Pumpkin Swirl Cheesecake Yogurt Cupcakes

Name: Pumpkin Swirl Cheesecake Yogurt Cupcakes
Total time: 50 min
Yield: 12 servings
Cuisine: Indonesian
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

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

⏱️ 50 min 🔪 Prep: 25 min 🔥 Cook: 25 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Pumpkin Swirl Cheesecake Yogurt Cupcakes

Foto: Skinnytaste

Ingredients

12 servings

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°.
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.