These Mini Pumpkin Cheesecakes speaks Fall and is divine! A favorite in my house which is usually gone within a day or two! These are perfectly portioned to fit any smartpoints or calorie budget. Enjoy!
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Notes:
I used Neufchatel cheese which is a lower fat cheese than regular cream cheese. I used Philadelphia brand. If you can find low fat cream cheese you can most definitely use that. I also chose not to add any additional sugar to the crust to keep it point and calorie friendly and it works fine since the crackers are already sweet. I have tried this recipe with both granulated sugar and packed brown sugar and both came out just fine, so either is doable. You may have about 2 tbsp filling remaining, I just evenly distribute them over the rest of the cheesecake cups. Enjoy these as is or with a dollop of whipped cream, so good!
It is a MUST that these be refrigerated for at least 3 hours but for best results, overnight. This allows the cheesecakes to firm up and soak in all the yummy flavors. Do not attempt to eat these without spending a few hours in the refrigerator, they wont taste as good!
Nutrition Info per serving (using myfitnesspal)
Calories: 104, total fat: 6 g, total carbs: 11 g, protein: 3 g
myWW smartpoints per serving (using WW recipe builder)
4 smartpoints on green, blue and purple plans.
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