AgeRight Blog

Desserts & Cocktails

Mini Pumpkin Cheesecakes



  • 1 CUP Almond Flour
  • 1/4 CUP Brown Sugar, loosely packed
  • 1/2 TSP Cinnamon
  • 4 TBSP Butter, melted


  • 8 OZ ⅓ less fat cream cheese or neufchatel cream cheese
  • 2/3 CUP nonfat Greek Yogurt
  • ½ CUP Pumpkin Puree
  • 3 TBSP pure Maple Syrup
  • 2 TSP Vanilla Extract
  • 3/4 TSP Cinnamon
  • 1/4 TSP Nutmeg
  • 1/4 TSP Ground Ginger

Note: It is very important that these ingredients are brought to room temperature for the smoothest filling.


  1. Preheat oven to 350°F.
  2. Mix together all crust ingredients until coarse. Line a 12 cup muffin pan with foil or silicone muffin liners.
  3. Press about 1 ½ TBSP of the crust mix into each of the 12 muffin cups. Distribute it evenly and cover the entire bottom of all the cups. You might have a bit leftover.
  4. Bake 11-12 minutes until the edges start to brown.
  5. Remove crusts from the oven and allow to cool while you prepare the filling. You can speed up the cooling process by placing your crusts in the fridge.
  6. Combine all of your filling ingredients in a large bowl. Using a stand mixer or hand mixer, whisk the filling mixture at high speed for 5-6 minutes until everything is mixed evenly.
  7. When crust is completely cool, scoop 3 TBSP of filling into each muffin cup.
  8. Place in fridge and chill for 6-8 hours or overnight.

Yield: 12 servings

Preparation Time: 20 minutes

Cook Time: 6-8 hours

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