Go Back
–+ servings
Healthy Pumpkin Cheesecakes

Healthy Pumpkin Cheesecakes: Guilt-Free Fall Indulgence

Healthy Pumpkin Cheesecakes are a guilt-free dessert option perfect for fall gatherings with low sugar and fat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 8 hours
Total Time 8 hours 27 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Almond Flour Can replace with finely ground graham crackers; remove brown sugar if using honey graham crackers.
  • 1/4 cup Brown Sugar Use loosely packed; adjust based on preferred sweetness.
  • 1 teaspoon Ground Cinnamon Essential for the crust and filling for the ultimate pumpkin pie taste.
  • 1/4 cup Melted Butter Can use light butter, recommended to use salted for extra flavor.
Filling
  • 8 ounces Neufchâtel Cream Cheese Use block form, not whipped.
  • 1 cup Nonfat Greek Yogurt Essential for texture.
  • 1 cup Pumpkin Purée Use pure pumpkin purée, not pumpkin pie filling.
  • 1/4 cup Maple Syrup Honey may work as a substitution, not tested.
  • 1 teaspoon Vanilla Extract Use high-quality vanilla for best results.
  • 1 teaspoon Ground Nutmeg Can use pumpkin pie spice as a substitute for a blend of spices.
  • 1 teaspoon Ground Ginger Can use pumpkin pie spice as a substitute for a blend of spices.

Equipment

  • Muffin pan
  • Mixing Bowl
  • electric mixer
  • Cooking spray or liners

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Combine almond flour, brown sugar, ground cinnamon, and melted butter in a mixing bowl. Mix until the texture resembles coarse crumbs.
  3. Line a 12-cup muffin pan with foil or silicone liners. Press about 1.5 tablespoons of the crust mixture into each cup.
  4. Bake the crusts for about 11-12 minutes until lightly browned. Allow to cool completely.
  5. Combine Neufchâtel cream cheese, nonfat Greek yogurt, pumpkin purée, maple syrup, and vanilla extract in a bowl. Add spices and mix until smooth.
  6. Fill each muffin cup with about 3 tablespoons of the pumpkin filling. Smooth out the tops.
  7. Chill the cheesecakes in the refrigerator for 6-8 hours or overnight.

Nutrition

Serving: 1cheesecakeCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For optimal flavor and texture, ensure all filling ingredients are at room temperature before mixing. Chill the cheesecakes thoroughly to enhance flavor.

Tried this recipe?

Let us know how it was!