Pumpkin Swirl Cheesecake Yogurt Cupcakes

By ShoDav

These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. When the cheesecake cups bake, the cookies soften and all the flavors work together.

Ingredients

• 12 reduced fat vanilla wafers
• 8 ounces 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 6 ounces fat-free vanilla Greek yogurt (I used Chobani)
• 2 large egg whites
• 1 tablespoon all purpose flour
• 3/4 cup pumpkin butter or pumpkin pie filling

Preparation

Step 1

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 tablespoon 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.