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.
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.
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.
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.
These Mini Greek Yogurt Pumpkin Cheesecakes are creamy, spiced, and protein-packed. A healthy no-bake alternative to pumpkin pie—festive and fuss-free!
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.
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.
Spoon filling evenly over the chilled crusts. Smooth the tops with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Top with a dollop of whipped cream, chopped pecans, or a sprinkle of cinnamon before serving.
These cheesecakes offer the cozy charm of pumpkin pie without the oven or guilt. They’re rich yet light, festive yet easy. Every bite is a soft whisper of fall—cool, creamy, and spiced just right. Whether you’re hosting a large Thanksgiving dinner or just craving a fall treat with a healthy twist, these mini cheesecakes deliver satisfaction without heaviness. They’re also perfect for portion control, making indulgence feel totally guilt-free.
Serve them on a rustic wooden platter with a drizzle of maple glaze or crushed gingersnaps for extra crunch. Try swirling cranberry or raspberry compote into the tops before chilling for added color and tartness. For a brunch vibe, pair with warm mugs of spiced apple cider or chai tea lattes. You can also top them with a few pomegranate arils or caramel drizzle to add festive flair. Feeling bold? Dust with espresso powder for a pumpkin spice latte dessert effect.
This recipe is your edible canvas—let your imagination whisk you away. Switch pumpkin pie spice for chai or gingerbread spice, or fold in dark chocolate shavings for a decadent twist. Add orange zest to the filling for a citrusy zing, or make a pecan-date crust for a naturally sweetened base. Don’t be afraid to turn these minis into a fall dessert flight with different toppings on each. Share your flavor inventions on social media or serve a variety to guests for a delicious autumn tasting experience. Let your sweet tooth dance, swirl, and sparkle in full fall spirit!