Pumpkin Spice fans, rejoice, not only for Ellenos’ limited-time Pumpkin Pie Yogurt flavor, but this yummy recipe that transforms the seasonal snack into miniature cheesecakes. The recipe yields one dozen individual desserts.
Pumpkin Pie Mini Cheesecake
Makes a dozen
- 12 graham crackers, crushed (you can put them in a zip bag and use a rolling pin, or crush in a food processor)
- 6 tablespoons melted butter
- 3 containers Ellenos Pumpkin Pie Yogurt (approximately 20 ounces)
- 3 eggs
- 1/3 cup sugar
- 1 tablespoon pumpkin spice
Preheat oven to 325 degrees.
For the crust: Mix and press crust into a muffin tin lined with cupcake wrappers. Push mixture with a small glass bottom or fingers into each muffin round to form a crust. Set aside.
For the filling: In a bowl, combine the yogurt portion of all three containers (reserve the pumpkin purée and sprinkles included with the yogurt cups), eggs, sugar, and pumpkin pie spice. Mix and pour over the top of each graham crust. Top each cake with the purée, and swirl lightly with a toothpick to create a marbled design on each. Bake 25–30 minutes. Cool on counter until they reach room temperature, and then transfer to refrigerator to chill at least 3–4 hours before serving (overnight is ideal). Sprinkle with the topping, and serve.