Cheesecakes filled with pumpkin puree and pumpkin spice for a tangy and spiced Holiday dessert, complete with a crust made of chopped pecans and maple syrup, for the perfect nutty and sweet addition. Made “mini” size, so there’s no messy cutting or long bake times; these are a great, healthier Holiday dessert, made gluten-free, grain-free, and refined sugar-free.
The last recipe I posted, I shared an easy cookie recipe for the Holidays.
In that post, I promised there would be more desserts coming your way that were perfect for the Holidays and a little more “fancy,” for those of you who like to kick your entertaining up a notch or two 🙂
I like having the best of both worlds, so my favorite thing is to have at least two different desserts at Thanksgiving and Christmas. One dessert can be more casual, like Cranberry Coconut Oatmeal Cookies, while the other can be a little more “fancy” and “adult,” like these Skinny Mini Pumpkin Cheesecakes.
Yes, I’m calling these Skinny Mini Pumpkin Cheesecakes “adult.”
Do you know any kids that like cheesecake? I didn’t growing up, and my son kept stealing a bite every time I ate one of these delicious little cheesecakes, but never came back for a second bite. I think the tangy taste of cheesecake can be a bit of an acquired taste.
The texture of cheesecake can be a little odd too.
I’m a huge texture-eater, and the texture of cheesecake has always been an odd one to me. BUT – add a crunchy crust in there and I’m SOLD.
This pecan crust is reminiscent of Pecan Pie.
Making these Skinny Mini Pumpkin Cheesecakes taste like pumpkin cheesecake and pecan pie combined, and if they were made into perfectly little proportioned desserts 🙂
The crust is a little sticky from the maple syrup, so it sticks together as a crust but isn’t entirely hard, similar to Pecan Pie filling.
Best part: Don’t want to buy special flours for your gluten-free friends that you’ll never use again?
There is NO flour used in these Skinny Mini Pumpkin Cheesecakes. Finding a good gluten-free flour can sometimes be a daunting task, especially if you’ve never bought any before. Forget about all that and make some Mini Pumpkin Cheesecakes, that everyone can still enjoy!
Next best part: These cheesecakes are made with a mixture of reduced-fat cream cheese and Greek yogurt, making them a much healthier alternative to the classic cheesecake you might buy from the store.
To sum it up, cause I feel like I threw A LOT of info out at ya, these Skinny Mini Pumpkin Cheesecakes are:
- Gluten-free and grain-free (no flour needed!)
- Refined sugar-free (only using maple syrup or honey)
- A lighter version, made with reduced fat cream cheese and Greek yogurt
- Perfectly proportioned, meaning no messy cutting
- Incredibly easy and a fun dessert for everyone to enjoy!
Luscious cheesecake combined with pumpkin spice flavors, a crunchy and sweet Pecan Pie-like crust… you don’t wanna miss these Skinny Mini Pumpkin Cheesecakes! 🙂
P.S. Do you know any kids that like cheesecake?? I’d love to know! 🙂
- 1 cup pecans, finely chopped
- 3 tbsp honey or maple syrup
- 2 tsp water
- 1 tsp butter, melted
- 8 oz reduced fat cream cheese
- 1/2 cup Greek yogurt (I used 2%)
- 1/4 cup honey or maple syrup
- 1/2 cup pumpkin puree
- 1 1/2 tsp pumpkin spice seasoning
- 1 tsp vanilla
- 1 egg
To prepare, preheat your oven to 325 and line a muffin tin with cupcake liners. I like to spray a little non-stick spray in mine too, just in case!
In a small bowl, stir together your chopped pecans, honey, water and butter.
Add about a tablespoon of your pecan mixture to each cupcake liner, then use the back of your tablespoon measure to press the pecan mixture into the bottom of the liner in a flat, firm layer.
Bake in the oven for about 13-14 minutes, or till the edges of the crust are starting to brown a touch and the crust feels a bit firm. *Create your pumpkin cheesecake filling while your crust is in the oven*
In a large mixing bowl, beat your cream cheese with a hand mixer for a minute or two, till it's creamy and smooth.
Add in your Greek yogurt, honey, pumpkin puree, pumpkin spice and vanilla, and blend again till smooth and everything is well incorporated.
Add your egg into the mixture and blend briefly - only till the egg is well incorporated, do NOT over beat the mixture at this point!
Once your mini pecan crusts are out of the oven, preheat your oven to 350. Fill each cupcake liner almost full (till just below the top of the liner). Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.
Bake in the oven for 18-20 minutes, or till the cheesecakes are set (with only a slight wiggle in the middle, when you jiggle your pan).
Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge.
Serve with cool whip on top and extra pecans. Devour!
*These can be made ahead of time. They last in your fridge about 5-6 days.