Healthier Pumpkin Spice Mini Cheesecakes: The Perfect Fall Dessert!

Dessert

When I embarked on my 100-pound weight loss journey, I learned that eating healthier doesn’t mean giving up the foods I love. In fact, I discovered that with a few tweaks, I could still indulge in all my favorite treats—just in a lighter, more nutritious way. That’s why I’m excited to share this Healthier Pumpkin Spice Mini Cheesecake recipe. Packed with the rich flavors of fall, this dessert is guilt-free, high-protein, and irresistibly creamy!

These mini cheesecakes are the perfect balance of indulgence and health. The creamy base is made with non-fat Greek yogurt and reduced-fat cream cheese, while the addition of pumpkin puree and pumpkin spice gives them that cozy, autumnal flavor we all love. Plus, with just 104 calories per serving and 6g of protein, you can enjoy these treats without derailing your health goals!

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Macros per Serving (Makes 6 Mini Cheesecakes):

• Calories: 104

• Protein: 6g

• Carbs: 9.4g

• Fat: 4.7g

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Ingredients:

For the Cheesecake Batter:

• 1 cup non-fat Greek yogurt

• 1/2 block low-fat cream cheese (about 4 oz)

• 1/4 cup pumpkin puree (make sure it's plain, not spiced)

• 1/4 cup stevia (or your preferred sugar substitute)

• 1 egg

• 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

For the Graham Cracker Crust:

• 6 graham crackers, crushed into crumbs

• 1 tsp melted butter (can substitute with coconut oil or a butter alternative)

For the Topping:

• Low-fat whipped cream (optional, but highly recommended for that creamy finish)

• Extra pumpkin spice for garnish

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1. Prepare the Cheesecake Batter:

In a mixing bowl, combine non-fat Greek yogurt, reduced-fat cream cheese, pumpkin puree, stevia, egg, and pumpkin spice. Mix everything together thoroughly until smooth and well-combined. The mixture should have a creamy, slightly thick consistency. This will form the base of your cheesecake.

2. Prepare the Graham Cracker Crust:

In a separate bowl, crush 6 graham crackers into small crumbs. You can use a food processor, a plastic bag and rolling pin, or your hands for this. Add 1 teaspoon melted butter to the crumbs and mix well to coat the crumbs evenly with the butter. This will help bind the crust and give it that signature crumbly texture.

3. Assemble the Cheesecakes:

Line a cupcake pan with cupcake liners. Add a small amount of the graham cracker mixture (about 1 tablespoon) to the bottom of each liner. Press the crumbs down gently with your fingers or a spoon to form a thin, even crust layer.

Next, pour the prepared cheesecake batter over the crust in each cupcake liner, filling each one about three-quarters full. You’ll want a nice, even layer of batter that sits comfortably atop the graham cracker base.

4. Bake:

Preheat your oven to 350°F (175°C). Place the mini cheesecakes in the oven and bake for 35-40 minutes. They’re done when the edges are set and the center is slightly jiggly but firm. Be careful not to over-bake them to keep the texture creamy.

5. Cool and Chill:

Once baked, remove the cheesecakes from the oven and let them cool for a few minutes. Then, transfer them to the refrigerator to chill for at least 2 hours. This will allow the flavors to meld and the texture to firm up, giving you that perfect cheesecake consistency.

6. Add Toppings and Serve:

After chilling, top each mini cheesecake with a dollop of low-fat whipped cream and a sprinkle of extra pumpkin spice for a festive touch. You can also add a few chopped nuts, like pecans or walnuts, for added texture and flavor.

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Meal Prep & Storage Tips:

1. Meal Prep:
   These mini cheesecakes are perfect for meal prep! You can easily make a batch at the start of the week, and they’ll last for up to 4-5 days in the fridge. Store them in an airtight container to keep them fresh. I love having these ready to grab for a healthy snack or dessert.

2. Freezing:
   You can also freeze these mini cheesecakes if you want to make them ahead for special occasions. Place them in an airtight container with parchment paper between layers, and freeze for up to 2 months. When you’re ready to enjoy, simply let them thaw in the fridge overnight, and top with whipped cream before serving.

3. Toppings:
   Feel free to get creative with the toppings! Cinnamon apples, pecans, or even a little dark chocolate drizzle would all complement the pumpkin spice flavor. Keep in mind that adding toppings will slightly adjust the nutritional info, so track them if you're counting calories.

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Additional Notes:

• Dairy-Free Option:
  If you're lactose intolerant or following a dairy-free lifestyle, you can swap the low-fat cream cheese for a dairy-free cream cheese alternative, and use almond or coconut yogurt instead of Greek yogurt. Be sure to adjust the consistency by adding a bit of cornstarch if needed.

• Sweetener Options:
  You can use monk fruit sweetener or erythritol in place of stevia if that’s your preference. Just be sure to adjust the sweetness to your taste.

• Pumpkin Spice Adjustments:
  If you love pumpkin spice, feel free to adjust the amount to your liking. Add a little extra cinnamon or nutmeg for more spice, or even a touch of vanilla extract for added depth of flavor.

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Conclusion:

These Healthier Pumpkin Spice Mini Cheesecakes are the ultimate fall dessert that you can feel good about indulging in! With the combination of non-fat Greek yogurt, low-fat cream cheese, and the warm flavors of pumpkin puree and pumpkin spice, they offer a deliciously lightened-up version of a classic treat. At only 104 calories per serving, they’re perfect for satisfying your sweet tooth without overdoing it.

So, whether you're hosting a fall gathering or just craving a healthy dessert, these mini cheesecakes are a perfect choice. They’re creamy, flavorful, and packed with fall-inspired goodness—without all the guilt. Enjoy! 🍂🎃