Mini Pumpkin Cheesecakes
Review: Natural Pregnancy Cookbook & Mediterranean Quinoa Salad
October 28, 2015
Cranberry Apple Compote
November 17, 2015
Try these Mini Pumpkin Cheesecakes for a quickly and healthy holiday treat!
“I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Tis’ the season for baking and yummy holiday treats! I love to enjoy a warm slice of apple pie or spicy pumpkin pie this time of year but can never pick just one. Making mini versions of your favorite desserts helps with portion control as well as allowing you to enjoy a couple of your favorite holiday treats. Since my Apple Cranberry Mini Pies were such a hit, I decided to try my hand at a healthy version of mini pumpkin cheesecake.
My mini pumpkin cheesecakes are made even more healthy and delicious by using siggi’s pumpkin and spice yogurt. Siggi’s is an Icelandic style yogurt made from simple ingredients and not a lot of sugar. And get this, each serving contains more protein than sugar. This high protein content helps give its creamy, thick texture making it a great substitute for cream cheese in baking. For the filling I simply mixed together the yogurt with pumpkin puree, spices and a touch of maple syrup. Since there are no eggs, no baking is necessary and the thick consistency of the yogurt keeps the filling rich and creamy. I used pre-baked filo dough shells to hold the filling, which provides a nice crunch to contrast the creamy filling. If you so desire, you can top each with some whipped cream and crushed pecans.
This recipe is perfect to whip up for your next holiday party and is ready in only 10 minutes! Also, just two of these delectable treats are only 60 calories and 3 grams of protein. Have only one at 30 calories a pop and you have plenty of room to enjoy another holiday treat!
- 1, 5.3 ounce siggi's Pumpkin & Spice
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup
- 15 pre-cooked mini fillo shells
- whipped cream (optional)
- crushed pecans (optional)
- In a medium size bowl add siggi's pumpkin & spice yogurt, pumpkin puree, pumpkin pie spice, cinnamon, maple syrup. Mix to combine.
- Evenly fill 15 pre-cooked filo dough cups with pumpkin yogurt mixture. Place in the fridge.
- When ready to serve top with whipped cream and crushed pecans.
