Shot-Glass Pumpkin Cheesecakes
1/6th of recipe (1 shot glass): 70 calories, 3g total fat (2.5g sat. fat), 82mg sodium, 8.5g carbs, 1.5g fiber, 4.5g sugars, 2g protein
Click for WW Points® value*
Prep:
10 minutes
Cheesecake
3/4 cup canned pure pumpkin
1/2 cup natural light whipped topping (like the kind by TruWhip or So Delicious)
1/4 cup fat-free plain Greek yogurt
1/4 cup light/reduced-fat cream cheese, room temperature
2 packets natural no-calorie sweetener (like Truvia)
1 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice
Dash salt
Toppings
1/4 cup natural light whipped topping
1 graham cracker (1/4 sheet), finely crushed
In a medium bowl, combine all cheesecake ingredients. Mix until smooth and uniform.
Evenly spoon mixture into 6 shot glasses (or ramekins). Top with whipped topping, and sprinkle with crushed graham cracker.
MAKES 6 SERVINGS
It's November 21st, National Gingerbread Cookie Day, but why not bake it up a notch with a batch of these Gooey Gingerbread Cupcakes instead?
You know your pals would love these mini cheesecakes! Click "Send to a Friend" now.
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