Dessert
Pumpkin Swirl Cheesecake Yogurt Cupcakes
Creamy reduced-fat cheesecake mingles with ribbons of spiced pumpkin in each light cupcake, the tangy Greek yogurt and vanilla wafer crust delivering a silky bite that melts into cozy sweetness.
- Total
- 50 min
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 12
Nutrition per Serving
- Calories
- 117
- Protein
- 4g
- Carbs
- 16g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 13g
- Sodium
- 24mg
Ingredients
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese (softened)
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 1 tbsp all purpose flour
- 3/4 cup pumpkin butter or pumpkin pie filling
Instructions
- Heat oven to 350°.
- Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
- Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.
- Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.
- Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.