Weight Watchers-Friendly Sweet Potato Cheesecake Mini Pies

Weight Watchers-Friendly Sweet Potato Cheesecake Mini Pies

WW Points:

  • Crust: Approximately 3 SmartPoints per mini pie (based on reduced-fat graham cracker crumbs and light butter)
  • Filling: Approximately 3 SmartPoints per mini pie (using reduced-fat cream cheese and light ingredients)
  • Whipped Cream Topping (optional): Approximately 1 SmartPoint per mini pie

Ingredients:

For the Crust:

  • 1 1/2 cups reduced-fat graham cracker crumbs (12 SmartPoints)
  • 1/4 cup granulated sugar substitute (like Stevia, 0 SmartPoints)
  • 1/4 cup light butter, melted (8 SmartPoints)

For the Sweet Potato Cheesecake Filling:

  • 1 cup canned sweet potato puree (0 SmartPoints)
  • 8 oz reduced-fat cream cheese, softened (8 SmartPoints)
  • 1/4 cup granulated sugar substitute (0 SmartPoints)
  • 1/4 cup brown sugar substitute (like Swerve, 0 SmartPoints)
  • 2 large eggs (4 SmartPoints)
  • 1/2 cup fat-free sour cream (0 SmartPoints)
  • 1/2 cup fat-free evaporated milk (4 SmartPoints)
  • 1 tsp vanilla extract (0 SmartPoints)
  • 1 tsp ground cinnamon (0 SmartPoints)
  • 1/2 tsp ground nutmeg (0 SmartPoints)
  • 1/4 tsp ground ginger (0 SmartPoints)

For the Whipped Cream Topping (optional):

  • 1/2 cup fat-free whipped topping (2 SmartPoints)
  • 1/2 tsp vanilla extract (0 SmartPoints)

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, combine the reduced-fat graham cracker crumbs, sugar substitute, and melted light butter. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottoms of a mini muffin tin or tartlet pans to form a crust. Use the back of a spoon or a tart tamper to pack it down.
    • Bake the crusts in the preheated oven for 8-10 minutes, or until they are lightly golden. Allow them to cool completely.
  2. Prepare the Sweet Potato Cheesecake Filling:
    • In a large bowl, beat the softened reduced-fat cream cheese until smooth and creamy.
    • Add the granulated sugar substitute and brown sugar substitute, and beat until combined.
    • Mix in the sweet potato puree until well blended.
    • Add the eggs one at a time, beating well after each addition.
    • Stir in the fat-free sour cream, fat-free evaporated milk, vanilla extract, ground cinnamon, nutmeg, and ginger until smooth and well combined.
  3. Assemble and Bake:
    • Spoon or pipe the cheesecake filling into the cooled crusts, filling each almost to the top.
    • Bake in the preheated oven for 15-20 minutes, or until the centers are set and the tops are slightly puffed.
    • Allow the mini pies to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  4. Prepare the Whipped Cream Topping (optional):
    • In a medium bowl, mix the fat-free whipped topping with vanilla extract until smooth.
    • Spoon or pipe the whipped topping on top of each mini pie just before serving.

Tips:

  • Lighten Up: Use sugar substitutes and reduced-fat ingredients to keep points low.
  • Portion Control: Making mini pies helps with portion control and allows you to enjoy a treat without going over your points.
  • Spice it Up: Feel free to add additional spices like allspice or cloves to enhance the fall flavors.

Benefits:

  • Healthier Indulgence: By using lighter ingredients and smaller portions, you can enjoy a delicious dessert without derailing your progress.
  • Comfort Food: Combines the warmth of sweet potato pie with the creaminess of cheesecake, perfect for satisfying sweet cravings in a balanced way.
  • Holiday-Ready: A great addition to any fall or holiday gathering, offering a guilt-free option for dessert.

Nutritional Information (per mini pie):

  • Calories: 110 kcal
  • Fat: 4g
  • Carbohydrates: 15g
  • Protein: 3g
  • Sugar: 6g (from sugar substitutes)

Enjoy these Sweet Potato Cheesecake Mini Pies as a delicious, Weight Watchers-friendly dessert!