Healthy Pumpkin Cheesecakes Recipe

Introduction

These healthy pumpkin cheesecakes are a delicious and guilt-free treat perfect for fall or any time you crave a creamy, spiced dessert. Made with almond flour crust and a smooth pumpkin filling, they offer a lighter alternative to traditional cheesecakes 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 filling ingredients to room temperature for the smoothest texture, as cold ingredients can make the filling lumpy.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a bowl, stir together almond flour, brown sugar, and 1/2 teaspoon cinnamon until a coarse, sand-like texture forms.
4. Step 4: Line a 12-cup muffin pan with foil or silicone liners.
5. Step 5: Press about 1.5 tablespoons of the crust mixture into the bottom of each muffin cup, distributing any leftover mixture evenly.
6. Step 6: Bake the crusts for 11-12 minutes until the edges begin to brown slightly.
7. Step 7: Remove crusts from the oven and let them cool while preparing the filling. To speed cooling, you can place the crusts in the refrigerator.
8. Step 8: Using a stand mixer or hand mixer with a whisk attachment, whip together cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger on high speed for 5-6 minutes until smooth and fully combined.
9. Step 9: Once the crusts are completely cool, scoop about 3 tablespoons of filling into each muffin cup, filling about three-quarters full.
10. Step 10: Refrigerate the cheesecakes for 6-8 hours or overnight to set before serving.

Tips & Variations

• Use silicone muffin liners for easy removal and minimal sticking.
• For a dairy-free version, substitute the cream cheese and Greek yogurt with coconut cream and a dairy-free yogurt.
• Add chopped pecans or walnuts to the crust for extra crunch and flavor.
• Top with a dollop of whipped cream or a sprinkle of cinnamon before serving for a festive touch.

Storage

Store these cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed container for up to one month. Thaw in the refrigerator overnight before serving. Reheat at room temperature for about 10-15 minutes if desired, but they are best enjoyed chilled.

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 if you prefer a richer filling. Just ensure it is softened to room temperature for smooth mixing.

Is it necessary to chill the cheesecakes for several hours?

Chilling is important as it allows the filling to firm up and develop its flavors. Serve after at least 6 hours or overnight for the best texture and taste.

Healthy Pumpkin Cheesecakes Recipe

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★★★★★

4.7 from 149 reviews

• Author: Lana
• Total Time: 6 hours 32 minutes
• Yield: 12 servings 1x
• Diet: Low Fat

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Description

These Healthy Pumpkin Cheesecakes are a delightful and guilt-free treat combining a crunchy almond flour crust with a creamy pumpkin-spiced filling. Baked to perfection and chilled for a smooth texture, they offer a perfect balance of sweetness and autumnal spices, ideal for festive occasions or a nutritious dessert.

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Ingredients

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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

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Instructions

1. Prepare Ingredients: Bring all filling ingredients to room temperature to ensure the smoothest filling texture and better incorporation during mixing.
2. Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat while preparing the crust.
3. Make Crust Mixture: Combine almond flour, brown sugar, and ground cinnamon in a bowl and stir until the mixture resembles coarse sand. Mix in melted butter until evenly combined.
4. Prepare Muffin Pan: Line a 12-cup muffin pan with foil or silicone muffin liners for easy removal and cleanup.
5. Form Crusts: Press approximately 1.5 tablespoons of the crust mixture into the bottom of each muffin cup, spreading evenly. Distribute any leftover crust mix evenly across all cups.
6. Bake Crusts: Bake the crusts in the preheated oven for 11-12 minutes or until the edges turn slightly brown and firm.
7. Cool Crusts: Remove the crusts from the oven and allow them to cool completely. To expedite cooling, place the pan in the refrigerator.
8. Prepare Filling: Using a stand mixer or hand mixer with a whisk attachment, beat the cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, and spices on high speed for 5-6 minutes until fully blended and smooth.
9. Fill Muffin Cups: Once the crusts are cooled, scoop about 3 tablespoons of the pumpkin filling into each muffin cup, filling them about three-quarters full.
10. Chill Cheesecakes: Refrigerate the cheesecakes for at least 6-8 hours or overnight to set the filling and develop a creamy texture.

Notes

• Ensure all filling ingredients are at room temperature before mixing to avoid lumps and achieve a smoother filling.
• You can use silicone muffin liners for easy removal and reusable options.
• Refrigerating the crust before adding filling helps maintain crust firmness.
• These cheesecakes can be stored in the refrigerator for up to 3-4 days.
• Use neufchatel cream cheese for lower fat content but regular cream cheese can be used as a substitute.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cheesecake, healthy cheesecake, low fat dessert, fall dessert, no sugar added pumpkin dessert, almond flour crust