Mini Greek Yogurt Pumpkin Cheesecakes | The Nutritionist Reviews
Monday, October 14, 2019

Mini Greek Yogurt Pumpkin Cheesecakes

Mini Greek Yogurt Pumpkin Cheesecakes are rich and creamy, full of pumpkin spice flavor with a graham cracker crust! Made healthier with Greek yogurt, less sugar and whole-wheat flour.
Mini Greek Yogurt Pumpkin Cheesecakes
Last year, I shared my recipe for my Greek Yogurt Pumpkin Cheesecake and it went crazy on Pinterest! I hear that a lot of you like it which is awesome because I love it too. I had made that one with a pie crust and this time, I wanted to make mini Greek yogurt pumpkin cheesecakes and wanted to try a graham cracker crumb crust. I hope you love it!

plate of mini pumpkin cheesecakes
My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. It swaps plain nonfat Greek yogurt for alternatives like butter. You can also use 2% Greek yogurt or whole milk Greek yogurt. I've used all 3. I also swapped regular cream cheese for neufchatel cream cheese which has less fat and a few less calories. It is optional but I drizzled these cheesecakes in a little caramel sauce.

bite of mini Greek yogurt pumpkin cheesecake
I also reduced the amount of sugar compared to other cheesecake recipes. With the canned pumpkin, you do need a decent amount of sugar to counteract the flavor of the pumpkin a bit. You can try reducing it a bit more if you need to. With them being mini, they take way less time to bake and cool too which is great if you don't have half a day to wait for a cheesecake to be ready.

plate of mini Greek yogurt pumpkin cheesecakes
This pumpkin cheesecake recipe is a family favorite. Pumpkin cheesecake is my dad and husband's favorite dessert which is awesome to be able to make it for them a little healthier. I'm not going to lie, I'd totally eat one or two of these super cute mini cheesecakes for breakfast. While I made these, I definitely ate a few. They are super tasty and so cute being bite sized.

mini pumpkin cheesecakes
For this recipe, I used the awesome Chicago Metallic Mini Pie Pan Set. It has holes for 12 mini pies or in this case, cheesecakes! I am excited to experiment making mini pies with these too. This brand is so awesome because the products are high quality yet they are so affordable. The best of both worlds! The pan has a non-stick coating and is easy release which I appreciate because it is no fun trying to get something out of a pan that is stuck on.

Greek yogurt pumpkin cheesecake
The metallic brown plate that you see in the photos is the Mikasa Tristan line. They are perfect for fall and comes in a set of everyday dinnerware.

Mini Yogurt Pumpkin Cheesecakes
My mother-in-law is the cheesecake expert and she makes the most adorable cheesecakes for different parties. I'll never forget my wedding shower where she made lots of delicious tiny cheesecakes which inspired me to make these mini cheesecakes. If you're entertaining for Halloween, Thanksgiving, Christmas or even just having people over for a football watching party, these mini cheesecakes would be perfect. They are little and easy to grab. No forks are even needed!

Mini Greek Yogurt Pumpkin Cheesecakes


Yield: 24 mini cheesecakes 

Mini Greek Yogurt Pumpkin Cheesecakes

Mini Greek Yogurt Pumpkin Cheesecakes

Mini Greek Yogurt Pumpkin Cheesecakes are rich and creamy, full of pumpkin spice flavor with a graham cracker crust! Made healthier with Greek yogurt, less sugar and whole-wheat flour.

prep time: 13 MINScook time: 17 MINStotal time: 30 minutes plus cooling time

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Blend graham crackers into crumbs in your food processor. Add in the melted butter and continue to mix.
  2. Spoon the graham mixture into each section of a mini pie pan and press down firmly on the crusts. Bake for 5 minutes and then remove pie pan from oven.
  3. In a food processor, blend all ingredients for cheesecake until very smooth. Take a spatula and scrape the sides to ensure that everything is blended.
  4. Spoon cheesecake mixture into each section of pie pan.
  5. Bake for 12 minutes until the center of the cheesecakes are slightly jiggly like jello but the rest is firm. 
  6. Remove from oven and let cool 1 hour. Refrigerate to completely cool after 1 hour.
  7. Optional: drizzle mini cheesecakes in caramel sauce.
Enjoy!

Did you make this recipe? Tag @MINutritionist on Instagram.

Check out these other cheesecake recipes:

Key Lime Greek Yogurt Cheesecake
Greek Yogurt Pumpkin Cheesecake
Carrot Cake Cheesecake
Berry Cheesecake Tart
Banana Bread Cheesecake

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mini Greek yogurt pumpkin cheesecakes recipe
Disclosure: This post was sponsored by Chicago Metallic and Mikasa. All opinions are my own.

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