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Healthy Pumpkin Cheesecakes

Delightful and creamy pumpkin cheesecakes made healthier with Greek yogurt and low-fat cream cheese, perfect for a guilt-free dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup canned pumpkin Use pure pumpkin, not pumpkin pie filling.
  • 1 cup Greek yogurt Regular or low-fat Greek yogurt can be used.
  • 1/2 cup low-fat cream cheese Regular cream cheese can be used for a richer flavor.
  • 1/4 cup honey or maple syrup Choose your preferred sweetener.
  • 1 teaspoon vanilla extract Enhances the flavor of the cheesecake.
  • 1 teaspoon cinnamon Ground cinnamon adds warmth.
  • 1/2 teaspoon nutmeg Fresh nutmeg provides the best flavor.
  • 1/4 teaspoon salt Balances the sweetness.
Optional Crust
  • 1/4 cup gluten-free graham cracker crumbs Can be omitted for a crustless cheesecake.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the canned pumpkin, Greek yogurt, low-fat cream cheese, honey or maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
  3. If using, press the gluten-free graham cracker crumbs into the bottom of cheesecake cups or a muffin tin.
  4. Pour the pumpkin mixture evenly into the cups.
Baking
  1. Bake for 20-25 minutes, or until the centers are set.
  2. Let them cool before refrigerating for at least 2 hours.
Serving
  1. Serve chilled and enjoy your healthy treat!

Notes

These cheesecakes can be topped with whipped cream or cinnamon for extra flavor. They can be stored in an airtight container in the refrigerator for about a week, or frozen for up to three months. Simply thaw in the fridge overnight before serving.