Healthy Pumpkin Cheesecakes Recipe

Introduction

These Healthy Pumpkin Cheesecakes are a delightful autumn treat, blending creamy pumpkin filling with a nutty almond crust. They offer a lighter twist on a classic dessert without sacrificing flavor.

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

1. Step 1: Bring all ingredients to room temperature to ensure the smoothest filling.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a bowl, stir together almond flour, brown sugar, 1/2 teaspoon cinnamon, and melted butter until the mixture resembles coarse sand.
4. Step 4: Line a 12-cup muffin pan with foil or silicone liners. Press about 1.5 tablespoons of the crust mixture into the bottom of each cup, distributing evenly and covering the entire base.
5. Step 5: Bake the crust for 11-12 minutes, until the edges are lightly browned. Remove and let cool; refrigerate if you want to speed up cooling.
6. Step 6: Using a stand mixer or hand mixer with a whisk attachment, beat the cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg, and ginger on high speed for 5-6 minutes until smooth and well combined.
7. Step 7: Once crusts are completely cool, scoop about 3 tablespoons of the filling into each muffin cup, filling them approximately three-quarters full.
8. Step 8: Chill the cheesecakes in the refrigerator for 6-8 hours before serving to allow them to set.

Tips & Variations

• Use silicone muffin liners for easy removal, or carefully peel foil liners without tearing.
• For added texture, try sprinkling chopped pecans on top before chilling.
• To make these cheesecakes vegan, substitute cream cheese and yogurt with plant-based alternatives.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. They can be served chilled or brought to room temperature for a softer texture. If freezing, wrap individually and freeze for up to 1 month; thaw overnight in the refrigerator before serving.

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, though neufchatel offers a lighter option with less fat.

Is it necessary to bring the ingredients to room temperature?

Bringing ingredients to room temperature helps achieve a smooth filling without lumps, making the texture creamier and more uniform.

Healthy Pumpkin Cheesecakes Recipe

Print Recipe

★★★★★

5 from 129 reviews

These Healthy Pumpkin Cheesecakes are a delicious and guilt-free treat featuring a nutty almond flour crust and a creamy pumpkin-spiced filling. Perfectly portioned as mini cheesecakes, they combine festive fall flavors with lighter ingredients like nonfat Greek yogurt and reduced-fat cream cheese for a smooth and satisfying dessert.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 6 hours 32 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 including the neufchatel cream cheese and Greek yogurt are brought to room temperature for a smooth and creamy filling texture.
2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crusts.
3. Make Crust Mix: In a bowl, stir together almond flour, brown sugar, ground cinnamon, and melted butter until the mixture reaches a coarse sand-like texture.
4. Line Muffin Pan: Line a 12-cup muffin pan with foil or silicone liners to prevent sticking.
5. Form Crusts: Press approximately 1.5 tablespoons of the crust mixture evenly into the bottom of each muffin cup, covering the entire base. Distribute any leftover crust mixture evenly among the cups.
6. Bake Crusts: Bake the crusts in the preheated oven for 11-12 minutes, until the edges turn lightly golden brown.
7. Cool Crusts: Remove the crusts from the oven and let them cool completely; placing them in the refrigerator will speed up the cooling process.
8. Prepare Filling: Using a stand mixer or hand mixer with a whisk attachment, whip together 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 fully incorporated and smooth.
9. Fill Cheesecakes: Once the crusts are completely cooled, spoon 3 tablespoons of the pumpkin cream cheese filling into each muffin cup, filling them about three-quarters full.
10. Chill Cheesecakes: Refrigerate the assembled cheesecakes for 6-8 hours or overnight to allow them to set and flavors to meld before serving.

Notes

• Bringing the filling ingredients to room temperature is essential for a creamy smooth texture.
• If almond flour is finely ground, you might have extra crust mixture; evenly distribute to cover all cups.
• These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.
• For easier removal, line muffin cups with silicone liners.
• You may garnish with a sprinkle of cinnamon or a dollop of whipped cream before serving.

Keywords: healthy pumpkin cheesecakes, low fat pumpkin desserts, mini cheesecakes, fall dessert, almond flour crust, pumpkin spice, guilt-free cheesecake