Healthy Pumpkin Cheesecakes Recipe
Healthy Pumpkin Cheesecakes recipe with a flavorful almond flour crust and a creamy pumpkin filling. Ideal for a light dessert, this recipe balances sweetness and spice with lower fat and calories. Perfect for any fall gathering or holiday dessert!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- Crust:
- 1 cup almond flour
- 1/4 cup brown sugar (loosely packed)
- 1/2 teaspoon cinnamon
- 4 tablespoons butter (melted)
- Filling:
- 8 ounces neufchâtel 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 cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix almond flour, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of each liner.
- Bake the crust for 10 minutes and let it cool.
- Beat together neufchâtel cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
- Pour the filling over the cooled crusts.
- Bake for 20-25 minutes until the cheesecakes are set. Let them cool completely before serving.
Notes
- For a firmer crust, chill the crust in the refrigerator before adding the filling.
- Garnish with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 140
- Sugar: 8g
- Sodium: 110mg
Find it online: https://amandarecipes.com/healthy-pumpkin-cheesecakes-recipe/