Healthy Pumpkin Cheesecakes Recipe

Introduction

These Healthy Pumpkin Cheesecakes offer a deliciously creamy treat with autumn flavors, perfect for a guilt-free dessert. Made with almond flour and Greek yogurt, they combine rich texture and warm spices in individual servings.

Ingredients

• 1 cup almond flour
• 1/4 cup brown sugar (loosely packed)
• 1/2 teaspoon ground cinnamon (for crust)
• 4 tablespoons butter (melted)
• 8 ounces neufchatel cream cheese (⅓ less fat cream cheese)
• 2/3 cup nonfat Greek yogurt
• 1/2 cup pumpkin puree
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon (for filling)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Step 1: Bring all ingredients to room temperature before starting to ensure the smoothest filling.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a bowl, stir together almond flour, brown sugar, 1/2 teaspoon cinnamon, and melted butter until a coarse sand-like texture forms.
4. Step 4: Line a 12-cup muffin pan with foil or silicone liners. Press about 1.5 tablespoons of the crust mixture evenly into the bottom of each muffin cup, covering the entire base.
5. Step 5: Bake the crusts for 11-12 minutes until edges just begin to brown slightly. Remove and let cool; refrigerate if you want to speed up cooling.
6. Step 6: In a mixer bowl, combine neufchatel cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, 3/4 teaspoon cinnamon, nutmeg, and ginger. Whip on high speed for 5-6 minutes until smooth and fully incorporated.
7. Step 7: Once the crusts are completely cool, scoop about 3 tablespoons of filling into each muffin cup, filling them about ¾ full.
8. Step 8: Chill the cheesecakes in the refrigerator for 6-8 hours or overnight until set.

Tips & Variations

• Use silicone muffin liners for easy removal without cracking the cheesecakes.
• Swap maple syrup for honey or agave nectar for a different sweetness profile.
• For a spicier kick, add a pinch of cloves or allspice to the filling spices.
• Make mini cheesecakes by using a mini muffin pan and adjust baking times accordingly for the crust.

Storage

Store these pumpkin cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. No reheating needed, serve chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of neufchatel?

Yes, regular cream cheese will work well. Neufchatel is lower in fat, making the dessert lighter, but the texture and flavor remain excellent with full-fat cream cheese.

Is it necessary to bring ingredients to room temperature?

Yes, bringing ingredients like cream cheese and Greek yogurt to room temperature helps the filling blend smoothly and prevents lumps, resulting in a creamier cheesecake.

Healthy Pumpkin Cheesecakes Recipe

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★★★★★

4.6 from 52 reviews

These Healthy Pumpkin Cheesecakes are a guilt-free treat perfect for autumn or any time you crave a creamy, spiced dessert. Made with an almond flour crust and a smooth, flavorful pumpkin filling sweetened naturally with maple syrup, these mini cheesecakes are baked to perfection and chilled for a luscious texture. Using reduced-fat cream cheese and nonfat Greek yogurt makes them lighter without sacrificing richness.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 7 hours 27 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crust

• 1 cup almond flour
• 1/4 cup brown sugar (loosely packed)
• 1/2 teaspoon ground cinnamon
• 4 tablespoons butter (melted)

Filling

• 8 ounces neufchatel cream cheese (⅓ less fat cream cheese), room temperature
• 2/3 cup nonfat Greek yogurt, room temperature
• 1/2 cup pumpkin puree, room temperature
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Prepare Ingredients: Ensure all filling ingredients including cream cheese, Greek yogurt, and pumpkin puree are brought to room temperature for the smoothest texture in your cheesecake filling.
2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crusts.
3. Make the Crust Mixture: In a bowl, combine the almond flour, brown sugar, and ground cinnamon. Add melted butter and stir until the mixture has a coarse, sand-like texture.
4. Line Muffin Pan: Line a 12-cup muffin pan with foil liners or silicone muffin cups for easy removal.
5. Press Crust Into Cups: Evenly distribute about 1.5 tablespoons of crust mixture into each muffin cup. Press down to cover the bottom completely. If you have leftover crust, distribute that evenly among the cups.
6. Bake the Crust: Bake at 350°F for 11-12 minutes until the crust edges just begin to brown slightly. Remove from oven and allow crusts to cool completely—placing them in the refrigerator can speed up this process.
7. Prepare Filling: Using a stand mixer with a whisk attachment or a hand mixer, whip together the neufchatel cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger on high speed for 5-6 minutes until the filling is smooth and fully incorporated.
8. Fill Muffin Cups: Once crusts are cool, spoon about 3 tablespoons of the filling into each muffin cup until filled approximately ¾ full.
9. Chill the Cheesecakes: Refrigerate the cheesecakes for 6-8 hours or overnight to allow them to set firmly with a creamy texture.

Notes

• Bringing ingredients to room temperature is vital to achieving a smooth filling with no lumps.
• Use foil or silicone muffin liners to easily remove cheesecakes after chilling.
• Storing cheesecakes overnight in the fridge improves flavor and texture.
• These can be garnished with a dollop of whipped cream or a sprinkle of cinnamon before serving if desired.
• Almond flour crust can be slightly adjusted in sweetness based on preference by altering the brown sugar amount.

Keywords: healthy pumpkin cheesecake, low fat cheesecake, mini cheesecakes, pumpkin dessert, almond flour crust, fall desserts, easy cheesecake recipe