Mini Pumpkin Cheesecakes Recipe

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cookies Peek Freans Lifestyle Selections Bran Crunch, crushed; 2 cups low fat cottage cheese; 2 cups Philadelphia Light Brick Cream Cheese Spread, softened; 2/3 cup canned pumpkin; 1/2 cup plain nonfat yogurt; 1/4 cup brown sugar blend sugar replacement, packed; 1 Tbsp. vanilla; 2 tsp. cornstarch; 2 tsp. pumpkin pie spice; 2 each eggs; 1/2 cup light whipped topping; 1/4 cup chopped pecans, toasted

Servings: persons

6 cookies Peek Freans Lifestyle Selections Bran Crunch, crushed
2 cups low fat cottage cheese
2 cups Philadelphia Light Brick Cream Cheese Spread, softened
2/3 cup canned pumpkin
1/2 cup plain nonfat yogurt
1/4 cup brown sugar blend sugar replacement, packed
1 Tbsp. vanilla
2 tsp. cornstarch
2 tsp. pumpkin pie spice
2 each eggs
1/2 cup light whipped topping
1/4 cup chopped pecans, toasted

1
Sprinkle about 1 tsp.
2
(5 mL) cookie crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
3
Beat cottage cheese in large bowl with mixer on high speed until smooth.
4
Add cream cheese, pumpkin, yogurt, sugar replacement, vanilla, corn starch and pumpkin pie spice; beat on medium speed until well blended.
5
Add eggs, 1 at a time, beating after each just until blended.
6
Spoon about 1/4 cup (50 mL) of the cheesecake batter into each muffin cup.
7
Bake in 350 degrees F standard oven 25 to 30 min.
8
or until centres are almost set.
9
Cool to room temperature.
10
Refrigerate until chilled.
11
Serve each cheesecake topped with 1 tsp.
12
(5 mL) whipped topping and 1/2 tsp.
13
(2 mL) nuts.

846

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

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: 6 cookies Peek Freans Lifestyle Selections Bran Crunch, crushed, 2 cups low fat cottage cheese, 2 cups Philadelphia Light Brick Cream Cheese Spread, softened, 2/3 cup canned pumpkin, 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