Guess who has a giant can of pumpkin puree that she’s trying to use up? This girl! Pumpkin is truly one of the most versatile ingredients. It brings moisture and richness to whatever you add it to, plus vitamins and fiber. I’m all about it. I’m also all about covering stuff in chocolate and filling stuff with cheesecake. If you’re all about that too, these pumpkin cheesecake cups are for you.
A note on this recipe: you can totally sub the stevia for regular sugar or another sweetener of your choice, but definitely experiment with the ratios. Some sweeteners are sweeter than others so be careful!
Makes about 9 cheesecake cups
1 cup dark chocolate, melted
2 tsp butter
2-3 drops olive oil plus more to grease muffin pan
2 tsp stevia
2 tbs pumpkin puree
4 oz cream cheese, softened
1 tsp cinnamon, or to taste
1/4 tsp allspice, or to taste
1/4 tsp nutmeg, or to taste
1 pinch salt
- Line a muffin pan with nine muffin wrappers and lightly grease them.
- Melt 1 cup dark chocolate with one teaspoon unsalted butter and a couple drops of olive oil.
- Add a spoonful of melted chocolate to the bottom of each muffin wrapper and spread to cover the entire bottom of the liner. This step should use about a half a cup of chocolate.
- Put muffin pan in the fridge so the chocolate can harden.
- While the chocolate hardens, mix together softened cream cheese, two tablespoons unsweetened pumpkin puree, one teaspoon unsalted butter, two teaspoons stevia. Add cinnamon, nutmeg and allspice to taste. Whisk mixture until completely combined and smooth.
- Remove the muffin pan from the fridge and spoon about one teaspoon of cheesecake mixture into each cup.
- Cover each spoonful of cheesecake with chocolate and spread evenly across the top of each cup.
- Refrigerate cups for at least an hour to harden and enjoy!