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Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes

Course Dessert
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 20 cheesecakes
Calories 159kcal



  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup Truvia Cane Sugar Blend
  • 1/4 cup unsalted butter melted


  • 2 (8 ounce) package Neufchatel cream cheese softened to room temperature
  • 1/4 cup Truvia Cane Sugar Blend
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 (25 gram) scoops vanilla protein powder
  • 2 (10 gram) scoops Vital Proteins Unflavored Collagen Peptides
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • Whipped topping Nutrition information doesn’t include topping


  • Preheat oven to 350 degrees F. Line 20 regular sized muffin cups with paper liners.
  • Combine all crust ingredients in a small bowl, then add a Tablespoon full of mixture to each muffin cup. Press down firmly and place in the fridge to set up.
  • In a stand mixer or mixing bowl with a hand mixer, beat together cream cheese and Truvia. Add pumpkin, eggs and vanilla and beat until smooth. Add protein powder, collagen, pumpkin pie spice and salt; mix until well combined. Remove muffin tins from the refrigerator and scoop 1⁄4 cup pumpkin mixture into each muffin cup.
  • Bake for 30-35 minutes, or until center is set. Let cool before serving. Top with whipped topping, if desired.


MFP: MFF Mini Pumpkin Cheesecakes
November 2020


Calories: 159kcal | Carbohydrates: 10.3g | Protein: 5.2g | Fat: 10.6g

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