Print

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.

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 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

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