Stir in the sugar and graham cracker crumbs until evenly distributed. In a microwavable dish, melt the butter. 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. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Now, that said, I’m pretty convinced this will work with an array of soft creamy cheeses but I have to stop eating cheesecake, for now. It swaps plain nonfat Greek yogurt for alternatives like butter. Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert. The filling sets well, so it should easily come out of any pan. For the cheesecake crust in the pictures: In a large bowl, combine 1 1/2 cups flour (regular flour or whole wheat pastry both work), 1 tsp salt, 1/3 cup sugar or xylitol, 1/2 cup oil or melted butter, and 2-4 tbsp water so it sticks together but isn’t gummy. My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. Beat cream cheese and greek yogurt in a blender until smooth. Process until mixed very well. 2 teaspoons cinnamon. 1/4 Teaspoon salt. Here is a tasty looking l, (not pumpkin pie filling, at room temperature), 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), « Southwestern Sweet Potato and Lentil Jar Salads. These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! Stir together ingredients until well blended Whisk in dry pudding and yogurt completely 2 Egg whites. With the food processor running, drizzle in the gelatin. Time for a Healthier Greek Yogurt Cheesecake! Scrape down the sides as necessary to completely mix into the cream cheese. Made healthier with Greek yogurt, less sugar and whole-wheat flour! Adapted from Bon Appetit'sÂ, (room temperature for a smooth cheesecake filling). At the end of the baking time, turn oven off, and allow some heat to escape the oven. Hi cheesecake was delish! greek yogurt, pumpkin, egg whites, and flour and continue beating until smooth and fluffy. Heat oven to 350°F. I also swapped regular cream cheese for neufchatel cream cheese which has less fat and a few less calories. In a food processor bowl, add all other filling ingredients. Add gelatin and water to a small saucepan or frying pan. Looking … Well, maybe Johnny Depp and bacon…. Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. make sure your cream cheese is at 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 this 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), Find my favorite cooking tools and more in, Maybe? In a medium bowl, beat together all pumpkin cheesecake ingredients. 2 teaspoons ground ginger. Mix until all ingredients are combined. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. They make single serve portions, so no sharing required! Don’t over mix! 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