(KCAL9) — Scott Shoemaker, Chief Flavorologist at Yogurtland, stopped by the KCAL9 studios Tuesday with a recipe on how to make individual pumpkin cheesecakes with Yogurtland’s Pumpkin Pie frozen yogurt.

For more information visit Yogurtland.com.


Individual Pumpkin Cheesecakes

Need one 24-cup mini muffin tin, paper cups to fit

Prepare Crusts:

•             2 cups of Gingersnap cookies

•             1/3 cup diced pecans

•             3 ½ table spoons of melted butter

•             2 tablespoons sugar

Process Gingerbread cookies in food processor or blender. Pour into a bowl, add the sugar and pecans and stir to blend. Add the melted butter and whisk until butter is absorbed.

Drop a rounded teaspoon into the bottom of each mini muffin cup. Press down with fingers or back of spoon.

Bake for 4 minutes at 325-degrees.

For the filling:

Option One:

•             1 package of Philadelphia Cream Cheese, brought to room temperature.


•             1 package Jell-O, No-Bake Cheesecake mix

•             One pint (2 cups) of Yogurtland Pumpkin Pie Frozen Yogurt

Whip cream cheese or Jell-O No-Bake Cheesecake mix with Yogurtland Pumpkin frozen Yogurt until soft.

Spoon a rounded tablespoon into cooled Gingerbread cups (can use one gallon zip-lock bag with corner cut). Top each cup with pecan a half.

Freeze for 30 minutes and serve immediately.


Low Fat Fudge Brownie or Banana Bread Smoothie

Purchase 1 pint of Yogurtland Fudge Brownie or Banana Bread frozen yogurt.

Soften yogurt and spread into ice cube trays. Freeze for at least one hour or up to a week.

In a blender, combine 8 frozen yogurt cubes, 1 banana (pre-sliced and frozen) and ½ cup non-fat milk.

Blend until smooth and enjoy!





Leave a Reply