Mini Pumpkin Cheesecakes

Ingredients

• 3/4 cup (72 g) almond flour
• 1 1/2 tbsp (21 g) unsalted butter, melted
• 1/2 tsp (1.5 g) ground cinnamon
• 1 cup (232 g) light cream cheese (Neufchâtel), softened
• 1/2 cup (122 g) plain Greek yogurt, 0%
• 1/2 cup (122 g) canned pumpkin (UK: butternut purée)
• 1/3 cup (67 g) granulated 1:1 sweetener
• 1 (50 g) large egg
• 1 tsp (3 g) pumpkin pie spice (UK: mixed spice)
• 1 tsp (5 ml) vanilla extract

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Method

1. Heat the oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners. Mix the almond flour, melted butter and cinnamon and press a spoonful firmly into each cup.
2. Beat the cream cheese until smooth, then beat in the yogurt, pumpkin, sweetener, egg, pumpkin pie spice and vanilla until silky.
3. Spoon over the crusts and bake 18 to 20 minutes, until set at the edges with a slight wobble in the middle. Cool, then chill 2 hours; 2 a portion.