Description
Delightful healthy pumpkin cheesecakes bring autumn’s warmth to your dessert table. Creamy spiced layers create a guilt-free indulgence you’ll savor with each delectable bite.
Ingredients
Scale
Pumpkin Base:
- 1 cup (240 ml) pumpkin puree
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (120 ml) Greek yogurt
- 2 large eggs
Sweeteners and Spices:
- 1/4 cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Crust Ingredients:
- 1/2 cup (60 grams) graham cracker crumbs
- 2 tablespoons (30 ml) melted butter
Instructions
- Prepare a muffin tin by lining with paper cups and heating the oven to 350F (175C).
- Combine graham cracker crumbs with melted butter, then firmly press the mixture into the base of each paper liner to create a solid foundation.
- Using an electric mixer, whip cream cheese until silky and uniform in texture, ensuring no lumps remain.
- Incorporate pumpkin puree, Greek yogurt, maple syrup, vanilla extract, ground cinnamon, and nutmeg into the cream cheese, blending until the mixture is smooth and fully integrated.
- Gently introduce eggs one at a time, mixing at low speed to prevent overbeating and maintain a delicate texture.
- Carefully distribute the cheesecake batter evenly across the prepared crusts, filling each liner about 3/4 full.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, watching for a slight firmness in the center and minimal cracking on the surface.
- Remove from oven and allow cheesecakes to cool completely at room temperature to prevent structural collapse.
- Chill the mini cheesecakes in the refrigerator for a minimum of 2 hours to set and enhance flavor development.
Notes
- Choose low-fat cream cheese for a lighter version that maintains creamy texture while reducing calories.
- Swap graham crackers with gluten-free alternatives like almond flour or oat-based crumbs for celiac or gluten-sensitive diets.
- Use monk fruit sweetener instead of maple syrup to create a diabetic-friendly, low-sugar dessert that still tastes deliciously indulgent.
- Prevent cheesecake cracking by avoiding overmixing eggs and baking in a water bath for more even, gentle heat distribution.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 195 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 70 mg