Pumpkin Pie Mini Cheesecakes

Thinking about incorporating Pumpkin Pie flavors into your dinner spread this season, but looking for something new? We make our Ellenos Pumpkin Pie flavor from scratch, so you don’t have to! But, in case you do want to try your hand out in some baking, here’s a simple mini cheesecake recipe that’s sure to have you grabbing for “just one more!”

P.S. You can substitute our Pumpkin Pie Yogurt with just about any of our other flavors to change things up. We recommend trying this recipe with our Key Lime Pie or Lemon Curd cups.

Ellenos Pumpkin Pie Mini Cheesecakes

Ingredients:

Yield: One dozen (12)

Graham Cracker Crust:

  • Graham Crackers — 12 squares
  • Butter — 6 Tbsp melted

Pumpkin Pie Filling:

  • Ellenos Pumpkin Pie Yogurt — 3 containers (~20oz total)
  • Whole eggs — 3
  • Sugar — 1/3 cup

As with any baking endeavor, preheat your oven to 325 degrees Fahrenheit before diving in!

  1. Let’s begin with prepping our crust.
    • Take 12 graham crackers and crumble them by putting them in a Ziplock bag and roll a rolling pin over them to get that nice crumble.
    • If you don’t have a rolling pin, anything cylindrical with a hard surface works, too! Transfer those crumbs into a mixing bowl and incorporate melted butter until evenly distributed and mixed.
  2. Now, grab a muffin pan, and press the graham cracker crust into the bottom of the pans. We got a little crafty ourselves and simply used the bottom of a drinking glass or a measuring cup to press the crumbs into shape!
  3. Set those aside when you’ve prepped 12 mini crusts, and let’s get started on our pumpkin pie filling. In a separate bowl, combine your 3 eggs, 1/3 cup of sugar, and the yogurt portion of our Ellenos Pumpkin Pie Yogurt together (save the puree for later!).
  4. Pour the pumpkin pie mixture into the crusts/pan, it should be a nice, smooth consistency. Here’s where you can get fancy: add the pumpkin puree from the Ellenos Pumpkin Pie you saved from earlier.
    • We suggest putting a small dollop on top, then using a toothpick to swirl a design as desired. Channel your inner pâtissier!
  5. Bake for 25-30 minutes. Allow your mini cheesecakes to cool on the counter until they reach room temperature, then cover and transfer to the refrigerator to chill for 3-4 hours.
  6. When you’re ready to indulge, sprinkle the topping from your Ellenos Pumpkin Pie Yogurt cup!

And, as always, Ellenos is meant to be shared so grab a friend and enjoy!

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