Healthy Pumpkin Cheesecakes Recipe
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.
- 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
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
- 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.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crusts.
- 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.
- Line Muffin Pan: Line a 12-cup muffin pan with foil liners or silicone muffin cups for easy removal.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Once crusts are cool, spoon about 3 tablespoons of the filling into each muffin cup until filled approximately ¾ full.
- 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
