Here is a great fall treat! There is a good serving of pumpkin in these, making it a good way to incorporate a healthy vegetable into a small snack. I actually forgot to add the stevia to these when I made them, BUT they still tasted very good. The pumpkin has natural sweetness and so does the pie spice. If you want them a little more dessert like, make sure you add the stevia.
I cooked the mini cheesecakes in a large size fall theme silicone mold. They were too hard to remove after taking them out of the oven, so I put the entire mold into the freezer and froze them solid so I could pop them out without breaking. If you don’t have a mold, just cook them in mini ramekins.
Makes (2) 150 calorie snacks
22g raw egg, mixed well
16g macadamia nuts, ground smooth into butter
10g coconut oil, melted
50g pumpkin puree, canned
17g cream cheese, room temperature, I used Organic Valley
pumpkin pie spice
Pre-heat the oven to 350 degrees.
Mix 11g of the egg, 5g of the coconut oil and the macadamia nuts together until completely combined. Sweeten the crust if you feel the need to hid some of the macadamia nut flavor. Divide the mixture in half and pour into the bottom of a silicone mold or ramekins.
Mix the remaining egg and coconut oil with the pumpkin puree, cream cheese, stevia and pie spice. Make sure all of the lumps from the cream cheese have been incorporated.
Pour half of the mixture on top of each macadamia crust. Bake for about 15 minutes or until the edges begin to pull away from the sides of the mold.
You can skip the separate crust step and mix all of the ingredients together if preferred.
Pecans would be a great substitute for the macadamia nuts.