This healthy pumpkin cheesecake is perfect for the holidays! It’s made with a classic graham cracker crust and a filling that uses cream cheese, probiotic Greek yogurt, and pumpkin puree for a naturally sweetened dessert that can also be made gluten free. This cheesecake pairs so well with a cozy fall meal, and I know you’ll agree once you taste it!

WHY I MADE THIS HEALTHY PUMPKIN CHEESECAKE

I was on a bit of a cheesecake kick this year, starting first with my No Bake Salted Caramel Cheesecake and then followed up by my Healthier Oreo Cheesecake, so it should be no surprise that the idea of making a pumpkin cheesecake for fall was on the list, too!

This healthier pumpkin cheesecake has all of fall’s best flavors rolled into one: the caramel-y notes of pumpkin, the sweetness of maple syrup, lots of vanilla, cinnamon, and warm spices.

My husband took one bite of this cheesecake and declared that it tasted awesome, and I have to agree. I would argue that it tastes just as good (if not better than) a restaurant style pumpkin cheesecake, except this one is made with simpler, healthier ingredients!

The key to making this pumpkin cheesecake really work is to reduce your canned pumpkin puree before using it for this recipe. Why?

Pumpkin is mostly water, so when you reduce it in a saucepan for about 20 minutes to draw out the water, the concentrated pumpkin flavors that’s left over really shine. It also helps to make sure our pumpkin cheesecake filling stays nice and thick and not thin or liquidy. Trust me it makes a huge difference!

I hope you give this recipe a try this holiday season. If you do, be sure to leave me a comment and review so I can see how much you loved it! Enjoy 🙂

MY HEALTHY PUMPKIN CHEESECAKE RECIPE

The full instructions on how to make this easy pumpkin cheesecake is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

Gluten Free Crust

• Add the graham crackers salt to a food processor and pulse on high until a fine meal is achieved.
• Drizzle in the melted coconut oil and cinnamon.
• Pulse/mix on low until you get a sandy texture.
• Press the crust into the bottom of the springform pan.
• Bake until the edges are golden brown and there is some browning on the surface.

Cheesecake

• Mix all of the Cheesecake ingredients until smooth.
• Pour the cheesecake batter on top of the crust, smoothing down the top with an offset spatula.
• Chill overnight, or about 8 hours.
• Serve with fresh fruit, whipped cream, berry compote, or my no cook salted caramel sauce!

HEALTHY CHEESECAKE KEY INGREDIENTS

The full ingredients list for making this healthy cheesecake is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this easy and delicious fall cheesecake at home:

Graham Cracker Crust

• Graham Crackers: Obviously! You can use traditional graham crackers, homemade graham crackers (which I’ve made before, yum), or gluten free graham crackers.
• Coconut Oil: Will help to hold the crust ingredients together.

Cheesecake

• Cream Cheese: Most cheesecake recipes will almost always call for cream cheese, because it’s what gives cheesecake its thick, creamy structure. Because this recipe is no bake, the cream cheese ensures that our filling will be thick and not too soft. If you’re vegan or dairy free, there are lots of great dairy free cream cheese alternatives on the market now!
• Greek Yogurt: Another thick, creamy ingredient for our no bake cheesecake filling. I wanted to keep this recipe no bake because Greek yogurt is chockfull of probiotics, which would be destroyed during the high heat of baking.
• Pumpkin Puree (reduced): Ok the key here is to take a can of pumpkin, cook it on the stove on Low heat for about 20 minutes , and that’s how you make a reduced pumpkin puree! Pumpkin is mostly water, so when you reduce it this way the concentrated pumpkin flavors really shine.
• Maple Syrup, or Honey: For sweetness.
• Vanilla Extract: Delicious flavor!

HOW LONG DOES THIS HEALTHY CHEESECAKE TAKE TO MAKE?

This healthy cheesecake recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 20 mins
• Bake time: 15 minutes
• Rest time: 8 hours

In total, this healthy pumpkin cheesecake recipe will take about 35 minutes total to make! But note that the cheesecake will need to chill in the fridge overnight for at least 8 hours.

HOW TO STORE THIS PUMPKIN CHEESECAKE?

This cheesecake stores best as-is without any toppings. Store toppings in a separate airtight container, and add to the cheesecake just before serving.

To store in the fridge, cover the cheesecake with plastic wrap and it will keep fresh in the fridge for 3-4 days.

For longer storage in the freezer, you can freeze the whole cheesecake or cheesecake slices for up to 2 months. Be sure to wrap the cheesecake and place it in an airtight zip-top bag when freezing. Thaw overnight in the fridge and add toppings just before serving.

PUMPKIN CHEESECAKE FAQ

1. Can I make this recipe gluten-free?

Yes! You can substitute regular graham crackers with gluten free graham crackers instead.

2. Can I make this dairy-free?

Yes, you can substitute the cream cheese with a vegan or dairy-free cream cheese alternative and substitute the Greek yogurt with coconut yogurt. The texture will be slightly softer, but still delicious.

3. How long does the cheesecake need to chill?

For the best results, the cheesecake should chill for at least 8 hours or overnight. This allows the filling to fully set and makes slicing much easier.

4. Can I make this cheesecake ahead of time?

Yes, this cheesecake keeps well in the fridge for 3–4 days. Just make sure you cover the cheesecake when refrigerating it to keep it fresh.

5. Can I freeze this no bake cheesecake?

Yes, you can freeze the cheesecake on its own (with no toppings).

Freeze the whole cheesecake or cheesecake slices for up to 2 months. Be sure to wrap the cheesecake and place it in an airtight container when freezing. Thaw overnight in the fridge and add toppings just before serving.

6. Why is my cheesecake batter lumpy?

Lumps usually happen if the cream cheese wasn’t fully softened beforehand. Keep mixing the batter for the full 3-5 minutes until smooth. The lumps will disappear as the mixture smooths out.

7. What can I serve with this cheesecake?

You can serve it as-is no toppings, or with things like fresh berries, whipped cream, cinnamon, berry jam–or my homemade salted caramel drizzle. It also pairs well with a sprinkle of chopped nuts or a dusting of cinnamon.

8. How do I get clean slices?

Use a sharp knife dipped in warm water, wiping the knife between each slice. This helps to make sure the filling is cut smoothly.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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