Healthy Pumpkin Cheesecake Bites (Gluten Free)

4.95 from 18 votes

Healthy Pumpkin Cheesecake Bites (Gluten Free)

A cross between Pumpkin Pie and Cheesecake, you need these incredible Pumpkin Cheesecake Bites on hand for all your Fall Celebrations! With a delicious, gluten free graham cracker crust and the perfect pumpkin cheesecake filling, these are just what will satisfy that sweet tooth. Plus, they are quicker and easier to make than traditional cheesecake and under 150 calories per serving!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 141kcal

Author: Nancylynn

Equipment

Ingredients

For the Crust

3 1/2 tablespoon butter melted
12 gluten free graham crackers can sub whole wheat
1 tablespoon raw sugar
pinch salt

For the Filling

8 wedges original or light laughing cow cheese softened at room temperature
1 cup plain Greek yogurt room temperature
1/2 cup canned pumpkin puree room temperature
2 large eggs room temperature
1 tsp pure vanilla extract
1/3 cup + 1 Tbsp raw sugar
2 tablespoon gluten free flour can sub regular flour if not gluten free
1/2 tsp cinnamon
1 tsp pumpkin pie spice

Instructions

Start by making the crust. Preheat the oven to 350 degrees. Line muffin pan with 12 parchment or silicone liners.
Using a food processor, pulse graham crackers, sugar, and salt until you are left with crumbs, then mix in the melted butter.
Press 2 teaspoons of crumb mixture into each muffin liner. Bake crusts for 5 minutes, then set aside.
Using a stand mixer or hand mixer, whip laughing cow cheese on medium-high speed until smooth, then add in sugar and flour. Whip again.
Slowly add in Greek yogurt one dollop at a time, continuing to mix. Once it’s smooth, add in egg, pumpkin, and vanilla and continue to whip on low. Fold in spices.
Pour cheesecake filling over crust. Return pan to oven and bake for 15-20 minutes or until the top of the cheesecake bites have set.
Cool for 1 hour on a wire rack, Then, for best results, refrigerate 1-2 hours (or overnight) before serving.
Top with a dollop of whipped cream or coconut whipped cream and a sprinkle of cinnamon, if desired.

Video

https://reporting.mediavine.com/sites/675/videos/edit/y7e79rm9gv6tacwigjiv

Notes

Makes 12 bites

21 Day Fix: 1/4 BLUE, 1/6 RED, 1/4 YELLOW, 1 TSP, 2 sweetener TSP (per bite)

Each bite is just a touch less than 1 for both types of teaspoons, so I am rounding up in my counts.

WW: 8 points (per bite)

Tips:

The MOST important tip - using room temperature ingredients helps to cream and mix things together a lot easier than using chilled wet ingredients. If you need to speed up this process, spread the laughing cow cheese on a microwavable safe dish and microwave for 15 seconds at a time until the chill is gone.
In order for your bites to come out of the muffin tin, you will need to use either parchment liners or silicone liners.
If you aren't gluten free, you can swap the gluten free graham crackers for whole wheat graham crackers.
If you cannot find laughing cow cheese, you can sub 6 oz. low fat cream cheese.
Don't fret if you don't happen to have the gluten free flour for the filling! It will still turn out okay. I have forgotten to add it before and these mini cheesecakes still turned out bomb!
You can swap the raw sugar out for any sugar you have on hand.
If you're feeling extra fancy, toss a dollop of homemade whipped cream or CocoWhip on top of each of these mini pumpkin cheesecake bites. Or, you could really go all out and add some of this incredible Pumpkin Frosting (may need to add extra points or container counts).

Nutrition