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Mini Pumpkin Chocolate Cheesecake Cups

Published: Apr 30, 2026

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A no-bake cheesecake situation with an oat-and-nut-butter crust, a pumpkin-chocolate filling packed with Hiya Greens, and whipped cream on top. Make them in jars or muffin liners, freeze until set, and serve whenever you need something that feels indulgent but isn't.

Mini Pumpkin Chocolate Cheesecake Cups
Recipe Video

Cheesecake Ingredients

  • 1 scoop Hiya Kids Daily Greens + Superfoods vanilla
  • 1 cup oats, lightly blended to be more crumbly
  • ¾ cup nut butter
  • 1 tbsp maple syrup or honey
  • 1 scoop Hiya Kids Daily Greens + Superfoods chocolate
  • 1 tbsp cocoa powder
  • ½ cup cream cheese, light
  • 1 cup plain greek yogurt
  • ½ cup pumpkin puree
  • 2 tbsp maple syrup or honey
  • 1 tsp cinnamon

Cheesecake Instructions

  1. 1. Combine first 4 ingredients for the crust (vanilla greens, oats, nut butter and maple syrup) until well mixed
  2. 2. Pack crust into a jar or muffin liner
  3. 3. Combine last ingredients (chocolate greens, cocoa powder, cream cheese, greek yogurt, pumpkin puree, honey, cinnamon) until well combined
  4. 4. Scoop cheesecake on top of the crust, evenly
  5. 5. Top with whipped cream and more cinnamon
  6. 6. If using liners, freeze for at least an hour before removing the wrapper

Videos

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