Pumpkin, cheesecake, and healthy all in one bite? Yes, please. These little cheesecakes are creamy, spiced, and feel like fall in dessert form. They’re lighter than your average cheesecake but still rich enough to satisfy that sweet craving. I love making these around pumpkin season, but honestly, they’re good year-round.
Why I Love This Recipe
These cheesecakes are one of my go-to desserts because they feel indulgent without being heavy.
- They’re perfectly portioned — no slicing required.
- The creamy pumpkin spice flavor feels cozy and comforting.
- You can make them ahead of time for parties or gatherings.
- They taste amazing chilled straight from the fridge.
I first started making these when I wanted a lighter dessert option for Thanksgiving, and now they’re a staple in my fall dessert lineup.
Servings and Time
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 45 minutes
Macros (Per Cheesecake)
- Calories: 155
- Protein: 8g
- Carbs: 14g
- Fat: 7g
- Fiber: 2g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Cheesecake depends on balance. The cream cheese gives richness, while the Greek yogurt keeps things light and adds protein. Pumpkin puree provides natural sweetness and moisture, which means we can use less sugar. Eggs help the cheesecakes set without cracking, and the spices blend beautifully with the pumpkin.
Common Mistakes
- Overmixing: Too much air makes cracks. Mix until just combined.
- Skipping the chill: These need time in the fridge to set. Don’t rush.
- Overbaking: Pull them out when the centers are just slightly jiggly. They’ll finish setting as they cool.
What You’ll Need
- 1 cup graham cracker crumbs
- 2 tbsp melted coconut oil (or butter)
- 8 oz light cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Pro Tips
- Press the crust firmly so it doesn’t crumble when you bite in.
- Let the cream cheese fully soften for the smoothest filling.
- Taste the filling before baking — add more spices if you love it bold.
- Use a cookie scoop to portion evenly.
- Chill overnight for the best texture.
Tools You’ll Need
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scoop (optional)
Substitutions and Variations
- Swap graham cracker crumbs for almond flour for a gluten-free version.
- Use honey or coconut sugar instead of maple syrup.
- Make them crustless for an even lighter option.
- Add a dollop of whipped cream or Greek yogurt on top before serving.
Make Ahead Tips
These cheesecakes are perfect for making ahead. Bake them a day in advance and chill overnight. They keep well for up to 5 days in the fridge.
Instructions
Step 1: Make the crust
Mix 1 cup graham cracker crumbs with 2 tbsp melted coconut oil until it looks like wet sand. Press about 1 tablespoon of the mixture into each lined muffin cup.
Step 2: Beat the cream cheese
In a mixing bowl, beat 8 oz softened cream cheese until smooth and creamy.
Step 3: Add Greek yogurt and pumpkin
Mix in 1 cup plain Greek yogurt and 1 cup pumpkin puree until blended.
Step 4: Sweeten and flavor
Add 1/3 cup maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of salt. Stir until smooth.
Step 5: Add the eggs
Lightly beat 2 large eggs, then fold them gently into the mixture until just combined.
Step 6: Fill the muffin cups
Spoon the batter evenly over the crusts in the muffin tin, filling each nearly to the top.
Step 7: Bake
Bake at 325°F for 20–25 minutes until the centers are just set but slightly jiggly.
Step 8: Cool, Chill, and Serve
Let cheesecakes cool, then chill 2 hours to set. Remove liners, place on a plate, and top with lightly whipped cream or a mix of whipped cream and Greek yogurt if you like, then finish with a sprinkle of cinnamon before serving.
Leftovers and Storage
Store leftover cheesecakes in an airtight container in the fridge for up to 5 days. They also freeze well — just wrap individually and store for up to 2 months. Thaw in the fridge overnight.
What to Serve With
- A cup of hot coffee or chai tea
- A drizzle of caramel or chocolate sauce
- Fresh berries for a refreshing contrast
FAQ
Can I make this without the crust?
Yes! Just pour the filling directly into lined muffin tins.
Can I use regular cream cheese?
Absolutely, but the texture will be a little richer and heavier.
Can I use pumpkin pie filling instead of puree?
No, it already has sugar and spices, which would throw off the balance.
Conclusion
These Healthy Pumpkin Cheesecakes are creamy, cozy, and surprisingly light. They’re the perfect little treat for fall (or honestly, any time you want something sweet but not too heavy). I hope you try them and love them as much as I do. If you do, let me know how they turned out for you in the comments—I’d love to hear!
