Skinny Pumpkin Cheesecake Bites

Almond Flour Crust

• 2 cups almond flour 
• 1/3 cup monk fruit sweetener
• 1 tbsp butter
• 1-2 tbsp water

Pumpkin Cheesecake Filling

 8 oz reduced fat cream cheese

• 6 oz  Greek yogurt 
• 1/2 cup monk fruit sweetener 
• 3/4 cup pumpkin puree
• 2 1/2 tsp pumpkin spice seasoning
• 1 tsp vanilla
• 1 egg

Almond Crust

1. Preheat your oven to 350 degrees.
2. Line your muffin tins with parchment paper cupcake liners.
3. In a large bowl, mix together the almond flour and monk fruit. 
4. Slowly combine the melted butter and water. The crust should be dry and crumbly. Just keep mixing, pressing and stirring until desired consistency.
5. Press the crust into each muffin tin.
6. Bake for 10-12 minutes or until lightly golden brown. (Add fillings only after pre-baking).

Pumpkin Cheesecake

1. In a large mixing bowl, mix your cream cheese with a hand mixer for a 1-2 minutes.
2. Add in your greek yogurt, pumpkin puree, pumpkin spice and vanilla. Blend again till smooth.
3. Next, add your egg into the mixture. Make sure not to over mix.
4. Once your mini pie crusts are out of the oven, and cooled, fill each cupcake liner about 3/4 or almost full. Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.
5. Bake in the oven for 17-20 minutes.
6. Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge. 
7. Serve with coolwhip or pumpkin whipped cream on top. 

Serving Size 24

Servings 1

Amount Per Serving

Calories 90

Total Fat 7g Total Carbohydrate 2g Protein 4g