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Mini Pumpkin Pie Yogurt Cheesecakes
Mini Pumpkin Pie Yogurt Cheesecakes
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Easy and delicious pumpkin cheesecake made with Yoplait® Light pumpkin pie yogurt!
Ingredients:
  • 1/2 cup crushed gingersnap cookies
  • 1 tablespoon margarine or butter, melted
  • 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/2 cup pumpkin pie mix (not plain pumpkin)
  • 1/2 teaspoon unflavored gelatin
  • 2 tablespoons hot water
  • 1/2 teaspoon vanilla
  • 1 container (6 oz) Yoplait® Light pumpkin pie yogurt
  • 1/2 teaspoon pumpkin pie spice, if desired
Instructions:
  • Preheat your oven to 375°F. Line 12 mini muffin cups with mini foil baking cups and spray the bottoms with cooking spray.
  • Combine the crust ingredients in a small bowl and firmly press 1 1/2 tablespoons of the mixture into each cup.
  • Bake for approximately 5 minutes until lightly golden. Allow to cool for 5 minutes while preparing the filling.
  • In a medium bowl, use an electric mixer to blend cream cheese and pumpkin pie mix until smooth. dissolve gelatin in hot water, then add it to the cream cheese mixture and beat until combined. Mix in vanilla and yogurt until thoroughly combined. Spoon 2 tablespoons of the filling into each cup, sprinkle with pumpkin pie spice, and refrigerate for about 4 hours until set.

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