Delicious Butternut Squash Cheesecake Recipe

Why settle for just one dessert when you can have two? This decadent treat combines all the delicious fall flavors of butternut squash pie with the incredible creamy texture of cheesecake to create an exciting new dish you won’t be able to get enough of. And since this recipe is actually on the healthy side, you can even treat yourself to a second piece without feeling guilty!

To keep the calories low without losing flavor in this cheesecake, I’ve swapped all the usual ingredients for their lighter counterparts. Low-fat cream cheese in place of full-fat, non-fat Greek yogurt in place of heavy cream and one egg white in place of one whole egg. These small changes might not seem like much but they make a huge difference when calculating the fat and sugar quantities of each slice. The sugar in the filling and butter in the crust have been kept to an absolute minimum, but they’re both 100% necessary to create a tasty cheesecake you and your family will love.

butternut squash cheesecake

If you’re not really into healthy desserts, you’ve got to try this one! I swear, you’ll be hooked after the first bite and will never believe what you’re eating is actually healthy. The cheesecake texture is so velvet-like and the flavors are so sweet and rich that you’ll never go back to making full-fat desserts ever again.

Not only is this cheesecake low in calories, but it’s really quick and easy to make, too. The food processor takes over all the hard work by making the crust and the filling for you in minutes! If you haven’t got a food processor, you can still make this recipe, you’ll just have to put in a bit more effort. You can seal the graham crackers inside a plastic baggie and bash them with a rolling pin or bottle of wine to make crumbs. For the cheesecake filling, simply place all the ingredients into a large bowl and beat an electric or ordinary whisk until totally smooth.

This butternut squash cheesecake is the perfect thing for tucking into on any fall night, but it makes an amazing Thanksgiving dessert, too. So instead of serving a slice of pumpkin pie like everyone is expecting, mix it up this year by serving them a delicate piece of this beautiful cheesecake. It’s got all the traditional flavors of fall, but in brand new packaging!

Butternut Squash Cheesecake Recipe

Cooking time: 60 minutes

Yields: 1 small cheesecake, 6 slices


  • 5 graham crackers
  • 2 tablespoons unsalted butter
  • 8oz low-fat cream cheese
  • 1 cup non-fat Greek yogurt
  • ¾ cup butternut squash puree
  • 1 medium egg white
  • 1/3 cup granulated sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger


  • 5 inch round baking pan
  • Cooking spray
  • Food processor
  • Small bowl
  • Large spoon

Pro Tips

  • Make sure the cheese, yogurt, puree and egg white are all at room temperature before you combine them. Using cold ingredients will make your cheesecake more likely to crack when baking.
  • You can save money by making your own butternut squash puree at home. Simply slice a squash in half and roast it cut-side-up in the oven at 350°F for 1 hour or until soft. Scoop the flesh into the food processor and blend until entirely smooth.


  1. Preheat the oven to 350°F and lightly grease the baking pan with cooking spray. Set to one side.
  2. Place the graham crackers in the bowl of a food processor and blend until they form fine crumbs.
  3. Add the butter into a small bowl and cook in the microwave for 30 seconds, or until fully melted. Stir the melted butter into the graham cracker crumbs until all the liquid has been absorbed.
  4. Tip the buttery graham cracker crumbs into the bottom of the baking pan and press down to form the cheesecake crust.
  5. ​Wipe the inside of the food processor clean and add in the rest of the ingredients. Blend for 30 seconds, until everything is fully combined. You might have to scrape down the insides of the bowl a few times to make sure everything gets properly mixed up.
  6. Use a large spoon to scoop the cheesecake filling on top of the crust and bake in the preheated oven for 30 minutes.
  7. ​After 30 minutes, turn off the oven, leave the oven door closed and let the cheesecake sit for another 30 minutes.
  8. Remove the cheesecake from the oven and leave to cool at room temperature for 60 minutes before placing in the fridge to chill for at least 4 hours.

Check out my new recipe: Savory beef salad with champignons and pomegranate seeds

Tiffany Watts

I'm a writer, a mother of two lovely little girls. I love cooking, reading, blogging, and spending time with my family. Follow me on Twitter.

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