No-Bake Pumpkin Cheesecakes

by Mike and Vicki
(Oregon)

This is a wonderful diabetic dessert recipe that is easy - and perfect for the holidays!

Ingredients:

6 wonton wrappers
butter flavored vegetable spray
4 ounces low fat cream cheese (not fat free), at room temperature
1/4 cup low fat sour cream (not fat free)
1/2 cup pumpkin puree (not pie filling)
1/2 cup Splenda
1/4 tsp. molasses
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
pinch each ground ginger and nutmeg

To Prepare Crusts: Preheat oven to 375 degrees

Lightly spray a muffin tin with the vegetable spray. Arrange the wonton wrappers in the cups and spray them lightly with butter spray. Bake for 25 to 30 minutes or until golden brown and crispy. Begin checking them at 20 minutes, as they can go very quickly once they begin to brown. If the edges are becoming too brown before the bottoms just loosely tent aluminum foil over the muffin tin and continue to cook until browned on the bottom.

When they are done, set aside to cool. Remove from muffin tin once they have cooled enough to handle and place on rack.

To Prepare Filling:

Blend the rest of the ingredients in the bowl of a food processor until smooth and creamy. Place by tablespoon-full in each prepared crust until the pumpkin mixture is used.

Cover and refrigerate to set up for at least 2 hours. Garnish with whipped topping if desired before serving.


Nutrition Facts:
6 Servings
Amount Per Serving
Calories 67.9
Total Fat 3.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 10.3 mg
Sodium 80.5 mg
Potassium 78.8 mg
Total Carbohydrate 8.7 g
Dietary Fiber 0.7 g
Sugars 0.7 g
Protein 2.4 g