Why Make This Recipe
Healthy Pumpkin Cheesecakes are a delightful treat that combines the creamy richness of cheesecake with the warm flavors of pumpkin and spices. This recipe is perfect for those who want a guilt-free dessert that still feels indulgent. With a healthier twist using almond flour and Greek yogurt, you can enjoy the seasonal flavors of pumpkin without compromising your wellness goals. Whether it’s for a holiday gathering or just a sweet snack, these mini cheesecakes are sure to please.
How to Make Healthy Pumpkin Cheesecakes
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
Directions:
- Room Temperature: It is very important that all the ingredients are brought to room temperature for the smoothest filling. If you don’t, your filling won’t be as smooth.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Make Crust: Stir together all crust ingredients (almond flour, brown sugar, ground cinnamon, and melted butter) until a coarse sand-like texture forms. Line a 12-cup muffin pan with foil or silicone muffin liners. Press about 1.5 tablespoons of the crust mix into each muffin cup. You might have some left over, distribute it evenly to cover the entire bottom of all the cups.
- Bake Crust: Bake for 11-12 minutes until the edges start to brown slightly. Remove crusts from the oven and allow them to cool while you prepare the filling. You can place them in the refrigerator to cool quicker.
- Prepare Filling: In the bowl of a stand mixer or with a hand mixer, add all filling ingredients (neufchatel cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger). Whip the filling mixture on high speed for 5-6 minutes until everything is incorporated well.
- Fill Cups: Once your crust is completely cool, scoop 3 tablespoons of filling into each muffin cup. You should fill the cups about ¾ of the way.
- Chill: Place the cheesecakes in the fridge to chill for 6-8 hours or overnight.
How to Serve Healthy Pumpkin Cheesecakes
Serve these delicious mini cheesecakes chilled. They can be enjoyed as is or topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flair. They make a great dessert for any occasion and can be a lovely addition to a fall-themed event.
How to Store Healthy Pumpkin Cheesecakes
Store the cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to one week. You can also freeze them for longer storage, just ensure you wrap them well to prevent freezer burn.
Tips to Make Healthy Pumpkin Cheesecakes
- Ensure that all ingredients are at room temperature for the best texture.
- Use silicone muffin liners for easy removal of the cheesecakes.
- Feel free to adjust the spices to your taste; more cinnamon or nutmeg can enhance the flavor.
Variation
You can experiment by adding chocolate chips or a swirl of caramel on top before chilling for a different flavor twist. Another option is to use different nut flours if you’re looking for variety in the crust.
FAQs
Can I use regular cream cheese instead of neufchatel?
Yes, you can use regular cream cheese, but it will increase the fat content of the recipe.
Can I make these cheesecakes ahead of time?
Absolutely! They taste even better when made a day in advance and chilled overnight.
What if I don’t have almond flour?
If you don’t have almond flour, you can substitute it with a different nut flour or even regular all-purpose flour, although that may alter the health benefits slightly.
