Dessert

Mini Tofu Pumpkin Cheesecake is for Dessert.

Mini Tofu Pumpkin Cheesecake takes several minutes to prepare.

Mini Tofu Pumpkin Cheesecake takes several minutes to cook.

Mini Tofu Pumpkin Cheesecake makes 12 servings.

The ingredients for Mini Tofu Pumpkin Cheesecake are:

1 cup canned pumpkin
5 ounces silken tofu
8 ounces fat free cream cheese
2 eggs
1/3 cup Splenda
1/4 cup low fat vanilla soy milk
1 tsp vanilla
1 teaspoon cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
12 reduced fat vanilla wafers

Here is how you make Mini Tofu Pumpkin Cheesecake:

1. Preheat oven to 350 degrees.2. In blender or food processor, blend cream cheese, eggs, vanilla and Splenda until creamy.3. Remove and put in separate bowl.4. In blender or food processor, blend pumpkin, tofu, milk, salt and spices until well blended.5. Fold pumpkin mixture into cream cheese mixture.6. Place muffin cups into muffin pan and put one vanilla wafer into each.7. Pour mixture into muffin cup.8. Bake about 20-30 minutes until knife comes out clean.*To make marbled pumpkin cheesecake, divide the Splenda evenly between the cream cheese and pumpkin mixture. Pour the pumpkin mixture into the muffin cups first then add dollops of the cream cheese mixture on top. Take a toothpick and swirl the mixtures together.Number of Servings: 12Recipe submitted by SparkPeople user VEGIESATAN.

The nutritional information for Mini Tofu Pumpkin Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 60.6

• Total Fat: 1.6 g
• Cholesterol: 38.8 mg
• Sodium: 189.8 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.8 g
• Protein: 5.4 g