Mini Pumpkin Pie Cheesecakes


12 mini cheesecakes

These mini pumpkin pie cheesecakes are just the right treat to enjoy for dessert or to share with friends for the holidays. They’re so adorable and delicious, they’ll never guess how easy they are to make! You can easily halve this recipe but leftovers freeze great too.

Just 5 SP on WW blue & purple plans and 6 SP on green.

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Adjust Servings
2/3 cup chocolate wafer thins, graham crackers, nilla wafers, or ginger snaps crushed fine
1 teaspoon melted butter
pinch salt
8 oz light cream cheese at room temperature
1/3 cup fat free Greek yogurt
1 cup plain canned pumpkin
1/3 cup dark brown sugar
2 eggs
1 teaspoon pumpkin pie spice additional for garnish
12 tablespoons fat-free whipped cream topping
Nutritional Information
168kcal Calories
15g Carbohydrates
3g Protein
10g Fat
5g Saturated Fat
59mg Cholesterol
165mg Sodium
123mg Potassium
11g Sugar
3550IU Vitamin A
0.9mg Vitamin C
56mg Calcium
0.8mg Iron


Preheat oven to 325 degrees and line a 12 muffin pan with paper liners.
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Combine chocolate wafer thin crumbs, butter, and salt and press evenly into the bottom of liners.
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Beat together cream cheese, yogurt, pumpkin, brown sugar, eggs, and pumpkin pie spice and pour into liners. Bake for 20 minutes or until set.
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Let cool completely and serve with 1 TB whipped cream and a sprinkle of pumpkin pie spice.
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