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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.

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
  • 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

Find it online: https://cookcrisis.com/healthy-pumpkin-cheesecakes-recipe/