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.

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

Prepare Ingredients: Bring all filling ingredients to room temperature to ensure the smoothest filling texture and better incorporation during mixing.
Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat while preparing the crust.
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.
Prepare Muffin Pan: Line a 12-cup muffin pan with foil or silicone muffin liners for easy removal and cleanup.
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.
Bake Crusts: Bake the crusts in the preheated oven for 11-12 minutes or until the edges turn slightly brown and firm.
Cool Crusts: Remove the crusts from the oven and allow them to cool completely. To expedite cooling, place the pan in the refrigerator.
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.
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.
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