Healthy Pumpkin Cheesecake (Grain-Free)
Pumpkin cheesecake made with yogurt instead of cream cheese! Grain-free and delicious!
Servings: 12 mini cheesecakes
Ingredients
For the Crust:
- 2 cups almond meal/flour
- ¼ cup coconut oil melted
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
For The Maple Pumpkin Cheesecake Filling:
- 1 cup pureed pumpkin
- 1 cup Nancy’s Whole Milk Yogurt
- 3 eggs
- 1/3 cup + 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons tapioca flour*
- 1-1/2 teaspoons ground cinnamon
- 1/8 teaspoon allspice
- ½ teaspoon ground ginger
- 1/4 teaspoon kosher salt
Instructions
Prepare the Crust:
- Add all of the ingredients for the crust to a mixing bowl and stir to combine. The crust mixture will be crumbly.
Prepare the Pumpkin Cheesecake Filling:
- Add all of the ingredients for the filling to a blender and blend just until combined.
Prepare the Pumpkin Cheesecake:
- Preheat the oven to 350 degrees F and lightly oil or spray a 12-hole muffin tray (Note: you can also use an 8-inch spring form pie pan to make a full-size pumpkin cheesecake).
- Press 2 to 3 tablespoons of the crust mixture firmly into each hole of the muffin tray - there is plenty of crust mixture, so feel free to go liberal here.
- Pour the filling mixture into the holes, filling them all the way up.
- Bake on the center rack of the oven for 35 to 40 minutes, until the centers of the cheesecakes are firm.
- Remove from the oven and allow cheesecake to cool for 30 minutes. Place tray in the refrigerator and chill until completely cold. When ready to serve, run a small knife along the edge of each cheesecake to pop them out of the tray.
- Serve with homemade coconut whipped cream and enjoy!
Nutrition
Serving: 1grams