Mini Pumpkin Spice Cheesecake with Latte Whipped Cream

Mini cheesecakes are a great size, plus they look cute. I would like to say they help with portion control, but I kept telling myself one more won't hurt, they are small after all. 

A nice benefit of these mini cheesecakes is that nobody has to cut the cheesecake and everyone can serve themselves. For the whipped cream, I kept it in a bowl and let every one put on their desired amount, but you could also pipe the whipped cream on for a fancier look.

Mini Pumpkin Spice Cheesecake with Latte Whipped Cream

Ingredients:

• 3/4 cup vanilla wafer crumbs, about 20 cookies
• 2 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon Greek yogurt
• 1/2 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 tablespoon all purpose flour
• 1 egg
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 3/4 teaspoon espresso powder

Directions:

1. Preheat the oven to 350º F. Line a mini muffin tin with 24 mini cupcake liners.
2. In a medium bowl stir together the wafer crumbs and melted butter until completely combined. Spoon the mixture into the bottom of the prepared muffin tin and press down firmly.
3. In a large bowl beat together the cream cheese and sugar until well mixed and creamy. Add in the yogurt, vanilla, pumpkin, pumpkin pie spice and flour. Beat until well mixed. Add in the egg and beat again until well mixed.
4. Evenly spoon the cheesecake batter into the muffin tin, they will be full.
5. Bake for 18-19 minutes or until the center is just slightly jiggly. Allow the cheesecakes to cool in the tin for 10 minutes. Remove the cheesecakes from the tin and place on a cooling rack. Allow to cool for 1 hour then refrigerate until well chilled.
6. In a medium bowl beat the heavy whipping, powdered sugar and espresso powder until stiff peaks form.
7. Top the mini cheesecakes with the whipped cream.

Enjoy!!!

Notes:
You may substitute 1 teaspoon instant coffee granules for the espresso powder.

If you do not like coffee flavor you can leave the coffee out of the whipped cream.

*Adapted from Inside BruCrew Life.