• Preheat your oven to 350 F.
• Soften 4 oz of Neufchatel to room temperature.
• Add 200 g of pumpkin puree, ⅓ cup egg whites, and 3 Tbsp honey and mix until smooth.
• Combine pudding mix, vanilla protein, and pumpkin pie spice, then add to the pumpkin mixture. Stir until smooth.  
• Spray 9 slots in a muffin tin with nonstick spray, or use silicone muffin liners (do not use paper liners, the cheesecake will partially dissolve the paper).
• Place 1 sandwich cookie in each of the 9 spots.
• Top each cookie with about ¼ cup of pumpkin filling. Each spot should be filled until just below the edge of the muffin tin.
• Bake for 12-15 min, or until the tops of the cheesecakes just begin to puff up and crack, and the middle looks like it is set.

• Combine 1 oz softened Neufchatel, 1 Tbsp Greek Yogurt, and 2 Tbsp sweetener and stir until smooth. When the cheesecakes are cooled, drizzle frosting over the top.
• Cool in the refrigerator or freezer until you are ready to enjoy!

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