Quick and Healthy Pumpkin Cheesecakes Recipe

Pumpkin season is here, and what better way to enjoy it than with these quick and healthy pumpkin cheesecakes? These mini cheesecakes are creamy, rich in pumpkin flavor, and made with wholesome ingredients that make them a guilt-free dessert. Unlike traditional cheesecakes, this recipe is naturally sweetened, portion-controlled, and loaded with protein from Greek yogurt and cream cheese.

Here’s why you’ll love this recipe:

• Quick & Easy: Ready in just 30 minutes.
• Healthier Ingredients: No refined sugar, uses maple syrup or honey.
• Perfect Portions: Made in muffin tins for individual servings.
• Gluten-Free Option: Almond flour crust makes it naturally gluten-free.

Whether you’re preparing for Thanksgiving, a fall party, or just a cozy night in, these pumpkin cheesecakes are the perfect treat!

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Ingredients You’ll Need

You’ll need a handful of simple ingredients to make these mini pumpkin cheesecakes.

For the Crust

• ¾ cup almond flour (or graham cracker crumbs)
• 2 tbsp coconut oil (or melted butter)
• 1 tbsp maple syrup (or honey)
• ½ tsp cinnamon

For the Cheesecake Filling

• 8 oz cream cheese (softened)
• ½ cup Greek yogurt
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• ¼ cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 egg
  

Optional Toppings

• Whipped cream
• Crushed pecans or walnuts
• A sprinkle of cinnamon

Step-by-Step Instructions

Making these cheesecakes is super easy, and they come together in just a few steps.

1️⃣ Preheat & Prepare

• Preheat your oven to 325°F (163°C).
• Line a muffin tin with 9 cupcake liners.

2️⃣ Make the Crust

• In a bowl, mix almond flour, coconut oil, maple syrup, and cinnamon.
• Stir until the mixture resembles coarse crumbs.
• Divide the crust mixture evenly among the muffin liners and press firmly into the bottom.

3️⃣ Bake the Crust

• Bake for 5 minutes until lightly golden.
• Remove from the oven and let it cool.

4️⃣ Make the Cheesecake Filling

• In a large bowl, beat together cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice until smooth.
• Add the egg and gently mix until just combined.
• Do not overmix, as this can lead to cracks in the cheesecakes.

5️⃣ Fill & Bake

• Spoon the cheesecake mixture evenly over the cooled crusts.
• Bake for 18-20 minutes, or until the centers are just slightly jiggly.

6️⃣ Cool & Chill

• Let the cheesecakes cool at room temperature for 10 minutes.
• Transfer them to the refrigerator for at least 2 hours before serving.

7️⃣ Serve & Enjoy

• Remove the cheesecakes from the liners.
• Top with whipped cream, nuts, or cinnamon.

Recipe Tips & Variations

There are many ways to customize this pumpkin cheesecake recipe to suit your dietary needs and taste preferences.

Healthier Swaps

• Use low-fat cream cheese for a lighter option.
• Swap almond flour for oat flour for a nut-free version.
• Replace maple syrup with a keto-friendly sweetener for a low-carb version.

Flavor Variations

• Chocolate Pumpkin Cheesecakes: Add 1 tbsp cocoa powder to the filling.
• Dairy-Free Version: Use dairy-free cream cheese and coconut yogurt.
• Spiced Cheesecakes: Add extra cinnamon, nutmeg, or ginger for deeper flavor.

Storage & Serving Suggestions

These mini cheesecakes store well, making them a great make-ahead dessert.

How to Store

• Refrigerator: Keep in an airtight container for up to 4 days.
• Freezer: Freeze for up to
• 3 months. Thaw overnight in the fridge before serving.

Best Ways to Serve

• Enjoy them plain or with whipped cream.
• Pair with a cup of coffee or chai tea for a cozy fall treat.
• Drizzle with caramel sauce or dark chocolate for extra indulgence.

Nutrition Information (Per Serving)

If you’re watching your macros, here’s an estimate for one mini cheesecake.

• Calories: 170
• Protein: 5g
• Carbs: 12g
• Fat: 12g
• Fiber: 2g

Note: These values may vary based on ingredient substitutions.

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FAQs

Here are answers to some common questions about these healthy pumpkin cheesecakes.

Can I make these ahead of time?

Yes! These cheesecakes taste even better the next day after chilling in the fridge.

Can I make a full-sized cheesecake instead of mini ones?

Yes! Use a 6-inch springform pan and bake for 30-35 minutes.

How do I prevent cracks in my cheesecakes?

• Don’t overmix the batter.
• Let them cool slowly at room temperature before refrigerating.

Can I use regular sugar instead of maple syrup?

Yes! Swap maple syrup with ¼ cup white or brown sugar.

What’s the best way to serve these cheesecakes?

They taste great cold, topped with whipped cream or cinnamon!