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I love desserts that have multiple textures and flavors. My Healthy Pumpkin Cheesecake Cups with Roasted Walnuts have both great texture and amazing flavor! These little cheesecake cups are so delicious with lots of sweet pumpkin spice. To make these, start by mixing the ingredients for the cheesecake filling. Combine nonfat cheesecake jell-o mix with coconut milk and allow to chill. Then, blend in pumpkin puree, spices, and brown sugar. When plating, I love to layer the pumpkin cheesecake with nonfat vanilla Greek yogurt and top with a homemade roasted walnut topping. These Healthy Pumpkin Cheesecake Cups with Roasted Walnuts are amazing!
Recipes Similar to Healthy Pumpkin Cheesecake Cups with Roasted Walnuts:
Easy Cherry Mini Cheesecakes Recipe
4 Ingredient Pumpkin Spice Muffins Recipe
Low-Calorie Mini Pumpkin Cheesecakes
How Healthy is Canned Pumpkin?
100% pure pumpkin puree is the best, healthiest option when buying a canned pumpkin product. There is no added sugar or flavor, making it a blank canvas for any dish you wish to make! Pumpkin puree can help lower blood pressure and reduce the risk of stroke. It overall lowers your risk for developing heart disease. Plus, canned pumpkin is one of the lowest calorie foods used to make desserts!
There are so many reasons to use canned pumpkin in your cooking. For more recipes that utilize canned pumpkin, try my Pumpkin Donuts with Cream Cheese Glaze!
Ingredients in Healthy Cheesecake Cups
- Sugar-Free JELL-O Cheesecake Pudding Mix
- lite coconut milk
- 100% pure pumpkin
- dark brown sugar
- vanilla extract
- cinnamon
- allspice
- nutmeg
- ground cloves
- ground ginger
- non-fat vanilla Greek yogurt
For the Roasted Walnuts:
- light butter
- stevia
- cinnamon
- salt
- walnuts
How to Make Healthy Pumpkin Cheesecake Cups with Roasted Walnuts
Preheat oven to 350ºF.
Melt butter in microwave safe bowl, about 20-30 seconds. Combine with stevia, cinnamon and salt.
Add walnuts and toss.
Arrange walnuts evenly on baking sheet. Bake for 10 minutes, flipping halfway through, or until golden brown.
Allow the walnuts to cool and then roughly chop.
Meanwhile, in a small bowl, mix pudding mix and chilled coconut milk together. Refrigerate for 10 minutes.
In a medium size bowl, add pudding and remaining cheesecake ingredients. Beat with a hand mixer until smooth and well combined. Scrape down the sides with a spatula when needed.
To assemble: Pipe 1½ Tbsp of pumpkin cheesecake into a shot glass, layer 1 Tbsp of yogurt on top, followed by 1 Tbsp of pumpkin cheesecake and finally sprinkle each with 1 Tbsp of roasted walnuts.
Keep any leftover cheesecake filling refrigerated in an airtight container. Will stay good for 4-5 days.
Healthy Pumpkin Cheesecake Cups with Roasted Walnuts
Ingredients
- 1 1 oz. package Sugar-Free JELL-O Cheesecake Pudding Mix
- 1 1/2 cups lite coconut milk
- 1 cup 100% pure pumpkin
- 1 tbsp dark brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1 cup non-fat Vanilla Greek yogurt
For the Roasted Walnuts:
- 2 tbsp light butter
- 2 tsp Stevia (or your favorite sweetener)
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup walnuts
Instructions
- Preheat oven to 350ºF.
- Melt butter in microwave safe bowl, about 20-30 seconds. Combine with stevia, cinnamon and salt.
- Add walnuts and toss.
- Arrange walnuts evenly on baking sheet. Bake for 10 minutes, flipping halfway through, or until golden brown.
- Allow the walnuts to cool and then roughly chop.
- Meanwhile, in a small bowl, mix pudding mix and chilled coconut milk together. Refrigerate for 10 minutes.
- In a medium size bowl, add pudding and remaining cheesecake ingredients. Beat with a hand mixer until smooth and well combined. Scrape down the sides with a spatula when needed.
- To assemble: Pipe 1½ Tbsp of pumpkin cheesecake into a shot glass, layer 1 Tbsp of yogurt on top, followed by 1 Tbsp of pumpkin cheesecake and finally sprinkle each with 1 Tbsp of roasted walnuts.
- Keep any leftover cheesecake filling refrigerated in an airtight container. Will stay good for 4-5 days.
Notes
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