Easy Pumpkin Cheesecake Cups
Easy Pumpkin Cheesecake Cups
Ingredients
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 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 (I recommend Libby's or Whole Foods 365 brand)
- 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
- 1
Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes.
- 2
Transfer the pecans to a food processor and add the broken graham crackers and pumpkin spice blend.
- 3
Process the mixture for about 10 seconds, until the pecans and grahams are broken into tiny pieces (you may need to break up a few persistent pieces between your fingers, to avoid turning the mixture into nut butter).
- 4
Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.
- 5
In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract.
- 6
Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. It's ok if a bit of it remains in the food processor for the next step.
- 7
In the food processor, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt.
- 8
Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.
- 9
To assemble, transfer about 2 ounces (¼ cup) of the pumpkin purée to each of your 8 cups.
- 10
Top each with about 1 ounce (2 tablespoons) of the cream cheese mixture—you might have a bit leftover; just divide it between the cups.
- 11
Top each with about 1 tablespoon of the pecan and graham cracker topping.
- 12
Serve immediately, or better yet, cover and refrigerate for later (they'll thicken up somewhat over time, which I like—they'll keep for up to 2 days in the fridge).
