Easy Pumpkin Cheesecake Cups
This easy no-bake pumpkin dessert recipe will be a hit at your Thanksgiving table! Made with real pumpkin, Greek yogurt, cream cheese, and maple syrup.
Updated by Kathryne Taylor on October 3, 2025
Introducing the perfect easy fall dessert! This recipe would be an ideal conclusion to your Thanksgiving feast or autumn dinner party. The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purรฉe next to a block of cream cheese.
Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they donโt have to retain a sliceable shape.
These pumpkin treats feature a mousse-like blend of pumpkin purรฉe, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.
Both mixtures will thicken up if you have time to chill them for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and youโre ready to go.
Ingredient Recommendations
This recipe is best made with thick pumpkin purรฉe (plain purรฉe, not pumpkin pie blend). I recommend Whole Foods 365 or Libbyโs brand of pumpkin purรฉe. Void the Farmerโs Market brand, which is significantly more watery.
Youโll also want to use the thickest plain yogurt available, ideally Icelandic Skyr or Greek yogurt. Siggiโs brand of Skyr is my favorite for this purpose, since itโs even thicker than standard Greek yogurt (to the point that it could almost pass as labneh).
Serving Suggestions
Youโll need 8 very small cups, or shooters, for this recipe. Glass cups are fun because they show the layers. Ramekins will work, too. To yield 8 desserts, each cup will contain just over 3 ounces.
Here are options available at major retailers (these are affiliate links):
- Crate and Barrelโs Bitty Bite Short Glasses (shown here)
- 3.25-ounce Duralex Picardie Glass Tumblers, available at Williams-Sonomaย or Amazon (you could use up to the 7.75-ounce glasses if you just donโt fill them to the top)
More Autumnal Desserts
Looking for more Thanksgiving-worthy fall treats? Try one of these next.
- Gluten-Free Apple Crisp
- Lemon, Rosemary and Olive Oil Shortbread
- Naturally Sweetened Pecan Pie
- Perfect Baked Apples
- Pumpkin Pecan Polvorones
- Spiced Oatmeal Cookies
You can find more Thanksgiving recipes here, from vegetarian main dishes to healthy sides and more.
Please let me know what you think of this simple dessert in the comments! I love hearing from you.
Easy Pumpkin Cheesecake Cups
This easy no-bake pumpkin dessert recipe will be a hit at your Thanksgiving table! Itโs made with real pumpkin, Greek yogurt, cream cheese (1 block total), and maple syrup. Recipe yields 8 small desserts, and you will need 8 small glasses to contain them.
Ingredients
- โ cup pecan halves
- 2 graham crackers (1 sheet), broken into 1-inch pieces*
- ยผ teaspoon pumpkin spice blend
- 6 ounces cream cheese, at room temperature, cut into 1-inch cubes
- ยฝ cup plain Icelandic Skyr like Siggiโs or whole-milk Greek yogurt
- ยผ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 can (15 ounces or 1 โ cups) pumpkin purรฉe (I recommend Libbyโs or Whole Foods 365 brand)
- ยฝ cup plain Icelandic Skyr like Siggiโs or whole-milk Greek yogurt
- 2 ounces cream cheese, at room temperature
- ยผ cup maple syrup or honey
- 1 tablespoon pumpkin spice blend
- ยฝ teaspoon vanilla extract
- Pinch of salt
Instructions
- First, make the pecan and graham cracker topping: 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.
- 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 avoidย turning the mixture into nut butter). Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.
- To make the cheesecake mousse: In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. Itโs ok if a bit of it remains in the food processor for the next step.
- To make the pumpkin mousse: In the food processor, combine the pumpkin purรฉe, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.
- To assemble, transfer about 2 ounces (ยผ cup) of the pumpkin purรฉe to each of your 8 cups. Top each with about 1 ounce (2 tablespoons) of the cream cheese mixtureโyou might have a bit leftover; just divide it between the cups. Top each with about 1 tablespoon of the pecan and graham cracker topping.
- Serve immediately, or better yet, cover and refrigerate for later (theyโll thicken up somewhat over time, which I likeโtheyโll keep for up to 2 days in the fridge).
Notes
If you donโt have a food processor: No problem. Just chop up the pecans and graham cracker, transfer to a bowl, and stir in the pumpkin spice blend. You can whip together the cream cheese and pumpkin mixtures with a hand mixer or a whisk.
*Make it gluten free: Buy certified gluten-free graham crackers, or use ยฝ cup pecans and omit the graham crackers entirely. (This is also a good trick if you donโt want to buy a box of graham crackers just to use 1 sheet.)
Make it nut free: I think toasted pepitas (green pumpkin seeds) would be nice in place of the pecans. Or, omit the nuts and use 4 sheets of graham crackers instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
These cups look so fun not just for Thanksgiving but for any Fall/Winter dinner party! Iโm dairy-free, but confident this would work with a thick coconut yogurt and non-dairy cream cheese & will try it that way soon :)
Kate! This post isnโt about this recipe, but wanted to tell you I made the Liquid Gold dressing from your cookbook yesterday and it was amazing! We both loved it and I can see itโll be on regular rotation at our house. I havenโt made a recipe of yours yet that we didnโt love. Thank you for your awesome recipes and Happy Thanksgiving to you.
I can totally relate to pie failed attempts. But this is brilliant! Itโs not only easy, simple, and yummy, but I can salvage the ingredients, so no waste and I donโt feel bad. Thank you.
Dr. Clara :)
I was looking for a last-minute dessert for Thanksgiving, and this one was a hit! I substituted pepitas for pecans to accommodate food sensitivities and served the dessert in small glass tumblers. Everyone loved it, including non-vegetarian friends.
We served this after making three other recipes for the holiday (Vegetable Paella, Baked Ziti with Roasted Vegetables, and Chickpea Noodle Soup) and they were all a success. Iโm a longtime fan of your recipes, and this one was no exception. Iโm already planning to make this recipe again by popular demand.
Sorry that a maple-sweetened pumpkin pie has eluded you! Have you tried adapting Debโs pumpkin pie recipe? I tried it with maple syrup this week because several readers indicated it had worked for them in the comments. In fact, I did even swaps of coconut milk for the heavy cream as well as maple syrup for the granulated sugar, and it turned out perfectly textured.
https://smittenkitchen.com/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/
I made the pumpkin mousse and topped it with granola and toasted pecans. Perfect for dessertโฆand breakfast!
I love it! Thanks for sharing, Kathy.
Your recipes are great. Have you ever thought of developing or โborrowingโ some recipes for vegan cheese ? Though vegetarian for a number of years, I really just made the connection to the pain and suffering that is required to create cheese. Help !
Thanks, Lila Groonell
If you want turely thick pumpkin, roast your own. I roast, remove the skin, then squeeze the pumpkin flesh in a clean kitchen towel(while still warm) before pureeing. As for the sugar substitute in your pie recipe, could you use maple sugar(just less of it) instead of maple syrup?
Thanks for sharing, Kristin! I would love to use canned pumpkin to make it more attainable for most readers. Maybe next year. :)
Would draining the canned pumpkin puree in a sieve or cheese cloth overnight help with the pie? Maybe cooking the puree down a bit to concentrate the flavor? You have probably done both in the development process. I am excited to make the cheese cake cups on Sunday for a Monday meeting. I will do it as written for my first time, but wonder if a bit of rum or rum extract would be tasty.
I havenโt tried it, but you might give this pumpkin pie recipe a shot: https://www.heynutritionlady.com/naturally-sweetened-pumpkin-pie/
She uses dates and maple syrup to sweeten.
Thank you for sharing!
This recipe was amazing! Super simple and delicious! Thank you for this post
Youโre welcome! I hope you loved it.
Hi Kate,
I have a delicious pumpkin pie recipe sweetened only with maple syrup. Sometimes I use half maple syrup and half honey and it bakes up just as good. I cannot remember if Iโve used all honey in the past but โall honeyโ may work too. I bake this pie every year for Thanksgiving. E-mail me if you would like the recipe! Thank you for your recipes without refined sugar. I am trying to cut-out refined sugar and find it difficult to locate dessert recipes that do not use it. Trying to substitute honey and/or maple syrup is tricky. I am not sure what other substitutes for refined sugar are healthy. For instance, coconut sugar: Iโve read itโs healthy but then I read it is just like refined sugar (??) When I have substituted c.s. for refined sugar in cookies, it makes them sandy and fall-into-pieces crumbly: not a good texture. I do use and like regular dairy, eggs, regular flour (sometimes wheat pastry flour or white whole wheat) and butter! Thatโs another reason I like your recipes- you still incorporate those items, but give lots of substitution options for others! Thank you!
The pumkin section came out in a juice consistency? When you put the cream layer on it just plunks down into the pumpkin mix. Any ideas on what went wrong? They are chilling in the fridge now, but you pics show the pumkin layer more of a whipped consistency?
Hi Jon! That shouldnโt happen. It sounds like your pumpkin was very watery. What brand did you use and did it seem to be more on the watery side?
Can this be placed in a pie pan or does it need to be doubled first?
Hi Kristen, that is an interesting idea! I havenโt tried it. It may work, but likely a thiner layer. It is easily doubled so you could make another batch to get it to your desired result. Let me know!
oooh this looks so yum! going to try it this weekend
Tried this for my family w gluten intolerance and just uses GF Graham crackers. My little cousin gave it 10/10.
Iโll be honest, I was expecting a sweeter, more intense flavor but it was still good. It was more like a pumpkin flavored Greek yogurt. Still a very satisfying treat though. I think next time Iโll use more spice and let it sit in the fridge for a while.
Hooray! Thatโs great to hear, Jessie. I appreciate your review.
These are exactly what I am looking for as the grand finale of a lightened up and socially distant Thanksgiving dinner. Iโm wondering if light cream cheese and/or 2% Greek yogurt would be worthwhile substitutions for the whole milk versions. Does the consistency depend on the full fat? Thank you very much for all of the fantastic recipes!
I love it! Yes, the consistency will be impacted as lower fat tend to be not as thick and lack some of the richness. Let me know what you think if you try it!
thanks for doing desserts that are less than 30 carbs instead of those with all processed sugar that is above 60 carbs. I feel these are decadent enough!
Iโm going to get some Siggis today just to make this. I am looking for satisfying treats and this sounds great.
I hope you loved it! Thank you for your review, Susan.
Hi Kate,
this recipe looks great but I wanted to ask you if you could try making a vegan cheesecake.
Hi Zara! I donโt have one in the plan right now. But maybe something I address sometime.
Yummy! Saved this for sure, so I can make it to the latest during the Halloween season! :)
But also any time of the year a great dessert!
Love the way how clean and bright your page is! Make me just want to scroll through anything <3
Lots of Love, Jula (from the dark London)
Fantastic! Iโm glad you enjoyed it, Jula.
I made this for thanksgiving. It was a huge hit! People loved that it wasnโt too huge a serving and that it wasnโt super sweet. One person asked me for the recipe.
Would def make again.
Iโm glad they were a hit, Kendra! Thank you for your review.
Has anyone tried this as a Trifle? I have a beautiful bowl and would love to make this in layers.
Thank you so much for this fantastic dessert. It was a big hit!!!
Iโm glad you loved it, Karen! I appreciate your review.
Iโm, not a vegetarian. It probably never will be. I certainly see the benefits (health, environment, humane treatment of animals). I, therefore, make a concerted effort to seek out vegetarian recipes. But, Iโm not willing to sacrifice taste. Your website has the most delicious vegetarian meals. I tried some recipes on your site and was really happy I tried them. Itโs the only cooking website that I have bookmarked and the only one that I recommend to friends. Thanks for this fantastic blog.
again, perfect, such a treat as it was made just for me, Iโm becoming loyal fan, great job!
Iโm glad you enjoy these!
Cookie and Kate are my go-to for all great food and when Iโm looking for a healthy recipe. Everything Iโve made from your site has been excellent. I wonder if I can substitute the Greek yogurt with silken tofu. Finding good-tasting, healthy tofu dessert recipes isnโt easy.
Thank you, Linda!
Can I freeze? Iโm alone. Can I use regular plain yoghurt? Siggiโs is only in flavors here.
Thanks!
Oh my!! This was delicious! And so easy to make. Thank you for all the helpful tips you included. I approached this without a food processor, even though I have oneโby hand-chopping the pecans and using a hand mixer for the restโto see how easy this would be to recommend to others. And it was. So I canโt imagine the time Iโll save making this with my food processor. Because, oh, I will be making this again. Also, I didnโt use graham crackers in the topper; just nuts. And I doubled the amount of mousse I spooned into each cup because I didnโt have 8 mini cups to use. And I gotta say, Iโm not sorry. Yum!!
Great to hear, Julie!
Could you post the nutritional along with your recipes?
Hi Yvonne, all my recipes have nutritional information. Itโs below the notes section of each recipe. You need to click to expand.
Iโm a regular reader of your seasonal blog posts and loved this recipe! Iโve been reading your blog and cookbook for a long time and have not found a bad recipe. (I especially loved the quinoa stuffed sweet potatoes!) However, this one was my favorite so far! It was not too rich and had the perfect amount of sweetness. YUM!
Iโm so happy to hear that, Christine! Thank you for your review.