Light and Healthy Mini Pumpkin Cheesecakes

November 13, 2014

The holidays are synonymous for supreme indulgence but these mini pumpkin yogurt cheesecakes are one treat that you will not feel guilty about.  Pumpkin pie flavored yogurt, pumpkin pie mix, and reduced fat cream cheese for the base of the cheesecake batter.  Instead of eggs, unflavored gelatin helps stabilize the mixture which also cuts calories.  You can certainly go with a traditional graham cracker crust but gingersnap cookies are also a delicious option as it adds another layer of flavor.  Who can resist 80 calorie light and healthy mini pumpkin cheesecakes?

Mini Pumpkin Cheesecakes
Courtesy of Yoplait

1/2 cup crushed gingersnap cookies
1 tablespoon margarine or butter, melted

4 oz (half of 8-oz package) 1/3-less-fat cream cheese, softened
1/2 cup pumpkin pie mix (not plain pumpkin puree)
1/2 teaspoon unflavored gelatin
2 tablespoons hot water
1/2 teaspoon vanilla
1 container (6 oz) Yoplait® Light pumpkin pie yogurt
1/2 teaspoon pumpkin pie spice, if desired


Step 1: Heat oven to 375°F. Place mini foil baking cup in each of 12 mini muffin cups. Spray bottoms of cups with cooking spray.

Step 2: In small bowl, mix crust ingredients. Press 1 1/2 tablespoons mixture in each cup.

Step 3: Bake about 5 minutes or until just starting to turn golden brown. Cool about 5 minutes while making filling.

Step 4: In medium bowl, beat cream cheese and pumpkin pie mix with electric mixer on medium-high speed until blended. In small bowl, stir gelatin into hot water, stirring until dissolved. Add to cream cheese mixture; beat until combined. Add vanilla and yogurt; beat until thoroughly combined. Spoon 2 tablespoons filling into each cup. Sprinkle with pumpkin pie spice. Refrigerate about 4 hours or until set.

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