Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Mini No-bake Pumpkin Cheesecakes
1 min read
Serving Amount
Ingredients
1 cup reduced-fat cinnamon graham crackers, crumbled (about 1 sleeve)
4 tbsp butter, melted
A pinch of salt
12 ounce low-fat cream cheese
1 cup canned 100% pumpkin puree
2 tsp vanilla extract
3⁄4 cup powdered sugar
1 tsp ground pumpkin pie spice
1 tsp ground cinnamon
1 cup heavy whipping cream, plus more for topping (1/4 cup if desired)
Instructions
Step 1
Combine all ingredients and distribute in shot glasses and let cool and set.
Step 2
In a large bowl, let cream cheese sit at room temperature for 20 minutes, then whip cream cheese with all ingredients except heavy whipping cream.
Step 3
Whip the heavy whipping cream in a separate bowl.
Step 4
Gently fold in the whipped cream with the pumpkin cheesecake mixture. Do not overmix.
Step 5
Top crust with batter.
Step 6
Top with whipped cream and ground pumpkin pie spice or cinnamon.
Step 7
Freeze and serve after defrosting for 10 minutes, until lightly softened. It can also be served refrigerated and sets after about 1.5 hours
