Pumpkin Cheesecake Parfait

This simple recipe can be made  'guilt-free' by using a sugar substitute. I used one called 'Z Sweet' an all-natural, zero calorie sweetener.  You can also use Stevia or Xylitol.  Another option would be to use 1 tablespoon of maple syrup 1 tsp of honey!

Ingredients

(Makes enough for 2 servings)

85g (1/3 of a block) of Cream Cheese (227g package)
2 Tbs of sugar, or sugar substitute
1/3 cup pumpkin puree
2 Tbs whipping cream (35%)
1/4 tsp of pumpkin spice 

Method 

Beat the cream cheese, softened, until smooth. Beat in 3 tablespoons of sweetener for about 2 minutes.  Beat in the pumpkin puree, whipping cream and spice.
Using a spatula, put in to 2 or 3 small,  6 ounce ramekins, or glasses.
Smooth the top with a spoon.  Refrigerate till firm - about one hour.

In a bowl, beat 1/4 cup of whipping cream with 1/2 teaspoon of sweetener, until soft peaks form.
Spoon over the cheesecakes and sprinkle with a little extra spice or cinnamon.

If you don't have pumpkin pie spice, you can make your own by using:
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves

Then use 1/4 tsp of this mixture for the recipe.