This mini pumpkin greek yogurt cheesecake recipe has only 130 calories per serving, and is SO easy to whip up!
There is just something so good about mini cheesecakes, am I right? We love these Greek Yogurt Key Lime Cheesecakes and these Leftover Cranberry Sauce Mini Cheesecakes!
These mini pumpkin cheesecakes taste so close to pumpkin pie, and it is crazy! They have all the comforting pumpkin pie spices of everyone’s favorite holiday pie and paired with just a hint of tangy cream cheese for an incredible healthier dessert. These creamy and dreamy mini treats are lighter, with only 130 calories each!
Reasons you’ll ♡ this Mini Pumpkin Cheesecakes
- They only have 130 calories each!
- Super easy to prep
- They are kid-friendly
Let’s Talk Ingredients
For these Mini Pumpkin Cheesecakes, 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
Pumpkin Greek Yogurt Cheesecakes are perfect for meal prep! Here is how to make the most of your prep: Find my favorite cooking tools and more in my shop!Meal Prep Tips
Which kind of pumpkin puree should I use?
I used ED brans, 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 Healthier 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 Recipe
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.
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 😉