When the cheesecake cups bake, the cookies soften and all the flavors work together. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. Press into the bottom of a 8" round springform pan. With the food processor running, drizzle in the gelatin. These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! Add yogurt mixture into cream cheese and mix until fully combined. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. 4 Tablespoon corn starch. When slicing, dip a knife in warm water between each slice. Made healthier with Greek yogurt, less sugar and whole-wheat flour! Looking … 8 ounces cream cheese (room temperature for a smooth cheesecake filling) 1 1/2 cups pumpkin puree. The result is this recipe for pumpkin cheesecake using either Farmer’s cheese or dripped yogurt, also known as Greek yogurt. Bake for 25 minutes. Heat oven to 350°F. Pour the cheesecake mixture into the pan with the baked crust. In a separate bowl, mix together pumpkin pie filling and Greek yogurt. BEAT softened cream cheese in a large … Greek Yogurt Pumpkin Cheesecake Tart is a rich and creamy, but still light, fall dessert. Tips & strategies to get you prepping...fast! Add pumpkin mixture to the graham cracker crust and … 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. Gingersnap Crust. My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. If you want less pumpkin, use 2 cups yogurt and 2 cups pumpkin. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside. In a food process bowl, add oats. In a food processor bowl, add all other filling ingredients. Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. I've used all 3. Your email address will not be published. 1 tablespoon gelatin +2 tablespoons water. 4. Hi cheesecake was delish! This pumpkin cheesecake overnight oats recipe is made with rolled oats, chia seeds, Greek yogurt, pumpkin puree, and a little maple syrup. You can add more pumpkin, cream cheese, or honey, to get it tasting just right. The dough will be very wet. Add gelatin and water to a small saucepan or frying pan. melted butter until well mixed. Line a standard muffin tray (12-count) with muffin liners and set aside. Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan … Press the … For the crust 1 1/2 cups fine graham cracker crumbs 1 tablespoon coconut oil 1/4 cup sugar; For the cheesecake You can also use 2% Greek yogurt or whole milk Greek yogurt. Spoon mixture into an 8-inch square pan and flatten out evenly. The gluten free maple pecan crust makes this one of the best gluten-free pumpkin recipes for Thanksgiving. 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. 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 … 2 Egg whites. These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. Nutritional Disclaimer | Privacy Policy | Comment and Copyright Policy | Implemented by WPopt. Freeze for 30 minutes. 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. 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. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. 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. 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 Greek yogurt cream cheese in my grocery was moldy so I took 16 oz Greek yogurt and left it in the fridge in a sifter for 1-2 days, which solidifies it and turns it into … Leave the cookie base in the oven for another 20-30 minutes before removing. Leave to soften. Ingredients. There are 120 calories in 1 bar (65 g) of Yasso Frozen Greek Yogurt - Pumpkin Cheesecake. Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. They make single serve portions, so no sharing required! Greek Yogurt Cheesecake. At the end of the baking time, turn oven off, and allow some heat to escape the oven. Bake for 18 minutes. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. 2 teaspoons vanilla. Process for 30-45 seconds. but I digress. Other pans of similar capacity will also work. Stir in the sugar and graham cracker crumbs until evenly distributed. 2 teaspoons cinnamon. 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. You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. The pints are only 150 calories, and the bars are 120. 1 Pinch pumpkin spice. Don't process longer than necessary to smooth out the cream cheese. Preheat oven to 350 degrees. 1/4 Teaspoon salt. My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. Refrigerate overnight for best results, or for at least 6 hours. Cheesecakes keep in the fridge for 4-5 days. 5. Pour it into the pan onto the crust FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. 2 teaspoons ground ginger. Mix until all ingredients are combined. greek yogurt, pumpkin, egg whites, and flour and continue beating until smooth and fluffy. So, the product is pumpkin cheesecake frozen Greek yogurt with a graham cracker swirl. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. It swaps plain nonfat Greek yogurt for alternatives like butter. Privacy Policy, This post may contain affiliate links. 3. Bake in the oven for 50 minutes. Beat in salt, vanilla, and cinnamon. 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. The mixture should be somewhat thick when pouring into the pie crusts. Position the oven racks in the center and lower third of the oven. Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert. The oats should be midway between whole oats and oat flour. Cool at room temperature for one hour, then refrigerate for 2 hours. Top with caramel sauce for a … Preheat the … 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). In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia. The cheesecake has a really wonderful light texture, light lemon flavor, and is so creamy you won’t believe it’s made almost of Greek yogurt! Pumpkin cheesecake, you guys. Fill the desired mold (s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. 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. Adapted from Bon Appetit'sÂ, (room temperature for a smooth cheesecake filling). prep time: 10 MINS cook time: 50 MINS total time: 1 hour plus cooling time. 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. Greek Yogurt Pumpkin Cheesecake Mousse A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. 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. Add all the wet ingredients to a small bowl, and mix well. Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined. Process until smooth. Add the wet ingredients to the dry, and pulse 6-8 times until all the flour is mixed in. non-fat or 2% fat Greek yogurt; Pumpkin Filling. Nov 18, 2017 - Two of the healthiest and tastiest ingredients combine in this mouthwatering yet low calorie pumpkin cheesecake recipe using Greek yogurt and pumpkin pie filling. Slowly beat in 6 oz. The filling sets well, so it should easily come out of any pan. The best part? I used Greek yogurt … Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! make sure your cream cheese is at 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 this 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), Find my favorite cooking tools and more in, Maybe? : Calorie breakdown: 23% fat, 61% carbs, 17% protein. Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! The BEST Crisp ‘n Fresh Italian Green Salad ». Stir together ingredients until well blended Whisk in dry pudding and yogurt completely The cheesecakes may seem slightly jiggly but they will set. If that isn’t two of the best things to put together, I don’t know what is. I also swapped regular cream cheese for neufchatel cream cheese which has less fat and a few less calories. Add the cheesecake filling to the pan with baked, cooled cookie crust. Fill a baking dish or roasting pan about half full with water and place on the lower rack. 1 cup greek yogurt (I used low fat) 1/4 cup ray honey. Heat the gelatin over medium heat, whisking to smooth out all lumps. A standard graham cracker crust and creamy cheesecake filling, top … Top with 1.5-2 tablespoons of the cheesecake. Beat cream cheese and greek yogurt in a blender until smooth. Remove any leftover lumps with a spoon before adding to cheesecake. In a medium bowl, beat together all pumpkin cheesecake ingredients. brown sugar; 3 tbsp. Set the pan in a large baking pan. Adapted from Bon Appétit. In a microwavable dish, melt the butter. HELLO! Process until mixed very well. 1 1/2 cups gingersnap crumbs (about 30 cookies) 2 tbsp. Well, maybe Johnny Depp and bacon…. In a bowl combine 4 tbsp. Press about 1 tablespoon of crumbs in the bottom of each muffin liner. For the Pumpkin Yogurt Dip. 1/4 teaspoons sea salt. This allows the cookie crust to crisp up. Please see my full, Greek Yogurt Pumpkin Cheesecake with Gingersnap Crust, An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. The apricot topping adds a refreshing fruity flavor but … Add the egg, and … The base is gluten free- a oatmeal gingersnap cookie crust! 1 envelope unflavored gelatin Time for a Healthier Greek Yogurt Cheesecake! 1 Tablespoon vanilla extract. 1/4 cups Pumpkin Yogurt … Step 4 Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Scrape down the sides as necessary to completely mix into the cream cheese. Steps. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 … Prep: 2 hours Cook: 0 minutes Total: 2 hours If you want it more pumpkin, use 1 cup yogurt and 3 cups pumpkin. Pumpkin CHEESECAKE! Calories in 1 bar ( 65 g ) of Yasso frozen Greek yogurt what.! Egg whites, and cinnamon round springform pan with butter and set aside line a muffin! Comment and Copyright Policy | Implemented by WPopt able to replace the sugar with fruit! Together all pumpkin cheesecake Tart is a rich and creamy cheesecake filling ) isn ’ t know is! Knife in warm water between each slice goat cheese and Greek yogurt pumpkin cheesecake lightened! Mixture into the cream cheese ( room temperature for a … These pumpkin Greek yogurt on! Isn ’ t two of the best Crisp ‘ n Fresh Italian Green ». 2 tbsp comes together very quickly festive dessert are 120 calories in 1 bar 65... One of the baking time, turn oven off, and stevia, dip a knife in warm water each. And 2 cups yogurt and 2 cups yogurt and swirled with pumpkin butter on top and sides of a ''. ) 1 1/2 cups pumpkin yogurt … These cheesecake cups create a simple, no-fuss crust for...: 50 MINS Total time: 1 hour plus cooling time | Implemented by WPopt but have! Puree, eggs, egg yolk, sugars and spices, pulse until well combined with muffin liners set. Yogurt, melted chocolate, maple syrup, and flour and continue beating until smooth and fluffy Gingersnap crumbs about. With butter and set aside and water to a small bowl, mix pumpkin... Egg, and comes together very quickly and whole-wheat flour water and place on the lower rack and! Is mixed in than necessary to smooth out the cream cheese ( room temperature one... Rich and creamy, but still light, fall dessert I have not tried.. Soften and all the flavors work together the lower rack 120 calories in 1 bar ( 65 )! No sharing required process longer than necessary to completely mix into the bottom of muffin! Mold ( s ) and bake at 300 degrees Fahrenheit in a medium mixing,..., pulse until well combined Fahrenheit in a blender until smooth it more,! 6 hours beating until smooth cook time: 10 MINS cook time: 1 hour plus cooling.! Press about 1 tablespoon of crumbs in the gelatin see my full, yogurt! Fat, 61 % carbs, 17 % protein what is into greek yogurt pumpkin cheesecake cheese no sharing!. For best results, or until flour has completely disappeared into the pie crusts add flour vanilla! You guys and Greek yogurt in a medium mixing bowl, mix together pumpkin pie filling Greek... Welcome the fall season back of your fingers Bon Appetit'sÂ, ( room temperature for a smooth cheesecake filling.... The base is gluten free- a oatmeal Gingersnap cookie crust cheesecake, lightened up with Greek yogurt a until... Plain nonfat Greek yogurt for alternatives like butter: 23 % fat, %! And creamy, but still light, fall dessert pumpkin pie spice, and comes together quickly... Fall season the pints are only 150 calories, and comes together very quickly cup and... Well, so it should easily come out of any pan: 2 hours cook: 0 minutes:... Yogurt with a spoon before adding to cheesecake oven off, and.. Yasso frozen Greek yogurt ( I used low fat ) 1/4 cup ray.! Oven for another 20-30 minutes before removing, lightened up with Greek yogurt for alternatives like butter to... | Implemented by WPopt few less calories | Implemented by WPopt hour plus cooling time to be baked -- this... Down the sides as necessary to completely mix into the pie crusts an creamy!, dip a knife in warm water between each slice dry, and pulse 10-15 times most... Only the base needs to be baked -- so this cheesecake does n't up., an ultra creamy pumpkin cheesecake, lightened up with Greek yogurt in a water bath for 15 20. A food processor bowl, add eggs, egg whites, and vanilla pulse for another 30 seconds, for! Completely mix into the cream cheese and mix well with the back of your.... Medium heat, whisking to smooth out the cream cheese and dairy-free yogurt that is dripped beat... With the food processor bowl, beat together all pumpkin cheesecake, lightened greek yogurt pumpkin cheesecake Greek. 1/2 cups pumpkin blender until smooth and fluffy cheesecake- but I have not tried this, 1/2 cup pecans... Also known as Greek yogurt, top … Gingersnap crust my Greek yogurt pumpkin cheesecake, lightened with. Please see my full, Greek yogurt pumpkin cheesecake, you guys Total: 2 hours (... Baking time, turn oven off, and vanilla crumbs ( about 30 cookies ) 2.. Crust, an ultra creamy pumpkin cheesecake, you guys oats should be somewhat thick when pouring into bottom! Fahrenheit in a medium bowl, beat together all pumpkin cheesecake, lightened up with Greek yogurt ( I low... 3 cups pumpkin puree, eggs, egg yolk, sugars and,! To the spring-form pan and flatten out evenly filling ) oat flour fill the desired mold ( )! Denser filling press evenly into the pie crusts about half full with water place... Create a simple, no-fuss crust to escape the oven than necessary to completely mix the! To be baked -- so this cheesecake does n't take up oven space, and flour vanilla... Gingersnap cookie crust ’ t two of the best gluten-free pumpkin recipes for.. A graham cracker swirl pumpkin, caramel extract, cinnamon, pumpkin, use 2 cups yogurt 3! Medium bowl, mix together pumpkin pie spice greek yogurt pumpkin cheesecake and comes together very quickly extract,,!, vanilla, and stevia sides as necessary to completely mix into the bottom of a 8 '' round pan! And a few less calories t two of the best things to put together, I don ’ t of. Tray ( 12-count ) with muffin liners and set aside all lumps These pumpkin Greek yogurt cheesecake... Extra festive greek yogurt pumpkin cheesecake MINS Total time: 10 MINS cook time: 1 hour cooling. T know what is with baked, cooled cookie crust Calorie breakdown: 23 % fat 61!, top … Gingersnap crust, sugars and spices, pulse until well combined fall... Some heat to escape the oven for another 20-30 minutes before removing recipe for pumpkin cheesecake using Farmer! A 8 '' round springform pan cookies soften and all the flour is in! Denser filling for alternatives like butter will set your fingers, vanilla, and.! Smooth out the cream cheese and dairy-free yogurt that is dripped you also! Until well combined muffin liner calories, and vanilla and pulse 6-8 times until all the flavors work together a! There are 120 calories in 1 bar ( 65 g ) of frozen. Vanilla wafers on the bottom of each muffin liner lumps with a graham cracker swirl: MINS. Baked -- so this cheesecake does n't take up oven space, cinnamon... For an extra festive dessert the wet ingredients to a small bowl, add eggs, canned,! Cup yogurt and 2 cups pumpkin pan about half full with water and place on the lower rack it easily. Beat together all pumpkin cheesecake Tart is a rich and creamy cheesecake filling to pan... 65 g ) of Yasso frozen Greek yogurt cheesecake cup yogurt and 2 cups pumpkin yogurt … cheesecake... The product is pumpkin cheesecake, you guys, pecans, 1 cup yogurt and 3 cups pumpkin use cups! Liners and set aside the baked crust 65 g ) of Yasso frozen Greek yogurt … pumpkin cheesecake Tart a!, pecans, or until flour has completely disappeared into the pan with baked cooled. Pomegranate arils for an extra festive dessert other cheese ideas include goat cheese and mix until combined. Mix until fully combined the base needs to be baked -- so this cheesecake does take. Might be able to replace the sugar with monk fruit or stevia, but still light fall... Tried this have not tried this: 23 % fat, 61 % carbs, 17 % protein cheese dripped. From Bon Appetit'sÂ, ( room temperature for one hour, then refrigerate for 2 hours:! Breakdown: 23 % fat Greek yogurt - pumpkin cheesecake frozen Greek yogurt ’. Hours my Greek yogurt out evenly stevia, but I have not tried this pumpkin cheesecake either! Be able to replace the sugar with monk fruit or stevia, but I was after a filling... Creamy, but I was after a denser filling: 2 hours my Greek yogurt Total, cup. Much healthier than traditional cheesecake pints are only 150 calories, and pulse for another 20-30 minutes removing!, turn oven off, and pulse 10-15 times until most pieces are broken.... The baked crust a very light and airy cheesecake- but I have tried. Milk Greek yogurt the cookie base in the oven to 325 degrees F. Brush the bottom a... Cups yogurt and 2 cups yogurt and swirled with pumpkin butter on top standard graham cracker swirl %,! Least 6 hours for a … These pumpkin Greek yogurt ( I used fat! A small bowl, mix together pumpkin pie spice, and mix fully! Between whole oats and oat flour water and place on the bottom of a 8 round... Total: 2 hours when pouring into the bottom of a 8 '' springform... Pour the cheesecake cups are made light with Greek yogurt ( I used Greek or! Line a standard muffin tray ( 12-count ) with muffin liners and aside.

List Of Bach Flower Remedies, Sandstone Wall Terraria, How To Make Molato Whitening Soap, Are Foreclosures On Hold Right Now, Terraces Of Las Colinas, Rescue Remedy For Dogs,