Easy Pumpkin Cheesecake Cups Recipe

Thanksgiving guests will love this simple no-bake pumpkin dessert! It has real pumpkin, Greek yoghurt, 1 block cream cheese, and maple syrup.

Pecan & Graham Cracker Topping – ⅓ cup pecan halve – 2 graham crackers (1 sheet), broken into 1″ pieces* – ¼ teaspoon pumpkin spice blend Cheesecake Mousse – 6 ounces cream cheese, at room temperature, cut into 1” cube – ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt) – ¼ cup maple syrup or honey – 1 teaspoon vanilla extract


Pumpkin Mousse – 1 can (15 ounces or 1 ⅞ cups) pumpkin purée (I recommend Libby’s or Whole Foods 365 brand) – ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt) – 2 ounces cream cheese, at room temperature – ¼ cup maple syrup or honey – 1 tablespoon pumpkin spice blend – ½ teaspoon vanilla extract – Pinch of salt

Step 1


Prepare pecan-graham cracker topping: In a small skillet over medium heat, stir pecans occasionally for 3–6 minutes until fragrant. Process pecans with broken graham crackers and pumpkin spice blend.

Step 2

Process the mixture for 10 seconds until the pecans and grahams are broken into tiny pieces (you may need to break up a few stubborn pieces with your fingers to avoid nut butter).

Step 3

Put the mixture in a bowl and wipe the food processor with a tea towel. Make cheesecake mousse by processing 6 ounces of cream cheese, yoghurt, maple syrup, and vanilla extract.

Step 4

Scrape the sides and bottom to make the mixture smooth. Put the mixture in a bowl. Some of it can stay in the food processor for the next step.

Step 5

The pumpkin mousse: Process pumpkin purée, yoghurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt in a food processor.

Step 6

Mix well, scraping sides and bottom. Arrange 2 ounces (¼ cup) pumpkin purée in 8 cups. Add 1 ounce (2 tablespoons) cream cheese mixture to each cup. Divide leftovers.

Step 7

Add 1 tablespoon of pecan-graham cracker topping to each. Serve right away or cover and refrigerate for up to two days (they'll thicken, which I like).

See Also

Chocolate Peanut Butter Crispy Bars Recipe