mini pumpkin spice cheesecakes with cinnamon graham cracker crust

Sorry for being boring but…more pumpkin ūüôā What a surprise.


This time, I brought back an old favorite combination of mine, pumpkin + cheesecake.


As I’ve done before, I lightened this recipe WAY up by using 1/3 less fat cream cheese and greek yogurt.


Personally, pumpkin cheesecake wins hands down over pumpkin pie for me any day. I can’t think of anything better than these creamy baby cheesecakes that taste like fall and are much less bad for you than they seem.


I drizzled them with chocolate…because when is that ever a bad idea? But I imagine fresh cinnamon whipped cream would be heavenly.


Mini Pumpkin Spice Cheesecakes with Cinnamon Graham Cracker Crust

1 and 1/2 c graham cracker crumbs
1 pack of Stevia
1 tsp cinnamon
1/3 c melted butter or coconut oil (I used a combination)

8oz block of 1/3 less fat cream cheese
3 tbsp agave nectar
6 oz greek yogurt (vanilla or plain work great)
3 large eggs
15 oz can of pumpkin puree
1 tbsp vanilla
1 tbsp cinnamon
1 heaping tbsp pumpkin pie spice
1 tsp salt (optional–I forgot this and it still tasted great!)

chocolate topping:
1/2 cup dark chocolate
1 tbsp coconut oil

Preheat your oven to 350 degrees. In a small bowl combine all ingredients for the crust.  Once combined, add mixture to the bottom of a cupcake tins (mine made about 18).  Use your fingers to press the crust down.  Bake at 350 for 5 minutes.

In a large bowl, or a stand mixer, combine the cream cheese with the agave nectar and whip until smooth.  Add the yogurt and eggs and mix for a minute until fully combined.  Add the vanilla, pumpkin, and spices, and mix well.

Once the crust is baked spoon the cheesecake filling on top of the crust and fill each to the top.  Bake at 350 for 18-20 minutes or until the tops crack slightly and cheesecakes are set.  Cool for 10 minutes before removing from the pan.

Chill for at least two hours.

In a microwavable safe bowl, melt the chocolate and coconut oil by heating it for 20 second intervals, stirring in between until chocolate is melted. Drizzle over cheesecakes.

pumpkin cheesecake 18 servings
Each mini cheesecake is only 153 calories

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