Ellenos Pumpkin Pie Mini Cheesecakes

October 8, 2020



  • 12 Graham crackers
  • 6 tbsp butter, melted


  • 3 containers (20oz) of Ellenos Pumpkin Pie Yogurt
  • 3 eggs
  • 1/3 cup sugar
  • 1 tbsp pumpkin spice


  1. Preheat the oven to 325 degrees.
  2. Crumble graham crackers using a ziploc bag and rolling pin. Transfer crumbs to mixing bowl and incorporate melted butter until evenly distributed through the graham cracker crumbs.
  3. In a separate bowl, combine eggs, sugar, pumpkin spice seasoning, and the yogurt portion of the Ellenos Pumpkin Pie. Reserve the pumpkin puree section of the Ellenos.
  4. Use the bottom of a drinking glass or measuring cup to press graham cracker crust into the bottoms of a muffin or cupcake pan. Add filling mixture on top.
  5. Add pumpkin puree from Ellenos Pumpkin Pie to tops of cheesecakes in pan. Swirl with toothpick to create designs as desired.
  6. Bake for 25-30 minutes.
  7. Allow cheesecakes to cool on counter until they reach room temperature, then cover and transfer to refrigerator to chill for 3-4 hours (overnight is ideal).
  8. When ready to serve, sprinkle with topping from Ellenos Pumpkin Pie (if you didn’t devour it while baking!)


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