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Healthy Pumpkin Cheesecakes

Deliciously Guilt-Free Healthy Pumpkin Cheesecakes You’ll Love

Enjoy guilt-free indulgence with these Healthy Pumpkin Cheesecakes, a delicious low-fat dessert option full of autumn flavors.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 8 hours
Total Time 8 hours 32 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Almond Flour Substitute with finely ground graham crackers for a nut-free version.
  • 2 tablespoons Brown Sugar Omit if using graham crackers.
  • 1 teaspoon Ground Cinnamon Adjust to taste or use pumpkin pie spice.
  • 4 tablespoons Butter (Melted) Light or salted butter can be used.
For the Filling
  • 8 ounces Neufchâtel Cream Cheese (⅓ Less Fat) Regular cream cheese is an acceptable substitute.
  • 1 cup Nonfat Greek Yogurt No good dairy-free substitute recommended.
  • 1 cup Pumpkin Puree No suggested substitutes.
  • 1/4 cup Maple Syrup Can try swapping with honey.
  • 1 teaspoon Vanilla Extract No substitutions suggested.
  • 1/4 teaspoon Ground Nutmeg Optional but recommended.
  • 1/4 teaspoon Ground Ginger Optional and can be adjusted according to taste.

Equipment

  • Oven
  • mixing bowl
  • Muffin Pan
  • Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour, brown sugar, ground cinnamon, and melted butter until it resembles a sandy texture.
  3. Spoon the crust mixture into each muffin cup, pressing down firmly to form a solid base. Bake for 11-12 minutes until golden brown. Cool completely.
  4. Combine Neufchâtel cream cheese, nonfat Greek yogurt, pumpkin puree, maple syrup, vanilla extract, ground nutmeg, and ground ginger in a bowl. Beat on high for 5-6 minutes until smooth.
  5. Fill each muffin cup with approximately 3 tablespoons of the pumpkin filling, leaving space at the top.
  6. Transfer the muffin pan to the refrigerator and chill for 6-8 hours or overnight.
  7. Remove the cheesecakes from the muffin pan using the liners and serve chilled with a sprinkle of cinnamon or whipped cream.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 90mgPotassium: 100mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 1mgCalcium: 4mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for easy mixing. Use quality silicone liners to prevent sticking.

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