Mini, No-Bake Chocolate & Pumpkin Pie Cheesecake Jars
Double layer, mini no-bake pumpkin and chocolate cheesecake jars. Top with whip cream and chopped pecans if desired! A quick, easy and healthier dessert option for the holidays.
Servings: 8 cheesecake jars
- 2 - 8oz bars reduced fat cream cheese
- ¾ cup pumpkin puree
- ⅔ cup 0% fat Greek yogurt
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ⅓ cup monk fruit sweetener (1:1 white sugar replacement) *or regular, white, refined sugar
- ½ teaspoon ground cinnamon
- 1 & ½ tablespoons cocoa powder
- 2 tablespoons chopped pecans *optional topping
- Whip cream *optional topping
4 oz jars: these are the jars I use! I got them from Amazon. They are cute and so perfect for this recipe!
Measure all ingredients, except for cocoa powder, into a small bowl. Combine with an electric mixer on medium speed until well incorporated and smooth.
Use a spatula to transfer half of your pumpkin cheesecake mixture to a Ziploc or icing bag. (An icing bag is a little easier to work with but a Ziploc will get the job done)!
Add cocoa powder to the pumpkin cheesecake remaining in the bowl. Mix until well combined.
Transfer cheesecake mixture with cocoa powder to a separate Ziploc or icing bag. Fill 4 ounce jars halfway with pumpkin cheesecake mixture, then add a layer of chocolate. You'll want your jars to be about ¾ full, just leave a little room for toppings!
Lid jars and place them in the refrigerator to chill or enjoy immediately. (I personally prefer mine chilled)!
Serving: 1jar (toppings not included, calculated using monk fruit sweetener) | Calories: 169kcal | Carbohydrates: 12.9g | Protein: 6g | Fat: 12.2g | Fiber: 1.1g | Sugar: 3g