Preheat oven to 350F, line a 24 mini muffin tin with liners.

In a small bowl mix your graham crumbs, melted margarine and cinnamon together. Divide over your 24 mini liners and pat down.

Bake in oven for 4-5 minutes.

Using an electric mixer beat together your cream cheese, sugar, flour, egg whites, pumpkin puree, vanilla and nutmeg.

Spoon evenly into your muffin liners. Bake in oven for 14 minutes.

Let cool and then chill in fridge for 1 hour. When ready to serve top with whip cream, a dusting of cinnamon and a few pumpkin seeds.

Makes 24 mini cheesecakes at 2sp per cheesecake. Store in fridge.

Nutritional info (adapted from my fitness pal) per cheesecake Calories 39... Fat 2.1g... Saturated fat 0.9g... Carbohydrates 4.2g... Fiber 0.1g... Sugars 2.3g... Protein 0.9g