Get ready to transform your kitchen into a fall flavor paradise with these adorable and decadent Mini Pumpkin Greek Yogurt Cheesecakes! Imagine biting into a perfectly portioned, creamy cheesecake that captures the essence of autumn in every single bite. These mini desserts are not just a treat; they're a culinary experience that combines the rich, velvety texture of cheesecake with the warm, comforting spices of pumpkin pie. Whether you're hosting a dinner party, looking for a crowd-pleasing dessert, or simply craving something sweet and sophisticated, these mini cheesecakes will steal the show and leave everyone asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your mini cheesecakes bake evenly.
- In a medium mixing bowl, combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Line a 12-cup muffin tin with cupcake liners or spray with non-stick cooking spray to prevent sticking.
- Evenly distribute the graham cracker mixture into the bottom of each muffin cup, pressing down firmly with the back of a spoon to create a solid crust.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of Greek yogurt, 1/2 cup of sugar, 2 eggs, 1 tsp of vanilla extract, and 1 tsp of pumpkin pie spice.
- Using an electric mixer or a whisk, blend the mixture until smooth and creamy, ensuring all ingredients are well incorporated.
- Carefully pour the pumpkin cheesecake filling over the prepared graham cracker crusts in the muffin tin, filling each cup about 3/4 full.
- Tap the muffin tin gently on the counter to remove any air bubbles that may have formed in the filling.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly but not liquid. The cheesecakes will continue to firm up as they cool.
- Once baked, remove the muffin tin from the oven and let it cool at room temperature for about 10 minutes.
- After cooling, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or until completely set.
- When ready to serve, carefully peel away the cupcake liners from the mini cheesecakes.
- Optionally, top with whipped cream or a sprinkle of additional pumpkin pie spice for extra flavor before serving.
- Enjoy your delicious Mini Pumpkin Greek Yogurt Cheesecakes!
Tips
- Room Temperature Ingredients: Ensure your eggs, Greek yogurt, and other dairy ingredients are at room temperature for a smoother, more consistent batter.
- Crust Consistency: When mixing graham cracker crumbs and butter, aim for a texture like wet sand. Press the crust firmly to create a solid base that won't crumble.
- Prevent Cracks: Avoid overmixing the batter and don't overbake. A slightly jiggly center is perfect, as the cheesecakes will continue to set while cooling.
- Even Baking: Use a standard muffin tin and fill each cup evenly to ensure uniform baking and presentation.
- Cooling is Key: Allow the cheesecakes to cool gradually at room temperature before refrigerating to prevent cracking and ensure the best texture.
- Make Ahead: These mini cheesecakes can be prepared a day in advance, making them perfect for stress-free entertaining.
- Garnish Options: Experiment with toppings like whipped cream, caramel drizzle, candied pecans, or a light dusting of cinnamon to elevate your dessert.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
