Can I make these Healthy Pumpkin Cheesecakes ahead of time?

Yes, these cheesecakes are best when made in advance. You can prepare them 24 hours before serving to allow the flavors to fully develop and the filling to firm up. Just be sure to keep them in the fridge and let them chill for at least 6-8 hours or overnight for the best texture.

Can I use regular cream cheese instead of Neufchâtel cream cheese?

While Neufchâtel cream cheese is recommended for a lower-fat option, regular cream cheese will work just fine. Just be mindful that it may increase the fat content slightly, but it will still provide that rich, creamy texture you love.

Can I substitute the almond flour with something else?

Yes, you can swap the almond flour for finely ground graham crackers if you prefer. However, be sure to adjust the sugar content if you go this route, as graham crackers are already sweetened. For nut-free alternatives, graham crackers are a great option!

How should I store Healthy Pumpkin Cheesecakes?

These cheesecakes should be stored in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, simply place them in a freezer-safe container and freeze for up to 2 months. To enjoy, thaw in the fridge for a few hours or microwave for a few seconds.

Healthy Pumpkin Cheesecakes: Delicious & Guilt-Free Fall Treat

Name: Healthy Pumpkin Cheesecakes
Prep time: 10 min
Cook time: 12 min
Total time: 6 h 22 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/4 cup brown sugar, loosely packed; 1/2 teaspoon ground cinnamon; 4 tablespoons butter, melted; 8 ounces Neufchâtel 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

Description

These Healthy Pumpkin Cheesecakes are a delicious and guilt-free fall treat, made with Greek yogurt, almond flour, and a variety of warm spices. They offer a creamy texture and a rich pumpkin flavor, perfect for satisfying your seasonal cravings while keeping things lighter and healthier. These mini cheesecakes are gluten-free, low-fat, and naturally sweetened with maple syrup.

Ingredients

Scale

1 cup almond flour
1/4 cup brown sugar, loosely packed
1/2 teaspoon ground cinnamon
4 tablespoons butter, melted
8 ounces Neufchâtel 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

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Instructions

Preheat oven to 350°F (175°C).
In a mixing bowl, combine almond flour, brown sugar, cinnamon, and melted butter. Stir until the mixture resembles a coarse sand texture.
Line a 12-cup muffin tin with foil or silicone muffin liners.
Press about 1.5 tablespoons of the crust mixture into each muffin cup and bake for 11-12 minutes, until the edges start to brown.
Allow the crusts to cool while preparing the filling.
In a stand mixer or using a hand mixer, beat together Neufchâtel cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. Mix on high for 5-6 minutes until smooth and fully combined.
Spoon 3 tablespoons of the filling into each muffin cup, filling them ¾ of the way full.
Place the cheesecakes in the fridge to chill for 6-8 hours or overnight for the best texture.

Notes

Ensure cream cheese and yogurt are at room temperature for a smoother filling.
Use silicone or foil muffin liners to prevent sticking; avoid paper liners.
If using graham crackers instead of almond flour, reduce the amount of brown sugar to prevent the crust from being too sweet.
For a dairy-free option, Neufchâtel cream cheese can be replaced with a non-dairy alternative (though not recommended for the best texture).
Chill the cheesecakes for at least 6 hours, but preferably overnight, for the best texture and flavor.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 168 kcal
Sugar: 10g
Sodium: 128mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 21mg