Easy Pumpkin Cheesecake Cups Recipe

Easy Pumpkin Cheesecake Cups Recipe

How To Make Easy Pumpkin Cheesecake Cups

Impress your relatives with these pumpkin cheesecake cups that are easy to make with fall ingredients. It’s creamy, moist, and utterly delicious.

Preparation: 25 minutes
Cooking: 5 minutes
Total: 30 minutes



For Pecan & Graham Cracker Topping:

  • cuppecan,halves
  • 2graham crackers
  • ¼tsppumpkin spice blend

For Cheesecake Mousse:

  • 6ozcream cheese
  • ½cupplain whole-milk yogurt
  • ¼cupmaple syrup
  • 1tspvanilla extract

For Pumpkin Mousse:

  • 1canpumpkin purée
  • ½cupplain whole-milk yogurt
  • 2ozcream cheese,at room temperature
  • ¼cupmaple syrup,or honey
  • 1tbsppumpkin spice blend
  • ½tspvanilla extract
  • pinchsalt


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

  2. Process the mixture for about 10 seconds, until the pecans and graham are broken into tiny pieces. Transfer the mixture to a bowl and wipe out the food processor. Set aside

  3. Make the cheesecake mousse by combining the cream cheese, yogurt, maple syrup, and vanilla extract in the food processor.

  4. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl.

  5. For the pumpkin mousse, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt into the food processor.

  6. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.

  7. To assemble, transfer about 2 ounces of the pumpkin purée to each of the 8 cups. Top each with about 2 tablespoons of the cream cheese mixture.

  8. Top each with about 1 tablespoon of pecan and graham cracker topping.

  9. Refrigerate until the mousse has thickened. Serve.


  • Calories: 371.41kcal
  • Fat: 15.44g
  • Saturated Fat: 7.14g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.67g
  • Polyunsaturated Fat: 1.59g
  • Carbohydrates: 56.85g
  • Fiber: 13.95g
  • Sugar: 30.59g
  • Protein: 8.46g
  • Cholesterol: 35.17mg
  • Sodium: 1272.51mg
  • Calcium: 215.85mg
  • Potassium: 1103.89mg
  • Iron: 6.93mg
  • Vitamin A: 3686.19µg
  • Vitamin C: 19.67mg
Share your thoughts on this Easy Pumpkin Cheesecake Cups Recipe in the Baking and Desserts forum section and let's discuss your experience making this delightful treat!

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