Why You’ll Love Easy Pumpkin Cheesecake Cups Recipe

It’s easy—no baking required, so minimal fuss and cleanup.
It gives you two luscious textures: a smooth pumpkin mousse and a lighter cheesecake layer.
The flavors capture autumn in a cup: real pumpkin purée, maple syrup (or honey) sweetening, warm pumpkin‑spice blend.
Portion‑friendly: 8 individual cups, which makes it ideal for gatherings or for prepping ahead.
Flexible for dietary tweaks: you can adapt toppings or swap certain components to suit gluten‑free or nut‑free needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pecan & 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 oz cream cheese (at room temperature, cut into cubes)
½ cup plain Icelandic Skyr (or whole‑milk Greek yogurt)
¼ cup maple syrup (or honey)
1 teaspoon vanilla extract

Pumpkin Mousse

1 can (15 oz / about 1 ⅞ cups) pumpkin purée (plain purée, not the pie filling)
½ cup plain Icelandic Skyr (or whole‑milk Greek yogurt)
2 oz cream cheese (at room temperature)
¼ cup maple syrup (or honey)
1 tablespoon pumpkin‑spice blend
½ teaspoon vanilla extract
Pinch of salt

Directions

Make the topping: Toast the pecan halves in a small skillet over medium heat, stirring occasionally, until fragrant (about 3‑6 minutes). Transfer to a food processor and add the broken graham crackers plus the pumpkin‑spice blend. Process for ~10 seconds until the mixture is broken into tiny pieces (take care not to turn it into nut butter). Transfer the topping mixture to a bowl and wipe out the food processor for the next step.
Make the cheesecake mousse: In the food processor, combine the 6 oz cream cheese, yogurt, maple syrup (or honey) and vanilla extract. Blend until completely smooth, scraping down sides as needed. Transfer this mixture to a separate bowl.
Make the pumpkin mousse: In the same food processor, combine the pumpkin purée, yogurt, the remaining 2 oz cream cheese, maple syrup (or honey), pumpkin‑spice blend, vanilla extract, and a pinch of salt. Blend until smooth.
Assemble: Into 8 small cups (roughly 3 oz each), divide about ¼ cup (≈2 oz) of the pumpkin mousse into each. Then top each with about 2 tablespoons (≈1 oz) of the cheesecake mousse. Finally, sprinkle about 1 tablespoon of the pecan‑graham cracker topping on each.
Serve immediately, or cover and refrigerate—chilling for an hour or more helps the layers thicken and set nicely. These will keep in the fridge for up to 2 days.

Servings and timing

Yield: 8 individual cups
Prep time: ~25 minutes
Chill/Sitting time: optional, but highly recommended for best texture
Total time: ~30 minutes, plus chilling time if desired

Variations

Gluten‑free: Use certified gluten‑free graham crackers or skip the crackers entirely and use just pecans.
Nut‑free: Replace pecans with toasted pumpkin seeds (pepitas), or omit nuts entirely and use extra graham cracker pieces (or gluten‑free cracker alternative).
Lighter version: Use lower‑fat cream cheese and yogurt, though texture may be slightly less rich.
Vegan version: Substitute vegan cream cheese and plant‑based yogurt; use maple syrup or agave; ensure toppings are nut/seed only (if needed).
Layer swap: Instead of two layers, you could reverse them (cheesecake mousse first, pumpkin on top) or swirl them for a marbled effect.

Storage/Reheating

Store: Keep the assembled cups covered in the refrigerator for up to 2 days. The texture will firm up a little in the fridge, which many find preferable.
Reheating: Since this is a chilled dessert, reheating isn’t applicable. If you prefer the mousse slightly softened, you can leave the cups at room temperature for 10‑15 minutes before serving.

FAQs

What kind of pumpkin purée should I use?

Use plain pumpkin purée (not pumpkin‑pie filling). Brands like Libby’s or Whole Foods 365 are recommended. For best texture, choose one that isn’t too watery.

Can I make these ahead of time?

Yes — you can assemble the cups, cover them, and refrigerate for up to 2 days. The layers will set nicely and flavors will deepen.

Do I need a food processor?

No — if you don’t have a food processor you can chop the nuts and crackers by hand and use a hand mixer or whisk for the mousse layers.

Can I use regular Greek yogurt instead of Icelandic Skyr?

Yes — plain whole‑milk Greek yogurt works fine, though Icelandic Skyr has extra thickness, which helps the mousse hold up better.

How sweet are they?

These are gently sweetened with maple syrup or honey rather than large amounts of refined sugar, so they are not overly sweet—ideal if you prefer desserts that aren’t too heavy.

Can the recipe be doubled?

Yes — simply double all ingredients and use 16 cups (or larger cups) accordingly.

What if my pumpkin layer seems watery?

If your pumpkin purée appears watery, you may want to choose a thicker brand or drain excess liquid. A runny base may prevent proper layering.

Can I use these as a pie filling instead of cups?

It’s been suggested that you could try pouring into a larger dish, but the recipe was developed for individual cups. If using a pie pan, you may need to adjust the amount or thickness of the layers.

Can I freeze these?

Freezing isn’t recommended, as the texture of the mousse layers and yogurt/cream cheese may change when thawed. Best to keep chilled only.

What can I top them with besides pecans and graham crackers?

You could use toasted pumpkin seeds (pepitas), chopped nuts of your choice, crumbled gluten‑free cookies, or even a light drizzle of caramel sauce if desired.

Conclusion

These pumpkin cheesecake cups offer a delightful balance of creamy cheesecake tang, rich pumpkin‑spice warmth, and a crunchy topping—all without baking. They’re ideal for fall or holiday dessert tables, prepping ahead, or simply indulging in an easy yet elegant treat. Whether you keep them simple or customize with dietary tweaks or creative toppings, they’re sure to impress.