Mini Pumpkin Cheesecakes Recipe

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Honey Maid Graham Crumbs; 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened; 1 cup low fat cottage cheese; 2 Tbsp. brown sugar blend sugar replacement, divided; 1-1/2 tsp. vanilla; 1/4 cup plain nonfat yogurt; 1 tsp. corn starch; 1 egg; 1/3 cup canned pumpkin; 1 tsp. pumpkin pie spice; 2 Tbsp. thawed Cool Whip Light Whipped Topping; 2 Tbsp. chopped pecans, toasted

Servings: persons

1/4 cup Honey Maid Graham Crumbs
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1 cup low fat cottage cheese
2 Tbsp. brown sugar blend sugar replacement, divided
1-1/2 tsp. vanilla
1/4 cup plain nonfat yogurt
1 tsp. corn starch
1 egg
1/3 cup canned pumpkin
1 tsp. pumpkin pie spice
2 Tbsp. thawed Cool Whip Light Whipped Topping
2 Tbsp. chopped pecans, toasted

1
Heat oven to 350 degrees F.
2
Sprinkle graham crumbs onto bottoms of 12 paper-lined muffin cups.
3
Beat cream cheese spread, cottage cheese, 1 Tbsp.
4
sugar replacement and vanilla in medium bowl with mixer until blended.
5
Add yogurt and corn starch; mix well.
6
Beat in egg just until blended.
7
Reserve 1/2 cup batter.
8
Stir remaining sugar replacement, pumpkin and spice into remaining batter.
9
Layer half each of the plain and pumpkin batters in prepared muffin cups.
10
Repeat layers; swirl with knife.
11
Bake 26 to 30 min.
12
or until centres are almost set.
13
Cool completely.
14
Refrigerate 3 hours.
15
Top with Cool Whip and nuts just before serving.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup Honey Maid Graham Crumbs, 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened, 1 cup low fat cottage cheese, 2 Tbsp. brown sugar blend sugar replacement, divided, and more.

Yes, Mini Pumpkin Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Pumpkin Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions