Cool at room temperature for one hour, then refrigerate for 2 hours. Hi cheesecake was delish! Made healthier with Greek yogurt, less sugar and whole-wheat flour! At the end of the baking time, turn oven off, and allow some heat to escape the oven. Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined. Bake for 25 minutes. In a bowl combine 4 tbsp. 1 cup greek yogurt (I used low fat) 1/4 cup ray honey. Greek Yogurt Cheesecake. Reasons you’ll ♡ these Mini Pumpkin Cheesecakes, They only have 130 calories each, but are creamy and rich, They are super easy to prep, and fun to make with the kids. Looking … Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. There are 120 calories in 1 bar (65 g) of Yasso Frozen Greek Yogurt - Pumpkin Cheesecake. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 … Top with 1.5-2 tablespoons of the cheesecake. This allows the cookie crust to crisp up. 1 1/2 cups gingersnap crumbs (about 30 cookies) 2 tbsp. If you want it more pumpkin, use 1 cup yogurt and 3 cups pumpkin. Bake for 18 minutes. 3. To prepare the cheesecake filling, mix together the eggs, the pumpkin pie greek yogurt, pumpkin puree, and flour until everything is smooth (exact measurements are detailed in the recipe at the end of this post). 1/4 Teaspoon salt. HELLO! The result is this recipe for pumpkin cheesecake using either Farmer’s cheese or dripped yogurt, also known as Greek yogurt. Time for a Healthier Greek Yogurt Cheesecake! They make single serve portions, so no sharing required! The gluten free maple pecan crust makes this one of the best gluten-free pumpkin recipes for Thanksgiving. So, the product is pumpkin cheesecake frozen Greek yogurt with a graham cracker swirl. FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. Freeze for 30 minutes. Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. Pour the cheesecake mixture into the pan with the baked crust. Beat in salt, vanilla, and cinnamon. For the cheesecake crust in the pictures: In a large bowl, combine 1 1/2 cups flour (regular flour or whole wheat pastry both work), 1 tsp salt, 1/3 cup sugar or xylitol, 1/2 cup oil or melted butter, and 2-4 tbsp water so it sticks together but isn’t gummy. Well, maybe Johnny Depp and bacon…. The mixture should be somewhat thick when pouring into the pie crusts. For the Pumpkin Yogurt Dip. Pumpkin cheesecake, you guys. In a microwavable dish, melt the butter. Line a standard muffin tray (12-count) with muffin liners and set aside. Privacy Policy, This post may contain affiliate links. Don't process longer than necessary to smooth out the cream cheese. In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia. This pumpkin cheesecake overnight oats recipe is made with rolled oats, chia seeds, Greek yogurt, pumpkin puree, and a little maple syrup. greek yogurt, pumpkin, egg whites, and flour and continue beating until smooth and fluffy. Stir together ingredients until well blended Whisk in dry pudding and yogurt completely 2 Egg whites. Now, that said, I’m pretty convinced this will work with an array of soft creamy cheeses but I have to stop eating cheesecake, for now. Healthy 10 Minute Pumpkin Cheesecake Parfaits, Holiday Spinach Salad with Bacon Dressing, Wilted Spinach Salad with Hot Bacon Dressing, Pumpkin Bars with Maple Cream Cheese Frosting, by Family Fresh Cooking. In a food processor bowl, add all other filling ingredients. I used Greek yogurt … Slowly beat in 6 oz. non-fat or 2% fat Greek yogurt; Pumpkin Filling. A standard graham cracker crust and creamy cheesecake filling, top … Steps. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. Preheat oven to 350 degrees. but I digress. The base is gluten free- a oatmeal gingersnap cookie crust! For the crust 1 1/2 cups fine graham cracker crumbs 1 tablespoon coconut oil 1/4 cup sugar; For the cheesecake Step 3: Pour pumpkin mixture into a standard pie crust of your choosing then tap the pie pan/cake pan against the countertop a couple of times to release any air bubbles that may have formed in the batter. Process until mixed very well. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! In a food process bowl, add oats. My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. Greek Yogurt Pumpkin Cheesecake Mousse A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. If you want less pumpkin, use 2 cups yogurt and 2 cups pumpkin. Process for 30-45 seconds. I also swapped regular cream cheese for neufchatel cream cheese which has less fat and a few less calories. brown sugar; 3 tbsp. 4. 2 teaspoons vanilla. Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan … Add the wet ingredients to the dry, and pulse 6-8 times until all the flour is mixed in. Add pumpkin mixture to the graham cracker crust and … With the food processor running, drizzle in the gelatin. Don’t over mix! 2 cups plain Greek yogurt; 1/2 cup pumpkin puree; 1 teaspoon pumpkin pie spice; 2 tablespoons maple syrup; For the Overnight Oats. Greek Yogurt Pumpkin Cheesecake Tart is a rich and creamy, but still light, fall dessert. Add the cheesecake filling to the pan with baked, cooled cookie crust. Adapted from Bon Appetit'sÂ, (room temperature for a smooth cheesecake filling). 1/4 cups Pumpkin Yogurt … We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. 5. 2 teaspoons ground ginger. The BEST Crisp ‘n Fresh Italian Green Salad ». It swaps plain nonfat Greek yogurt for alternatives like butter. Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert. Preheat oven to 350 degrees In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia until well blended Whisk in dry pudding and yogurt completely Lightly spray pie dish or 9 inch spring form pan with non stick cooking spray and pour in batter In a separate bowl, mix together pumpkin pie filling and Greek yogurt. Set the pan in a large baking pan. The cheesecakes may seem slightly jiggly but they will set. Not only is this baked yogurt cheesecake recipe blessedly water-bath-free (I took a major shortcut by combining the ingredients in a food processor), it delivers the luscious, creamy indulgence the name “cheesecake” promises, but in a more balanced way. Press into the bottom of a 8" round springform pan. Gingersnap Crust. You can also use 2% Greek yogurt or whole milk Greek yogurt. Prep: 2 hours Cook: 0 minutes Total: 2 hours Fill the desired mold (s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. Add yogurt mixture into cream cheese and mix until fully combined. Beat cream cheese and greek yogurt in a blender until smooth. My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. Leave to soften. Spoon mixture into an 8-inch square pan and flatten out evenly. You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. Process until smooth. Press the … 4 Tablespoon corn starch. Pumpkin CHEESECAKE! Ingredients. 1 envelope unflavored gelatin Leftover Cranberry Sauce Mini Cheesecakes, 7 Chicken Marinade Recipes You Can Freeze, Herbed Leek and Mushroom Stuffing (Vegan), Spinach Pear Salad with Gouda and Hazelnuts. Press about 1 tablespoon of crumbs in the bottom of each muffin liner. 2 teaspoons cinnamon. Pour it into the pan onto the crust Heat oven to 350°F. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! Bake in the oven for 50 minutes. The apricot topping adds a refreshing fruity flavor but … The filling sets well, so it should easily come out of any pan. Here is a tasty looking l, (not pumpkin pie filling, at room temperature), Your cream cheese needs to be room temperature before making cheesecake; otherwise, your cheesecakes will be lumpy, Use a muffin liner (I like parchment muffin liners) to make these easy to get out of the muffin tin, A cookie scoop helps you scoop even amounts of batter into the liners; I like a 1.5 tablespoon cookie scoop, After baking, refrigerate the cheesecakes for 2 hours until they have set, Serve with whipped cream and freshly grated nutmeg (if you have some), « Southwestern Sweet Potato and Lentil Jar Salads. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Made with thick, tangy greek yogurt, light cream cheese, pumpkin puree, cinnamon, cloves and nutmeg, these mini pumpkin cheesecakes are creamy and decadent tasting, but lightened up … Add gelatin and water to a small saucepan or frying pan. Refrigerate overnight for best results, or for at least 6 hours. You can add more pumpkin, cream cheese, or honey, to get it tasting just right. Mix until all ingredients are combined. Cheesecakes keep in the fridge for 4-5 days. Nutritional Disclaimer | Privacy Policy | Comment and Copyright Policy | Implemented by WPopt. melted butter until well mixed. Tips & strategies to get you prepping...fast! If that isn’t two of the best things to put together, I don’t know what is. 1 Tablespoon vanilla extract. When slicing, dip a knife in warm water between each slice. Remove any leftover lumps with a spoon before adding to cheesecake. : Calorie breakdown: 23% fat, 61% carbs, 17% protein. 1 Pinch pumpkin spice. 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