This mini pumpkin greek yogurt cheesecake recipe has only 130 calories per serving, and is SO easy to whip up!
Have you guys noticed? I don’t really post dessert recipes anymore.
I used to post some pretty crazy desserts. Ie: these Caramel Popcorn Brownies. At one point I did the ’12 Days of Christmas Cookies’ and made 12 batches of cookies in 5 weeks. Plus a LOT of batches that weren’t up to snuff. It was total dessert overload, and guess what? Ben doesn’t eat dessert. So yeah. That’s a lot of desserts hanging around a person with very little willpower.
But somewhere along the line I realized that putting desserts inside of other desserts, or on top of other desserts, or swirled in other desserts, wasn’t fun anymore. And they weren’t good for me, and they certainly weren’t good to have lying around the house.
So on my quest for healthier recipes, desserts have kind of fallen by the wayside. But today, I’m sharing a healthier dessert option that is still totally fun, and guess what? You don’t even have to share your pumpkin greek yogurt cheesecake. Sharing is so overrated.
Can I be honest with you? I’ve been craving pumpkin since mid-August. Normally I’m all ‘noooo pumpkin! Be gone!’, but this year I was more ‘when is it officially acceptable for me to bust out the p-to-the-umpkin?’
So yeah. I think it’s finally acceptable. Hurray!
And let’s face it. I’m a huge cheesecake fan. HUGE. And ever since I made these Key Lime Greek Yogurt Cheesecakes back in March, I’ve been itching for a new flavor.
I had to play around with this greek yogurt cheesecake recipe to get the perfect pumpkin: greek yogurt: cream cheese ratio, and I think I’ve finally found it. These taste so close to pumpkin pie that it’s crazy. Those awesome pumpkin pie spices: cinnamon, nutmeg and cloves. With just a hint of tangy cream cheese.
And the whole thing is just SO creamy and dreamy, you are never going to believe that between the pumpkin puree and the yogurt, these babies are lightened up to only 130 calories each.
So you can have your pumpkin greek yogurt cheesecake and eat it too
More mini cheesecakes for us!
- these Key Lime Greek Yogurt Cheesecakes are another light option
- these Cranberry Sauce Mini Cheesecakes use leftover cranberry sauce
- or screw the diet and go all out with these Mini Peanut Butter Cup Cheesecakes on a Pretzel Crust
- 4 oz cream cheese, at room temperature
- ⅓ cup sugar
- ½ cup yogurt, at room temperature
- 1 cup pumpkin, at room temperature
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 tsp vanilla
- 1 egg, at room temperature
- 3 tablespoons butter (42 g)
- 1 tablespoon sugar
- ¾ cup graham cracker crumbs (84 g)
- Heat oven to 350°F. Line a standard muffin tray (12-count) with muffin liners and set aside.
- In a medium bowl, beat together all pumpkin cheesecake ingredients.
- In a microwavable dish, melt the butter. Stir in the sugar and graham cracker crumbs until evenly distributed.
- Press about 1 tablespoon of crumbs in the bottom of each muffin liner. Top with 1.5-2 tablespoons of the cheesecake.
- Bake for 25 minutes. The cheesecakes may seem slightly jiggly but they will set.
- Cool at room temperature for one hour, then refrigerate for 2 hours.
Products used in this recipe:
