pumpkin cheesecake cups

Time for another round of no bake cheesecake cups!

These little babies are turning into my favorite thing to make.

1. They’re easy: Melt chocolate. Add filling. Add more chocolate. Eat.

2. You can seriously do just about anything in the center – and I can’t wait to try ALL THE FILLINGS. We’ve done classic. We’ve done raspberry. And now? Pumpkin.

3. It’s the perfect little sweet bite when you need just a little chocolate but don’t want to make an entire cake.

Plus, isn’t it the BEST when you remember you have a secret treat stash in the fridge or freezer? I love keeping peppermint patties in the freezer for this very reason. A cold, chocolate-ly treat sitting there, waiting for you? Sometimes it’s the highlight of my day.

But these are even better to have on hand than a bag of fun size snickers. First of all, those one bite candy bars are too small to be called “fun size”. And these are homemade! You know what’s in them! And you can make them whatever you want.

If you love classic cheesecake, you’re set. If you like fruit with your cheesecake, it’s an easy swap. If – like me (and most people) at this time of year – you want pumpkin everything, these are the perfect little pumpkin cheesecake bites with a crunchy dark chocolate shell.

And in the middle of the sometimes hectic holiday season, it’s nice to have an easy treat you can whip up in minutes. These are great to keep on hand for last minute get-togethers or when you have unexpected company or….just for you, when you’re settling in with a good book at the end of a long day of cooking or shopping or work.

*Best eaten while standing in the kitchen, freezer door open, so you can quickly grab just one more.

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Pumpkin Cheesecake Cups

Yield: 10-12 regular size or 20-24 mini cups

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Think you don't have time to make dessert? Enter the no bake option. You can make these days ahead, and all you need is a mixing bowl and some melted chocolate. Easy!

Ingredients:

• 1 1/4 cups chocolate chips (semi-sweet or dark)
• 1/3 cup cream cheese, softened to room temperature
• 1/3 cup Stonyfield plain greek yogurt
• 2 Tbsp pumpkin puree (canned or homemade)
• 1 Tbsp chopped pecans
• 1/4 tsp vanilla
• 1/4 tsp pumpkin pie spice
• pinch salt

Directions:

1. Pour the chocolate chips into a glass bowl and melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until smooth and completely melted.
2. Drop a spoonful of chocolate into cupcake liners (regular or mini size will both work fine). Use a spoon to spread the chocolate into an even layer, making sure that the bottom of the liner is covered completely with chocolate.
3. Put the chocolate cups in the freezer while you mix the filling.
4. Mix the cream cheese by itself until smooth. Mix in the yogurt, pumpkin, pecans, vanilla, pumpkin pie spice, and salt.
5. Drop a spoonful of the filling into each liner, on top of the chocolate base.
6. Spoon another layer of melted chocolate over the top of the filling. Spread the chocolate out, making sure that it covers the sides and completely covers the top.
7. Put the cups back in the freezer for at least 5 minutes until the chocolate has hardened.