Healthy Pumpkin Cheesecakes Recipe

Introduction

These healthy pumpkin cheesecakes offer a delicious and guilt-free way to enjoy the flavors of fall. Made with a nutty almond crust and a creamy pumpkin filling, they’re perfect for dessert or a festive snack. Plus, they’re easy to make and naturally sweetened.

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 (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

1. Step 1: Preheat the oven to 350°F (175°C). Stir together all the crust ingredients until a coarse, sand-like texture forms.
2. Step 2: Line a 12-cup muffin pan with foil or silicone muffin liners. Press about 1.5 tablespoons of the crust mixture into each cup, covering the entire bottom evenly.
3. Step 3: Bake the crusts for 11–12 minutes, until the edges start to brown slightly. Remove from the oven and allow to cool completely. You can refrigerate them to speed up cooling.
4. Step 4: While the crust cools, add all filling ingredients to a stand mixer bowl or a mixing bowl if using a hand mixer. Using the whisk attachment or regular beaters, whip the mixture on high speed for 5–6 minutes until smooth and well combined.
5. Step 5: When the crusts are cool, spoon about 3 tablespoons of the filling into each muffin cup, filling them about three-quarters full.
6. Step 6: Refrigerate the cheesecakes for 6–8 hours or overnight until fully set and chilled before serving.

Tips & Variations

• Ensure all filling ingredients are at room temperature for the smoothest texture in your cheesecake.
• For a dairy-free option, substitute cream cheese and Greek yogurt with plant-based alternatives.
• Add a pinch of cloves or allspice to the filling for extra warmth and complexity.
• Use silicone muffin liners for easy removal without sticking.

Storage

Store the 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 fridge overnight before serving. No reheating needed; enjoy chilled for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of Neufchatel?

Yes, you can use regular cream cheese if you prefer. Neufchatel has less fat, which makes the dessert lighter, but regular cream cheese will work fine and yield a richer taste.

What if I don’t have almond flour?

You can make your own almond flour by grinding blanched almonds in a food processor until finely ground, or substitute with finely ground walnuts or pecans for a different flavor. Just note the texture and flavor may change slightly.

Healthy Pumpkin Cheesecakes Recipe

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★★★★★

4.8 from 139 reviews

These Healthy Pumpkin Cheesecakes are a delightful, guilt-free treat combining a buttery almond flour crust with a creamy, spiced pumpkin filling made lighter with neufchatel cream cheese and nonfat Greek yogurt. Perfect for an autumn dessert that balances flavor and nutrition.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 6 hours 27 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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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
• 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—neufchatel cream cheese, Greek yogurt, and pumpkin puree—are brought to room temperature for the smoothest possible filling texture.
2. Preheat Oven: Set your oven to 350°F (175°C) to get ready for baking the crusts.
3. Mix Crust: In a bowl, combine almond flour, brown sugar, and ground cinnamon. Add melted butter and stir until the mixture resembles coarse sand.
4. Line Muffin Pan: Line a 12-cup muffin pan with foil or silicone muffin liners for easy removal and cleanup.
5. Form Crusts: Press approximately 1.5 tablespoons of the crust mixture evenly into the bottom of each muffin cup, ensuring each is covered. Distribute any leftover crust mixture equally among cups.
6. Bake Crusts: Bake the crusts at 350°F for 11-12 minutes, or until edges turn lightly golden brown.
7. Cool Crusts: Remove crusts from the oven and allow them to cool completely. For faster cooling, place the pan in the refrigerator.
8. Prepare Filling: In the bowl of a stand mixer or using a hand mixer with a whisk attachment, combine neufchatel cream cheese, nonfat Greek yogurt, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Whip on high speed for 5-6 minutes until smooth and well combined.
9. Fill Muffin Cups: Once crusts are completely cooled, spoon about 3 tablespoons of the filling into each muffin cup, filling them approximately ¾ full.
10. Chill Cheesecakes: Refrigerate the filled cheesecakes for 6-8 hours or preferably overnight until set.

Notes

• Bringing ingredients to room temperature is crucial for a smooth and creamy filling.
• Using foil or silicone liners makes removing the cheesecakes easier and helps prevent sticking.
• Adjust the spices (cinnamon, nutmeg, ginger) to your taste preference if desired.
• For a sweeter cheesecake, increase the maple syrup slightly.
• Make sure crusts are fully cooled before adding the filling to prevent melting or sogginess.

Keywords: healthy pumpkin cheesecakes, low fat cheesecake, pumpkin dessert, fall dessert, almond flour crust, low fat pumpkin cheesecake