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Mini Pumpkin Greek Yogurt Cheesecakes

Mini Pumpkin Greek Yogurt Cheesecakes - recipe card
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These mini pumpkin Greek yogurt cheesecakes are the perfect guilt-free dessert for fall. Each bite is creamy, perfectly spiced, and has a light, airy texture thanks to the Greek yogurt. They’re easy to make and sure to impress!

Ingredients

Scale
  • For the crust:
  • 1/4 cup graham cracker crumbs (about 2 whole sheets)
  • 1 tbsp unsalted butter, melted
  • 1 tsp granulated sugar
  • For the filling:
  • 4 oz cream cheese, softened
  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup pumpkin puree (not pumpkin pie mix)
  • 2 tbsp granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • Pinch of kosher salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a muffin tin with 4 paper liners.
  2. In a small bowl, combine graham cracker crumbs, melted butter, and 1 tsp sugar until evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each liner to form a crust. Bake for 5 minutes to set. Remove from oven and let cool slightly.
  3. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free, about 1 minute.
  4. Add the Greek yogurt, pumpkin puree, 2 tbsp sugar, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until fully combined and creamy, scraping down the sides as needed. Avoid overmixing to prevent air bubbles.
  5. Divide the filling evenly among the 4 crusts, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken. Do not overbake.
  7. Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 10 minutes to prevent cracking.
  8. Remove from oven and transfer to a wire rack to cool completely. Then refrigerate for at least 2 hours, preferably overnight, to firm up.
  9. Serve chilled, optionally topped with a dollop of Greek yogurt or a sprinkle of cinnamon.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw in refrigerator overnight. Reheating: Not recommended; serve cold or at room temperature.

Nutrition

Keywords: mini pumpkin cheesecake, Greek yogurt cheesecake, healthy pumpkin dessert, fall dessert, bite-sized cheesecake, protein-packed dessert, easy cheesecake recipe, pumpkin spice, Thanksgiving dessert, low-fat cheesecake

Find it online: https://thehighproteinrecipes.com/mini-pumpkin-greek-yogurt-cheesecakes/