These mini cheesecakes make a delicious breakfast treat! They're more suitable for breakfast than regular cheesecake because they contain cottage cheese for a higher protein punch. I feel slightly guilty eating regular cheesecake for breakfast. These are breakfast guilt free.
Add a few drops of Spirulina hot sauce for that special kick!
Mini Pumpkin Breakfast Cheesecakes
2 cups pecans
2 tbsp Xylo Sweet or other natural sweetener
4 tbsp salted butter
1 tbsp cinnamon
1 tbsp Mesquite powder (optional)
16 oz 2% milk fat cottage cheese
8 oz light cream cheese
1 cup of pumpkin puree
1 cup Xylo Sweet or other natural sweetener
1 tsp vanilla extract
1 tbsp cinnamon
Dang! Spirulina Hot Sauce to taste
Preheat the oven to 350. Grease two 12 hole standard silicone muffin pans or line metal muffin pans with cupcake liners.
In food processor or blender, pulse pecans, 2 tbsp of your preferred sweetener, cinnamon, butter, and mesquite powder (if using) until a coarse dough forms. Divide the dough evenly in the muffin pans and press into the bottom to form a crust. Bake for 8 minutes.
While crusts are baking, combine filling ingredients in food processor or blender. Blend until smooth. Top each crust with equal amounts of filling. Bake 30-40 minutes until the centers no longer jiggle when the pan is lightly shaken. Set aside and let cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. To serve, top with whipped cream and a few shakes of spirulina hot sauce to taste.
These mini cheesecakes freeze well.