Pumpkin Cheesecake Muffins Recipe
Introduction
These Pumpkin Cheesecakes are a delicious seasonal treat featuring a spiced almond crust and a smooth, creamy filling made with pumpkin puree and warm autumn spices. Perfect for fall gatherings or a cozy dessert any time of year.
Ingredients
- 1 cup almond flour
- 1/4 cup brown sugar, loosely packed
- 1/2 teaspoon ground cinnamon
- 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
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Step 1: Bring all ingredients to room temperature to ensure the smoothest filling. Preheat your oven to 350 degrees Fahrenheit.
- Step 2: In a bowl, stir together almond flour, brown sugar, cinnamon, and melted butter until the mixture has a coarse sand-like texture. Line a 12-cup muffin pan with foil or silicone liners.
- Step 3: Press about 1.5 tablespoons of the crust mixture into the bottom of each muffin cup, spreading evenly. If you have extra crust, distribute it among the cups to cover the bottoms completely.
- Step 4: Bake the crusts for 11-12 minutes or until the edges begin to brown slightly. Remove from the oven and allow them to cool, or place in the refrigerator to cool more quickly.
- Step 5: In a mixing bowl, combine cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. Using a stand mixer with a whisk attachment or a hand mixer, whip the filling on high for 5-6 minutes until fully incorporated and smooth.
- Step 6: Once the crusts are completely cool, scoop about 3 tablespoons of filling into each muffin cup, filling them approximately three-quarters full.
- Step 7: Refrigerate the cheesecakes for 6-8 hours or overnight to set before serving.
Tips & Variations
- For a nut-free crust alternative, try using crushed graham crackers or oat flour instead of almond flour.
- Make sure all dairy ingredients are perfectly at room temperature to avoid lumps in the filling.
- Add a pinch of cloves or allspice to the filling spices for an extra warm flavor profile.
- Use silicone liners in the muffin pan to make removing cheesecakes easier without sticking.
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 one month; thaw overnight in the refrigerator before serving. No reheating is necessary—serve chilled for the best texture and flavor.
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 works well and will result in a slightly richer cheesecake. Just make sure it is softened and at room temperature before mixing.
What can I substitute for pumpkin puree?
You can substitute canned sweet potato puree or butternut squash puree for pumpkin puree if you prefer. The flavor will be similar and just as delicious.
PrintPumpkin Cheesecake Muffins Recipe
Delight in these creamy Pumpkin Cheesecakes with a perfectly spiced almond flour crust. This low-fat, guilt-free dessert blends seasonal pumpkin puree with smooth neufchatel cream cheese and Greek yogurt, sweetened naturally with maple syrup and warm autumn spices. Individually portioned in a muffin pan, these no-bake cheesecakes offer an easy, elegant treat perfect for fall or any special occasion.
- 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
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 (one-third less fat)
- 2/3 cup nonfat Greek yogurt
- 1/2 cup pumpkin puree
- 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 neufchatel cream cheese, Greek yogurt, and pumpkin puree are brought to room temperature to achieve a smooth filling consistency.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Make Crust Mixture: In a bowl, stir together almond flour, brown sugar, ground cinnamon, and melted butter until a coarse sand-like texture forms.
- Line Muffin Pan: Line a 12-cup muffin pan with foil or silicone muffin liners for easy removal.
- Form Crust Bases: Press approximately 1.5 tablespoons of the crust mixture evenly into the bottom of each muffin cup, covering the entire surface. Distribute any leftover crust evenly among the cups.
- Bake Crusts: Bake in the preheated oven for 11-12 minutes until the edges lightly brown. Remove from oven and let the crusts cool completely—refrigerate if you want to speed up cooling.
- Prepare Filling: Using a stand mixer with the whisk attachment or a hand mixer, beat neufchatel cream cheese, nonfat Greek yogurt, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, and ginger on high speed for 5-6 minutes until fluffy and fully combined.
- Fill Crusts: Once crusts are fully cooled, spoon about 3 tablespoons of the pumpkin filling into each muffin cup, filling them about three-quarters full.
- Chill Cheesecakes: Refrigerate the filled cheesecakes for 6 to 8 hours or overnight until set and firm.
Notes
- Room temperature ingredients improve the texture of the filling, making it smooth and creamy.
- Foil or silicone liners prevent sticking and make it easier to remove cheesecakes.
- The crust can be pre-baked ahead of time and refrigerated before adding the filling to save time.
- If you prefer a sweeter cheesecake, you can adjust the maple syrup amount slightly.
- Store cheesecakes in an airtight container in the fridge for up to 3 days.
Keywords: pumpkin cheesecake, mini cheesecakes, low fat dessert, fall dessert, almond flour crust, healthy cheesecake
