Skinny Mini Pumpkin cheesecakes

INGREDIENTS

For the crust:

• 5 tbsp oat flour
• 5 tbsp oats
• 5 tbsp unsweetened apple sauce
• 1/2 tsp cinnamon
• 1 packet stevia

For the filling:

• 1 1/2 cups pureed pure pumpkin
• 1/2 cup fat-free plain Greek yogurt or cottage cheese
• tsp cinnamon
• 1 tsp pumpkin pie spice
• 3 packets of stevia (or to taste)
• 1 tsp vanilla extract
• 1 tbsp vanilla whey protein powder

PROCEDURE​

1. Line a muffin tin with 6 silicone muffin liners.
2. Combine all ingredients for the crust in the bowl of a food processor and whirl until a coarse mixture forms. Scrape it out of the bowl and use a spoon to evenly distribute it amongst the six muffin liners. Press down to make the crust layer as flat as possible.
3. In another bowl, stir together the ingredients for the filling. Taste and adjust spices or sweetener as desired. Again, distribute the mixture evenly across all 6 muffin cups. Shake them slightly from side to side to flatten the tops.
4. Freeze the tin for 2-3 hours, then gently flip the mini cheesecakes out of the cups.
5. If you don't want to use them all at once, the mini cheesecakes can be frozen in a sealed container for 1-2 weeks. Before eating them, allow them to defrost slightly by setting them on the counter for about 15 minutes.
   
   *Note: The protein powder quantity is very small in this recipe but helps to thicken the filling. If you'd rather not use it, try substituting a teaspoon of flour or cornstarch and a little more vanilla extract.

NUTRITION
6 Servings