Pumpkin Swirl Cheesecake Yogurt Cupcakes

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These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.

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.Pumpkin Swirl Cheesecake Yogurt Cupcakes

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.

A few more healthy pumpkin desserts I love are Mini Pumpkin Chocolate Chip Muffins, Pumpkin Spice Snickerdoodles and Pumpkin Pie.

Fall is one of my favorite times of the year fro its’ sweater weather and pumpkin spiced lattes and desserts. I usually make this pumpkin butter recipe every Fall, but you can also buy it at Trader Joe’s.

More Pumpkin Desserts you might enjoy:

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.
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5 from 3 votes
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Pumpkin Swirl Cheesecake Yogurt Cupcakes

117 Cals 4 Protein 16 Carbs 5 Fats
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Yield: 12 Servings
COURSE: Dessert
CUISINE: American
These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.

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.

Nutrition

Serving: 1cup, Calories: 117kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Cholesterol: 2mg, Sodium: 24mg, Fiber: 0.5g, Sugar: 12.5g
WW Points Plus: 3
Keywords: pumpkin cheesecake cupcakes, pumpkin desserts, pumpkin swirl, Pumpkin Swirl Cheesecake, swirls cheesecake

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135 comments

  1. Could these be baked in ramekins rather than in a cupcake tin with liners?

  2. Soo good! Favorite fall dessert

  3. Is it the mini cupcake holders or the regular ones?

  4. Will almond flour and xylitol work instead of flour and sugar? I’m diabetic and have to cut carbs, but I have been craving something pumpkin.

  5. These are fantastic. Second time making them in a week ? I used mini oatmeal cookies from Sprouts broken up for the crust. Absolutely recommend! 

  6. I absolutely love this recipe! The cheesecake itself is decadent! I’m not in love with the vanilla wafer crust so I would make it with a different crust next time, but other than that it’s a delicious, healthy fall treat 🙂