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Let’s cut to the chase. These mini pies are TO. DIE. FOR If you only make one thing from my blog, let it be this one. You will be floored at how delicious these mini pumpkin cheesecake pies are yet won’t believe that they’re actually a healthier alternative as greek yogurt in subbed in for the cream cheese. And because these are mini pies, you can eat the whole pie and not feel guilty. 😉
So now, to back up a little, if you’re like me, you like to eat all the pumpkin spice things when fall comes around. I know I look forward to it all year! While I will usually let myself indulge in a little pumpkin pie this time of year, I recently noticed that Oikos came out with a pumpkin pie greek yogurt and instantly wanted to adapt one of my healthy cheesecake recipes to a more seasonal pumpkin cheesecake one instead. This one ended up being too delicious not to share!
You only need a few basic ingredients and is so easy to make — prep time is under 10 minutes and they’re out of the oven in just half an hour! Dannon released a limited edition pumpkin pie greek yogurt and for a greek yogurt lover like me, it is a perfect treat in itself! I also discovered these Keebler® Ready Crust® Mini Graham Cracker Pie Crusts a couple months ago and seriously, how cute are they? I love anything mini size and this one is even better as its pie!
To prepare the cheesecake filling, mix together the eggs, the pumpkin pie greek yogurt, pumpkin puree, and flour until everything is smooth (exact measurements are detailed in the recipe at the end of this post). The mixture should be somewhat thick when pouring into the pie crusts.
Set the mini pies on a cookie sheet and pop it into the oven for approximately 30 minutes, or until the filling doesn’ jiggle when gently shaken. Allow them to cool completely before placing them in the fridge to chill for 2 hours.
Top with a dollop of Reddi-Wip whip cream and a sprinkle of cinnamon before serving. You will be swooning over this decadent treat and it’ll be hard to imagine that there’s not a single bit of cream cheese in this creamy dessert! These can keep in the fridge for 4-5 days but I’m betting they won’t make it that long before they’re eaten up!
And in case you’re wondering, I picked up all my ingredients at my local Walmart!
Greek Yogurt Pumpkin Cheesecake Mini Pie
by Kileen Valenzuela
Prep Time: 10
Cook Time: 30
Ingredients (11-12 mini pies)
- 3 containers of 5.3oz Dannon® Greek Yogurt Oikos® Pumpkin Pie (about 2 cups)
- 1 cup pumpkin puree
- 2 eggs
- 2 Tbsp flour (I use gluten-free but all-purpose works too)
- 2 packages Keebler® Ready Crust® Mini Graham Cracker Pie Crust (6 count each)
- Reddi-Wip® original 13oz can (optional)
Instructions
Preheat over to 300 degrees F
In a medium bowl, whisk together the eggs, greek yogurt, and pumpkin puree until smooth.
Slowly add in flour and blend well.
Fill each mini graham cracker pie crust with the cheesecake mixture. The pie will not rise when baking so it is ok to fill to the top.
Place it in the oven and bake for 30 minutes until the tops are golden and the filling doesn’t jiggle when gently wiggled.
Allow to cool completely.
Place in fridge and allow to chill for approximately 2 hours.
Top with Reddi-Wip whip cream before eating and top with a sprinkle of cinnamon.
Enjoy!
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Give this pie a try and let me know what you think! Check out more delicious pie inspiration over at EffortlessPies.com!
What are your favorite fall foods to enjoy?
P.S. In case you missed it:
- Blanket Scarf + Boots – My fall uniform — I snagged these boots for less than $30!
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