Rich pumpkin cheesecake on a cinnamon graham cracker crust, topped off with a decadent dark chocolate drizzle. One bite out of this mini cheesecakes and you will quickly be reaching for more. Good thing these addictive morsels are only 145 calories each! They make the perfect grab-and-go appetizer or dessert for your next holiday gathering!
There is just something about the rich taste of cheesecake that fills me with happiness. Maybe I’m weird and love food a little too much, but that’s ok… I figure you’re probably the same way if you’re reading this. 😉
So, I do have a confusion to make, I’m not a big fan of pumpkin pie. I know you probably really think I’m weird now, but there is just something about its gooey texture that doesn’t quite do it for me. That’s how this cheesecake was born…. and I also happen to be obsessed with chocolate so why not drizzle it on top?
So there ya go! This is my Thanksgiving alternative to Pumpkin Pie. I still get the pumpkin flavor which I love, but in cheesecake form! Win win, right? Oh and don’t forget how healthy these little babies are… only 145 calories! My waistline will definitely be thanking me later.
Healthy Pumpkin Cheesecake with Dark Chocolate Drizzle
- For the Crust:
- 10 sheets honey graham crackers
- 4 tbsp light melted butter (I used Balade Light Butter from Trader Joes. Could sub with regular butter or melted coconut oil)
- 1/2 tsp cinnamon
- For the Cheesecake Filling:
- 2 (8oz) packages of light cream cheese, room temp
- 1/4 cup non-fat plain greek yogurt
- 2 extra large eggs
- 1/2 can pumpkin (2.5 oz or 212g)
- 2 tbsp whole wheat pastry flour (any flour would work here)
- 2/3 cup xylitol (or sweetener of choice)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- optional: dark chocolate to drizzle on top, I used one small bar
- Preheat oven to 350 degrees
- Line muffin pans with silicone liners (these are my favorite) or paper liners
- Crush graham crackers and cinnamon in a small food processor and slowly add melted butter once crackers are ground to flour like consistency
- Press crust evenly into each of the cupcake liners (about a tablespoon each). Press into liners well to ensure the crust "holds"
- Blend cheesecake ingredients well in food processor or with electric whisk
- Pour atop the crusts (liners will be filled nearly to the top)
- Bake for 25-30m. Edges will be very slightly golden (Note: the cheesecake tops will puff up during baking, but will settle once they cool)
- Remove from oven and let cool completely on the counter (1 hour)
- Refridgerate for at least 2 hours
- Optional: once cheesecakes are done chilling in the fridge, melt a small dark chocolate bar in the microwave at 50% power in increments of 30 seconds. You want to be very careful to not burn the chocolate. Alternatively, you can use a bain marie on the stovetop.
- Drizzle melted chocolate atop cheesecakes and let cool (chocolate will harden)
Nutrition (per cheesecake, w/o chocolate): 145 calories, 17g carb, 7g fat, 6g protein