Healthy Mini Pumpkin Cheesecakes
I’m totally hooked on these Healthy Mini Pumpkin Cheesecakes! 🎃✨ They’re the perfect little fall treat—rich, creamy, and full of that pumpkin spice flavor everyone’s craving this time of year. What makes these cheesecakes the best is that they’re not just mouth-watering, they’re healthy too! You’d never guess that these muffin-sized treats are packed with protein (7g per cheesecake) and are completely gluten-free. The crust is also a game-changer—crispy, sweet, and the perfect complement to the creamy filling.
Making these mini cheesecakes is super simple, and you won’t believe how easily the crust and filling come together. The crust itself is made from oats, walnuts, Medjool dates, and a touch of cinnamon and maple syrup. Once you process the ingredients, just press them into muffin tins for the perfect base. The cheesecake filling is equally easy to whip up in the blender. It’s the perfect mix of pumpkin puree, cottage cheese, reduced-fat cream cheese, eggs, almond flour, and spices—basically all the cozy fall flavors you love, blended with health foods into a velvety smooth filling.
Once your cheesecakes are baked and cooled, they’re ready to be topped with a dollop of whipped coconut cream and a sprinkle of cinnamon for that extra little touch. These mini cheesecakes make a great snack, dessert, or even a fun addition to your Thanksgiving spread. Best of all, they’re the kind of treat you can feel good about after eating. So gather your ingredients, preheat that oven, and get ready to fall in love with these healthy mini pumpkin cheesecakes—your new go-to fall snack!
Healthy Mini Pumpkin Cheesecakes
Ingredients
- 1 cup oats
- 3 cups walnuts
- 12 Medjool dates
- 2 tsp cinnamon
- 4 tbsp maple syrup or raw honey
- 1 can (15 oz) pumpkin puree
- 1.5 cups cottage cheese (full fat)
- 3/4 cup maple syrup
- 3 oz reduced-fat cream cheese
- 3 eggs
- 3 Tbsp almond flour
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
Instructions
- To make the crust, add the crust ingredients to a food processor and process until well blended.
- Divide the mixture among 24 silicon muffin tins (about 1 tablespoon per muffin) and press flat in the bottom of each tin. Preheat oven to 350F.
- To make the cheesecake filling, mix the cheesecake filling ingredients in a blender and blend until smooth.
- Pour the batter over each crust, filling it about 3/4 full. Add the filled muffin tins to a preheated oven on the center rack at 350F for 20 - 25 minutes, until cooked through. Remove from the oven and allow them to cool. Top with whipped coconut cream and cinnamon. Store in the refrigerator.
