Let them eat cake! Or even better, cheesecake. These mini pumpkin cheesecakes are seriously so delicious that you won't even be able to tell they're skinny (128 calories and 6 Weight Watchers SmartPoints each). Plus, they're perfect for portion control! Instead of "accidentally" cutting a too-big slice of cake, these are already ready to go. Even the kids will love them in their lunches, although it's doubtful you'll want to share!
- These are best made the day before they are needed, so they have enough time to refrigerate.
- Let them completely chill before eating them. Otherwise, the sides will stick to the paper liners instead of peeling off cleanly.
- The cheesecakes will rise slightly, then as they cool fall. They will level out into flat tops instead of looking like muffins.
Learn how to puree your own pumpkin below:
Prep time: 10 minutes
Cook time: 25-30 minutes
Yield: 16 servings
Serving size: 1 cheesecake
16 reduced-fat vanilla wafers
Two 8-ounce packages ⅓ less fat cream cheese, softened
⅔ cup sugar
2 eggs, room temperature
½ cup 100% pumpkin puree
1 tablespoon lemon juice
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Preheat the oven to 300° F and line 16 muffin tins with paper liners. Place 1 vanilla wafer in each cupcake liner.
With an electric mixer, cream the cream cheese and sugar together until smooth.
Add the eggs, one at a time, mixing each one in until it is thoroughly incorporated before adding the next.
Beat in the rest of the ingredients until incorporated.
Pour the liners nearly to the top, and bake for 25-30 minutes, or until they are set. The middles will jiggle slightly.
Allow to rest in the muffin tins on a cooling rack for 15 minutes before taking them out of the tins. Cover and refrigerate until completely chilled, or overnight.
Per Serving: (1 cheesecake)
Calories from Fat: 67
Saturated Fat: 4g
The nutrition content of recipes on Smart Nutrition.has been calculated by Registered Dietitian, Jessica Penner, of