Healthy Pumpkin Cheesecakes

5 from 13 votes

Healthy Pumpkin Cheesecakes are the perfect gluten free, low fat cheesecake treat! Made with greek yogurt, low in sugar and so delicious!

Prep Time10

Cook Time12

Chilling Time6

Total Time6 22

Course: Dessert

Cuisine: American

Keyword: healthy pumpkin cheesecake, pumpkin cheesecake

Servings: mini cheesecakes

Calories: 168kcal

Note: It is very important that these ingredients are brought to room temperature for the smoothest filling. If you don’t, your filing won’t be as smooth.
Preheat Oven to 350 Degrees
Stir together all crust ingredients until a coarse sand-like texture forms. Line a 12 cup muffin pan with foil or silicone muffin liners.
Press about 1.5 tablespoons of the crust mix into each of the 12 muffin cups. Depending on how fine your almond flour was, you might have some left over. Just distribute it evenly and cover the entire bottom of all the cups.
Bake for 11-12 minutes at 350 until the edges start to brown a tiny bit.
Remove crusts from the oven and allow the crust to cool while you prepare the filling. (You can put them in the refrigerator to cool quicker)
In the bowl of a stand mixer or with a hand mixer add all filling ingredients. Use your whisk attachment (if available otherwise regular beaters are fine) and whip the filling mixture on high speed for 5-6 minutes until everything is incorporated.
When your crust is completely cool, scoop 3 tablespoons of filling into each of the muffin cups.
You will be able to fill the cups ¾ of the way.
Put the cheesecakes into the fridge and chill for 6-8 hours or overnight.