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Pumpkin Cheesecake Cups

Layered pumpkin oreo cheesecake is most enjoyable when eaten out of an edible chocolate cup.


  • Pumpkin chocolate cups
  • 4 mini food safe balloons
  • 250g Wilton orange choc melts
  • Cake
  • 215g flour
  • 1 1/2 tsp baking powder
  • 132g sugar
  • 1 pinch salt
  • 187ml milk
  • 65ml oil
  • 60g butter
  • 1tbsp yogurt
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/3 cup pumpkin puree
  • 200g crushed Oreos
  • 50g green choc melts
  • Cheesecake mixture
  • 250g cream cheese block (room temperature)
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract


  1. Pumpkin chocolate cups
  2. Line a baking tray with baking paper. Set aside.
  3. Add choc melts to a large microwave safe bowl. Microwave for 20 seconds at a time until completely smooth and melted. Allow to slightly cool to room temp. You don’t want to coat the balloons in the choc while the choc is warm otherwise the balloons will burst. (I’m speaking from experience!)
  4. Once the chocolate has cooled coat the blown up balloons by dipping them into the choc coating them just above half way. Sit them on the baking tray and allow them to chill completely in the fridge.
  5. To make green stalks, add melted green choc melts into a piping bag and pipe stalks and little springy leaves as demonstrated. Allow to chill.
  6. Cheesecake mixture
  7. Add all ingredients to a large mixing bowl and use a hand mixer to whip until smooth. Cover with plastic wrap and set aside.
  8. Cake
  9. Preheat a fan-forced oven to 160C (320F) or 180C (356F). Line a large baking tray with baking paper. Set aside.
  10. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  11. Next, add milk, eggs, yogurt, pumpkin puree oil and vanilla extract in a large jug and whisk well.
  12. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  13. Pour into pre lined baking tray. Bake for 30 min or until completely baked.
  14. Use a 2 inch circle cutter to cut out 8 circles of cake. You may have a little leftover cake.
  15. To assemble the pumpkin cheesecake cups, start off by piping some cheesecake mixture into the bottom of the cake. Followed by some crushed Oreos. A layer of cake and repat one more time. Add green choc stalks and leaves on top to finish.
  16. Best served same or next day.