Pumpkin Swirl Cheesecake

Secretly Healthy Pumpkin Cheesecake (Low-Fat!)

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So, you’re looking for a healthy low fat pumpkin cheesecake recipe, but you just can’t believe that greek yogurt in cheesecake can actually taste good. My friend, this recipe is for you! Instead of 79 grams of fat, this healthy cheesecake recipe only has 8 grams of fat and is loaded with Vitamin A thanks to pumpkin! Plus, no refined sugar, a dairy-free option, and an easy 2 ingredients crust that can easily be made gluten-free!

healthy pumpkin cheesecake recipe

Is Pumpkin Cheesecake Healthy?

Oh glorious cheesecake. Why do you have to be so high in fats, carbs, and sugar? Sorry to break it to you, but regular cheesecake is not healthy. It’s loaded with refined sugar, and fats. I mean the name should kind of give it away, right? CHEESEcake. 

Since my regular Healthy Cheesecake Recipe was such a hit, I thought I’d make a new flavor for fall! So, healthy pumpkin swirl cheesecake was born in the Shh Kitchen! 

And, I have great news for you! This healthy low fat pumpkin cheesecake recipe really is healthy! The 2 ingredient graham cracker crust is sweetened with dates (an amazing low sugar, natural sweetener, read more here), and the healthy cheesecake filling is sweetened with pure maple syrup! I love using 100% pure maple syrup to naturally sweeten so many of my healthy recipes here on the blog. From my birthday cake banana bread, to my healthy homemade nutella, I fall in love with maple syrup over and over again for its rich antioxidant properties and low glycemic index.

low fat pumpkin cheesecake

Best Healthy Low Fat Pumpkin Cheesecake Recipe

Just like my dairy-free vegan mousse cake, I’m not kidding when I say this cheesecake is extremely healthy, but extremely delicious. This cake was devoured in about 3 days when I had my family members try it. Many of them went back for seconds and they couldn’t believe it was secretly healthy. They all adored the crust and thought the filling tasted even better than unhealthy cheesecake!

best pumpkin swirl cheesecake

Healthy Baked Pumpkin Cheesecake

If you’re looking for a recipe that’s healthy and quick to bake, check out my gluten-free lava cakes, because this cheesecake does take a hot minute (more like hot hour) to bake. First, we prebake the crust a little just to get it slightly golden and fragrant. Then, the cheesecake is baked at a low temperature, 325 F. for about 45 minutes to 1 hour. Yes, this healthy pumpkin swirl cheesecake does require a lot of patience and waiting time, but trust me, it’s BEYOND worth it!

Low Fat Pumpkin Pie Cheesecake

I was trying to find a healthy greek yogurt cheesecake without any refined sugar and it was very hard to find on the internet! A lot of recipes pose to be “healthier” because of the greek yogurt used, but they all have a ton of processed white sugar in them. This is neither helpful or health beneficial in any way. I really wanted to test a cheesecake recipe using 100% pure maple syrup in the filling. So, I tried it, and it worked out perfectly! We only use ½ cup too, which is such a small amount for this large cake. Similar to my healthy fruit pizza recipe, you can totally try using monk fruit sweetener if you want this cheesecake to be completely sugar free.

easy creamy pumpkin cheesecake

Easy Pumpkin Swirl Cheesecake Recipe

I wanted this healthy cheesecake to actually taste like cheesecake and NOT like greek yogurt. This is why we use the base alternative of 2 blocks low fat cream cheese and 1 cup plain greek yogurt. This combination works perfectly and yields an extremely creamy and smooth cheesecake texture. Read notes at the bottom of the recipe if you want to make this cheesecake dairy-free too!

Making the swirl is optional. You could add the pumpkin and spices to the whole batch, but I like the contrast of the plain cheesecake with pumpkin spice swirled throughout! So delicious. To make the swirl, you simply mix the pumpkin and spices in half of the cheesecake batter then pour it over the crust, alternating between the regular filling and pumpkin version to give it a swirl. Use a knife, spoon, or spatula to swirl the cheesecake fillings together while alternating.

best healthy pumpkin cheesecake recipe

Nutrition Comparison

So, here it is. The moment you’ve been waiting for. You know the healthy ingredient alternatives we use for this cheesecake, and I hope you’re convinced that it tastes like the real deal. Now, to blow your socks off even more, here is the nutrition comparison of my Secretly Healthy Pumpkin Cheesecake and a slice of pumpkin cheesecake from the cheesecake factory (I got these nutrition facts straight from the cheesecake factory website). Check out more of my nutrition comparison charts: Healthy Carrot Cake, Cosmic Brownies, Easy Nutella, Chocolate Mousse Cake

healthy pumpkin cheesecake nutrition comparison to cheesecake factory

I cannot wait for you to give this Healthy Pumpkin Cheesecake Recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!

Happy Pumpkin Cheesecake Bakin’!

best healthy cheesecake low fat

More Festive Healthy Recipes


pumpkin cheesecake pinterest image
Yield: 12 slices

Secretly Healthy Pumpkin Cheesecake (Low Fat!)

Pumpkin Swirl Cheesecake

Instead of 79 grams of fat, this healthy cheesecake recipe only has 8 grams of fat and is loaded with Vitamin A thanks to pumpkin! Plus, no refined sugar, a dairy-free option, and an easy 2 ingredients crust that can easily be made gluten-free!

Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes


Graham Cracker Crust

Pumpkin Cheesecake Filling

  • 2 Blocks (16 oz) Low Fat Cream Cheese *Softened (can sub full fat or vegan cream cheese)
  • 1 Cup Plain Nonfat Greek Yogurt (See Note 2 for dairy-free options)
  • ½ Cup Pure Maple Syrup (See Note 3 for substitutions)
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1 Tbs Cornstarch (Arrowroot or Tapioca Flour should also work)
  • 1 Cup Canned Pumpkin Puree (not pumpkin pie mix)
  • 2 tsp Pumpkin Pie Spice


1. Soak dates in boiling water about 10 minutes to get them soft.

2. Grease 9 inch springform pan and adjust two oven racks, one in the middle and one on the bottom. Preheat oven to 350 F.

3. Make the crust: Blend or pulse graham crackers in a high-speed blender or food processor. Drain the water from the soaked dates, and add them to the blender. Pulse again until a crumbly dough forms. Scraping down the sides when needed. (Dough should be crumbly, but stick together when pressed between fingers.)

4. Transfer crust mixture to springform pan and press down into an even layer and up the sides a bit. (The crust may dry out a little if sitting on the counter, so just add a few drops of water to it when pressing into pan).

5. Bake crust for 5-7 minutes at 350 F. until fragrant and slightly golden. After baking, reduce oven temperature to 325 F. Allow crust to cool to room temperature (I popped mine in the freezer for 5-10 minutes to speed this process up).

6. Make the filling: Beat softened cream cheese and yogurt until smooth (make sure your cream cheese is very soft to ensure the smoothest texture). Add in maple syrup, eggs, vanilla, and cornstarch and mix until smooth.

7. Pour half the batter into a separate bowl and mix in the pumpkin purée and pumpkin pie spice. 

8. Pour cheesecake batter into crust, switching between plain cheesecake batter and pumpkin batter. Use a spatula or spoon to intermix the batters together to create a swirl effect. Continue until all batter is gone. Make sure to leave some white for the top to create a swirl on top.

9. Smooth the top, and lightly drop on the counter a couple times to remove any air bubbles.

10. Fill a large baking dish halfway with water (I used my 9x13 Pyrex dish) and place on the lower oven rack (See Note 1 for explanation of this).

11. Place cheesecake on middle rack and bake 55-60 minutes at 325 F. or until the middle is just set and the sides are slightly puffed. The middle should jiggle slightly like jello.

12. Turn off oven and open door. Leave cheesecake in until slightly cooled (about an hour). Then chill cheesecake in the refrigerator 4-6 hours or preferably overnight to allow it to set completely.

13. Serve with whipped cream and enjoy! Store cheesecake covered in cling wrap in the refrigerator for up to 10 days.


  1. Why do you need the extra baking dish with water? Cheesecakes LOVE moisture! Adding the extra water in there is a tip I learned from Sally
  2. Make This Cheesecake Dairy-Free or Vegan! You can swap the cream cheese with vegan cream cheese and the greek yogurt for a non-dairy yogurt of choice. If vegan, swap the 2 eggs for 1 flax egg (1Tbs ground flax + 2 Tbs water). Baking time may vary (may take longer). I've had people try this and say it turns out amazing!
  3. Maple Syrup Alternatives: You can use honey or liquid monk fruit sweetener in place of the maple syrup. I haven’t tried this, but it should work out well! Let me know if you try it like this.

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Nutrition Information:



Amount Per Serving: Calories: 253Total Fat: 8.4gCarbohydrates: 26.7gNet Carbohydrates: 24.5gFiber: 2.2gSugar: 26gProtein: 6.6g

Did you make this recipe?

Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your recipe creation! Please leave a star rating and or comment! It really helps support me and encourages me to keep making recipes for you!

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  • Angie

    Do you think this would work if I split it up into muffin cups? I’m so excited to try this!! Thanks!

    • Claire

      Hi Angie! Yes, it would absolutely work in muffin cups! I’ve done it before with my regular cheesecake recipe as well. Works great. Silicone muffin cups are super helpful! I have some linked in my muffin recipes 🙂

      Let me know if you try and how they turn out!

      • Cheryl Snyder

        Do you use 1/2 cup of monk fruit sweetener if substituting for maple syrup or less?

        • Claire

          I’ve not tested it with liquid monk fruit sweetener, but it should be 1/2 cup still. You can always start with 1/4 cup and taste it to see if you want to add the other 1/4 cup. But 1/2 cup of liquid monk fruit sweetener should be perfect! Let me know if you try it that way 🙂

  • Raquel

    This recipe is great! I did it without the pumpkin because I realized I had pumpkin pie filling and not just canned pumpkin. I will be trying this with the canned pumpkin next time I make it! I have recently cut refined sugar and am now just using dark maple syrup in everything. This is a keeper for sure 🥰

    • Claire

      So glad you loved it! Awh no pumpkin 🙁 I have a recipe for a regular cheesecake too just an FYI 😉 Can’t wait to see you make either of them again! WHoohooo!


      • Claire

        The recipe is for 12 servings and those are decent sized slices 🙂

  • Grace

    I just made one for thanksgiving this year- couple of things I’m not sure about that may be helpful to add. My crust pulled away from the springform a few centimeters when I put it in fridge for 10 minutes to cook down. I don’t know what this will do since I went ahead and poured the filling. We will find out. I used my glass 9×13 Pyrex pan for water before I clicked and read that you should not use glass for the water bath and you should use hot boiling water. I used cold water and glass. 🤷🏻‍♀️ So hopefully it still turns out ok. I read that you shouldn’t open the oven while cheesecake is cooking so stuck with glass and cold water. I’m hoping that it all turns out great since this is my first cheesecake and I’m taking it to the in-laws tomorrow. 🤞

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