Gluten Free Mini Pumpkin Cheesecakes

image

“BASIC” BAKING!

No, in all seriousness, these babies are FAR from basic (even IF they contain pumpkin spice!)

Add these to your Thanksgiving menu for a guilt-free, full-flavor dessert!

INGREDIENTS:
– 1 15oz can pumpkin puree
– 2 8oz packages of cream cheese
– 3 whole eggs
– 3/4 cup brown sugar (packed)
– 1 tsp vanilla
– 1 1/2 tsp pumpkin pie spice

+ 12 mini gluten free cookies of your choice (I used lucys gluten free mini cinnamon cookies)

DIRECTIONS:
1. Combine cream cheese + brown sugar until well blended. Then add eggs + pumpkin + vanilla/pumpkin pie spice & blend hntul smooth & creamy.
2. Place 12 liners in a cupcake pan & add 1 cookie to the bottom of each liner.
3. Top each cookie with cheesecake batter.
4. Bake at 325°F for 20-30minutes

image

image

NUTRITION:
Each serving is just under 200 calories & contains 5g of protein, 70g of potassium & 25g carbohydrates + 108% RDA of Vitamin A!

Make sure you tag me in your recipes! I’d love to see your creations! @jilljillicu on IG or #primadonnafitfoods

HAPPY THANKSGIVING!!!

Advertisements

Share Your Thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s