Description
Seasonal pumpkin cheesecakes blend creamy richness with warm autumn spices, creating a delightful dessert that celebrates fall’s comforting flavors. Delicate and smooth, these mini treats will satisfy sweet cravings while offering a lighter, nutritious indulgence you’ll savor.
Ingredients
Scale
Cheesecake Base:
- 16 ounces (454 grams) light cream cheese or Greek yogurt
- 2 large eggs
- 1 cup (240 milliliters) pumpkin puree
- 1/2 cup (120 milliliters) natural sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 pinch salt
Crust:
- 1 cup (240 milliliters) graham cracker crumbs
- 1/4 cup (60 milliliters) melted coconut oil or unsalted butter
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon cinnamon
Topping:
- 1/2 cup (120 milliliters) plain Greek yogurt
- 1 tablespoon honey or maple syrup
- 1 sprinkle cinnamon
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Crush graham crackers and blend with melted coconut oil, then firmly press mixture into the base of each liner to create a crisp foundation.
- In a spacious mixing bowl, whip cream cheese until velvety and smooth, then incorporate pumpkin puree, Greek yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger until thoroughly blended.
- Gently introduce eggs individually, stirring minimally to maintain a silky texture.
- Carefully distribute the cheesecake mixture across the prepared crusts, filling each cavity approximately 3/4 full.
- Transfer the muffin tin to the preheated oven and bake for 22-27 minutes, watching for a slight jiggle in the center while edges appear set.
- Remove from oven and allow cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to enhance flavor and achieve optimal firmness.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or oat flour for a celiac-friendly version.
- Use low-fat cream cheese and Greek yogurt to reduce overall calorie content while maintaining creamy texture.
- Try sugar substitutes like stevia or monk fruit sweetener for a lower-carb, diabetic-friendly dessert option.
- Gently fold eggs to prevent air bubbles and ensure a smooth, crack-free cheesecake surface during baking.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg