Description
These easy pumpkin cheesecake cups are a no-bake, healthier dessert featuring layers of spiced pumpkin puree and creamy Greek yogurt cheesecake. Perfect for fall and holiday gatherings, they’re made with wholesome ingredients and come together quickly.
Ingredients
- 1 cup pumpkin purée
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin spice blend or cinnamon
- 1 teaspoon vanilla extract, divided
- 1 cup plain Greek yogurt (preferably whole milk)
- 4 ounces cream cheese, softened
- 3 tablespoons maple syrup
- ⅓ cup granola, for topping
Instructions
- In a small bowl, mix together the pumpkin purée, 2 tablespoons maple syrup, pumpkin spice, and ½ teaspoon vanilla. Set aside.
- In a medium bowl, combine the Greek yogurt, softened cream cheese, 3 tablespoons maple syrup, and remaining ½ teaspoon vanilla. Beat with an electric hand mixer or whisk until smooth and creamy.
- Spoon about 2 tablespoons of the pumpkin mixture into the bottom of each small glass or jar (makes about 4 servings).
- Top each with an equal amount of the cheesecake mixture.
- Repeat layers if desired, then top with granola just before serving.
- Serve immediately or refrigerate for up to 3 days (add granola just before serving).
Notes
- You can adjust the sweetness by adding more or less maple syrup to either layer.
- Use any granola you like, or substitute crushed graham crackers for a more traditional cheesecake flavor.
- For a dairy-free version, use dairy-free yogurt and cream cheese alternatives.
- Let the cream cheese soften before mixing to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
