Healthy Pumpkin Cheesecakes – Guilt-Free Creamy Dessert Recipe
Healthy Pumpkin Cheesecakes are the perfect gluten-free, lower-fat cheesecake treat! Made with Greek yogurt, reduced sugar, and warm pumpkin spice flavors, they’re creamy, delicious, and perfectly portioned in mini cups.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 6 hours 22 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Ingredients
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)
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). Line a 12-cup muffin pan with foil or silicone muffin liners.
2. In a bowl, stir together almond flour, brown sugar, cinnamon, and melted butter until it resembles coarse sand.
3. Press about 1.5 tablespoons of crust mixture into each muffin liner, evenly covering the bottom. Bake 11-12 minutes, until edges begin to lightly brown. Let cool completely.
4. In a mixing bowl, combine cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg, and ginger. Beat on high speed for 5-6 minutes until smooth and fluffy.
5. Scoop about 3 tablespoons of filling into each cooled crust, filling cups about ¾ full.
6. Refrigerate for 6-8 hours, or overnight, until set.
7. Serve chilled and enjoy!
Notes
Bring all filling ingredients to room temperature for the smoothest texture.
If almond flour is very fine, crust may yield a little extra—just divide evenly among cups.
For quicker crust cooling, refrigerate briefly before adding filling.
These mini cheesecakes store well in the fridge for up to 5 days, or freeze for longer storage.
Find it online: https://cookingwithramsay.com/healthy-pumpkin-cheesecakes/