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
Mini Pumpkin Greek Yogurt Cheesecake
Ingredients
- 4 oz light cream cheese at room temperature
- 1/3 cup sugar
- 1/2 cup yogurt at room temperature
- 1 cup pumpkin puree not pumpkin pie filling, at room temperature
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 tsp vanilla
- 1 egg at room temperature
crust
- 3 tablespoons butter 42 g
- 1 tablespoon sugar
- 3/4 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
Nutrition
Products used in this recipe:
Peter
Hi Denise . Would it be okay if I used a pumpkin puree from pumpkins instead of the can for this recipe?
Denise
Hi Peter, I’ve never used homemade pumpkin puree, but I don’t think it will make a difference. Hope you like the cheesecakes!
Sarah
Libby’s is good! Thanks for the help! Now I can go to the store!
Sarah
It says to use pumpkin, but I’m not sure which can of pumpkin to buy? Any recommendations?
Denise
Hi Sarah, it should say pumpkin puree, not pumpkin pie filling 🙂 I use ED brand, which may be only in Canada. I’ve heard Libby’s is good in the US?
Sarah
Yes it is! Thanks for the help!
Denise
You are welcome 🙂
Caroline
I actually tried them with homemade puree and it really didn’t turn out great. I’m not sure if it was the issue or just the recipe isn’t up my alley, but I won’t make it again..
Ashley - The Recipe Rebel
My husband would be all over these! I bet they would freeze so well too, so that you can keep them around and just take one out when you need a sweet treat! Love Greek yogurt cheesecakes — they taste just as good and are so much better for you!
Jen | Baked by an Introvert
Pumpkin pie with fewer calories?! Count me in. I love dessert way too much so this is perfect!
Gayle @ Pumpkin 'N Spice
My husband doesn’t really like desserts, either! And that makes it REALLY hard for me to not eat the entire batch of whatever, so he usually ends up bringing it to his co-workers. I could definitely go for these healthier cheesecakes, though! Love the pumpkin flavor and the greek yogurt base, Denise!
Sarah @Whole and Heavenly Oven
I was ready for all the pumpkin recipes in mid-August too! I mean, the season is just waaaaay too short, right? I’m seriously loving the fact that these adorable little cheesecakes are SUPER-healthy so I can help myself to several!
Denise
Aaah glad I’m not alone! Thanks, Sarah!
Stacey @ Bake.Eat.Repeat.
Mmmm, yes please. I always look forward to all the pumpkin things as soon as August hits! These cheesecakes look perfect, and I love that they’re lightened up!
Denise
I’m so glad I”m not alone in my early pumpkin cravings 🙂 Thanks, Stacey!
Medha
These little cheesecakes look so delicious and healthy 🙂
Denise
Thank you Medha!
marcie
Making desserts is fun for me, but I don’t do it often because I know they’re so bad for me and I don’t want them around! Lighter dessert options are so nice to have when you want something sweet and they won’t sit on your waistline. haha These are perfect and I love my cheesecake!
Denise
Same here, I’m the only person who really eats desserts in our house so it’s waaaay too dangerous to keep them around 😉