Description
These healthy mini pumpkin cheesecakes are creamy, warmly spiced, and perfect for fall. Made with pumpkin puree, aromatic spices, and a naturally sweetened almond flour crust, they offer a cozy, nutritious twist on classic pumpkin pie.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 1 cup cream cheese (light or full-fat)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup (or honey)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners or lightly grease it.
- In a bowl, mix almond flour, melted coconut oil, maple syrup, and sea salt until combined. Press the mixture into the bottoms of the muffin cups to form crusts.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, maple syrup, eggs, vanilla, cinnamon, nutmeg, ginger (if using), and sea salt. Mix until creamy and smooth.
- Pour the filling over the crusts, filling each cup about 3/4 full.
- Bake for 18–20 minutes, until the edges are set and the centers are slightly jiggly.
- Let the cheesecakes cool in the pan for 15 minutes, then refrigerate for at least 2 hours before serving.
Notes
- Use dairy-free cream cheese or coconut cream for a vegan version.
- Swap maple syrup with monk fruit sweetener or erythritol for a low-carb option.
- Add a pinch of allspice or cardamom for extra flavor.
- These cheesecakes are freezer-friendly—just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: healthy pumpkin cheesecake, mini pumpkin cheesecakes, gluten-free fall dessert, pumpkin spice cheesecake