No-Bake Pumpkin Yogurt Cheesecake Jars

Ingredients

• 100 g Soft pitted dates (If dry, soak in warm water for 5 minutes and drain.)
• 60 g Rolled oats (Use certified gluten-free oats if needed.)
• 1 tbsp Real maple syrup (For the date-oat base.)
• Salt and ground cinnamon (Pinch, for the date-oat base.)
• 200 g Plain Greek yogurt (Whole milk or 5% yogurt yields the creamiest results.)
• 200 g 100% pure pumpkin purée (Canned or homemade smooth purée.)
• 2 tbsp Maple syrup or honey (Adjust sweetness to taste.)
• 1 tsp Vanilla extract
• 1.5 tsp Pumpkin spice blend (Alternatively, use equal parts ground cinnamon, ground ginger, and nutmeg, plus a pinch of allspice.)
• Sea salt (Pinch, for the pumpkin filling.)
• Whipped cream or whipped coconut cream (Optional topping.)
• Chopped pecans, walnuts, or cacao nibs (Optional garnish for crunch.)
• Ground cinnamon (Optional dusting immediately before serving.)

Steps

1. 1

   Prepare the date-oat base. Add the pitted dates, rolled oats, 1 tablespoon maple syrup, a pinch of cinnamon, and salt to a small food processor. Pulse until the mixture becomes a sticky, coarse dough.

2. 2

   Divide the date-oat mixture evenly among 4 small dessert glasses, jars, or whiskey glasses. Press it down gently with the back of a spoon to create a light crust layer. Place the glasses in the refrigerator while preparing the filling.

3. 3

   Prepare the pumpkin cheesecake filling. In a mixing bowl, combine the Greek yogurt, pumpkin purée, 2 tablespoons maple syrup, vanilla extract, pumpkin spice blend, and a pinch of salt.

4. 4

   Whisk the filling vigorously for 1–2 minutes, until smooth and thoroughly combined.

5. 5

   Spoon or pipe the pumpkin yogurt filling evenly over the date-oat bases in the glasses.

6. 6

   Cover the glasses and refrigerate for at least 1–2 hours, allowing the spices to meld and the filling to set.

7. 7

   Immediately before serving, add a light swirl of whipped cream or whipped coconut cream, a dusting of cinnamon, or chopped nuts or cacao nibs for added texture.

Notes

The structured recipe data lists a yield of 2, while the instructions specify dividing the mixture among 4 small glasses. The structured data also lists 10 minutes of cook time even though the dessert is no-bake; no active cooking step is provided. For a vegan version, the source suggests thick plain plant-based yogurt or 200 g softened vegan cream cheese. For a richer cheesecake-style filling, replace half of the Greek yogurt with softened plain cream cheese.

Nutrition per serving

• dessert
• no-bake
• gluten-free
• high-protein
• vegetarian
• make-ahead
• individual servings
• fall