Pumpkin Cheesecake Mummies

By RachelChavez

Celebrate Halloween with these festive and tasty pumpkin cheesecake mummies!

Pumpkin Cheesecake Mummies
photographer: Rachel Chavez
  • Crust Ingredients:

  • 9 low-fat graham crackers (should be a full sleeve)

  • 4 tablespoons unsalted butter, melted

  • 2 tablespoons white sugar substitute, we used Splenda

  • 2 tablespoons brown sugar substitute, we used Splenda brown sugar blend

  • Filling Ingredients:

  • 1 8-ounce package cream cheese, softened to room temperature

  • 1 15-ounce can pumpkin puree

  • 3 teaspoons pumpkin pie spice

  • 1 package sugar-free cheesecake-flavored instant pudding mix

  • 10 tablespoons (5-ounce) frozen whipped topping for garnish, optional (not included in nutritional information)

  • For serving:

  • 10 9-ounce clear plastic cups

  • Roll of white 1/2-inch adhesive medical tape

  • 20 googley eyes

  • Roll of Glue Dots or other adhesive for adhering googley eyes

  1. In a food processor, pulse the graham crackers into fine crumbs.

  2. To the crumbs, add the melted butter, white sugar substitute, and brown sugar substitute. Pulse until combined.

  3. Tear apart 6 to 8 ribbons of adhesive tape. Place the adhesive in a criss-crossed pattern across the plastic cups. Attach the googley eyes to the cups.

  4. Spoon the crumbs evenly into the 10 cups. Refrigerate while you prepare filling.

  5. Using a mixer, beat the cream cheese until creamy.

  6. To the bowl, add the pumpkin puree, pumpkin pie spice, and pudding mix. Beat until combined, scraping the sides as needed.

  7. Add 1/4 to 1/2 cup of filling mixture to each cup over the crust.

  8. Refrigerate for 1 hour before serving.

  9. Optional, top with 1 tablespoon of whipped topping.

  10. Enjoy!

Nutritional Facts

13.9 grams
19.7 grams
Dietary Fiber
2.4 grams
8.6 grams

dessert halloween cheesecake