Easy Pumpkin Cheesecake Cups
Ingredients
Pecan & Graham Cracker Topping
-
⅓
cup
pecan halves
-
2
pieces
graham crackers (1 sheet), broken into 1" pieces
-
¼
teaspoon
pumpkin spice blend
Cheesecake Mousse
-
6
ounces
cream cheese, at room temperature, cut into 1” cubes
-
½
cup
thick, plain whole-milk yogurt
-
¼
cup
maple syrup or honey
-
1
teaspoon
vanilla extract
Pumpkin Mousse
-
1
can (15 ounces)
pumpkin purée
-
½
cup
thick, plain whole-milk yogurt
-
2
ounces
cream cheese, at room temperature
-
¼
cup
maple syrup or honey
-
1
tablespoon
pumpkin spice blend
-
½
teaspoon
vanilla extract
-
a pinch
salt
Instructions
- Toast the pecans in a skillet until fragrant, then process with graham crackers and pumpkin spice.
- Combine cream cheese, yogurt, maple syrup, and vanilla in a food processor and blend until smooth.
- Combine pumpkin purée, yogurt, remaining cream cheese, maple syrup, pumpkin spice, vanilla, and salt in the food processor and blend until smooth.
- Assemble by layering pumpkin mousse and cheesecake mousse in cups, topping with the pecan and graham cracker mixture.
- Serve immediately or refrigerate for up to 2 days.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
6g
Sodium
150mg
Cholesterol
30mg
You might also like