Sep 18, 2011

Pumpkin Swirl Cheesecake Yogurt Cupcakes



Cheesecake cups made with light by using Greek yogurt swirled with pumpkin butter on top. Light, creamy and perfect portion control.

Vanilla wafers on the bottom of these cheesecake cups create a simple, low-fat crust. When the cheesecake cups bake, the cookies soften and all the flavors work together.

Hope you all like pumpkin because I stocked up and plan on posting lots of fun pumpkin recipes in the weeks ahead!



Pumpkin Swirl Cheesecake Yogurt Cupcakes
Skinnytaste.com
Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 114.1 • Fat: 4.6 g • Carb: 13.8 g • Fiber: 1.5 g • Protein: 3.8 g • Sugar: 6.5
Sodium: 56.8

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

Directions:

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.

104 comments :

  1. OMG! Have I died and gone to pumpkin heaven? Keep 'em coming, I cant get enough of the orange stuff this time of year.

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  2. these look great, can't wait to make these

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  3. Those look great! Thanks, Gina.

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  4. These look fantastic! Thank you so much for all the wonderful pumpkin recipes!

    Sherry

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  5. You are killing me with all these pumpkin recipes! But I LOVE it!!!! :)

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  6. Wow! These look delicious. Fortunately, I can find canned pumpkin in Japan. Hooray! :)

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  7. I am definitely game for more pumpkin recipes :) This is one of my favorite parts of fall! Delicious cheesecakes...I love the mini version.

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  8. These look so good! I loved the lemon yogurt cheesecake ones from before, and started to swirl in a bunch of ginger. Now I can't wait to add the pumpkin!

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  9. I bet this would be amazing with gingersnap cookies on the bottom in place of the vanilla wafers! Not sure how it would affect the points, but I don't think those thin ginger cookies are very high in pts.

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  10. These look amazing!! I am making these FOR SURE!

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  11. LOVE pumpkin! Yesterday I saw it in the store again after months of doing without. I now have an even dozen cans of yummy pumpkin. Bring on the recipes!

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  12. Yum yum! Can't wait to make these!

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  13. wow! these look amazing! yum :)

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  14. Well, now I know what i'm making for dessert tomorrow! I can't get enough pumpkin! These look SOOOOOOO good!!!!!

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  15. Oh my, I'm most definitely ready for pumpkin season to be here. These look delicious.

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  16. I can't wait to see all the pumpkin recipes! I LOVE pumpkin! These look delicious!

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  17. I'm fanatic for pumpkin, just love it love it!! And this cupcakes sound just perfect!

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  18. LOVE pumpkin anything.... bring it on!
    This recipe looks wonderful! I can't wait to try it soon.

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  19. those as simply BEAUTIFUL.

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  20. These look delicious and so easy, love it!

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  21. Those look fantastic! Bring on the punkin recipes. I'm pinning this one. Thanks!

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  22. I love pumpkin and looking forward to learn more recipes.
    Rita

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  23. I don't love pumpki, but I love the idea...any suggestions for a pumpkin substitution?

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  24. love love LOVE all this pumpkin! keep it coming!

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  25. If you don't like pumpkin, swirl in your favorite fruit preserves. Or for a fall theme, why not apple butter!

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  26. These sound so yummy! I have a recipe for cheesecake cupcakes that is so not good for you. I was wanting them but I wouldn't make them. Now I can have some!! Thanks for the recipe!!!

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  27. This looks absolutely fantastic - can't wait to make them! But it seems the print button is out of whack - any chance we can get it fixed?? Thanks Gina for all these wonderful recipes - my husband and I have lost over 10 lbs each thanks to you! :-)

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  28. This website is my new BEST friend! I have loved every single (easy!) recipe that I have tried...not to mention the fabulous photos and enticing layout!

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  29. How long do you think these will keep? I'd love to "bake 'n take" some to our family Thanksgiving dinner . . .

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  30. i cannot wait to try this out! my husband and I love anything and everything pumpkin flavored.

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  31. Wow, these look incredible! Thanks so much for sharing. Love new Fall ideas. Come stop by my blog today for my very first giveaway. It's a yummy one, you won't wanna miss. :)

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  32. I'd like to make these gluten free. I can use a gluten free vanilla wafer. What about the 1 tbsp of flour? Could I substitute corn starch or use a gluten free flour instead? What is the purpose of the flour? Thx! :)

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  33. YESSSSSS!!! PUMPKIN!!! THANK YOU GINA!!

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  34. I think I'd still have trouble with portion control since it makes 12 :) Looks amazing!

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  35. Can I use reduced fat graham crackers as a crust instead of vanilla wafers? How would that work consistency wise?

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  36. Gina! I made your pumpkin cupcakes this weekend. I am pretty sure I ate 5 of them and then brought them to work to be shared. EVERYONE talked about how good they were. You have such a gift! Thank you for sharing, and I look forward to making these soon!

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  37. Gina- these look delicious. Trader Joe's sells pumpkin butter that is fat free. do you think that's an acceptable substitute for your homemade version?

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  38. I love pumpkin! Keep these recipes coming...I've tried some of others on your site and they have all been good.

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  39. Dana, these should be refrigerated, I would say 3 days?

    Pamela- Try making them without the flour, it should still work. The flour helps bind it a little.

    Gram crackers would work, I would crush them first.

    Allison- Thank you, so glad everyone liked them!!

    Lola- absolutely!

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  40. Wow - these look fantastic!!!
    I can't wait to make them for my biggest loser weight loss group!

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  41. I made these tonight, they were a hit! I had a problem with them sticking to the inside of the cupcake liners, and I plan to spray a little non-stick spray in them next time. I loved the way the pumpkin butter made my house smell while it was simmering, smells better than any fall themed air freshener out there!

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  42. Hello, I was wondering if this or any of the recipes can be made gluten free. If they can could you post some gluten free recipes on the site as well? Thank you

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  43. Oh my goodness gracious Gina, you've done it again. I have been eating up your no-bake pumpkin spice cheesecake but lack the self control to have just one slice. I've been hoping you'd come up with a pumpkin cheesecake cupcake recipe. (Yay built-in portion control!) I made your lemon ones a lot over the summer, plus a bunch of variations of it. So very excited to be making these tonight or tomorrow! Thank you x1000. :)

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  44. I made these yesterday and they were delciious, about half gone already between three people!

    Unfortunately, I accidentally bought canned pumpkin instead of canned pumpkin pie mix, so it was totally lacking all those fall spices! overall, the cheesecake component was delicious and the pumpkin swirl just made it look pretty. Next time I will make sure to buy the right type of pumpkin! (pumpkin butter is really hard to find in the bronx haha!)

    Thanks!
    - Jordan

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  45. Can I freeze these?

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  46. Is the recipe better with the pumpkin butter or the pumpkin pie filling?

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  47. These look fabulous! Keep the pumpkin coming. I love it this time of year!

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  48. I would say my homemade pumpkin butter Is better but if you don't have it, pumpkin pie filling is fine.

    Jordon, you made me laugh! Yeah I could see how that would be bland.

    You can make this gluten-free by either eliminating the cookie, or using a gluten free cookie instead.

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  49. And about freezing them, I don't see why you couldn't!

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  50. Made them tonight, used FF cream cheese which gets each cupcake down to 2 WW points plus. I thought they were tasty, a good sweet treat, but they definately don't seem like "cupcakes" , more like Custard cakes. The texture just wasn't "cake-like" They are good frozen as well.

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  51. SOOOOO excited to see all of your pumpkin recipes!! I LOVE pumpkin and I LOVE fall!! Yay! Thanks Gina!!!

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  52. Loved these although I used leftover icing from the pumpkin cupcakes as the pumpkin flavor and then for a few of them used strawberry jam...both were excellent and my co-workers liked them as well. Did not feel like a lowcal treat at all!

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  53. These are like little bites of cheesecake heaven! The only reason they are called cupcakes is the presentation.
    I did a batch with strawberry jam and gluten free gingersnap cookies. The jam boiled when it cooked, however and so they puffed all up like muffins, but when I took them out, they collapsed! They are very "artistic" looking, but delicious!
    I can't find pumpkin stuff yet... :(

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  54. Thank you so much for posting this fabulous recipe! I just made these and the are perfectly yummy (and gorgeous). I can't believe I get to have my cheesecake and am still able to stick with my nutrition plan! Awesome!

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  55. I made these this morning for a get-together of friends... did not tell anyone except for one other friend that is also dieting that they were "healthy"... they disappeared almost immediately! I crushed the nilla wafers instead of putting them in whole, and added about 1/4 tsp of pumpkin pie spice to the cheesecake mixture... SO GOOD!

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  56. Thank you so much for all your wonderful recipes! I also sincerely appreciate the WW points values. I made these yesterday and brought them to a party. They were a big hit! Personally i thought they could have used a little more sweetener, so if i make them again, i'll probably double the sugar (actually i used the splenda baking blend which usually makes it even sweeter, so i thought that was odd.) Also I used pumpkin pie filling, not pumpkin butter... so perhaps pumpkin butter is sweeter?

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  57. At my house we try to avoid partially hydrogenated oils - vanilla wafers haven't caught up with the times yet!! For this recipe I used the 100 calorie pack lorna doons - I used three little cookies per cup and sort of crumbled them with my fingers. it adds .7 calories and .22 fat so I don;t think it changes the points value!!

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  58. I am also so excited about fall and pumpkin season. I can't wait to see the rest of your pumpkin recipes! Do you have any that aren't sweet? (i.e. a main course that utilizes pumpkin?) Anything in the crock pot would be a bonus :-).

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  59. These look so yummy, I just love your recipes using pumpkin butter. Thank you!

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  60. I made these yesterday and they were like little cheesecakes from Heaven! My local store was out of pumpkin pie filling so after thorough searching around the store I was able to find pumpkin butter. A tad pricey but it was a pretty big jar. That in itself tastes great. I brought them over to a friend's for dinner and her husband ate 3 of them! Very tasty!

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  61. I loved these and so did my husband! They were so easy to make, too! Thanks for this recipe. :)

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  62. Oh my goodness - these look delightful! Thanks for the recipe!

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  63. These are AMAZING! Just made them today. They totally hit the spot. I felt like I was eating a real dessert!

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  64. Wow! Excellent cupcake recipe! Thank you for sharing it with us!

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  65. I tried these today but instead of pumpkin pie filling i picked up pumpkin puree by accident hopefully it taste the same LOL

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  66. You're going to have to add sugar, vanilla, and pumkin pie spice to it or it will be pretty bland.

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  67. I made a "gluten free" version to accommodate the doctor I work with. Instead of the vanilla wafer I make a crumble out of GF flour, brown sugar, pecans, cinnamon, nutmeg, salt and butter and pressed it into the bottom of the liners. I also added GF flour to the cheesecake portion as well. I must not have read the recipe correctly because I also bought plain pumpkin puree as well. I just added some cinnamon, nutmeg and sugar to flavor it.

    This is DEFINITELY a recipe that will appear in my kitchen over and over again!

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  68. Hey, do you think almond butter would work here as well? looks so deliciouss!

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  69. Yum!! I made these today and I was a little unsure about them before I started. I really LOVE cheesecake and most of the time substitutes for the real thing just dont do it for me....these were fantastic!! The homemade pumpkin butter made it even better. Thank you! We will be having these again!!

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  70. Your recipes are all awesome. I have made 4 or 5 since stumbling on this website last weekend. I'm printing out the recipes as I try them! Thanks!!!

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  71. Thank you, thank you, a MILLION times thank you for this blog. I found you the week I joined WW and would totally have given up if not, because I adore food and food blogs and couldn't live without the joy they bring on a growling, jealous stomach - now I don't have to!

    This recipe was amazing, I used your homemade pumpkin butter and added cardamom and nutmeg because I'm a savory kind of girl - nom, nom.

    I've already made three of your recipes in a week and I'm sticking with them until I get the skinny cooking gist on my own! Seriously I cannot thank you enough!!!

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  72. I made these and your chocolate oatmeal cookies this week and they are both absolutely delicious! Thank you so much for your wonderful recipes!

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  73. I made these tonight and they were absolutely delicious! I don't know how I would stay on plan without you, thank you for all your hard work and dedication!

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  74. I just made these. They are quite yummy however, I couldn't find pumpkin butter only apple butter. So I used pumpkin pie filling and added some cinnamon and vanilla. Next time Ill add some sugar to it. The pumpkin was bland to me. The cheesecake part is deelish!

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  75. I had a girls lunch today and my friend made these pumpkin swirl cheesecake cupcakes. Loved them! They were not overly sweet but so creamy. I am turning everyone on to Skinny Taste. This is now my first "go to" place for recipes.

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  76. SOOOOOO Good!!! Gina, I think I love you! :D
    I made this with strawberry preserves instead of the pumpkin butter and they came out perfect. thanks so much

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  77. Finally got a chance to make these (with your pumpkin butter, too). So delicious. Husband approved too.

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  78. What size of cupcake do these make? the mini or regular size?

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  79. Thank you, these are delicious!
    Can they be frozen?

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  80. They needed just a pinch of salt on top and came out good!

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  81. I dont have any sugar, can I use brown sugar or agave nectar??

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  82. These are DELICIOUS! I made them last night to serve today (Thanksgiving) but had to taste the finished product. This is a very easy recipe and I know they will be gone as soon as I put them out.

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  83. I made these the other day when I had my parents over for dinner...every one loved them. I have been watching a lot of food network lately and decorated them up a bit (not sure how many points that added). I posted a pick on my blog http://myyo-yojourney.blogspot.com/

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  84. Making them for my mother's birthday tonight...the kitchen smells wonderful with the pumpkin butter on the stove!

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  85. Made tonight with strawberry Jam on top. They were awesome! How do I keep them from falling in the center?

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  86. Could I use Splenda instead of sugar?

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  87. Made last night and very yummy. Recipe is a keeper!

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  88. I've never seen a website where people who have not made the recipe comment on how good it looks. Save your review for AFTER you've made it so you can comment with something that is helpful.

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  89. I made these this weekend for a family get together... They were gone in less than 3 minutes :) Thank you Gina for wonderful recipes.

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  90. Do you have to use the greek yogurt ... im not a huge fan of any greek yogurt so can i just skip that part and do everything else or will it make a huge difference

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  91. Whipped these up earlier and they are in the frig!! :) I may have to sneak one for breakfast tomorrow morning!

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  92. I used graham cracker instead of nilla. And Domino stevia/sugar blend instead of sugar. They are so good. Thanks!

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  93. Can't wait to try these, thinking of using the pumpkin dip as icing :)

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  94. Made these tonight! I used the pumpkin butter recipe, whole wheat flour instead of white, and crushed graham cracker instead of vanilla wafers. Turned out AMAZING. =)

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  95. Yummy! I made the pumpkin butter which was soooo good! Then made the little cheese cake swirls that have been quickly disappearing from the fridge...by me! I'm the pumpkin lover in the house and have been in heaven with your pumpkin madness recipes! Thanks so much for sharing your recipes, photography and love of cooking!

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  96. WOW, everyone Loves this recipe!So far I have made Pumkin (pureed pumkin and pumkin spice) topped with 2 marshmallows, Apple pie (apple pie filling) topped with Pecans, Country Lemon (Lemon pie filling) toped with 3 pecans, Rasberry Chocolate (Semi Sweet) Today it will be Smores. One thing I have noticed was that using the larger Muffin pan and jumbo cups keeps the ingredints contained.
    Place the cookie in and 1/2 of a table SPOON mix, enough to cover the bottom, then put the (FLAVOR MIX)in and top with cream cheese mix, this ensures an easy distrubution of mix. Also I noticed that room temp topping combined better. I am also going to try a TOFU Lactose Free and see how that work with that are lactose intolerant. I also substituted Truvia for the Sugar and the difference was unnoticed (infact used slightly less then the recommeded amount).

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  97. Im making these tomorrow for my intern buddies, but instead of using vanilla wafers I'm using the skinny pumpkin spice sknickerdoodle cookies! So excited!

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  98. Can you use the new Challenge Neufchatel Cheese for this recipe? I have never really understood the difference between Neufchatel and cream cheese anyway. The new Challenge Neufchatel is 1/3 less fat.

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  99. Can I swirl in another flavor? Making for family gathering and already have pumpkin pie so want another flavor?

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  100. I made these using ginger snaps instead of nilla wafers. They came out excellent!

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