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Mini Pumpkin Cheesecake Bites

20 minutes
20 minutes
2 bites (makes 32 bites)
≤5 Grams

Ingredients

  • 1 cup Walnuts, chopped
  • 1 Tbsp Sugar
  • 1 Tbsp BiPro Whey Protein, French Vanilla or Unflavored
  • 1 Tbsp Butter, melted
  • 8 ounces Reduced fat cream cheese
  • ⅓ cup Sugar
  • ⅓ cup BiPro Whey Protein, French Vanilla or Unflavored
  • ½ cup Pumpkin puree
  • 1 Tbsp Sour cream
  • ½ tsp Vanilla extract
  • ½ tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ⅛ tsp Ground cloves
  • 1 Egg

Directions

  1. Preheat oven to 325°F. Place paper liners in 32 miniature muffin cups.
  2. Crust: Place walnuts, 1 Tbsp BiPro and 1 Tbsp sugar in food processor; pulse until nuts are finely ground. Add melted butter and pulse until combined. Press 1 teaspoon walnut mixture into bottom of each muffin cup. Bake 5 minutes. Cool.
  3. Filling: Place cream cheese, ⅓ cup sugar, and ⅓ cup BiPro in mixing bowl. Beat on medium speed until well blended. Add pumpkin, sour cream, vanilla extract and spices; mix well. Add egg, mixing well on low speed. Spoon evenly into muffin cups.
  4. Bake 15-18 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate until chilled. Top with whipped topping just before serving.
  5. Preheat oven to 325°F. Place paper liners in 32 miniature muffin cups.
  6. Crust: Place walnuts, 1 Tbsp BiPro and 1 Tbsp sugar in food processor; pulse until nuts are finely ground. Add melted butter and pulse until combined. Press 1 teaspoon walnut mixture into bottom of each muffin cup. Bake 5 minutes. Cool.
  7. Filling: Place cream cheese, ⅓ cup sugar, and ⅓ cup BiPro in mixing bowl. Beat on medium speed until well blended. Add pumpkin, sour cream, vanilla extract and spices; mix well. Add egg, mixing well on low speed. Spoon evenly into muffin cups.
  8. Bake 15-18 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate until chilled. Top with whipped topping just before serving.

In This Recipe

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