Looking for an easy, prep ahead fall breakfast? These no bake pumpkin cheesecake cups are great for kids and adults. Plus they are packed with nutrition.
One of my favorite foods is cheesecake. It comes in a close second behind ice cream. Yes, I love my creamy dairy desserts!
However, I don’t have time to make cheesecake very often. So I came up with a cheater version for fall.
Pumpkin cheesecake cups do require about two minutes of heating to dissolve the gelatin. But there is no baking involved. All of the prep work takes about five minutes of hands on time. In fact pumpkin cheesecake cups are so easy to prepare that even your kids can make them!
Pumpkin is a superstar when it comes to vitamins. So any way I can add it to our diet is a bonus. Then you add yogurt with probiotics and healthy fat.
Don’t forget about the gelatin! This will help aid digestion and boost the protein content.
I love that I can make a batch of pumpkin cheesecake cups before bed and breakfast is ready in the morning. So when I have a child wake up at 6 am and tell me he’s starving we don’t have a mini crisis (i.e. meltdown).
Pumpkin cheesecake cups also work really well for school lunches. Kids see it as a treat. I see it as a source of protein and vegetables. A win for everyone.
Perfect any time of day.
Of course you can always serve these for dessert too. Make a big batch for a crowd. Add some crumbled gluten free pumpkin spice graham crackers to individual cups to mimic crust. You’ll get rave reviews and be able to sit and enjoy some with your guests!
This recipe makes enough for two cheesecake cups. It can easily be scaled up to make as many servings as you need. They will stay good in the refrigerator for up to a week so you can make a batch to enjoy all week long. Though I can guarantee they won’t last very long!
Are you enjoying all things pumpkin right now?
Add these no bake pumpkin cheesecake cups to your list of must try treats!
- 3/4 cup plain greek yogurt or strained whole milk yogurt
- 1/4 cup pureed pumpkin
- 1/4 cup honey
- 3 tsp. grass-fed gelatin
- 1/2 tsp. cinnamon
- 2 homemade graham crackers or 1 store-bought graham cracker
- Strain whole milk yogurt for one hour (it takes about 1 1/2 cups of yogurt to get 3/4 cups thick yogurt).
- Crush graham crackers and place in the bottom of two small containers (1/2 pint jars work well)
- Combine the yogurt, pumpkin, honey, cinnamon and gelatin in a small saucepan.
- Let sit one minute.
- Heat on low-med until the gelatin is dissolved and the mixture is liquid, about 2-3 minutes.
- Pour the mixture over the graham crackers and chill until set.
- Pumpkin cheesecake cups will stay good in the refrigerator for up to a week.
- Squash can be used in place of the pumpkin.
- Coconut milk yogurt can be used in place of the dairy yogurt.
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This post is linked to Savoring Saturdays.