Reduced Fat Mini Pumpkin Cheesecakes:

With Thanksgiving (and Hanukkah) just days away, I figured I might as well make my reduced fast mini pumpkin cheesecakes before I miss the boat on the holiday season altogether.  They require few ingredients, little prep work and are insanely delicious.  Oh, and the graham cracker crust adds a little extra something sweet.


Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes


  • Graham crackers (I use 3 cracker sheets)
  • 1 8-ounce block of fat-free cream cheese, softened
  • 1 8-ounce block of reduced fat ceam cheese, softened
  • 1/2 cup canned pumpkin
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1/2 cup egg whites (2 egg whites)
  • 12 muffin/cupcake wrappers


Preheat oven to 350 degrees. Spray bottom of muffin/cupcake wrappers with butter-flavored cooking spray.
Mash up graham crackers till crumbs.
Sprinkle graham crumbs on bottom of pan.
Spray briefly with cooking spray and press crumbs down.
Cook base for 10 minutes, then remove from oven.
Place cream cheeses, pumpkin, spices, vanilla and sugar in a large mixing bowl.
With an electric mixer beat on medium until throughly blended.
If you don’t have a mixer, just hand mix.
Add egg whites and beat on low until blended.
Pour pumpkin cream cheese mixture on top of the graham cracker base.
If you have a little left over, pour on top of cheesecake.
Bake cheesecake for 40 minutes until just set.
Serves 12.cheesecake close up