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Healthy Pumpkin Cheesecakes

Guilt-Free Healthy Pumpkin Cheesecakes

  • Author: Maite
  • Total Time: 6 hours 22 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free

Description

These Healthy Pumpkin Cheesecakes are a delicious and guilt-free fall treat, made with Greek yogurt, almond flour, and a variety of warm spices. They offer a creamy texture and a rich pumpkin flavor, perfect for satisfying your seasonal cravings while keeping things lighter and healthier. These mini cheesecakes are gluten-free, low-fat, and naturally sweetened with maple syrup.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, melted
  • 8 ounces Neufchâtel 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. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, brown sugar, cinnamon, and melted butter. Stir until the mixture resembles a coarse sand texture.
  3. Line a 12-cup muffin tin with foil or silicone muffin liners.
  4. Press about 1.5 tablespoons of the crust mixture into each muffin cup and bake for 11-12 minutes, until the edges start to brown.
  5. Allow the crusts to cool while preparing the filling.
  6. In a stand mixer or using a hand mixer, beat together Neufchâtel cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. Mix on high for 5-6 minutes until smooth and fully combined.
  7. Spoon 3 tablespoons of the filling into each muffin cup, filling them ¾ of the way full.
  8. Place the cheesecakes in the fridge to chill for 6-8 hours or overnight for the best texture.

Notes

  • Ensure cream cheese and yogurt are at room temperature for a smoother filling.
  • Use silicone or foil muffin liners to prevent sticking; avoid paper liners.
  • If using graham crackers instead of almond flour, reduce the amount of brown sugar to prevent the crust from being too sweet.
  • Chill the cheesecakes for at least 6 hours, but preferably overnight, for the best texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 168 kcal
  • Sugar: 10g
  • Sodium: 128mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 21mg

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