Name: Easy Pumpkin Cheesecake Cups Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: American
Ingredients: ⅓ cup pecan halves; 2 graham crackers (1 sheet), broken into 1-inch pieces; ¼ teaspoon pumpkin spice blend; 6 ounces cream cheese, at room temperature, cut into 1-inch cubes; ½ cup plain Icelandic Skyr like Siggi’s or whole-milk Greek yogurt; ¼ cup maple syrup or honey; 1 teaspoon vanilla extract; 1 can (15 ounces or 1 ⅞ cups) pumpkin purée (Libby’s or Whole Foods 365 brand recommended); ½ cup plain Icelandic Skyr like Siggi’s or whole-milk 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

Ingredients

⅓ cup pecan halves

2 graham crackers (1 sheet), broken into 1-inch pieces*

¼ teaspoon pumpkin spice blend

6 ounces cream cheese, at room temperature, cut into 1-inch cubes

½ cup plain Icelandic Skyr like Siggi’s or whole-milk Greek yogurt

¼ cup maple syrup or honey

1 teaspoon vanilla extract

1 can (15 ounces or 1 ⅞ cups) pumpkin purée (Libby’s or Whole Foods 365 recommended)

½ cup plain Icelandic Skyr like Siggi’s or whole-milk 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

Instructions

Step 1: Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer them to a food processor and add the broken graham crackers and pumpkin spice blend.

Step 2: Process the pecan and graham mixture for about 10 seconds until broken into tiny pieces. Manually break up any stubborn chunks to avoid making nut butter. Transfer the topping to a bowl and wipe out the food processor.

Step 3: In the clean food processor, combine 6 ounces cream cheese, ½ cup yogurt, ¼ cup maple syrup or honey, and 1 teaspoon vanilla extract. Blend until completely smooth, scraping the sides as needed. Transfer to a bowl, leaving a bit in the processor.

Step 4: Add pumpkin purée, ½ cup yogurt, 2 ounces cream cheese, ¼ cup maple syrup or honey, 1 tablespoon pumpkin spice, ½ teaspoon vanilla extract, and a pinch of salt to the food processor. Blend until smooth, scraping down as necessary.

Step 5: Assemble the cups by spooning about 2 ounces (¼ cup) of pumpkin mousse into each of 8 cups. Top with about 1 ounce (2 tablespoons) cheesecake mousse, dividing evenly. Finish each with 1 tablespoon of pecan and graham topping.

Step 6: Serve immediately or cover and refrigerate for up to 2 days. The cups will thicken slightly when chilled, enhancing the texture.

Tips & Variations

Use Greek yogurt if Icelandic Skyr isn’t available; full-fat versions yield creamier results.

For extra crunch, toast the graham crackers separately before adding to the food processor.

Swap pecans for walnuts or almonds based on preference or what you have on hand.

Add a drizzle of caramel sauce on top before serving for an indulgent touch.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added sugars and spices that will alter the flavor balance. Use plain pumpkin purée for the best results.

Can I make these cups ahead of time?

Yes, you can prepare and assemble them up to 2 days in advance. Store them covered in the fridge for the flavors to meld and the texture to firm up nicely.