0 from 0 votes
Individual Butternut Cheesecakes
Cook Time
25 mins
A great addition to your holiday dessert buffet, adorable, lightly sweet cheesecakes are delicious anytime butternut squash is in season. You can also substitute canned pumpkin purée (not pumpkin pie filling) for the squash.
Course: Brunch, Dessert
Cuisine: American, Vegetarian
Servings: 12 servings
Calories: 1171 kcal
  • 2/3 cup graham cracker crumbs from approximately 4 whole sheets of graham cracker
  • 1 TB melted butter
  • 4 oz fat free cream cheese at room temperature
  • 4 oz light cream cheese at room temperature
  • ¾ cup butternut squash puree
  • 1/3 cup sugar
  • ½ tsp vanilla
  • ½ tsp cinnamon plus additional for garnish
  • Pinch nutmeg
  • ½ cup egg substitute OR 2 whole eggs
  1. Preheat oven to 325 degrees. Line 12 standard muffin cups with cupcake liners or spray 12 small ramekins with cooking spray. Combine graham cracker crumbs and butter with a fork in a small bowl. Use a TB measure to scoop approximately 1 TB crumb mixture into each muffin cup/ramekin. Press down mixture with your fingers or the back of the TB measure. Bake for 5 minutes until lightly browned.
  2. Combine cream cheeses, squash puree, sugar, vanilla, cinnamon, & nutmeg in a large bowl. Mix with an electric mixer set on medium-high for 2-3 minutes, scraping down the sides of the bowl often, until batter is completely smooth. Add egg substitute or eggs and continue mixing for another 1-2 minutes.
  3. Evenly spoon approximately ¼ cup of batter into each muffin cup or ramekin (use a ¼ cup measuring cup to make it easier). Smooth the tops lightly with the back of a spoon. Bake for 20 minutes until lightly set on top, let cool at room temperature, and then transfer to the refrigerator to cool completely. Sprinkle with cinnamon before serving.
Nutrition Facts
Individual Butternut Cheesecakes
Amount Per Serving
Calories 1171 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 28g 140%
Cholesterol 152mg 51%
Sodium 1762mg 73%
Potassium 1028mg 29%
Total Carbohydrates 143g 48%
Dietary Fiber 4g 16%
Sugars 95g
Protein 35g 70%
Vitamin A 275%
Vitamin C 26.7%
Calcium 44.3%
Iron 28.9%
* Percent Daily Values are based on a 2000 calorie diet.

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