Description
Delight in these healthy pumpkin cheesecakes perfect for guilt-free fall desserts. They combine creamy texture with warm spices for a nutritious and delicious treat everyone will love.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F (163°C).
- Mix almond flour, brown sugar, ground cinnamon, and melted butter to form the crust.
- Press crust mixture evenly into muffin tin cups.
- Beat cream cheese, Greek yogurt, and pumpkin puree until smooth.
- Add maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined.
- Pour filling over crust in muffin cups.
- Bake for 20-25 minutes or until set.
- Cool completely before removing from tins and refrigerate for 2 hours before serving.
Notes
- Use neufchatel cream cheese for lower fat content
- Chill cheesecakes thoroughly for best texture
- Add a dollop of Greek yogurt or a sprinkle of cinnamon before serving for extra flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg