Craving that cozy, spiced flavor of pumpkin pie but don’t want to break your healthy eating streak? This WW Pumpkin Pie Cheesecake hits the mark with indulgent flavors and low points, giving you the best of both worlds. Perfectly creamy and rich with spices, each bite feels like a reward, not a compromise.
The Secret Pumpkin Boost
Here’s a surprising fact: recent studies suggest that fiber-rich foods like pumpkin may actually help curb sugar cravings! So, not only does this cheesecake satisfy that autumn sweet tooth, but it also supports your health goals—a pumpkin-powered secret that makes indulging practically guilt-free.
Customizable and Crave-Worthy
Whether you go crustless or stick with a light graham cracker base, this healthy pumpkin cheesecake fits beautifully into any fall occasion. And trust me, once you’ve had a slice, it’ll be hard to stop at one. Go ahead, I dare you—try it and watch it become your new seasonal favorite!
Table of Contents
| Look at the Recipe (Key Highlights) |
| Ingredients for WW Pumpkin Pie Cheesecake |
| How to Make This Healthy WW Pumpkin Pie Cheesecake |
| Storage & Serving Suggestions |
| Tips & FAQs |
Look at the Recipe (Key Highlights)
- Creamy & Low-Calorie: Indulgent texture without the guilt—only 4 WW points per slice!
- Fall Flavors: Warm spices make this the perfect autumn dessert.
- Pumpkin Power: High in fiber and Vitamin A for a nutritious boost.
- Easy & Customizable: Go crustless or add a light graham cracker crust—your choice!
- Versatile Treat: Ideal for family gatherings, cozy nights, or fall parties.
A deliciously guilt-free dessert you’ll want all season long!
Ingredients Needed
- Chocolate wafer cookies — Crushed into crumbs to create the crust, adding a hint of chocolate.
- Unsalted butter — Used to bind the crust for a firm base.
- Table salt — Enhances the flavors in the crust.
- Low-fat cream cheese — Creates a creamy filling with a bit of tang.
- Canned pumpkin puree — Adds moisture and classic pumpkin flavor.
- Dark brown sugar — Adds sweetness and a hint of molasses depth.
- Large eggs — Helps create a light, fluffy texture in the filling.
- Pumpkin pie spice — Provides warm seasonal flavor.
- Light aerosol whipped cream — A light, airy topping to finish off each bite.
How to Make WW Pumpkin Pie Cheesecake Bites
Prepare Crust: Preheat oven to 325°F and line a muffin pan with paper liners. Combine crushed chocolate wafers, melted butter, and a pinch of salt. Press the mixture evenly into each muffin liner, forming a smooth crust.
Prepare Filling: In a medium bowl, beat cream cheese, pumpkin puree, dark brown sugar, eggs, and pumpkin pie spice until smooth.
Fill & Bake: Spoon the pumpkin mixture into each lined muffin cup, filling them nearly to the top. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Cool & Serve: Allow cheesecakes to cool completely. Top each with a dollop of whipped cream and sprinkle of pumpkin pie spice just before serving.
Storage and Serving Suggestions
Storage Tips:
- Refrigerate Properly: Cover the cheesecake with plastic wrap or transfer slices to an airtight container. It’ll keep fresh and flavorful in the fridge for up to 5 days.
- Freeze for Later: Want to save some for a later treat? Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. They’ll stay delicious for up to 3 months. Just thaw in the fridge overnight when you’re ready to indulge again.
Serving Tips:
- Serve Chilled: This cheesecake is best enjoyed cold! Let it chill for a few hours after baking (or overnight if you have the patience) for the perfect texture and flavor.
- Add a Little Extra: For a festive touch, add a dollop of light whipped cream and a sprinkle of cinnamon or a few crushed pecans. It adds a fun finishing touch without adding many points!
- Perfect Pairing: Enjoy it with a warm cup of spiced tea or coffee for a cozy fall treat that feels as good as it tastes.
With these storage and serving tips, you’ll be able to enjoy this cheesecake at its best—whether it’s fresh out of the fridge or saved as a special treat!
FAQs & Tips
Can I make these cheesecake bites in advance?
Yes! They keep great in the fridge for up to 3 days. Just hold off on adding the whipped cream until you’re ready to serve.
Can I freeze them?
Definitely! Freeze without the whipped cream for up to a month. Thaw in the fridge overnight, and they’re good to go!
What’s the best way to crush the wafers?
Pop them in a zip-top bag and crush with a rolling pin, or pulse them in a food processor—quick and easy!
What if I don’t have a muffin pan?
No problem! Use mini cheesecake or tart pans. If using paper liners on a baking sheet, just be gentle when handling them.
How can I make this recipe vegan?
Use dairy-free cream cheese, plant-based butter, and replace eggs with flax eggs (1 Tbsp flaxseed + 2.5 Tbsp water per egg). Easy swap!
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick; if it’s watery, strain it a bit so the texture stays perfect.
Health Benefits & WW Compatibility
This WW Pumpkin Pie Cheesecake isn’t just delicious—it’s packed with health benefits. Greek yogurt and low-fat cream cheese make it high in protein but low in fat, perfect for those on a Weight Watchers pumpkin dessert plan. Using sugar substitutes keeps it sugar-free, which is ideal if you’re managing your blood sugar or avoiding refined sugars.
Since pumpkin is naturally high in fiber and vitamins A and C, this dessert can help boost your immunity and digestive health while still tasting indulgent. Plus, with no added fats, it’s a great option for anyone looking to keep their calories low. This low-calorie pumpkin cheesecake fits perfectly into the Weight Watchers points system, making it an excellent choice for holidays without the worry.
More Healthy Dessert Ideas
- Apple Cinnamon Muffins – another fall favorite that’s great for breakfast or dessert!
- WW Chocolate Pudding Cups – rich and creamy, perfect for chocolate lovers.
- Lemon Blueberry Greek Yogurt Bites – light and refreshing, ideal for spring or summer.
Creamy WW Pumpkin Pie Cheesecake – Low-Calorie & Perfect for Fall Desserts
Description
Indulge in this WW Pumpkin Pie Cheesecake! A healthy, low-calorie pumpkin dessert that’s perfect for fall and easy to make with Weight Watchers points in mind.
Ingredients
Instructions
Step 1: Prepare the Ingredients
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Start by preheating your oven to 350°F (175°C). Set out all your ingredients and make sure your cream cheese is softened. If you’re using a crust, prepare it in a 9-inch pie dish. Using a pre-made low-fat graham cracker crust is a good option for a classic touch, or you can go crustless for an even lower-point version.
Step 2: Make the Filling
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In a mixing bowl, beat the softened cream cheese until smooth. Add in the Greek yogurt and continue to mix until creamy. Slowly add in the sugar substitute, vanilla extract, and spices (cinnamon, nutmeg, ginger, and cloves), blending until everything is well combined. This mixture should have a consistency similar to traditional cheesecake batter.
Step 3: Incorporate the Pumpkin and Eggs
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Add the pumpkin puree, mixing until fully combined. Next, add the eggs one at a time, blending well after each addition. Be careful not to over-mix, as this can create air bubbles that may affect the texture of the cheesecake.
Step 4: Bake the Cheesecake
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Pour the cheesecake mixture into your prepared crust or directly into a greased baking dish if making a crustless pumpkin cheesecake WW style. Place in the oven and bake for 35-40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and let the cheesecake cool inside to prevent cracking.
Step 5: Chill and Serve
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Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling process is essential for setting the cheesecake’s texture and enhancing its flavors. Slice and serve as is, or garnish with a dollop of whipped topping or a sprinkle of cinnamon.
Servings 12
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2g10%
- Sodium 90mg4%
- Total Carbohydrate 10g4%
- Sugars 7g
- Protein 3g6%
- Points per serving 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I absolutely love these WW Pumpkin Pie Cheesecake Bites because they deliver big seasonal flavors in a manageable portion size. They’re great for holiday dessert spreads, allowing everyone to try a little bit of everything without going overboard. Plus, my kids love them—especially with the whipped cream topping!
