Pumpkin protein mini cheesecakes

I modified this recipe from:
https://theproteinchef.co/protein-pumpkin-cheesecake-recipe-bodybuildinglow-fat/

Using my ingredients, the nutritional information is 110 calories/3f/10c/9p for one mini cheesecake.

Here's the ingredients:

• 2 Scoops (60g) Vanilla Protein Powder (I used Jay robb vanilla) 
• 16 packets stevia
• 1 1/2 Teaspoons Pumpkin Pie Spice
• 1 Teaspoon Ground Cinnamon
• 2 Large Eggs
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 2 containers Danon lite and fit vanilla fat free Greek yogurt 
• 16 Ounces (452g) Fat Free Cream Cheese
• 15 Ounces (425g) Pure Pumpkin
• 3 tablespoons butter
• 3 servings Sam mills vanilla Gluten free animal cookies

Directions :

1. Preheat oven to 325 and prepare 18 muffin liners in two muffin tins. 
2. I use a waterbath for my cheesecakes to reduce cracking, prepare this if necessary. 
3. Bring cream cheese and eggs out of the fridge to bring them closer to room temperature. 
4. Put cookies in a food processor and run until the cookies are all uniformly ground. 
5. Melt the butter and combine with the ground cookies. Add 1 package of stevia. 
6. Add approximately 1.5 teaspoons of the crust mixture into each muffin liner. Try to have even amounts in each liner for even calories in each serving. Press the crusts firmly into each liner. You can use the bottom of a glass for this. 
7. Put tins in the oven for 7-9 minutes. 
8. Once crusts are finished, reduce oven temperature to 275.
9. Combine all dry ingredients in a small bowl and mix by hand until combined. 
10. Add cream cheese to mixer and mix until smooth. Cheesecake is not like cake and does not like to be over mixed, after ingredients and combined, stop mixing. 
11. Add Greek yogurt and pumpkin, mix gently until combined. 
12. Add eggs one at a time, mix until combined. 
13. Add in dry ingredients and mix until combined. 
14. Fill muffin liners almost to the top. Put muffin tins in waterbath in the oven. Bake for 30-45 minutes or until center of cheesecakes are set. Checking the center of the cheesecake is the best way to determine if they are done. Once set, either remove from oven or turn off oven and leave in oven for one hour to cool. This will help prevent cracking. 
15. Cool cheesecakes in the fridge overnight before serving

Nutrition:

3f/10c/9p/1 fiber 

Modification:

You can also use oreos at the bottom for the crust. I used glutino vanilla oreos (the blond ones). It made 22 cheesecakes and the nutrition was 3f/13c/7p/2 fiber.