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Healthy Pumpkin Cheesecake + a Dark Chocolate Drizzle

Filed Under: 50-100, Almond Meal, Almond Milk, Cakes and Cupcakes, Chocolate, Chocolate, Cocoa Powder, Desserts, Eggs/Egg Whites/Egg Replacer, Erythritol, Gluten Free, Grain Free, Greek Yogurt, Low Carb, Paleo, Pies, Pumpkin, Recipe Makeover, Recipes, Stevia, Sugar Free, Vegan

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It’s pumpkin time. Get excited.

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In the midst of pumpkin palooza, it’s safe to say this cheesecake is the holy grail. It’s 75 calories a slice, easy to make, and I can’t even begin to describe how delicious it is. It’s actually insane.

I was so excited to make this, eat a piece (or two, in the name of taste testing of course), and then bring it to school to impress the heck out of everyone. That did not happen. Between my momma and me, we ate the whole thing in two days. I guess I’ll just have to make another one “to share”.

Oh darn.

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I’m extremely proud of this recipe. I’m less extremely proud of the self-control I exhibited around it.

I could not. stop. eating. I gave up on any sort of restraint after the third slice. Luckily this decadent pumpkin cheesecake really does have only 75 calories a slice (ITS WIZARDRY I TELL YOU) and 7 grams of protein. Plus, it’s actually tastier than any sugar/fat laden pumpkin cheesecake I’ve eaten in restaurants. I kid you not.

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So here’s the deal. I used fat free yogurt in this recipe which is usually a HUGE no no in baked recipes. I know. I’m baking bad.

The issue with using fat free dairy products in baking is that it produces a cheesecake that has cracks on the top. Behold exhibit A:

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Eh, It’s still pretty darn pretty.

But how to fix a cracked cheesecake? Drizzle chocolate on top! (That’s actually how you fix everything.)

Cracks, be gone! This way you get a creamy cheesecake covered in chocolate with no fat and no visible cracks. It’s basically perfection you can eat.

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This crust is a little miracle. It serves as a fabulous base for the cheesecake, but it has only 150 calories total and comes together in about 27 seconds flat.

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And I decided to bring some chocolate and pumpkin to the crust party because really why not.

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Fill it up with the creamiest dreamiest pumpkin filling you can imagine.

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And bask in the glory.
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Now what could make this even better? Chocolate. Because chocolate makes everything better.

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As if it weren’t already perfect.

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4.0 from 6 reviews
Healthy Pumpkin Cheesecake
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 8 slices
Ingredients
For crust:
  • ¼ cup almond meal or white whole wheat flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon pure pumpkin puree
  • 2 tablespoon sugar or erythritol OR 2 packets stevia
  • ¼ teaspoon vanilla extract
  • pinch salt
For filling:
  • 3-4 tablespoons almond milk
  • 2 cups 0% Greek yogurt
  • 1 (15 ounce) can pure pumpkin puree (remaining from the tablespoon used in the crust)
  • ½ cup sugar or erythritol OR 8 packets stevia
  • 2 eggs OR 1 tablespoon Ener-g egg replacer mixed with ¼ cup water
  • 2 teaspoon vanilla extract
  • 1 tablespoon corn or tapioca starch
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon
For chocolate drizzle:
  • ½ ounce dark chocolate, chopped
  • 2 tablespoons almond milk
Instructions
For crust:
  1. Preheat oven to 350ºF. Grease an 8-inch springform pan and set aside.
  2. In a medium bowl, combine all the ingredients for the crust except the almond milk and stir until completely incorporated. Stir in the almond milk one tablespoon at a time until the consistency of the mixture resembles cake batter. Pour into the prepared springform pan and bake in the oven at 350ºF for 15-18 minutes, until firm and slightly golden. Set aside and let cool.
For filling:
  1. Meanwhile, combine all the ingredients for the filling in a food processor and process until smooth. Pour into the prepared crust and bake in the oven at 350ºF for 50-60 minutes. The cake will be a little jiggly in the middle, but should definitely have a "done" look to it. Let it chill in the fridge for at least 2-3 hours. After the cake has chilled, make sure to run a knife completely around the edge before releasing the springform.
For drizzle:
  1. In a small microwave-safe bowl, combine the dark chocolate and almond milk. Microwave for a minutes and 30 seconds, stir, and continue to microwave in 15 second intervals until thickened. Drizzle artfully over the chilled cake. Cut into slices and devour.
Notes
For a vegan version, use vegan-friendly yogurt.

Nutritional information calculated with almond meal, erythritol, and Simply Lite dark chocolate.
Nutrition Information
Serving size: 1 slice Calories: 75 Fat: 2.3 grams Net Carbs: 3.5 grams Protein: 7 grams

 

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What’s your favorite way to eat pumpkin?

Spoiler alert: pumpkin bread with cream cheese swirl and pumpkin cookies may or may not be coming your way. Stay tuned!
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Comments

  1. Wow, I can't wait to try this! Yay for you, my dear sweet Kelly! Have a wonderful Holiday Season. Your other mother, Marleen
    Reply

    • Thank you for your ceaseless support, Marleen! Kelly and the rest of Foodie Fiasco sends you Season's Greetings, and hopes that your holidays are filled with warmth and light:-)
      Reply

  2. sounds yummy and easy to make-how many servings does it make(I'm trying to figure out slice size for the 75 cals) thanks !
    Reply

  3. This looks so flippin' good! Is the nutritional info based on 8 slices? I just bought 24 cans of pumpkin, so me thinks I will be making several of these in the next few weeks..... Michelle
    Reply

  4. Looks great, but I personally cannot have dairy products such as yogurt. Second problem, I cannot have any chocolate (shuts off my breathing). This does look good though. I have to pass.
    Reply

    • This dish would be a delicious twist on an average Thanksgiving pumpkin pie, Kaylin! Healthy desserts on hefty holidays are a great idea, so that way you don't have to feel obligated to "cleanse" the next day! I hope that you and your family enjoy this cheesecake:-)
      Reply

  6. Whoa now you are speaking my language! Cover the cracks with chocolate indeed. Oh and I like my pumpkin EVERY way. Unless coconut is involved. Then I'm out.
    Reply

    • And what a beautiful language it is, Ellen! My siblings and I always used to joke that when we ate dinner, the food left cracks and our meal couldn't be properly digested unless we filled in the cracks with dessert;-) This is the same idea, but better because you can actually see the sweetness in action. I've never heard of pumpkin and coconut combined together! Did you have a distressing experience with the duo?
      Reply

    • Yay to finally having a cheesecake recipe available without a crap ton of cream cheese lumped in! I'm glad that this recipe made you smile; I hope that it makes your tastebuds smile as well:-)
      Reply

  8. Hi! I've been wondering both on this recipe and your plain cheesecake recipe, would regular soya yogurt work? Like alpro simply plain? It's a pourable yogurt, so I wasn't sure :/ Failing that, what about silken tofu?
    Reply

    • Hi Abigail! I would definitely try out those substitutions! Perhaps a half & half addition would be best:-) Enjoy! Please let us know how your ingredient swap goes!
      Reply

  9. Hey Kelly! You always amaze me. Not just with your recipes, but how amazingly you deal with everything. I'm fifteen and you're a huge role model to me! xxx this looks FANTASTIC! :) <3
    Reply

    • Thank you for your sweet words, Sam! They are very much appreciated, as are you! I hope that you enjoy many more Foodie Fiasco recipes:-) Please let us know if you decide to try a recipe out!
      Reply

  10. Yesss that looks amazing! Love the idea of using yogurt instead of cream cheese. And also covering it in chocolate. Sounds like perfection to me :) And I can't wait to see that cream cheese-swirled pumpkin bread :D
    Reply

    • I love the yogurt swap too, Baby June! Chocolate-covered anything really hits the spot. Do you have a favorite chocolate confection? Stay tuned because the sweetly swirled bread will be coming your way soon;-)
      Reply

    • Thank you for your kind words, Sophia! This dish is here for you this holiday season, minus the intimidating ingredients found in many other cheesecakes:-)
      Reply

    • Thank you for your kindness, Leigha! You are also very original, as you are the first Foodie Fiasco reader to comment on the cute new header!:-)
      Reply

  13. Looks amazing! Can't wait to try such a low cal pumpkin cheesecake. Well done! FWIW - if you want to avoid the cracks, you can put the entire springform pan inside a large pan (I use a roasting pan) with 1-2" of water in it. The water bath bakes the cheesecake more evenly and prevents cracking. Then shut off the oven after 50 minutes and leave it in there another hour. The cheesecake will continue baking and become more solid. But even if you avoid the cracks, the chocolate topping is a must! :)
    Reply

    • Thank you so much for the excellent tip, Dori; you seem like quite the culinary genius! I hope that you enjoy this recipe:-)
      Reply

  14. I make a pumpkin cheesecake for dessert every Christmas and I always, without fail, eat wayyyyy too much of it. But pumpkin cheesecake is the most delicious thing ever so it is always totally worth! I think that since this one is healthy, it is ok if I eat two of them, right?! Oh man this looks so good and I love the chocolate drizzle on top! I was always so afraid to make cheesecake because I was scared it would crack and now I realize that it still tastes freaking amazing either way! Happy (early) Thanksgiving :)
    Reply

    • I'm with ya Izzy-Christmas goodies are just too delicious to pass up seconds, thirds, fourths, fifths, etc...;-) I mean, if we make the dish we can't be wasteful and should savor the leftovers at their peak flavor. And if someone else makes the dessert we need to demonstrate our appreciation for their culinary skills by savoring every last morsel! But not to fret, this cheesecake is definitely healthy enough to eat two! Let's get these cheesecakes crackin' because all that the little so-called imperfections mean is more yumminess for us:-)
      Reply

    • I love your healthy outlook on eating, Jessie! If someone doesn't have any allergies, I believe the best "diet" is to not restrict themselves in any manner and to savor the food that they enjoy/their body craves. Thanks for stopping by; if you're interested in spying on one of Foodie Fiasco's cakes here is a carrot cake recipe that will make your tastebuds dance with joy: https://www.foodiefiasco.com/healthy-carrot-cake/!
      Reply

  17. Long time follower, first time commenting... I love this and really most if not all of your recipes. Can't wait to share this for the holidays... These recipes really make managing my diabetic sweet tooth a piece of pumpkin cheesecake. Much love and happy holidays to you and the entire foodie fiasco team.
    Reply

    • Thank you for your caring comment, Jenna! I'm so happy that you've decided to give Foodie Fiasco recipes a place in your home! You are greatly appreciated here and we hope that you have a joyful holiday season as well:-)
      Reply

  18. Looked delicious going into the oven. Can't wait to try it tonight! I assumed the 3-4 T of milk specified for the filling ingredients was actually for the crust as given in the written directions.
    Reply

    • Thank you for whipping up this dessert, Raya! Whoops, you would be right in assuming that; sorry about the confusion! Please let us know how you enjoy this cheesecake:-)
      Reply

  19. Hi. I made this for Thanksgiving, with a couple of modifications. It was really really good! I did your sugar-free GF version, and I used goat yogurt (and made it into Greek goat yogurt myself) due to cow dairy allergies at home. I also found that your crust recipe needed to be doubled or even tripled to make enough crust for the pie, even just to line the bottom of the pan. I suggest you look at that element again, as a friend also made it and we both had the same problem. I used sugar-free dark chocolate and just drizzled it over the top - no need for the addition of the almond milk there. Overall, this was a big hit among our special diet group, who couldn't eat regular pumpkin pie. A great mix of pumpkin and cheesecake all in one.

    Reply

    • Thank you very much, Judy, for baking this cheesecake on Thanksgiving and for your thoughtful comment! Incredible ingenuity with the homemade Greek yogurt. Did you achieve the cultured effect through probiotics? Your crust suggestion is greatly appreciated! I'll look into getting that issue patched up ASAP!
      Reply

      • I simply used goat milk yogurt from the store and strained it through coffee filters and a strainer overnight to let all the excess water drip out. This turns it into Greek yogurt, which is just a thicker, less watery yogurt.
        Reply

          • Hi Kelly, I'm planning on making this delicious looking cake over the weekend and I was wondering whether you'd looked into the crust issue? Should I double the crust just to be safe? Thanks

  20. Hi Kelly! I'm planning on making this for my friends this weekend. I really hope I don't screw it up. Just making sure: does almond milk also go into the filling, or just the crust? And how do you think this would hold up in a pie tin as opposed to a springform pan? Thank you!
    Reply

  22. I don't usually write comment ,but I had to on this cheesecake.I made this today and my husband who loves cheesecake (but I refuse to make the all cream cheese cheesecake) loved it.I used the water bath that was suggested by a viewer and mine did not crack.I did not do the chocolate drizzle and it was still delicious.I just discovered your web site and I love it.thank you
    Reply

  23. This is so awesome! I made it with stevia and it turned out fantastic! SOOOO worth making. I did, however, have some issues with the crust. It turned out very rubbery and rather icky... I just ate the pumpkin part and I was good. lol Any suggestions for a crunchy grahamcracker-esque crust? (Sorry for the funny name, it kept telling me I'd already posted, but I haven't)

    Reply

  24. I just made this recipe with my family and husband today. We all agree that it tastes exactly like squash baby food. I think it has potential, but it just needs more spice and more sweetness. Like, a lot more. I think the macronutrient profile is great. It also has the right appearance and texture.

    Reply

  25. I was wondering..... can i substitute a tablespoon of coconut flour for the tablespoon of starch ? i am trying to keep all starches out of my diet. thanks
    Reply

  26. Hi Kelly and team I made this last night, and though I couldn't find any Greek yoghurt at the shops (strange), I used fat free plain yoghurt, and just thickened it a little with corn starch to stabilize it before using it in the recipe. I used a little less yoghurt, too, so as not to risk it being too watery. It turned out just great! No cracks at all, held together nicely, and tasted great! I love cinnamon and spice, so I added a bit more - good plan :) I also had to double the base, which made it a bit more robust. Thanks for the recipe!
    Reply

  27. This looks phenomenal! Think i will make it tomorrow! And, I am HUGELY impressed that your servings are an appropriate 8 slices!! I tire of "healthy" blogs that get the calories of an 8" round cheesecake down to 200-ish BECAUSE they say there are 12 servings in it! That's simply cheating (my opinion). And seriously, what would my friends/family think if I served portions that small? Can't wait to start on some of your holiday recipes!! Already mesmerized by your website!
    Reply

    • I wanted to add that I have made this twice now! The first time, it was good, but a bit too tart/tangy. Second time, I added two tablespoons more sugar equivalent. Still slightly tart, but I made sure I had sugar free whipped topping to go with it! But I've had NO cracks with Light Greek yogurt instead of fat-free AND the SAME calories!! :) I do love this! And love that it's so healthy! I just want to perfect it for my non-health-food-loving family's tastebuds before holiday. I will try again, with a bit more granulated Stevia. I also measured my last two 15 oz. cans of pumpkin - each contained 1 2/3 cup plus half to one tablespoon. I think it miight be improved if the yogurt were reduced to equal the pumpkin. Otherwise, I could swap half of the yogurt for creamed lowfat cottage cheese (exact same calories!) - which will almost definitely work because I saw a similar recipe today using cottage cheese to make cheesecake, AND I have made a pumpkin pie with blended lowfat cottage cheese as replacement for the usual evaporated milk (per another blog). Unless you have other suggestions?! Thanks!

      Reply

  28. The almond milk is not placed in the crust section of the ingredients, it's in the filling. Is there almond milk in the filling too or just the crust?
    Reply

  29. Is it possible to make this as a mini version in a muffin tin? How would you change the baking time...sorry, I am not a suavy baker! Ha
    Reply

  30. I have a milk allergy and use Silk Vanilla Soy Milk and Silk Vanilla Soy Yogurt. Would those be okay to use in this recipe in place of the Almond Milk and Greek Yogurt?
    Reply

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  1. […] Healthy Pumpkin Cheesecake with Dark Chocolate Drizzle Healthy Pumpkin Cheesecake! Need we say more? Oh yes. Chocolate! But how? Almond milk, Greek yogurt, whole wheat flour. A creamy, dreamy delight you will shock your friends with when saying it is healthy. Go rock your next holiday party. It’s our little secret! […]
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