Print

Healthy Pumpkin Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Healthy Pumpkin Cheesecakes are the perfect dessert for fall, combining creamy pumpkin flavor with a light, guilt-free twist. Made with a whole-grain crust, reduced-fat cream cheese, and natural sweeteners, these mini cheesecakes are both satisfying and nutritious. Perfect for holiday gatherings or a cozy treat at home.

Ingredients

Scale
  • 1 cup graham cracker crumbs (whole-grain or gluten-free)
  • 2 tbsp melted coconut oil
  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • Pinch of salt

Instructions

  • Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
  • In a bowl, mix graham cracker crumbs with melted coconut oil until combined.
  • Press the mixture into the bottom of each muffin liner to form the crust.
  • In another bowl, beat the cream cheese until smooth.
  • Add Greek yogurt, pumpkin puree, maple syrup, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt to the cream cheese. Mix until well combined.
  • Spoon the pumpkin mixture over the crusts in the muffin tin.
  • Bake for 25-30 minutes or until the cheesecakes are set.
  • Let cool completely, then refrigerate for at least 2 hours before serving.

Notes

  • For a dairy-free option, substitute cream cheese and Greek yogurt with non-dairy alternatives.
  • Store in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition

Find it online: https://sandrarecipes.com/healthy-pumpkin-cheesecake-recipe/