If you adore the warm, cozy flavors of pumpkin spice but want a dessert that’s lighter and more wholesome, these Healthy Pumpkin Cheesecakes are a dream come true. They’re creamy, perfectly spiced, and naturally sweetened — all while being portion-controlled for easy serving. The best part? No one will guess they’re a healthier twist on classic cheesecake!
Why You’ll Love This Recipe
- Lower in sugar & calories – uses natural sweeteners like maple syrup or honey
- Protein-packed – thanks to Greek yogurt or light cream cheese
- Perfectly portioned – baked in muffin tins for grab-and-go treats
- Rich pumpkin spice flavor – every bite tastes like fall in dessert form
Ingredients You’ll Need
For the Crust
- 1 cup almond flour (or crushed whole wheat graham crackers)
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
For the Cheesecake Filling
- 8 oz reduced-fat cream cheese, softened
- 1 cup plain Greek yogurt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup pure maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- Pinch of salt
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Make the Crust: In a bowl, mix almond flour, melted coconut oil, and maple syrup until crumbly. Press about 1–2 teaspoons into the bottom of each muffin liner. Bake for 5 minutes, then set aside.
- Prepare the Filling: Beat cream cheese until smooth. Add Greek yogurt, pumpkin puree, maple syrup, egg, vanilla, pumpkin spice, and salt. Mix until creamy.
- Fill & Bake: Divide filling evenly among crusts. Bake for 18–20 minutes, until centers are just set.
- Cool & Chill: Let cool to room temperature, then refrigerate for at least 3 hours before serving.
Tips for the Best Healthy Pumpkin Cheesecakes
- Sweetener swap: You can use stevia, monk fruit, or coconut sugar instead of maple syrup.
- Dairy-free option: Use dairy-free cream cheese and coconut yogurt for a vegan version.
- Extra flair: Top with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Storage & Make-Ahead
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months — thaw in the fridge before enjoying.
Perfect For…
- Fall dessert tables
- Thanksgiving treats without the sugar overload
- A make-ahead sweet that’s light but satisfying
With their creamy texture, warm spices, and just the right amount of sweetness, these Healthy Pumpkin Cheesecakes prove you can indulge in fall flavors without overindulging in sugar or calories.