Mini Pumpkin Cheesecakes
Shannon Clark
Shannon Clark
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191 Calories
29 g Carbs
14 g Protein
2 g Fat
Total Time
12 servings

Sometimes, a mean sweet tooth is impossible to fight. Try these mini-cheesecakes for a lower-carb, higher-protein treat. They're so good you'll be shouting from the rooftops.


  • 16 oz fat-free cream cheese
  • 1 cup fat-free cottage cheese
  • ⅓ cup egg whites
  • 12 tbsp splenda
  • 1 tsp vanilla extract
  • 1 cup pumpkin, canned
  • ½ cup(s) vanilla whey protein powder
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 12 cracker graham crackers

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  1. Preheat oven to 325 degrees.
  2. Line 12 muffin tins and place one cracker or cookie inside each liner.
  3. Beat together cream cheese, cottage cheese, egg whites, protein powder, Splenda, and vanilla until smooth.
  4. Pour the filling into the muffin tins, filling each cup half-full. Reserve half the mixture.
  5. Add pumpkin puree, cinnamon, and pumpkin spice to the mixture and pour remainder into muffin tins.
  6. Bake for 20-25 minutes or until it's almost set (it should still be slightly jiggly in the center).
  7. Remove from the oven and refrigerate for 30-60 minutes before serving.

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