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Pumpkin Cheesecake Muffins Recipe

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★★★★★

4.7 from 63 reviews

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.

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 (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

  1. 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.
  2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  3. Make Crust Mixture: In a bowl, stir together almond flour, brown sugar, ground cinnamon, and melted butter until a coarse sand-like texture forms.
  4. Line Muffin Pan: Line a 12-cup muffin pan with foil or silicone muffin liners for easy removal.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dailysimplerecipe.com/pumpkin-cheesecake-muffins-recipe/