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Healthy Pumpkin Cheesecakes Recipe

Healthy Pumpkin Cheesecakes Recipe
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★★★★★

4.8 from 11 reviews

These Healthy Pumpkin Cheesecakes offer a deliciously creamy and spiced treat with lower fat and sugar content, making them perfect for a guilt-free dessert during the fall season. Made with almond flour crust and a blend of pumpkin puree, spices, and lighter cream cheese and yogurt, they deliver a rich flavor with a healthy twist.

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)
  • 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. Prepare the crust: In a medium bowl, combine the almond flour, brown sugar, and ground cinnamon. Pour in the melted butter and mix well until the mixture resembles wet sand. Press the mixture evenly into the bottom of a muffin tin or small cheesecake pan to form the crust layer.
  2. Make the filling: In a large bowl, beat the neufchatel cream cheese until smooth. Add the nonfat Greek yogurt and continue mixing until fully incorporated. Stir in the pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, and ginger until the batter is smooth and creamy.
  3. Assemble the cheesecakes: Spoon the filling over the prepared crusts, filling each cavity evenly and smoothing the top with a spatula.
  4. Bake: Preheat your oven to 325°F (163°C). Place the muffin tin or cheesecake pan in the oven and bake for 20-25 minutes until the centers are set but still slightly jiggly.
  5. Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to let them firm up and develop their flavors.
  6. Serve: Once chilled, carefully remove the cheesecakes from the pan and serve chilled. Optionally, garnish with a sprinkle of cinnamon or a dollop of Greek yogurt.

Notes

  • Neufchatel cheese has lower fat than regular cream cheese but can be substituted with low-fat cream cheese if unavailable.
  • You can use canned pumpkin puree; avoid pumpkin pie filling as it contains extra sugar and spices.
  • Almond flour crust makes this recipe gluten-free.
  • For a vegan alternative, substitute cream cheese and yogurt with plant-based versions and replace butter with coconut oil.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin cheesecake, healthy dessert, low fat cheesecake, fall dessert, gluten free dessert, almond flour crust

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