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 cup ground walnuts; 4 teaspoons granulated sugar; 1 tablespoon Fleischmann's(R) Original Margarine-stick, melted; 2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened; 1/2 cup canned solid-pack pumpkin; 1/4 cup granulated sugar; 1/4 cup granulated sugar substitute; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; Dash ground cloves; Dash ground nutmeg; 2 eggs; Reddi-wip(R) Original Whipped Light Cream; Ground cinnamon, optional

Servings: persons

1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon Fleischmann's(R) Original Margarine-stick, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 cup canned solid-pack pumpkin
1/4 cup granulated sugar
1/4 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Reddi-wip(R) Original Whipped Light Cream
Ground cinnamon, optional

1
Preheat oven to 325u00b0F (or to 300u00b0F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
2
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
3
Filling: Place cream cheese, pumpkin, 1/4 cup sugar, the sugar substitute, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
4
Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.

724

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 14 ingredients. The key ingredients include: 1 cup ground walnuts, 4 teaspoons granulated sugar, 1 tablespoon Fleischmann's(R) Original Margarine-stick, melted, 2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened, 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