Delicious pumpkin cheesecake filling is layered with nonfat Greek yogurt and topped with a spiced walnut topping for crunch. These cups will be your new favorite healthy dessert!
Melt butter in microwave safe bowl, about 20-30 seconds. Combine with stevia, cinnamon and salt.
Add walnuts and toss.
Arrange walnuts evenly on baking sheet. Bake for 10 minutes, flipping halfway through, or until golden brown.
Allow the walnuts to cool and then roughly chop.
Meanwhile, in a small bowl, mix pudding mix and chilled coconut milk together. Refrigerate for 10 minutes.
In a medium size bowl, add pudding and remaining cheesecake ingredients. Beat with a hand mixer until smooth and well combined. Scrape down the sides with a spatula when needed.
To assemble: Pipe 1½ Tbsp of pumpkin cheesecake into a shot glass, layer 1 Tbsp of yogurt on top, followed by 1 Tbsp of pumpkin cheesecake and finally sprinkle each with 1 Tbsp of roasted walnuts.
Keep any leftover cheesecake filling refrigerated in an airtight container. Will stay good for 4-5 days.