Introduction
Mini Greek Yogurt Pumpkin Cheesecakes are a delightful no-bake dessert that brings together the creamy richness of cheesecake with the warm spices of fall. Made with protein-rich Greek yogurt and pumpkin purée, these mini treats are a lighter, healthier alternative to traditional pumpkin pie. Perfect for Thanksgiving or any autumn gathering, they’re portioned for individual enjoyment and layered with flavor.
Origin and Cultural Significance
Cheesecake has roots in ancient Greece, with the earliest forms being simple cakes made of cheese and honey. Over time, this dessert evolved across cultures, gaining its iconic American identity through the New York-style version. Greek yogurt, with its thick and creamy texture, adds a nutritious spin. By blending it with pumpkin, a seasonal staple in American holiday desserts, these mini cheesecakes represent a fusion of ancient tradition and modern wellness trends.
Unique Ingredients and Flavors
Greek yogurt replaces much of the cream cheese, giving a tangy brightness and boost of protein. Pumpkin purée infuses these cheesecakes with earthy sweetness and velvety texture. The crust is made from crushed graham crackers and a touch of cinnamon, adding a buttery, spiced base. Maple syrup offers natural sweetness, while vanilla and pumpkin pie spice elevate the flavor with aromatic warmth.
Cooking Techniques
This is a no-bake recipe, making it ideal for busy holiday kitchens. The key is to press the crust firmly and chill each layer adequately. Blending the filling until silky smooth ensures a creamy texture. Patience is essential—letting the cheesecakes set overnight in the fridge brings the flavors together and firms them up for easy serving.
Mini Greek Yogurt Pumpkin Cheesecakes
Description
These Mini Greek Yogurt Pumpkin Cheesecakes are creamy, spiced, and protein-packed. A healthy no-bake alternative to pumpkin pie—festive and fuss-free!
Ingredients for Mini Greek Yogurt Pumpkin Cheesecakes
Crust Ingredients
Filling Ingredients
For Garnish
Instructions
Preparing the Crust
-
Make the Base Layer
Mix graham cracker crumbs, melted coconut oil, maple syrup, and cinnamon in a bowl until well combined. Spoon about 1 tablespoon into each muffin liner in a 12-cup muffin tin. Press down firmly to form a base.
Use the bottom of a shot glass or spoon to press evenly. Chill in fridge while preparing the filling.
Preparing the Filling
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Blend the Creamy Part
In a large mixing bowl, combine Greek yogurt, cream cheese, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and salt. Blend using a hand mixer or food processor until silky smooth.
Scrape down the sides of the bowl to ensure even blending.
Assembling the Cheesecakes
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Fill the Mini Cups
Spoon filling evenly over the chilled crusts. Smooth the tops with a spatula.
Tap the tray gently to eliminate air bubbles. -
Chill to Set
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Overnight chilling yields best results. -
Garnish and Serve
Top with a dollop of whipped cream, chopped pecans, or a sprinkle of cinnamon before serving.
Keep chilled until ready to serve for best texture.
Note
- Use silicone muffin cups for easy removal.
- For dairy-free, use vegan cream cheese and coconut yogurt.
- Try adding a pinch of nutmeg for deeper spice.
- Adjust sweetness by adding extra maple syrup.
- To make ahead, store un-garnished for up to 3 days.
- Avoid overmixing to maintain a thick texture.
- For more tang, add a teaspoon of lemon juice.
- Crust can be made with almond flour for gluten-free variation.
