Pumpkin Swirl Cheesecake Yogurt Cupcakes
These pumpkin swirl cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top.
Ingredients
12 servings
Instructions
- Heat oven to 350°.
- 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 tbsp 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.
Nutrition per serving
117kcal
💰 Cost Estimate
Total Ingredients
$19575.00
$19575.00
Per Serving
$1631.00/serving
$1631.00/serving
🏠 Savings
~$39150.00 vs buying!
~$39150.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| reduced fat vanilla wafers | 12 | $18285.00 |
| 1/3 less fat cream cheese | 8 oz | $337.00 |
| sugar | 0.25 cup | $3.00 |
| vanilla | 1 tsp | $76.00 |
| fat-free vanilla Greek yogurt | 6 oz | $567.00 |
| egg whites | 2 large | $110.00 |
| all purpose flour | 1 tbsp | $2.00 |
| pumpkin butter or pumpkin pie filling | 0.75 cup | $195.00 |
*Estimated market prices, may vary by region
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