Creamy and rich, this mini pumpkin greek yogurt cheesecake recipe tastes like pumpkin pie, but has only 130 calories per serving. Individual sized, and SO easy to whip up!
There is just something so good about mini cheesecakes, am I right? They're cute, and there is no need to share! We love these Greek Yogurt Key Lime Cheesecakes and these Leftover Cranberry Sauce Mini Cheesecakes, but if I have to play favorites, this mini pumpkin greek yogurt cheesecake recipe is at the top of my list.
Made with thick, tangy greek yogurt, light cream cheese, pumpkin puree, cinnamon, cloves and nutmeg, these mini pumpkin cheesecakes are creamy and decadent tasting, but lightened up substantially!
With only 130 calories per serving, they are the perfect way to treat yourself without overdoing it.
Reasons you’ll ♡ these Mini Pumpkin Cheesecakes
- They only have 130 calories each, but are creamy and rich
- They are super easy to prep, and fun to make with the kids
- They make single serve portions, so no sharing required!
Recipe video
Wondering how easy these cheesecakes are to prep? Watch the video below for a good visual! You can find more of my recipe videos on my YouTube channel.
Ingredients you'll need
- Light Cream Cheese – full fat cream cheese also works, but the important thing is to bring it to room temperature before starting
- Sugar – Cane sugar or coconut sugar works
- Greek yogurt – use plain Greek yogurt
- Pumpkin puree – this has only been tested with store-bought puree. I cannot guarantee that the consistency and flavor with be the same with homemade puree.
- Spices – cinnamon, cloves and nutmeg for that ‘pumpkin pie’ flavor
- Egg – to bind together
- Crust – graham cracker crumbs, sugar, and melted butter
Find my favorite cooking tools and more in my shop!Recipe tips
Which kind of pumpkin puree should I use?
I used ED brand, but any brand should work fine. Make sure you get pumpkin puree and not pumpkin pie filling.
Can I make this low carb?
Maybe? You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. Here is a tasty looking low carb cheesecake recipe.
More Healthy Dessert Recipes:
- No-Bake Snack Bars
- 4-Ingredient Date Truffles
- Healthy Lemon Blueberry Bread
- Easy Strawberry Shortcake
- Fudgy Black Bean Brownies
Mini Pumpkin Greek Yogurt Cheesecake
Ingredients
- 4 oz light cream cheese (at room temperature)
- ⅓ cup sugar
- ½ cup yogurt (at room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling, at room temperature)
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 tsp vanilla
- 1 egg (at room temperature)
crust
- 3 tablespoons butter (42 g)
- 1 tablespoon sugar
- ¾ cup graham cracker crumbs (84 g)
Instructions
- 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.
Notes
- Your cream cheese needs to be room temperature before making cheesecake; otherwise, your cheesecakes will be lumpy
- Use a muffin liner (I like parchment muffin liners) to make these easy to get out of the muffin tin
- A cookie scoop helps you scoop even amounts of batter into the liners; I like a 1.5 tablespoon cookie scoop
- After baking, refrigerate the cheesecakes for 2 hours until they have set
- Serve with whipped cream and freshly grated nutmeg (if you have some)
