Description
These Easy Pumpkin Cheesecake Cups are a delightful, no-bake dessert featuring creamy pumpkin and cheesecake mousses layered in cups and topped with a crunchy pecan and graham cracker topping. Perfect for fall and festive occasions, they offer a rich and smooth texture combined with warm pumpkin spice flavors and a hint of maple sweetness.
Ingredients
Scale
Pecan and Graham Cracker Topping
- ⅓ cup pecan halves
- 2 graham crackers (1 sheet), broken into 1-inch pieces
- ¼ teaspoon pumpkin spice blend
Cheesecake Mousse
- 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
Pumpkin Mousse
- 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
Instructions
- Make the pecan and graham cracker topping: Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the toasted pecans to a food processor and add the broken graham crackers and pumpkin spice blend.
- Process the topping mixture: Pulse the pecans, graham crackers, and pumpkin spice blend in the food processor for about 10 seconds until broken into tiny pieces. If needed, break up any stubborn large pieces by hand to avoid making nut butter. Transfer the crunchy topping mixture to a bowl and wipe out the food processor clean for the next step.
- Prepare the cheesecake mousse: In the clean food processor, combine the 6 ounces of cream cheese, ½ cup yogurt, maple syrup, and vanilla extract. Blend until completely smooth, scraping down the sides as needed. Transfer this smooth cheesecake mousse to a bowl.
- Prepare the pumpkin mousse: Using the same food processor, blend pumpkin purée, ½ cup yogurt, 2 ounces cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt until smooth, scraping down the sides to ensure even mixing.
- Assemble the cups: Spoon about 2 ounces (¼ cup) of the pumpkin mousse into each of 8 serving cups. Top each with approximately 1 ounce (2 tablespoons) of the cheesecake mousse, dividing evenly. Finally, sprinkle about 1 tablespoon of the pecan and graham cracker topping on each cup.
- Serve or refrigerate: Serve the cups immediately for a softer texture, or cover and refrigerate for up to 2 days to allow them to thicken and develop flavors further before serving.
Notes
- Use room temperature cream cheese for smoother blending.
- Maple syrup can be substituted with honey for a different sweetness profile.
- Skyr or Greek yogurt provides a tangy creaminess, but whole milk yogurt may be used as a substitute.
- Refrigerating the cups for a few hours firms up the mousses and enhances flavor melding.
- These cups are best consumed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake cups, no-bake dessert, pumpkin mousse, cheesecake mousse, fall dessert, easy pumpkin recipe
