Description
These Healthy Pumpkin Cheesecakes combine a creamy pumpkin filling with Neufchatel cream cheese, Greek yogurt, maple syrup, and warm fall spices over a simple almond flour crust.
Ingredients
Scale
Crust
- 1 cup almond flour
- 1/4 cup brown sugar loosely packed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter melted
Filling
- 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
- Combine the almond flour, loosely packed brown sugar, and ground cinnamon. Add the melted butter and mix until the ingredients are evenly moistened and form a crumbly mixture.
- Divide the almond flour mixture among individual cheesecake portions. Press the mixture down firmly and evenly to create the crust.
- Mix the Neufchatel cream cheese and nonfat Greek yogurt until smooth and creamy. Add the pumpkin puree, maple syrup, and vanilla extract and mix until evenly combined. Add the cinnamon, nutmeg, and ginger and mix until the spices are evenly distributed.
- Spoon the pumpkin cheesecake filling over the prepared almond flour crusts, dividing it evenly among the portions. Smooth the tops gently.
- Refrigerate the cheesecakes until the filling is chilled and set. Keep refrigerated until ready to serve.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling so the sweetness and spices remain balanced.
- Soften the Neufchatel cream cheese before mixing for a smoother filling.
- Press the almond flour crust firmly into the individual portions so it holds together when served.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 6 individual cheesecakes
- Calories: 350–370 calories
Keywords: healthy pumpkin cheesecakes, healthy pumpkin cheesecake, pumpkin cheesecake, pumpkin dessert, almond flour cheesecake, no bake pumpkin cheesecake