Fall is just around the corner which is the perfect excuse to eat pumpkin, despite the fact I find a way to add it into everything year-round anyways. Coming home from work the other day, I was craving something sweet but didn’t want to spoil my appetite for dinner.
At this point the idea for crustless pumpkin cheesecakes was born.
I decided to fully embrace the stereotype that girls like mini things and made 24 adorable baby cheesecakes. While these were perfectly bite sized treats, you could easily use larger muffin tins or even a large cheesecake tin and cut the cheesecake up into individual slices.
While I certainly don’t restrict myself from indulging in treats, it’s always nice to have a healthier, yet still tasty option. Oh and did I mention you can eat this entire recipe for under 240 calories and 35 grams of protein? Thought you may wanna know.
½ cup fat free cottage cheese
½ cup plain nonfat greek yogurt
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ cup pumpkin puree (be sure not to buy pumpkin pie mix!)
2 tablespoons coconut flour
2 tablespoons milk of choice (I used cashew)
Sweetener to taste (I used 15 drops of liquid stevia)
3 tablespoons liquid egg whites
Preheat your oven to 350F.
Place all your ingredients but the liquid egg whites into a blender and blend until smooth.
Add in your egg whites and blend again until combined.
Pour mixture into silicone molds or tin greased with coconut oil and place them in the oven for 15-20 minutes.
Once tops are lightly golden brown, remove from oven and let cool.
For best results, place the cheesecakes into the fridge for at least an hour to allow them to fully set. Enjoy topped with an extra sprinkling of cinnamon.