Pumpkin Cheesecake Cups


  • 2 cups milk chocolate chips (or chopped up milk chocolate)
  • 1/2 cup canned pumpkin puree
  • 4 oz (1/2 block) cream cheese
  • 1 tsp pumpkin pie spice
  • 1/4 cup sugar

Step 1-Melt chocolate in a microwave safe bowl in microwave for about 1 minute 30 seconds. Take out and stir until chocolate is completely melted. If it is not completely melted and smooth, heat for an additional 15-30 seconds. You need to be careful not to overheat and burn the chocolate.

Step 2-Whip together pumpkin, cream cheese, spice and sugar in food processor or mixer until smooth.

Step 3- Line muffin pan with paper candy cups. Take a large spoon, and spoon some chocolate into the paper candy cup. Using the back of the spoon, spread the chocolate so that it coats the entire interior of the candy cup. Make sure the layer of chocolate is thick enough that it does not drip off and leave parts of the side uncovered. Repeat with remaining cups.

Step 4-ake another clean spoon and scoop out some pumpkin cheesecake into each of the cups. Press on it gently so that it fills and packs the bottom of each cup about halfway and is spread across the entire cup. Then taking the chocolate spoon, top chocolate on each cup, so that it completely covers the surface. Use back of spoon to help smooth out surface.

Step 5-Cool in fridge until chocolate is firm, for several hours or overnight. Store in fridge until ready to eat.

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19 thoughts on “Pumpkin Cheesecake Cups

  1. These. Look. Incredible!!! Would you recommend refrigerating the first layer of chocolate before putting the cheesecake on? I’ve tried something similar to these and always seem to end up mixing my filling and chocolate…but I think my chocolate layer might also have been too thin. Thanks for the recipe! Definitely trying them out.

    • If it is too thin, you can put it in the fridge but don’t let it completely set up. If it gets hard, then the top layer of chocolate you put on won’t combine with the bottom to make it seamless. lol if that makes sense

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