So with a new school year, many pta events at school, birthdays and parties, I’ve been one busy, crazy mama. My kids birthdays are in consecutive months right after the start of school so it makes this time of year slightly more crazy than others! But it also is more fun! I love fall, really… I absolutely LOVE fall. It may have something to do with cooler temps and a set routine for my kids. But really I think it has to do with the fact that I am obsessed with all things pumpkin. Seeds, pies, cheesecake, ice cream…you name it, I love it. I just had my first scoop(of this season) of pumpkin ice cream from Braums yesterday and it was, to put it mildly, awesome! And today I have made mini pumpkin cheesecake bites to take for teacher appreciation day at school tomorrow…they are so simple and DELISH!!! So, for anyone interested in the simplest pumpkin cheesecake ever, look no further.
Mini Pumpkin Cheesecake Bites
- 1 (8 oz.) block of reduced fat cream cheese
- 1/2 cup low fat ricotta cheese
- 1/2 cup pumpkin puree
- 2 tsp vanilla
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 3 tablespoons powdered sugar(more if you like it a little sweeter)
- Puff Pastry Mini Cups – 2 packages (I used filo cups)
Blend all ingredients in food processor for 30seconds-1 minute. Scrape down sides and blend another 30 seconds. Fill pastry cups with 2 tsp of the cheesecake mixture each. Refrigerate to let set up or serve immediately…either way they are YUM!
You may have extra left of after filling you pastry cups, so place in resealable container and refrigerate. You can eat it on its own or maybe with cookies, cake, or even ice cream.
RK– — — — — —