Description
This Healthy Pumpkin Cheesecakes recipe is a perfect treat that combines the rich flavors of pumpkin with a creamy, light cheesecake. Made with wholesome ingredients, these mini cheesecakes are low in fat and sugar, making them an ideal dessert for a balanced diet.
Ingredients
- Low-fat cream cheese
- Greek yogurt
- Pumpkin puree
- Eggs
- Honey or maple syrup
- Vanilla extract
- Pumpkin pie spice
- Almond flour
- Coconut oil
- Baking powder
- Salt
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix almond flour, melted coconut oil, and a pinch of salt. Press the mixture into the bottoms of a muffin tin to form the crust.
- Bake the crusts for 8-10 minutes, then let them cool.
- In another bowl, beat the cream cheese, Greek yogurt, and pumpkin puree until smooth.
- Add eggs, honey or maple syrup, vanilla extract, and pumpkin pie spice; mix until well combined.
- Pour the filling over the cooled crusts in the muffin tin.
- Bake for 20-25 minutes until set. Let the cheesecakes cool, then refrigerate for at least 2 hours before serving.
Notes
For a dairy-free option, substitute the cream cheese and Greek yogurt with dairy-free alternatives. These cheesecakes are also delicious when topped with a dollop of whipped coconut cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 140
- Sugar: 6g
- Sodium: 125mg