Mini Pumpkin Pie Cheesecake

Mini Pumpkin Pie Cheesecake



Mini Pumpkin Pie Cheesecakeย ๐Ÿ‚๐Ÿ‚

๐ŸŽƒ Mini Pumpkin Pie Cheesecake ๐ŸŽƒ ‘Tis season of pumpkin๐Ÿ‚but I must admit… it doesn’t matter what time of year it is, I am ALWAYS ’bout dat pumpkin spiced life!

Single serving dessert, no bake, easy to whip up, can you really go wrong here? ๐Ÿคทโ€โ™€๏ธ Thank-you toย @kylas.macrofood.lifeย for the original cheesecake recipe. You gotta try this crust I used though ๐Ÿ‘Œ๐Ÿป
Pumpkin Pie Frosted Flakes crust ๐Ÿ–ค ๐Ÿ˜
I promise you won’t regret it!

Ingredients

๐Ÿ”ธ1 Keebler Mini Graham Crust
๐Ÿ”ธ10g Vanilla Protein Powder
๐Ÿ”ธ2g Butterscotch SF/FF Jello Pudding Mix
๐Ÿ”ธ1g Brown Sugar Substitute
๐Ÿ”ธ1/4Tsp Pumpkin Pie Spice
๐Ÿ”ธ1/8Tsp Cinnamon
๐Ÿ”ธ1/2Tsp Pumpkin Spice Extract (Or Vanillas fine)
๐Ÿ”ธ10g Plain Non Fat Greek Yogurt
๐Ÿ”ธ20g Pumpkin Purรฉe (Not Pie Filling)
๐Ÿ”ธ30g Fat Free Cream Cheese

Instructions:

1. Place all your dry ingredients in a bowl or blender cup, mix it all up and then add in your wet
2. Blend everything together until you have a nice creamy texture
3. Take your mini pie crust and place mixture inside
4. Place in fridge for about 30 mins to help firm up
5. Add any toppings you desire! Sprinkles are always a MUST! I added 2g to mine

Macros (no topping):
13g PROTEIN / 30g CARBS / 5g FAT

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