Pumpkin Swirl Cheesecake Yogurt Cupcakes
These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.
Foto: Skinnytaste
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
Steps
-
Heat oven to 350°.
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Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
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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.
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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.
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Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| reduced fat vanilla wafers | 12 | - | - |
| 1/3 less fat cream cheese | 8 oz | - | - |
| sugar | 0.25 cup | - | - |
| vanilla | 1 tsp | - | - |
| fat-free vanilla Greek yogurt | 6 oz | $0.94/200g | $2.81 |
| egg whites | 2 large | - | - |
| all purpose flour | 1 tbsp | - | - |
| pumpkin butter or pumpkin pie filling | 0.75 cup | - | - |
*Estimated market prices, may vary by region
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