Mini Pumpkin Cheesecakes
Servings 20 cheesecakes
Calories 159kcal
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup Truvia Cane Sugar Blend
- 1/4 cup unsalted butter melted
Cheesecakes:
- 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
Instructions
- 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.
Notes
MFP: MFF Mini Pumpkin Cheesecakes
November 2020
Nutrition
Calories: 159kcal | Carbohydrates: 10.3g | Protein: 5.2g | Fat: 10.6g