Pumpkin Cups
These No-Bake Pumpkin Cups combine cream cheese, Greek yogurt, pumpkin puree, and warm fall spices for a deliciously creamy dessert. Layered with graham cracker crumbs and served in individual cups, they're an easy make-ahead treat for fall gatherings or your Thanksgiving table!
Servings 8
Ingredients
- 8 oz cream cheese softened
- 1½ cups plain Greek yogurt, 5% works best
- 15 oz pumpkin puree
- ⅓ –½ cup powdered sugar to taste
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¾ cup finely crushed graham crackers
- whipped cream for garnish, optional
Instructions
- In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the Greek yogurt and continue mixing until well combined.
- Add the pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, and nutmeg.
- Beat until the mixture is smooth and fluffy. Taste and adjust the sweetness if desired.
- Divide approximately half of the graham cracker crumbs among 8 small dessert cups.
- Spoon or pipe the pumpkin cheesecake filling into each cup.
- Top with the remaining graham cracker crumbs.
- Cover and refrigerate for at least 1 hour, until thoroughly chilled.
Notes
Dietitian's Tip: Cutting the cream cheese with Greek yogurt creates a lighter filling while adding protein. Serving dessert in individual cups also makes portioning simple, and the graham cracker crumbs provide the familiar flavor of cheesecake without preparing a traditional crust.
Cook's Tip: Recipe Tip: For the smoothest filling, allow the cream cheese to soften before mixing it with the Greek yogurt and pumpkin. These cheesecake cups can be prepared ahead of time and refrigerated until serving. For a little extra crunch, reserve some of the graham cracker crumbs and sprinkle them on top just before serving.
