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


Servings: 12 • Size: 1 cup • Points +: 3 pts • Smart Points: 4
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


  • 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


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.