65 Calorie Mini Pumpkin Swirl Cheesecakes

Happy October! It's time for pumpkin carving, candy corn, bonfires, and even MORE pumpkin spice flavored treats. What better way to celebrate the new month than with these 65 Calorie Mini Pumpkin Swirl Cheesecakes!? With a crust made from BetterBody Foods PBFit and ground almonds, and a filling made from Greek yogurt, egg whites, and Quest Nutrition protein powder, these mini cheesecakes are LOADED with protein, low in carbs, and only have 2.6 grams of sugar EACH! Pass the pumpkin, please! Check out the recipe below.



- 1/4 cup almonds (ground)

- 1/4 cup BetterBody Foods PBFit

- 3 teaspoons zero calorie sweetener (I use stevia)

- 1/4 teaspoon pumpkin pie spice

- 2 tablespoons vanilla unsweetened almond milk


- 1 cup vanilla nonfat Greek yogurt (low sugar - I used Dannon Light & Fit Vanilla Greek)

- 1/3 cup egg whites

- 1/2 scoop Quest Nutrition Vanilla Milkshake protein powder

- 2 teaspoons zero calorie sweetener

- 1/2 teaspoon vanilla extract

- 1/2 teaspoon cream cheese baking emulsion

Pumpkin Swirl

- 1/2 cup pumpkin puree

- 1/4 teaspoon pumpkin pie spice

- 1/2 teaspoon pumpkin pie extract

- 4 teaspoons zero calorie sweetener (I use stevia)

- 3 tablespoons unsweetened vanilla almond milk



Preheat oven to 325 degrees. Line a muffin pan with 9 foil tins and lightly spray with nonstick cooking spray and set aside. Measure 1/4 cup whole almonds and place into a food processor and blend until ground to a powder. Combine ground almonds with BetterBody Foods PBFit, zero calorie sweetener, 1/4 teaspoon pumpkin pie spice, and 2 teaspoons unsweetened vanilla almond milk. Mix until combined completely and press into the bottom of the greased muffin tins. Bake mini crusts in the oven at 325 degrees for 5 minutes.


Combine nonfat vanilla Greek yogurt, egg whites, Quest Nutrition Vanilla Milkshake protein powder, zero calorie sweetener, vanilla extract, and cream cheese baking emulsion. Mix on low speed for about 2 minutes or until well combined. Spoon over pre-baked crusts (about 2/3 of the way full) and set aside.

Pumpkin Swirl

Mix together pumpkin puree, pumpkin pie spice, pumpkin pie extract, zero calorie sweetener, and unsweetened vanilla almond milk until well combined. Drop about a tablespoonful on top of each mini cheesecake and swirl with a butter knife.

Bake mini cheesecakes at 325 degrees for 35-40 minutes or until tops are firm.

Remove from the oven and let the cheesecakes cool completely. Take each mini cheesecake out of the muffin pan and place in the refrigerator overnight. Top with some fat-free Reddi-Wip, chopped pecans, and even some festive candy corn! Enjoy!


Serving Size: 1 mini cheesecake

Amount per recipe: 9 mini cheesecakes

65 Calories

Fat: 2.0g

Carbohydrates: 4.8g

Fiber: 1.3g

Sugar: 2.6g

Protein: 7.4g


Want MORE pumpkin spice recipes? Check out my Greek Yogurt Pumpkin Pie Oatmeal and my Skinny Pumpkin Pie Shake with Cinnamon Streusel Layer recipes!

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