Pumpkin Swirl Cheesecake Yogurt Cupcakes
User Reviews
5
6 reviews
Excellent
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.
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Ingredients
- 12 vanilla wafers reduced fat
- 8 oz cream cheese softened, 1/3 less fat
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz vanilla Greek yogurt I used Chobani, fat-free
- 2 egg large, 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 Information
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Serving
1cup
Calories
117kcal
(6%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
5g
(8%)
Cholesterol
2mg
(1%)
Sodium
24mg
(1%)
Fiber
0.5g
(2%)
Sugar
12.5g
(25%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 117kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Cholesterol | 2mg | 1% |
| Sodium | 24mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 12.5g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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