No-Bake Mason Jar Pumpkin Cheesecake
|8||sheets graham crackers|
|3||tablespoons butter, softened|
|8||ounces reduced-fat cream cheese, softened|
|3/4||cup pumpkin puree|
|1/2||cup Monk Fruit In The Raw® Bakers Bag or|
|15||packets Monk Fruit In The Raw®|
|1 1/2||teaspoon pumpkin pie spice|
|1 1/2||teaspoon pure vanilla extract|
|2||tablespoons chopped pecans, optional|
In a food processor, pulse graham crackers in batches until finely ground. Add butter and pulse until crumbs bind together. Press 2 tablespoons crumb mixture into each of 6 (4-ounce) mason jars. Reserve remaining crumb mixture.
Wipe out food processor and add cream cheese, pumpkin, Monk Fruit In The Raw®, pumpkin spice, and vanilla. Process until completely smooth. Transfer mixture to a large resealable plastic bag and cut ½” off one corner. Pipe mixture into jars. Cover and chill completely. When ready to serve, sprinkle each cheesecake with reserved graham cracker mixture and pecans.
Per serving (1 jar): 270 calories, 19g fat (9g saturated fat, 0g trans fat), 20g carbohydrates, 5g protein, 2g dietary fiber, 240mg sodium, 7g sugar
The No-Bake Mason Jar Pumpkin Cheesecake sounds delicious. I can’t wait to try it.