Quick Pumpkin Cheesecakes Recipe
Healthy Pumpkin Cheesecakes Recipe is a creamy, protein-packed fall dessert you’ll love! Made with pumpkin purée, Greek yogurt, almond flour crust, maple syrup, eggs, and pumpkin pie spice, these mini cheesecakes are gluten-free and naturally sweetened. Baked in muffin tins for the perfect portion. Great for snacks, holidays, or meal prep! Save this wholesome fall treat now!
Ingredients
For the Crust
- ¾ cup almond flour
- 2 tbsp coconut oil or melted butter
- 1 tbsp maple syrup
- ½ tsp cinnamon
For the Cheesecake Filling
- 8 oz cream cheese
- ½ cup Greek yogurt
- ⅓ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 egg
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with 9 liners.
- Make the crust: Mix almond flour, coconut oil, maple syrup, and cinnamon until crumbly. Press into liners.
- Bake the crust for 5 minutes, then set aside.
- Prepare the filling: Beat together cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla, and spices.
- Add the egg and mix until just combined.
- Spoon the filling over the crusts and bake for 18-20 minutes.
- Cool for 10 minutes, then chill in the fridge for 2 hours.
- Serve chilled with whipped cream or nuts.
Notes
Here are some extra tips to ensure your pumpkin cheesecakes turn out perfectly every time.
Baking Tips
- Room Temperature Ingredients: Ensure cream cheese, Greek yogurt, and egg are at room temperature for a smooth batter.
- Don’t Overmix the Egg: Overmixing can introduce air bubbles, leading to cracks in the cheesecakes.
Crust Variations
- For a crunchier crust, use graham cracker crumbs instead of almond flour.
- Add ½ tsp nutmeg or ginger to the crust for extra fall flavor.
How to Prevent Cracks
- Avoid overbaking—the centers should be slightly jiggly when removed from the oven.
- Let the cheesecakes cool gradually before refrigerating.
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months and thaw in the fridge overnight before serving.
Serving Ideas
- Top with homemade whipped cream and a sprinkle of cinnamon.
- Drizzle with maple syrup or melted dark chocolate for extra indulgence.
- Pair with hot coffee, chai latte, or pumpkin spice tea for the ultimate fall treat.