Pumpkin Swirl Cheesecake Yogurt Cupcakes

These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. When the cheesecake cups bake, the cookies soften and all the flavors work together.

These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. When the cheesecake cups bake, the cookies soften and all the flavors work together.

I usually make this pumpkin butter recipe every Fall, but you can also buy it at Trader Joe’s.

Pumpkin Swirl Cheesecake Yogurt Cupcakes

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:

  1. Heat oven to 350°.
  2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
  3. 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.
  4. 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.
  5. Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

Nutrition Information

Yield: 12 Servings, Serving Size: 1 cup

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 3
  • Calories: 117
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: 2mg
  • Sodium: 24mg
  • Carbohydrates: 16g
  • Fiber: 0.5g
  • Sugar: 12.5g
  • Protein: 4g