Individual Low Carb Pumpkin Cheesecakes
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
16 cheesecake 'muffins'
- Serves:
- 16
ingredients
- 1 (15 ounce) can plain pumpkin
- 1 (8 ounce) package cream cheese
- 3⁄4 cup low fat cottage cheese
- 3⁄4 cup plain low-fat yogurt (Mountain High brand recommended)
- 4 eggs
- 3⁄4 cup Splenda granular
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
-
Crust
- 6 tablespoons flax seed meal
- 2 tablespoons Splenda granular
directions
- Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
- Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
- In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
- Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
- This may make more or less, depending on the size of your muffin pans.
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RECIPE SUBMITTED BY
One Happy Woman
United States