpkin cheesecake bites that are perfect for fall!

Recipe Hacks and Ideas

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 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!

More Healthy Pumpkin Recipes

  1. Pumpkin Pie Applesauce >
  2. Pumpkin Spice Smoothie >
  3. Skinny Pumpkin Ice Cream >
  4. Powerhouse Pumpkin Hummus >
  5. Pumpkin Icebox Cake >
  6. Pumpkin Spice Mug Cake >
  7. Crustless Pumpkin Pie >
  8. Pumpkin Blondies >

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Servings: 12 (1 serving = 1 Mini Pumpkin Cheesecake Bite)

Calories per Serving: 64

On Nutrisystem, Count As: 2 Extras

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350°F. Line 12 mini muffin tins with paper liners.
  2. 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.
  3. Add all remaining ingredients to a blender or small food processor and puree until smooth.
  4. Evenly divide the cheesecake filling among the 12 muffin tins.
  5. Bake for 15 minutes, until the cheesecakes are firm around the edges but soft in the center.
  6. Cool at room temperature for 1 hour then refrigerate for at least 2 hours before serving.
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