0 from 9 votes
Pumpkin Swirl Cheesecake Yogurt Cupcakes
These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 12 Servings
Calories: 117 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.