Mini Pumpkin Cheesecake
Soft and flavorful pumpkin cheesecake bites decorated with whipped cream and coconut.
- 3/4 cup graham cracker crumbs
- 1/4 cup melted unsalted butter
- 8 oz cream cheese 1 brick, softened
- 1 egg
- 1/3 cup greek yogurt
- 3/4 cup pumpkin puree
- 1/2 tsp. vanilla extract
- 1 Tbsp. flour
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 cup sugar
Preheat oven to 325 F. Prepare muffin tin with liners.
In a medium bowl mix graham cracker crumbs with melted butter.
Put graham cracker crumbs in the bottom of each muffin liner.
In a large bowl beat cream cheese, egg and greek yogurt using electric mixer. Add pumpkin puree and vanilla extract. Mix with mixer until well combined. Add flour, cinnamon, nutmeg and sugar. Beat with mixer until smooth.
Pour into each liner on top of the crust fully.
Bake 30 - 35 minutes. Cool completely before removing from the pan. They will be soft. They are the best on the next day.
Store in refrigerator.
Calories: 172kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 137mg | Potassium: 79mg | Fiber: 0g | Sugar: 10g | Vitamin A: 2775IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 0.6mg