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Mini Pumpkin Cottage Cheese Cheesecakes
These Mini Pumpkin Cottage Cheese Cheesecakes are the perfect fall-inspired treat when you're craving something light, but still full of cozy flavor! Made with wholesome ingredients like creamy cottage cheese, Greek yogurt, and maple syrup, these mini cheesecakes taste pretty similar to traditional cheesecake, but they're lower in fat and packed with protein for a guilt-free treat.
Ingredients
- 2 cups cottage cheese
- 2 large eggs
- 2/3 cup canned pumpkin puree
- 1/2 cup greek yogurt
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 2/3 cup maple syrup
- 2 tbsp cornstarch
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Line a muffin tin with muffin liners, set aside.Make graham cracker crust: In a small bowl combine graham crackers, sugar and melted butter until the mixture resembles wet sand.
- Divide mixture between the prepared muffin tin. Using the back of a spoon or your fingers press crust into muffin tin. Bake for 6 minutes then remove from the oven.
Cheesecake Filling
- Add all of the ingredients to a high powered blender or food processor and blend until smooth.
- Divide the cheesecake mixture between the muffin cups.
- Bake for 20-25 minutes or till the centers are set. They will continue to firm up as they cool. They will deflate as they cool as well that's totally normal!Enjoy chilled with whipped cream on top for serving! Enjoy!
Nutrition Information
Calories: 184kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 203mgPotassium: 145mgFiber: 1gSugar: 16gVitamin A: 2325IUVitamin C: 1mgCalcium: 76mgIron: 1mg